448. TINY POTATOES with BACON and CAYENNE-TOASTED PECANS

Yields 6 cups; serves six


For the Pecans:
1/2 cup pecan pieces
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoons unsalted butter, melted

For the Potatoes:
2 lb. fingerlings or tiny new potatoes
Salt and freshly ground black pepper to taste

For the Dressing:
5 strips bacon
1/2 cup minced scallions
1/4 cup dry sherry
1/4 cup apple-cider vinegar
1 teaspoon mustard seeds, crushed
1 tablespoon honey
2 tablespoons chopped fresh parsley
1/2 cup canola oil

TO TOAST THE PECANS:
Heat the oven to 350 degrees F. In a small bowl, toss together the pecans, salt, cayenne, and butter. Spread this mixture on a baking sheet and toast until browned, about 15 minutes. Set aside to cool.

FOR THE POTATOES:
In a large pot, cover the potatoes with salted water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry them. When they're cool enough to touch, slice or halve them (depending on their size). Set aside.

FOR THE DRESSING:
Sauté the bacon in a deep skillet over medium heat until crispy. Transfer the bacon to paper towels to drain, leaving the bacon fat in the pan. When the bacon is cool enough to handle, chop it and set it aside. Pour all but 1 teaspoon of the fat from the pan, add the scallion and sauté over medium heat until softened, 4 to 5 minutes. Remove the pan from the heat and whisk in the sherry, vinegar, mustard seeds, honey, and parsley; combine well. Whisk in the oil in a slow stream.

TO SERVE:
Pour the warm dressing over the potatoes, sprinkle in the bacon, and toss gently to coat well. Let the potatoes rest for about 1 hour so the flavors can deepen. Toss in the pecans, taste, and add salt and pepper if needed.


courtesy of: Fine Cooking Magazine, Issue No. 16

447. LAMB and BACON PARCELS

serves 4


4 loin lamb chops
4 rashers bacon
2 tablespoons grainy mustard
Milk
2 Puff Pastry sheets

Remove the loin steak from the bone. Cut the puff pastry sheets in half and spread each with the mustard. Wrap the loin steak with a bacon rasher and roll up in the pastry. Seal edges and glaze pastry with milk. Bake in moderately hot oven for 20 mins or until golden brown. Also nice with spinach or mushrooms with the bacon.


courtesy of: Allan, Sue, Malcolm & Beverley Piggott / Illoura Sheep Stud, PO Box 234, Tailem Bend, 5260 Australia

446. PAN-FRIED CALF'S LIVER with DRY-CURED BACON and BALSAMIC CARAMELISED ONIONS, served with ROOT VEGETABLE and ROCKET PUREE

Serves 2


½oz butter
1 large onion, halved and thinly sliced
pinch of sugar
1½ teaspoons balsamic vinegar
6 rashers of thinly sliced dry-cured streaky bacon, rind removed
10-12oz calf's liver very thinly sliced
½oz seasoned flour for dusting
1 tablespoon sunflower oil
salt
freshly ground black pepper
For the root vegetable and rocket puree
8oz swede, peeled and cut into chunks
8oz carrots, peeled and cut into chunks
8oz potatoes, peeled and cut into chunks
¾oz butter
handful of rocket
salt
freshly ground black pepper

Preheat the grill to high. Melt the butter in a large frying pan and fry the onions and sugar over a medium heat, stirring frequently, for 7-8 minutes until nicely browned.

Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.

Grill the bacon until beginning to crisp at the edges. Keep warm.

Season the liver on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess.

Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside.

To make the root vegetable and rocket purée, cook the swede, carrots and potatoes in boiling salted water for 20 minutes, until tender. Then drain, place in a blender with the butter and blitz into a smooth purée.

