175. WARM PUMPKIN, FETA and BACON SALAD

makes 4 servings


1 small pumpkin or butternut squash, peeled and cut into 1 " pieces
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, finely chopped
1 bunch spinach, trimmed
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (to taste)
1 orange, juice of
4 ounces feta cheese
2 ounces almonds, toasted
3 slices bacon (thick sliced is good)

Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.

Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.

Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.

Serve pumpkin salad warm with bacon pieces sprinkled over.


courtesy of: Chef Tish, Nevada

174. BROCCOLI and BACON CASSEROLE

1/2 pound bacon (cooked & drained)
6 eggs beaten
2 cups milk
1 teaspoon each salt, dry mustard, chives
6 slices leftover bread or biscuits
1 cup grated sharp cheese
1 box of frozen broccoli, (cooked & drained) mushrooms-optional

Mix together and pour into casserole dish, sprayed with pam. Bake at 350 degrees for about 1 hour.

NOTE: Can be mixed the night before.


courtesy of: The Olde Square Inn, Mount Joy, Pennsylvania

173. CREAMED CORN with BACON

serves four


4 ears corn
6 ounces thick-sliced bacon (about 4 slices)
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
freshly ground black pepper

Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs. Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain. Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.


courtesy of: Gourmet, September 1998

172. PENNE with PUMPKIN, BACON, and CREAM SAUCE

2 cups fresh pumpkin, steamed (or 1 can of puree)
1 pound penne
6 strips thick-cut bacon
2 cloves minced garlic
3/4 cup cream (or milk)
1 tablespoon parsley, finely chopped
1 cups parmesan cheese, grated

If you're using fresh pumpkin, cut it into quarters and steam until soft. Peel off the skin and mash. Cook the penne al dente. Use lots of water, don't add salt, and don't overcook the penne. In a deep skillet, cook the bacon. Remove any gristle, but save the grease. Dice the strips. Lower the heat and sautee the garlic in the bacon grease with the diced bacon. Garlic burns very easily, so stir often. (If you want to be really fancy, let the bacon grease cool and cook the garlic on the lowest setting for about 20 minutes until it's golden brown.) Add the mashed (or canned) pumpkin, parsley, and cream. Stir until warmed. Drain the pasta. Stir in the grated parmesan, then the sauce. Mix well and serve immediately.


courtesy of: Jim Carson, Seattle, Washington

171, SMOKY PUMPKIN SOUP in a PUMPKIN with BACON

serves six


1 6-7 lb. pumpkin
3 strips bacon
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. dried sage
Tabasco to taste
Salt and freshly ground pepper to taste
2 cups chicken or vegetable broth
1 cup apple cider
2 cups half and half

Cut a wide, deep circle around stalk of the pumpkin and remove and discard the lid. Scrape seeds and membranes from the pumpkin with a large heavy spoon; scrape out most of the flesh, reserving the pumpkin shell. Coarsely chop enough of the flesh to measure 3 cups; reserve remaining flesh for another use.

Fry the bacon till crisp in a large skillet, drain on paper towels, crumble and reserve. Add the onion and garlic to the skillet and sauté over moderate heat 3 minutes, stirring. Add the pumpkin, sage, Tabasco, salt, pepper stock and cider. Cover and simmer over moderately low heat about 30 minutes or until pumpkin is tender. Carefully transfer contents of the skillet to a food processor or blender (in batches, if necessary), puree, and transfer to a large saucepan. Add half and half to the puree, stir well, and heat until very hot but not boiling. Pour soup into the reserved pumpkin shell, sprinkle crumbled bacon on top. Serve soup from the pumpkin shell.


courtesy of: The Compleat Pumpkin Eater / Co-op Food Stores, Hanover & Lebanon, New Hampshire