Finally, return the purée to the pan and leave on a gentle heat, until the mixture has dried out. Add the rocket, salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.


courtesy of: Rick Stein, Saturday Kitchen / BBC, UK

445. BACON and CHEESE DEVILED EGGS

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoon shredded sharp cheddar
Parsley, for garnish, optional

Cut eggs in half lengthwise. Spoon yolks into a bowl; reserve whites. Mash yolks with fork. Add mayonnaise, honey mustard, salt and pepper. Fold in bacon and cheese. Fill each egg white with yolk mixture. Cover and refrigerate until ready to serve.


courtesy of: Distinction Magazine, 235 Pinelawn Road, Melville, NY 11747

444. BACON DIP APPETIZER

1 cup mayo (low fat is just fine)
1 cup sour cream (low fat is good)
1 package of crispy crumbled bacon
1/3 cup shredded or grated parmesan
1 skinless tomato (de-seeded) and chopped

Mix all ingredients together and chill for at least 3 hours. Serve with crackers, cubed bread like hearty rye, Italian or baguette.


courtesy of: Jennifer Kelschenbach, Tonawanda, New York

443. SCALLOP CHOWDER with BACON

Makes 4 servings


4 bacon slices, chopped
1 cup frozen chopped onions
1 large boiling potato, peeled and cut into 1/4-inch pieces
1 tablespoon all-purpose flour
2 cups whole milk
1 (10-oz) package frozen mixed vegetables
1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscles removed if attached

Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.

Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.

Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.


courtesy of: Ruth Cousineau, Gourmet, June 2006

442. TURKEY, SQUASH, and LIMA BEAN POTPIE with BACON-CHEDDAR CRUST

3 cups water
1 pound peeled seeded butternut squash, cut into 3/4-inch cubes (about 1 1/2 cups)
1 cup thawed frozen baby lima beans
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup turkey broth or chicken broth
2 tablespoons minced fresh sage leaves plus a sage sprig for garnish
5 ounces pearl onions (about 15), blanched in boiling water for 2 minutes, drained, and peeled
3 cups cubed cooked turkey

For the crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
5 ounces extra-sharp Cheddar, grated (about 1 1/2 cups)
4 slices of bacon, cooked until crisp and crumbled
1/2 to 2/3 cup milk

In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.

In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.

Preheat the oven to 425°F.

Make the crust:

Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)

Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig.


courtesy of: Gourmet, November 1993

441. PORTUGUESE PEASANT SOUP

1 lb. dried red kidney beans, soaked overnight
3 quarts chicken stock (or more if necessary)
12 strips thick-sliced smoked bacon, diced
1 lb. chorizo, sliced
3 medium yellow onions, chopped
6 cloves garlic, minced
3 medium potatoes, scrubbed and diced
4 medium carrots, scrubbed and diced
4 medium turnips, scrubbed and diced
1 small cabbage, cored and chopped
4 bay leaves
1 tablespoon salt
2 teaspoon freshly ground black pepper
1 cup chopped cilantro

Simmer the beans in the chicken stock for about 2 hours, or until they are just tender. In a soup pot, saute the diced bacon until it has rendered its fat. Add the chorizo, onions, garlic and saute until they begin to color. Add the diced potatoes, carrots, turnips, cabbage, bay leaves, and kidney beans. Season with salt and pepper to taste. Bring to a simmer and cook for another 1/2 hour, until the vegetables are tender. Add cilantro just before serving.


courtesy of: The Bean Book by Roy F. Guste. New York: W. W. Norton & Company, 200o

440. CREAMED FAVA BEANS and BACON

Makes four servings


5 pounds young fava beans, in pods
1/4 pound lean bacon strips
1 tablespoon butter
1 branch fresh savory (or pinch finely crumbled dried savory)
About 3 tablespoons water
Salt
1/2 cup whipping cream
3 egg yolks
Freshly ground black pepper
Lemon juice
Chopped parsley

Shell beans and remove skins from all except those pods that are tiny and bright green. Cut bacon in 1/2-inch sections, parboil for a few seconds to remove excess salt and drain.

Cook bacon in butter in heavy saucepan over low heat two to three minutes. Bacon should remain limp.

Add fava beans, savory, just enough water to moisten lightly and salt to taste. Cover tightly and cook over high heat few seconds. Turn heat to low again so beans stew in own steam rather than boiling. Cook, shaking pan gently from time to time, until tender, 15 to 20 minutes. Remove from heat and cool 1 minute or so.

Mix cream, egg yolks and pepper to taste and stir gently into fava beans. Return to low heat, stirring until sauce is only lightly bound, coating spoon thinly. Sauce should not approach boil. Squeeze in few drops lemon juice to taste, sprinkle with chopped parsley and serve.


courtesy of: Simple French Food by Richard Olney. Atheneum Press, 1974

439. SPINACH CANNELLONI with BACON and WALNUTS

serves 6

2 tablespoons extra-virgin olive oil
1 1/2 cups minced onions (2 medium)
1 teaspoon dried oregano
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
1 cup canned tomato sauce
1/2 cup water
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1 quart milk
1 cup freshly grated Parmesan cheese
3/4 teaspoon freshly grated nutmeg
Pinch of white pepper
2 pounds fresh spinach, large stems discarded
1/4 pound bacon, cut into 1/4-inch strips
4 large garlic cloves, minced
1/4 cup finely chopped walnuts
Basic Crêpes

In a medium skillet, heat 1 tablespoon of the olive oil. Add 1 cup of the onions and cook over moderately high heat, stirring frequently, until golden. Add the oregano and sugar and season with salt and black pepper. Cook, stirring, for 1 minute. Add the wine and simmer, stirring, for 1 minute. Add the tomato sauce and water and simmer over moderate heat until slightly thickened, 10 minutes. Remove from the heat.

Melt the butter in a medium sauce-pan. Add 1/4 cup of the onions and cook over moderate heat, stirring, until softened, about 4 minutes. Whisk in the flour until combined. Add the milk in 2 batches, whisking constantly until smooth before adding more. Bring to a boil over moderately high heat, then simmer over moderate heat until thickened, about 2 minutes. Whisk in 1/4 cup of the Parmesan cheese, the nutmeg, white pepper and 3/4 teaspoon of salt. Remove from the heat and press a piece of plastic wrap directly on the surface of the white sauce.

In a large skillet over high heat, add the spinach by handfuls and toss until wilted. Wipe out the skillet. Squeeze the spinach dry, then finely chop.

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderately high heat until golden, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/4 cup of chopped onion and cook until translucent, about 3 minutes. Add the spinach and cook, stirring, for 2 minutes. Add 1 cup of the white sauce and 1 teaspoon each of salt and black pepper. Remove from the heat and stir in 1/2 cup of the remaining Parmesan cheese and the chopped walnuts.

Preheat the oven to 400°. Lay 16 crêpes on a work surface and spread 3 tablespoons of the spinach filling in a strip down the center of each one. Tightly roll the crêpe around the filling, tucking in the edges as you roll to form a neat cylinder. Repeat with the remaining filling and crêpes.

Spread 1/4 cup of tomato sauce on the bottom of a 9-by-13-inch glass or ceramic baking dish. Arrange the cannelloni over the tomato sauce. Spread the remaining white sauce over the cannelloni. Drizzle the remaining tomato sauce on top and sprinkle with the remaining 1/4 cup of Parmesan. Bake for 25 minutes, or until the cheese is golden and the cannelloni are heated through. Let stand for 10 minutes before serving.

MAKE AHEAD All the components can be made up to 2 days ahead and assembled just before baking.


courtesy of: Recipe by Maricel Presilla / "10 Top Dishes from South America," Food & Wine, May 2003

438. BACON and LENTIL CASSEROLE

a.k.a. Petit sale aux Lentilles

1 kg green streaky bacon in a piece
350 grams brown lentils
500 grams carrots – small ones if possible, peeled
500 grams shallots. ( Big onions cut into wedges are an acceptable alternative when shallots are not available)
2 sticks of celery cut into 5cm lengths
2 bay leaves
1 cloves
2 thyme sprigs

Put all the ingredients into a large pot, cover with water and cook over a very low heat, stirring from time to time until all the ingredients are tender. Take the meat out and stir in a good lump of butter and plenty of fresh parsley. Put the lentils and vegetables in a deep earthenware serving dish, slice the meat and lay on top. All you need to go with it is some chunks of fresh wholemeal bread and a glass of red wine. This is a perfect recipe for an Aga or slow cooker.


courtesy of: Swaddles Green Farm, Hare Lane, Buckland St Mary, Chard, Somerset, TA20 3JR

437. GARLIC ESCARGOT with GOAT CHEESE, FENNEL, and BACON-STUFFED MUSHROOMS

Yield: 6 servings


18 large button or crimini mushroom caps, about 2-inches in diameter, wiped clean
3 (7-ounce) cans snails, well rinsed under cold running water and drained

Garlic Compound Butter:
2 sticks unsalted butter, at room temperature
4 teaspoons minced garlic
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cayenne
2 tablespoons chopped flat-leaf parsley

Goat Cheese, Fennel and Bacon Stuffing:
4 slices smoked bacon, chopped
1/4 cup finely chopped fennel
1/4 cup finely chopped yellow onions
4 ounces goat cheese, crumbled
1 tablespoon bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh thyme
Pinch salt

Hot French Bread, for dipping

Preheat the oven to 400 degrees F.