170. CHICKPEA, CHORIZO, and CHICKEN STEW with BACON and MT. TAM CHEESE

makes 6 to 8 main-course servings


1 lb dried chickpeas (2 1/2 cups), picked over
2 medium tomatoes
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 tablespoons plus 2 teaspoons olive oil
2 oz slab bacon, rind discarded and bacon cut into 1/4-inch dice
3 tablespoons unsalted butter
5 garlic cloves, minced
2 tablespoons fresh jalapeño chiles (about 3), seeded and minced
2 large celery ribs, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 fresh poblano chile, ribs and seeds discarded and chile cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
1 small fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cut into 1/4-inch dice
2 Turkish bay leaves or 1 California
1/2 cup sweet Spanish Sherry
10 cups chicken stock (page 314), or 7 cups low-sodium chicken broth plus 3 cups water
3/4 lb fresh chorizo* links (spiced Mexican pork sausage)
1 1/2 lb chicken thighs with skin and bones (about 4; preferably organic)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 fresh rosemary sprigs
1 (8-oz) wheel Cowgirl Creamery Mt. Tam**, or other soft mild triple-crème cow's-milk cheese such as Explorateur, at room temperature
Special equipment: an electric coffee/spice grinder


Prepare chickpeas:
Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain.
Cut an X in bottom of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water. Peel, seed, and dice tomatoes.

Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker. Cool completely, then finely grind in grinder.

Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapeños and cook, stirring, 1 minute.

Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute. Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.

Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours.


Prepare chorizo and chicken while chickpeas simmer:
Put oven rack in middle position and preheat oven to 375°F.

Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes. Slice chorizo into 1/4-inch-thick rounds and chill, covered.

Pat chicken dry and sprinkle with salt and pepper. Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes. Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece. Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes. Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat. Keep loosely covered.


Finish stew:
When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes. Discard bay leaves. Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese.


NOTE: Stew can be made 3 days ahead and cooled completely, then chilled, covered. Reheat over moderate heat, thinning, if desired, with additional stock or water.


*Available at Latino markets.
**Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com).


courtesy of: Gourmet, October 2004 / adapted from Jeffrey Brana

169. BAKED BUTTER BEANS and BACON

makes 3-4 servings


1 16 oz. can large butter beans, reserving liquid
2 strips bacon
1 tablespoon bacon drippings
1/4 cup chopped onion
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons brown sugar
1/4 cup liquid drained from beans

Drain beans, reserving the liquid. Set both aside. Cook bacon until crisp; drain and crumble. Leave one tablespoon of the bacon fat in the pan and in it cook the onion until soft, about 5 minutes. Combine beans, crumbled bacon, onion, seasonings and 1/4 cup liquid drained from beans. Put all in a small greased casserole. Bake uncovered 30 minutes in a 350° oven. If beans become dry, add some of the reserved liquid.


courtesy of: Bush's Best, The Bush Brothers

168. CHEESY BACON POTATO SOUP

serves 8-10


8 strips bacon, diced, fried and drained
5 cups potatoes, diced into ½-inch cubes
1½ cups celery, diced
1½ cups carrots, diced
1 cup onions, diced
1½ teaspoons salt
1-12 ounce can evaporated milk
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1 cup milk (whole or half & half)
2 cups Velveeta cheese (½ brick), cubed
freshly ground black pepper to taste

Combine potatoes, celery, carrots and onions in large saucepan. Add salt and enough water to cover vegetables. Boil gently for 20 minutes (or until vegetables are tender). Slightly mash some (but not all) vegetables. Add remaining ingredients and heat until bubbly. Serve hot.


courtesy of: Nueske's Hillcrest Farm, Wittenberg, Wisconsin

167. RAISED PORK PIE with BACON

serves 10


For the fillings:
1.2kg boned pork shoulder
8oz lean bacon
1 tablespoon chopped fresh sage
½ teaspoon each ground mace, freshly grated nutmeg and ground allspice
2 teaspoons anchovy essence
salt and freshly ground black pepper

For the jelly:
2 lb. pork bones
1 pig's trotter
1 carrot
1 onion
1 bouquet garni (celery, bay leaf, thyme and parsley)
12 black peppercorns
4 cloves


For the pastry:
1 lb. plain flour
1 tsp salt
10oz chilled butter, cut into pieces
2 eggs
1 egg yolk
2-3 tbsp cold water

For the jelly: put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours. Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 1 pint. Season to taste and leave to cool.