Spread the mushrooms, stem side up, on a baking sheet and roast for 5 minutes. Turn and continue roasting until tender, about another 5 minutes. Remove from the oven and let cool on the pan.

In the bowl of a food processor, combine the butter, garlic, lemon, salt, pepper and cayenne on high speed for 30 seconds. Transfer to a bowl and fold in the parsley. Transfer to a sheet of plastic wrap and roll into a tight log, about 1-inch in diameter. Refrigerate until hard, about 1 hour.

In a skillet, cook the bacon over medium-high heat until beginning to brown and the fat is rendered, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon of fat from the pan. Cook the fennel and onions in the fat until soft, about 4 minutes. Remove from the heat and spread on a plate to cool.

In a bowl combine the goat cheese with the bread crumbs, pepper, garlic, thyme and salt. Add the cooled fennel-onion mixture and bacon, and mix well. Re-season as needed with salt and pepper.

Place 6 small, round baking dishes on a baking sheet. Place 3 mushroom caps, stem sides up, flat in the bottom of each baking dish. Place 1 snail inside each mushroom, and 3 snails in the dish between the mushrooms. Top each mushroom cap with about 2 teaspoons of the goat cheese mixture. Cut the compound butter log into thin slices and lay the slices across the baking dish, covering the snails and mushrooms. Bake until bubbly, about 10 minutes. Increase the heat to broil and cook until the cheese begins to turn golden brown around the edges, 1 to 2 minutes.

Carefully remove from the oven and serve immediately with hot French bread for dipping into the butter.


courtesy of: Emeril Lagasse, Emeril Live, "Canada By The Sea" episode

436. FUSILLI with COLLARDS, BACON, and GARLIC

Serves: 4


1 pound collards, coarse stems discarded and the leaves washed well and chopped coarse
1/4 pound sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 teaspoon dried hot red pepper flakes
1/3 cup olive oil
3/4 pound fusilli (spiral-shaped pasta)
1 tablespoon red-wine vinegar
freshly grated Parmesan as an accompaniment

In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle.

In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl.

Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown.

Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well. To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well.

Season the fusilli with salt and pepper, divide among 4 bowls, and sprinkle each serving with some of the Parmesan.


courtesy of: Chelsea CSA, New York, New York / Gourmet, February 1992

435. RADICCHIO, GORGONZOLA, and BACON SALAD

6 slices bacon
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 small head Boston or Bibb lettuce, torn into bite sized pieces
1 head radicchio (about 1/2 pound), thinly sliced
1/2 cup gorgonzola cheese (about 2 ounces), crumbled
2 tablespoons Italian (flat leaf) parsley leaves

Cook bacon until crisp; transfer to a paper towel to drain. Crumble bacon; set aside. In a large bowl whisk together olive oil, lemon juice, and salt and pepper to taste. Add Boston lettuce, radicchio, cheese and parsley. Toss gently to coat. Transfer to plates; sprinkle with bacon.


courtesy of: Atkins

434. SOY MILK SOUP with BACON

1 potato
1/2 onion
1/4 carrot
4 sheets bacon
2 tbsp butter
2 1/2 soy milk
1 cube chicken bouillon

Cut onion, potato, carrot, and bacon into cubes. Put butter in a pan, and saute onion, potato, carrot, and bacon in the pan. Add soy milk and chicken bouillon in the pan and simmer over low heat. When vegetables are cooked, stop the heat.
Add some salt and pepper as you need.


courtesy of: Setsuko Yoshizuka

433. HADDOCK with BACON and ONIONS

2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice – about 1/4 lemon
salt
extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced. (A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are widely available, so check for them in the local market.)
1 large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped

Preheat the oven to 400 degrees F.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of olive oil and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set portioned fish into skillet.