To make the filling: cut the pork and bacon into ½-inch pieces. Put half of the pork and 2oz of the bacon into a food processor and process using the pulse button until coarsely chopped.

Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 1 tsp salt and some pepper.

Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.

To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.

Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.

Roll out the larger piece and use to line the base and sides of an 8-inch clip-sided cake tin, leaving the excess pastry overhanging the edges.

Preheat the oven to 400F.

To assemble the pie:spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.

Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.

Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.

Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.

Bake the pie for 30 minutes, then lower the oven temperature to 350F and continue to cook for a further 1½ hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.

Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.


courtesy of: Rick Stein, Seafood Restaurant, Padstow, UK

166. CRUNCHY BACON COLESLAW

1 cup red cabbage, shredded
1 tablespoon sugar
1/2 cup peanuts, chopped
4 cups green cabbage, shredded
4 slices bacon, crisply cooked, crumbled
salad dressing (to desired consistancy)

Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate.


courtesy of: John Morrell & Co.

165. CASSOULET of WHITE BEANS, BACON, SAUSAGE, and DUCK

for Derek Cavens

yields twelve servings


2 pounds small white beans (such as Great Northern), soaked overnight in plenty of cold water
1/2 pound salt pork or thick-cut bacon, blanched
2 halved onions and 1 chopped onion
1 smashed garlic clove and 1 minced glove
Bouquet garni composed of 4 sprigs parsley, 3 sprigs thyme, and 2 bay leaves
2 quarts chicken stock
1 pound pork sausages
4 tablespoons rendered duck fat or olive oil
1 cup dry white wine
1-1/2 pounds red tomatoes, peeled, seeded, and chopped, or one 28-ounce can of tomatoes
Coarse salt
Freshly ground black pepper
1 whole confit of duck, cut in 8 pieces, or 8 whole legs, halved on the bone
1-1/2 cups toasted bread crumbs

To prepare the beans, drain and put them in an 8-quart casserole with the bacon, the halved onions, the smashed garlic, bouquet garni, and chicken stock. Bring to a boil over moderately high heat. Reduce the heat and simmer over low heat, uncovered, for about an hour. Remove the bacon and cut it into 1-inch pieces. Strain the beans, reserving both the beans and the cooking liquid and discarding the onions and bouquet garni. Set the beans aside in a bowl.

To cook the sausages, prick each one in two places with a fork and put them in the bottom or a 10-inch saute pan with 1/4 inch water. Cook over medium heat, turning from time to time, until the water has evaporated and the sausages are browned on all sides, about 5 minutes. Remove them and cut at an angle into 1-inch pieces.

Add 2 tablespoons of the duck fat to the pan with the chopped onion and cook, stirring from time to time until the onion is soft, about 5 minutes. Add the minced garlic and continue to cook and stir for another minute. Add the white wine and cook for another minute. Stir in the tomatoes and continue cooking for another 5 minutes, stirring from time to time. Season well with salt and pepper and remove from the heat.

To assemble the cassoulet, layer one-third of the beans on the bottom of the casserole and add half the bacon or salt pork, sausages, and duck confit (on the bone). Cover this layer with half the tomato mixture. Repeat with another third of the beans and the remaining bacon, sausages, and duck confit. Cover this with the rest of the tomatoes and then the beans. Add salt and pepper to taste to the bean-cooking liquid. Pour in enough of the bean liquid to come up just to the top of the beans. Cover the entire cassoulet with bread crumbs, dot with the remaining 2 tablespoons duck fat, and bake in a 350-degree oven for an hour and 15 minutes, or until the bread crumbs have formed a crust. You can break through the crust with the back of a spoon three or four times during the cooking to allow the juices to help form a crust.


courtesy of: The Tante Marie's Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook, by Mary Risley. Simon & Schuster, 2003.

164. DEVILLED COCKLES with BACON

serves 4 for tea-time or as a starter to a meal


4lb (1kg 800g) fresh cockles, soaked in water for several hours
3 tablespoons olive oil
4 large or 6 small, spring onions, chopped and roughly separated into green and white parts
4 rashers smoked, rindless, back bacon, chopped
2 large cloves garlic, finely chopped
1 large or 2 small, dried chilis, finely chopped (with seeds)
1 tablespoon dark soy sauce
1/2 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 dash Worcestershire sauce
1 bay leaf
1 heaped teaspoon sugar
freshly ground black pepper

First scrub the cockles, if required, and discard any that are open. Then, using your largest saucepan, heat the olive oil and cook the white parts of the spring onions gently for about 2 minutes. Add the bacon and cook for a further 2 minutes, stirring in the garlic and chilli for the last 30 seconds. Now add the soy sauce, vinegar, lemon juice, Worcestershire sauce, bay leaf, sugar and a generous amount of black pepper. When the ingredients are simmering, tip in the cockles and give a quick stir.
Cover and cook over a medium, high heat. After a couple of minutes, give another quick stir, replace the lid and cook until all the cockles are open. Cooking any that refuse to open. Cooling will take about 3-6 minutes depending on the heat and size of cockles. Garnish with the green of the onions. Serve immediately in warmed bowls with bannocks or crusty bread.


courtesy of: Alan Bichan, "What's Cooking," The Orcadian, Hell's Half Acre, Hatston, Kirkwall, Orkney, Scotland

163. YAM-BACON ROLL UPS

makes 4 to 6 appetizer servings


10 slices white bread, crusts trimmed
10 bacon slices
1 cup cooked mashed yams (or sweet potatoes)(see note)
2 tablespoons cream cheese, softened
Salt and freshly ground black pepper to taste
1 tablespoon chopped parsley

Preheat the oven to 400 degrees. Cut each bread slice into three strips. Cut each bacon strip into three pieces. Combine the yams atoes and cream cheese. Season with salt and pepper, add the parsley and stir to blend. On each bacon strip, place a strip of bread. Spread about a teaspoon of the yam mixture on each bread strip and roll up. Secure with a toothpick and place them on a cookie sheet. Bake for 15 minutes. Serve warm.

NOTE: When baking yams, wash them with cool water and pat dry with paper towels. Do not prick the skin. You can lightly oil the skins or not, then bake the yams at 400 degrees for 15 minutes. Reduce the heat to 375 degrees and continue baking until the yams are soft, about one hour or so, depending on the size. It is recommended that yams NOT be wrapped in aluminum foil so that they will achieve a sweet, syrupy flavor. Be forewarned, if the yams are cooked in a microwave, they will not have that wonderful taste. Yams can be boiled, but again, they won't have the flavor that the baked ones do. If a recipe calls for mashed yams, it's best to bake them first. Boiling is acceptable for some other applications, however. If you want to bake a large batch in a conventional oven, you can freeze the extras wrapped in plastic wrap and store them in airtight freezer bags. They can be defrosted and reheated in a microwave without losing taste.



courtesy of: Marcelle Bienvenu, The Times-Picayune, New Orleans, Louisiana

162. BACON RINGS with AVOCADO

makes 16 rings


16 thin slices of bacon (about 3/4 lb.)
4 large carrots (1 1/2 inches in diameter)
2 tablespoons mayonnaise
2 teaspoons hot sauce
salt
1 small avocado, sliced 1/4-inch thick lengthwise, slices halved crosswise
1 cup alfalfa sprouts

Preheat the oven to 425 degrees F. Lay 4 slices of the bacon side by side on a work surface. Place a carrot at one end and roll up the carrot in the bacon slices. Transfer the carrot to a rimmed baking sheet. Repeat with the remaining bacon and carrots. Bake for about 45 minutes, or until the bacon is crisp. Let cool slightly, then carefully loosen each bacon ring and slide it off the carrot, keeping the ring intact. Stand the rings up and let cool.