Heat a small skillet over medium high heat. Add a drizzle of olive oil and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.


courtesy of: Rachael Ray

432. BACON, LETTUCE, TOMATO and FISH STICK SANDWICH

Servings: 4


1 10.6 ounce package frozen fish sticks (any type)
1 cup chopped lettuce
½ cup creamy dressing (ranch, blue cheese, etc.)
4 sandwich rolls cut horizontally or 8 slices of toasted breaded
1 medium tomato – cut into 8 slices
12 strips of cooked bacon

Bake fish sticks according to packaging. Toss lettuce with ½ of the dressing. Place about ¼ cup of dressed lettuce and 2 slices of tomato on the bottom piece of bread for each sandwich. Place fish sticks on top of the tomato and lettuces and top with bacon slices. Spread remaining dressing on the top piece of bread and place it on top of the fish sticks and bacon. Serve immediately.


courtesy of: Gorton's, Inc., 128 Rogers Street, Gloucester, Massachusetts 01930

431. BACON ARTICHOKE BRUSCHETTA

Makes 8-10 appetizers


Toasts:
8-10 slices day-old Italian bread, cut 1/2 inch thick
1/3 cup virgin olive oil
1 clove garlic, peeled and sliced in half

Topping:
10 slices smoked bacon, crisply cooked and crumbled
4 Roma Tomatoes, seeded and diced into 1/4 inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and chopped into 1/4 inch pieces
2 tablespoons chopped fresh Basil leaves
1/4 teaspoon sea salt
1/4 teaspoon ground pepper

Garnish: with 1/3 cup grated Parmesan cheese

Brush bread with olive oil on both sides; place on baking sheet. Bake at 400°F until crisp and golden brown, turning once during the process. Rub clove of garlic over toasts. Cool.

Combine topping ingredients. Place one tablespoon of topping on toast. Garnish with shredded Parmesan cheese.


courtesy of: Pederson's Natural Farms, 1207 S. Rice, Hamilton, Texas 76531

430. WHITE WINGS

16 white wings
4 (8 ounce) boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers

Cut each chicken breast into 4 strips. Place a cheese cube and one slice of jalapeno on each chicken strip and roll up. Wrap one slice of bacon around each rolled up chicken slice, forming a ball; then wrap another slice of bacon the opposite way. Tuck the bacon into the chicken ball, using toothpicks to hold in place. Grill at medium heat for 20-30 minutes, rotating constantly to ensure the meats are cooked through. Cheese will start to ooze out and bacon will be crispy when done.

NOTE: You can speed up the cooking process by blanching the chicken balls in a fryer first for about 3-4 minutes.

Serve with flour tortillas, salsa, sour cream, or pico de gallo.


courtesy of: Las Casas Restaurante & Patio, 2907 South General Bruce Drive, Temple, Texas 76504

429. CRAN-BRIE-BACON SALAD with GREEN MOUNTAIN DRESSING

Makes 6 servings


8 oz Brie cheese
6 sheets phyllo dough
Cooking spray
2 slices bacon, chopped
2 tablespoons minced shallots
1 cup plain nonfat yogurt
1/4 cup pure maple syrup
4 teaspoons lemon juice
1/2 teaspoon salt
2 (10 oz) bags baby salad greens
3/4 cup dried sweetened cranberries
1/2 cup toasted walnut halves

Heat oven to 400°F. Slice Brie into 6 equal portions. Spray 1 sheet phyllo with cooking spray. Fold in half from 1 short end and spray. Fold in half again from 1 short end and spray. Place 1 portion of brie near bottom of 1 short side; fold in sides then roll up to form a cylinder; spray. Place on a small-sprayed baking sheet and bake until golden brown, 10 – 12 minutes.

Meanwhile, in a small skillet, cook bacon until crisp; drain. Discard all but 1 teaspoon fat and sauté shallots until tender, 3-4 minutes. Remove from heat and stir in the yogurt, maple syrup, lemon juice and salt. Toss salad greens with enough dressing to coat and divide among 6 salad plates. Place a Brie packet on each and sprinkle with bacon, cranberries and walnuts.


courtesy of: Julie DeMatteo, Clementon, New Jersey

428. PARMESAN BACON BISCUIT STICKS

Yield: 10 biscuit sticks


1 1/4 cups all-purpose flour
1/4 cup grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup cold butter
2/3 cup, plus 1 tablespoon, milk
2 tablespoons bacon, cooked and chopped
1 tablespoon grated Parmesan cheese

Heat oven to 425°F. Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon bits; mix just until flour is moistened.

Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10x6-inch rectangle. Cut into 10 (1-inch) strips.

Place sticks 2 inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese.

Bake for 10 to 12 minutes or until lightly browned.


courtesy of: Land O' Lakes, Inc, P.O. Box 64101, Saint Paul, MN 55164-0101, 1-800-328-9680

427. SHIITAKE MUSHROOM and BACON OMELET

1/2 bag dried sliced Shiitake (3/4oz size)
1 tablespoon minced onion
1/2 teaspoon garlic salt
3 strips bacon
1/4 cup cheddar cheese
3 eggs

Put mushrooms in a bowl and cover with hot tap water. I use 1- 3/4 bag of mushrooms for two omelet's. Fry bacon until crisp, set bacon on paper towel to drain. Sauté onion in a little bacon dripping until onion is tender, about 3 or 4 minutes. Drain mushrooms and squeeze out excess water, and add to the onion and garlic salt, sauté them a couple of minutes, then set aside. Brush an omelet pan with a little bacon dripping, beat eggs and put in pan and cook until eggs are almost done. Do not turn the eggs over. The top will still be a little runny. You can cover it with a lid to help set the eggs. Pour the onion and mushroom mixture on one side of the eggs, top with bacon and cheese. Fold the omelet over and sprinkle a little cheese over the top. Serve with toast.


courtesy of: Pistol River Mushroom Farm Inc., 24940 Pistol River Loop Gold Beach, Oregon 97444

426. BACON BASIL PILAF

75 grams butter or margarine
1 onion, finely chopped
3 bacon rashers, finely chopped
2 cups long-grain rice
¼ cup pine nuts
3 cups boiling water
2 teaspoons chicken stock powder
2 tablespoons chopped fresh basil

Place butter in a large microwave safe bowl or jug. Cover, cook on High for one and a half minutes or until bubbling. Stir in onion and bacon. Cover, cook on High for about six minutes or until onion is soft. Stir in rice, pine nuts and combined water and stock powder. Cover, cook on High for about 20 minutes, stirring occasionally, or until rice is cooked and all liquid is absorbed. Stand, covered, for five minutes. Add Basil and fluff rice with fork. Serve immediately.


courtesy of: Woman's Day Magazine, January 1993

425. BAKED SWEET POTATO with BACON and THYME

Serves 4-8


4 large sweet potatoes
1 tablespoon vegetable oil
½ lb bacon, chopped
1 large onion, chopped
1 teaspoon dried thyme
2 tablespoon chives, chopped
ground black pepper


Preheat the oven to 200C/400F/GMk 6. Wash and dry the potatoes and score each one around the middle with a knife. Bake at the top of the oven for 50 – 60 minutes until tender.

Heat the oil in a frying pan and cook the onions and bacon until the bacon is slightly golden and the onion is tender. Stir in the thyme and season generously with the pepper.

Split the potatoes in half lengthways and scoop out the centre of each one keeping a thin layer of potato next to the skin. Roughly crush the scooped out potato and mix with the bacon and onion. Fill the potato shells and return to the oven for 15 minutes to warm through.


courtesy of: Rosie, Scotland

424. OVERNIGHT BACON CASSEROLE

Serves 6


1 pound sliced bacon
8 slices whole wheat bread
6 eggs
1 1/2 cups milk
1 cup (4 oz.) shredded Cheddar cheese
1/2 teaspoon dry mustard

Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; blot with paper towels. Discard accumulated bacon fat. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.
In a large bowl, beat eggs, stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish.