In a small bowl, mix the mayonnaise with the hot sauce and season with salt. When a carrot is cool enough to handle, cut it into 3-inch-long matchsticks. Save the other carrots for another use.

To assemble a ring, gently press 3 carrot sticks together with 2 avocado slices. Spread a thin layer of the mayonnaise mixture all around them and then roll in alfalfa sprouts. Gently press this filling into a bacon ring, pushing it in only halfway or just far enough to hold together. Repeat to form the remaining bacon rings. Transfer to a platter and serve at room temperature.


NOTE: The bacon rings can be refrigerated overnight. Reheat in a 350 degree oven for 2 minutes, or until sizzling.


courtesy of: "Captain Bacon," Food & Wine, May 2003

161. PAPPARDELLE, BACON, and ZUCCHINI with WARM TOMATO VINAIGRETTE

serves 4 to 6


2 small shallots, minced
4 tablespoons sherry vinegar
2 cups tomato concasse (see note)
kosher salt
freshly ground black pepper
2/3 cup extra virgin olive oil, plus more for the zucchini
3 tablespoons minced fresh flat-leaf parsley
3 medium zucchini, 5-6 inches long, cut lengthwise into very thin strips
8 oz. pappardelle
4 to 6 slices bacon, cut in half lengthwise

Put the shallots in a medium bowl, pour the vinegar over them, and set aside for 15 or 20 minutes. Stir in the tomato concasse, season with salt and pepper, and stir in the olive oil and two tablespoons of the parsley. Taste, correct the seasoning, and set aside.

Fill a large pot two-thirds full with water, add a tablespoon of kosher salt, and bring to a boil over high heat. Add the pasta, stir, and cook until al dente; check the package for the exact cooking time and taste during the last minute or so to determine exactly when the pasta is done. (If you are using fresh rather than dried pasta, do not cook it until the bacon is fried).

Meanwhile, set a ridged frying pan or a sauté pan over medium heat, brush the zucchini strips with a little olive oil, and fry them, turning once, for 6 to 8 minutes, until they are tender. Remove from the heat and keep warm.

Fry the bacon until it is just barely crisp. Drain it on a brown paper bag.

When the pasta is tender, drain it and put it into a wide serving bowl. Add the zucchini strips, bacon, and half the tomato vinaigrette, and toss together very gently. Spoon the remaining vinaigrette over the mixture, sprinkle the remaining parsley on top, and serve immediately.


courtesy of: The BLT Cookbook, by Michele Anna Jordan. New York: HarperCollins, 2003, pp. 106-107

160. BACON-SWISS CHARD STUFFING

Makes 4 to 6 cups


4 cups of stale white bread cubes (French or Italian Bread is fine)
3 slices bacon
2 tablespoons shallots, chopped
1/4 cup celery, chopped
1/4 pound Swiss Chard, chopped (about 1 cup loosely packed)
2 eggs, beaten
1 and 1/2 to 2 cups Game Bird Stock (or chicken broth or water) to moisten
Freshly ground black pepper
Salt if desired
Fresh grating of nutmeg

Place bread cubes in a large mixing bowl. In a skillet, saute the bacon, remove and break into small pieces. In the bacon drippings, saute the shallots and celery; add the Swiss chard and saute it to remove some of the moisture content; cool.

Combine bacon pieces and shallot/Swiss chard mixture with bread cubes. Add beaten eggs and enough liquid to moisten thoroughly. Season with pepper, salt if desired and the nutmeg.


courtesy of: Game Cookbook, by Geraldine Steindler. Stoegler Publishing, Maryland

159. BACON-CHEESEBURGER CALZONES

makes 4 sandwiches


2 slices bacon, cut into 1/4-inch pieces
1/2 lb lean (at least 80%) ground beef
2 tablespoons dried minced onion
2 tablespoons chopped hamburger pickle slices
2 tablespoons ranch dressing
1 plum (Roma) tomato, thinly sliced, if desired
2 slices (3/4 oz each) cheddar cheese, each cut in half
1 can (8 oz) refrigerated crescent dinner rolls
1 egg, beaten

Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked. Drain if necessary. Stir in pickles and ranch dressing.