Cover tightly and refrigerator overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean.


courtesy of: the National Pork Board

423. STILTON, BACON, and MUSHROOM STARTER

Serving Size: 6


1 tablespoon oil
1 chopped onion
1 lb baby button mushrooms halved
12 rashers streaky bacon chopped
4oz blue Stilton cheese roughly chopped
8oz pack cream cheese
1/4 pint double cream
15 grams pack fresh chives snipped
3 oz fresh breadcrumbs
2 teaspoons paprika
black pepper

Preheat the oven to 190 degrees C/375 degrees F/Gas mark 5. Heat the oil and fry the onions, mushrooms and bacon together until browned. Share between four ramekin dishes. Beat the Stilton together with the cream cheese and cream and stir in most of the chives, reserving a few for a garnish. Season and spoon over the top of the mushroom mixture. Toss the breadcrumbs in the paprika and sprinkle over the top of the Stilton mixture. Cook for 20-25 minutes, until browned and bubbling. Serve hot with small slices of toasted French bread.


courtesy of: Stilton Cheesemakers' Association, PO Box 384A, Surbiton, Surrey, KT5 9YL

422. AMERICAN CHEESE, BACON and TOMATO on WHITE BREAD

Makes 1 sandwich


4 slices American cheese
2 slices of white bread
2-3 strips of cooked bacon
2-3 slices ripe tomato
1 teaspoon lightly salted butter

Place two slices of cheese onto each side of bread. Place bacon and tomato slices onto one side of bread. Close sandwich. Spread evenly 1/2 teaspoon of lightly salted butter onto each side of the bread. Grill over moderate heat for approximately 3-4 minutes.


courtesy of: Travel, Eat and Recipe / Motherchoices.com

421. BACON, LOBSTER, and TOMATO BLT DEVILED EGGS

12 large hard boiled eggs split lengthwise
3 tablespoons crisp cooked bacon finely chopped
1 tablespoons dried tomatoes (not oil packed) finely chopped
1 teaspoons Dijon mustard
2 tablespoons chives chopped
1 tablespoon parsley chopped
1 cup mayonnaise
pinch of salt and pepper
about 8 ounces cooked chilled lobster tail or claw meat in pieces
chopped parsley garnish

Remove egg yolks from egg whites. Mash yolks and combine with next 7 ingredients (through salt and pepper). Fill egg whites with yolk mixture and top with small (about 1/3 ounce) piece of lobster meat. Garnish with chopped parsley.


courtesy of: WCPO in Cincinnati, Ohio

420. PARMESAN, BACON, RICE and SUMMER SQUASH CASSEROLE

Serves 6


1 pound bacon, diced
1 medium onion, chopped
3 cups cooked rice
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
2 small zucchini, coarsely shredded
1/3 cup sliced ripe olives

Heat oven to 350 degrees F.

Cook in bacon in a large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings.

Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft.

Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion.

Combine flour and remaining 2 tablespoons drippings in medium saucepan; mix well.

Over medium heat, gradually add milk and cook until thickened and bubbly, stirring constantly.

Stir in salt, pepper and Parmesan cheese.

Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top.

Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.

Serving Suggestions: Makes a good addition to a brunch buffet of rolls, muffins and fresh seasonal fruits. Hearty enough for dinner anytime, this casserole can be made the night before and refrigerated until it’s time to fix dinner.


courtesy of: the National Pork Board.

419. PAN SEARED GRITS with SPICED SHRIMP and BACON

serves 3


1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon cayenne
10 medium shrimps in the shell, washed
2 tablespoons olive oil
2 red jalapeno chiles, stemmed, seeded, and julienned
2 green jalapeno chiles, stemmed, seeded, and julienned
1 bunch green onions, trimmed and thinly sliced on the diagonal
4 cloves garlic, thinly sliced
2 limes, Juiced
3/4 cup grits
1/2 teaspoon sea salt
3 3/4 cups boiling water
4 slices bacon, thinly sliced

Panseared grits: In a medium saucepan, stir the grits and salt into the boiling water. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Remove from the heat and pout into a buttered 8x8-inch dish. Let cool until firm.

Remove from the dish and cut into quarters. Fry the bacon in a large heavy skillet over medium heat. With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan. In the same skillet, sear the quartered grits over high heat until golden on both sides.

With a spatula, transfer to a platter. Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the shrimp and toss to coat evenly. Wipe the skillet clean and heat the olive oil over high heat.

Saute the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic and reserved bacon and cook 1 minute longer. Remove from heat and stir in the lime juice. Scatter over the seared grits and serve.


courtesy of: Joni, Daytona Beach, Florida