Unroll dough and separate into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal.

Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.

Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.


courtesy of: Pillsbury®

158. BAKED BEAR and BACON BURGERS

1½ pounds chopped bear meat
½ teaspoon grated onion
½ cup water or tomato juice
2 teaspoons salt
1 teaspoon chopped parsley
1 cup soft bread crumbs
1 teaspoon pepper
4 strips bacon
1 egg

Beat egg. Add other ingredients and mix well. Lay strips of bacon on top. Put into greased pan and back in moderate oven for 45-60 minutes.


courtesy of: Sara Sechrist, Reading, Pennsylvania / Pennsylvania Game Commission

157. CHIPOTLE-BACON CORN BREAD

1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking soda
1 1/3 cups fat-free buttermilk
2 tablespoons butter melted
1 1/2 tablespoons chopped canned chipotle chiles in adobo sauce
1 large egg lightly beaten
3 bacon slices, cooked and crumbled
Cooking spray

Preheat oven to 425°. Combine first 7 ingredients in a large bowl, stirring well. Combine buttermilk, butter, chiles, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in bacon. Pour batter into an 8-inch square baking pan coated with cooking spray.

Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.


courtesy of: Donna Fales, Washington, D.C.

156. CHILE CHEESE EGG and BACON CASSEROLE

outstanding on a Sunday morning with mimosas


1 lb. Longhorn cheese, shredded
2 cans (or 1+ cup) chopped green chile
10 eggs, well beaten
8 strips of bacon, cooked and crumbled
1 cup Saltine cracker crumbs
2 cups milk

Spread chile on bottom of a greased 9x12 casserole pan. Sprinkle 1/3 of cheese over this. Pour eggs over cheese. Sprinkle bacon crumbs over the top. Sprinkle cracker crumbs over eggs and bacon, then gently pour milk over all of this. Sprinkle on the rest of the cheese, dot with butter, and bake at 325 degrees for 45 minutes.

NOTE: You can also add other ingredients to this casserole to suit your tastes: mushrooms, broccoli, tomatoes, onions, etc.


courtesy of: Eric Witt, Santa Fe, New Mexico

155. BACON-WRAPPED, APRICOT-STUFFED PORK SAUSAGES

serves 3 to 4


8 large pork sausages
dried apricots
streaky bacon
French Mustard
cocktail sticks

Preparation: Slice the pork sausages down the middle about ¾ of the way down and open up. Spread French mustard into the sausage openings. Stuff the dried apricots into the sausages and squeeze back together. Wrap the sausages with the streaky bacon and fix with cocktail sticks.

Cooking: EITHER - Place on BBQ and cook until ready - OR - Place under a medium hot grill (broiler) and cook until ready - OR - Heat the oven to 180°C (360°F) or 160°C (320°F) for a fan assisted oven. Place in a dish in the pre-heated oven and roast for approx. 30 minutes until ready.


NOTE: Great BBQ starter, just remember that the cocktail sticks are in the sausages as the ends will burn away on the BBQ.


courtesy of: The Pig Site

154. BACON-WRAPPED EGGS with POLENTA

makes 8 servings


2 tablespoons (1/4 stick) butter
1/4 cup minced green onions
3 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal)
1/2 cup (packed) grated Parmesan cheese
1 tablespoon minced fresh thyme

20 thick slices applewood-smoked bacon
6 ounces extra-sharp white cheddar cheese, grated
6 ounces Gruyère cheese, grated
8 large eggs
1/4 cup thinly sliced green onions
1 teaspoon minced fresh thyme


For polenta: Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. (Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.)

For baked eggs: Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.

Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.


courtesy of: Bon Appetit, April 2005

153. KYLE'S "NUTRITIOUS" BACON SANDWICH

makes one serving


bacon (any quantity)
2 slices of bread
barbeque sauce

Put bacon on one slice of bread, and a bunch of barbeque sauce on another slice of bread. Put them together.


courtesy of: Kyle Maynard, Virginia

152. WILTED LETTUCE with BACON

5 slices bacon
1/4 cup white vinegar
1 teaspoon chopped onion
2 tablespoons sweet or sour cream (optional)
lettuce leaves, washed, dried well and torn into serving-size pieces

Fry bacon until crisp. Remove from pan, drain, crumble and set aside. Leave drippings in pan. Add to drippings the vinegar, onion and cream, if used. Heat all gently, pour over lettuce leaves, added the crumbled bacon. Toss together and serve at once.


courtesy of: How to Cook a Pig and Other Back-to-the-Farm Recipes by Betty Talmadge. New York: Simon & Schuster, 1977, p. 75.

151. FILET of BEEF BOURGUIGNON with BACON

serves 6 to 8


1 3-pound filet of beef, trimmed
Kosher salt
Freshly ground black pepper
3-4 tablespoons extra virgin olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 Tbs. tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 Tbs. unsalted butter at room temperature
2 Tbs. all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)

With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, sauté the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the filets from the pan and set aside on a platter.

In the same pan, sauté the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.

Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.

With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.

Meanwhile, sauté the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.

Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season to taste and serve immediately.


courtesy of: Barefoot Contessa / Ina Garten

150. BOW WOW BACON BALLS

for the Witt, a.k.a. Whizzle, on his last day as a man among men

makes 32-38 treats


1 1/2 cups whole-wheat flour
3/4 cup unprocessed wheat bran
1 lb. bacon
1 large egg
1/2 cup oil
1/2 cup water

Cook bacon until crispy; crumble into bit-sized pieces. Place flour, wheat bran, and crumbled bacon in a medium mixing bowl -- blend with a whisk. Add egg, oil and water. Mix. Dough will be sticky. Shape dough into balls the size of small pecans (or smaller balls for smaller dogs.) Place on sprayed baking sheet. Bake at 325 degrees F for 30 minutes.


courtesy of: Recipe*zaar.com

149. FILLET of MOI (THREAD FISH) with BACON, CELERY ROOT PUREE and FRICASSE of FENNEL, PARSLEY ESSENCE

2 pieces moi, thread fish, fillet, scales on
1 piece celery root, peeled, cleaned, diced
1 cup milk
1 cup extra virgin olive oil
1/2 Maui onion, finely sliced
1/2 cup slab bacon, cut into fine julienne
1/2 cup white wine
1 teaspoon fennel seeds
1 bulb fennel, finely sliced
1/2 cup parsley, curly, leaves only
sea salt & pepper, to taste

On low heat, sautee the moi in olive oil on the skin side for 5 minutes. Then turn the heat up until the scales become crispy. Sautee the moi on the other side for 30 seconds. Do not overcook the fish. Season to taste.

Cover the celery root with milk and simmer for 15 minutes, season the process in a blender until smoother consistency. Add 2 Tbs. of olive oil and season.

Sautee the julienne of bacon until crispy, add the onion, the fennel and fennel seeds, sautee until translucent, add the white wine and simmer for 8 minutes. Season and reserve.

In the food processor or a blender, blend the parsley to a smooth paste, add the olive oil, salt and pepper and process together for 2 minutes.

On the center of the plate arrange 1/2 c. of celery root then the sauteed fennel, put 2 fillets of moi per serving on the top. Surround with the essence of parsley.


courtesy of: Chef Mavro of Chef Mavro Restaurant, Honolulu, Hawaii

148. BROWN FIELD PEAS with RICE and BACON

a.k.a. "Hoppin' John"

makes 8 servings


1 cup raw cow (field) peas
4 cups water
2 teaspoons salt
1 cup raw rice
4 slices bacon fried with:
1 medium onion

Boil peas in salted water until tender. Add peas and 1 cup of the pea liquid to rice, bacon (with grease) and onion. Put in a rice steamer or double-boiler and cook for one hour or until rice is thoroughly done.


courtesy of: Mary Royall Barnwell, Charleston Recipes, collected by the Junior League of Charleston (1950).

147. RACLETTE with BACON

a.k.a. Raclette Artisanal

for Christine Bown

serves 6


18 fingerling potatoes
1 tablespoon fine sea salt
12 oz. Raclette, sliced and brought to room temperature (see note)
1 tablespoon gros sel (coarse sea salt or kosher salt)
12 slices smoked bacon, cooked till crisp
black pepper to taste

NOTE: Raclette substitutes: Gruyère, Appenzeller or Beaufort

Preheat the broiler. Place the potatoes in a pot and cover with cold water. Add the fine sea salt and bring to a simmer over medium heat. Cook until fork tender (about 20 minutes). Drain and keep warm. Cut the potatoes in half lengthwise. Arrange 6 halves like the spokes of a wheel on ovenproof plates. Arrange the cheese slices evenly over the hot potatoes. Place the plates in the broiler for approximately 2 minutes until the cheese melts. Sprinkle an equal amount of the gross sel, plus 2 turns of the peppermill, on each plate, then arrange two slices of bacon on top of the cheese and potatoes. Serve, with a salad, gherkins, and pickled onions.


courtesy of: Artisanal Cheese Center, 500 West 37th Street, New York City, info@artisanalcheese.com

146. BACON-WRAPPED GRILLED OSTRICH LOIN

for Elizabeth Sanger


4 8-ounce pieces ostrich loin
4 ounces bacon
Salt and pepper to taste
4 ounces lingonberry jelly
4 ounces chicken glaze
3 ounces minced shallots
4 sprigs rosemary

Wrap a bacon slice around each ostrich loin, sandwiching in the rosemary twig. Skewer with a wood toothpick. Sprinkle with salt and pepper.

Sear the loin off in a hot skillet, then place into a 375 degree oven. Cook until medium, no more.

Brown off the shallots in the searing pan and add the lingonberry jelly and chicken glaze.

After removing the loins from the oven, remove the bacon and slice loins down into very thin strips.

Top with lingonberry glaze.


courtesy of: Three Chimneys Inn, Durham, New Hampshire

145. GERMAN POTATO SALAD with BACON

a.k.a. "Nuremberg Potato Salad"

serves 6


2 lb. Red Bliss potatoes

Dressing:
3/4 cup diced bacon (1/4 lb.)
3/4 cup minced yellow onion
1 1/2 teaspoons flour
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 to 1/3 cup cider vinegar
1/2 cup water
1/4 cup finely chopped fresh curly parsley
1 teaspoon celery seed

In a heavy saucepan that accommodates the potatoes without crowding, place the potatoes , water to cover, and about 1 teaspoon salt per quart of water. Cover partially, bring to a boil, and cook until tender when pierced, 20 to 25 minutes after the water has returned to a boil. Drain the potatoes in a colander. When cool enought to handle, cut into 1/4-inch thick slices. Place in a bowl.

Meanwhile, make the dressing: in a small skillet over medium heat, fry the bacon until just crisp, 5 to 6 minutes. Add 1/2 cup of the onion and saute until just tender but not brown, 2 to 3 minutes. Remove from the heat.

In a small bowl, stir together the flour, sugar, salt, and pepper. Stir in 1/4 cup of the vinegar and the 1/2 cup water until smooth. Taste and add more vinegar if the mixture is not tart enough. Add the flour mixture to the bacon, then simmer over low heat, stirring, until slightly thickened, 4 to 5 minutes.

Pour the hot dressing over the potatoes and add the remaining 1/4 cup onion, the parsley, and the celery seed. Toss the salad by pouring it from one bowl to another until the potatoes are well coated.

Serve the salad immediately, or let cool, cover, and refrigerate overnight, then serve cold.


courtesy of: Mary Ellen Shields, The Manor on Golden Pond / from Potato Salad: Fifty Favorite Recipes, by Barbara Lauterbach. San Francisco: Chronicle Books, 2002, p. 90.