3567. ZUCCHINI BOATS with BACON GREMOLATA

makes 8 servings; serving size: 1/2 zucchini


4 medium-large zucchini (6 to 7 ounces each)
2 tablespoons lemon juice
4 teaspoons olive oil
3 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Bacon gremolata
16 slices bacon, crisp-cooked, drained, and finely crumbled
1 cup finely shredded Parmesan and/or Romano cheese (4 ounces)
1/4 cup snipped fresh basil
1/4 cup finely chopped pepperoncini salad pepper or fresh jalapeno chile pepper
4 teaspoons finely shredded lemon peel
2 cloves garlic, minced
1/2 teaspoon black pepper

Bacon gremolata: In a small bowl stir together bacon, cheese, basil, pepperoncini, lemon peel, garlic, and black pepper.

Zucchini boats: Cut zucchini in half lengthwise. Using a spoon, scoop out centers to form 1/4- to 1/2-inch-thick shells; set aside. In a small bowl stir together lemon juice, oil, garlic, salt, and pepper. Brush insides of zucchini shells with lemon mixture. Place shells, cut sides down, on a lightly greased grilling tray. For a charcoal grill, grill zucchini on grilling tray on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until cut sides start to brown. Turn zucchini; grill for 1 minute more. (For a gas grill, preheat grill. Reduce heat to medium. Place zucchini on grilling tray on grill rack over heat. Cover and grill as directed.) Using hot pads, remove tray from grill. Spoon bacon gremolata into zucchini shells, mounding slightly and pressing down lightly. Return to grill. Cover and grill for 2 to 4 minutes more or until zucchini is crisp-tender and cheese starts to melt.


bacon recipe source: Better Homes and Gardens

3406. BACON BAKLAVA with BOURBON HONEY SYRUP

makes 24 servings


3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon

Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.

Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.

Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).

Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3283. BACON-CRUMBLE APPLE PIE

makes 6 servings 


1/2 pound sliced bacon 
1/2 cup flour 
1/3 cup light brown sugar 
3 tablespoons unsalted butter, chilled and cut into small cubes 
1/2 cup shredded extra-sharp cheddar cheese 
3 golden delicious apples (about 1 1/2 pounds total) peeled, cored and sliced 1/4 inch thick) 
1/4 cup granulated sugar 
1 1/2 teaspoons grated lemon peel 
1 9-inch store-bought pie shell, prebaked according to package directions 

Preheat the oven to 400 degrees . In a large skillet over medium heat, cook the bacon until crisp; drain and crumble. In a medium bowl, combine the flour and brown sugar; add the butter and, using your fingers, incorporate the butter until the mixture is crumbly. Stir in the bacon and cheese; refrigerate.

Line a baking sheet with foil. In a medium bowl, toss the apples with the granulated sugar and lemon peel. Transfer to the pie shell and sprinkle with the topping. Place the pie on the prepared baking sheet and bake for 15 minutes. Cover loosely with foil and bake until golden and the apples are tender when pierced, 40 to 45 minutes; let cool before serving.


bacon recipe source: Every Day with Rachael Ray, April 2008

3089. POLISH VEAL and ANCHOVY STUFFING with BACON

makes 6 cups, enough to stuff body cavity and neck of a 10-lb. bird


5 slices bacon, diced
1 medium onion, chopped
1/2 lb. lean veal, minced
4 cups cubed bread, crusts removed
1/2 cup milk
2 teaspoons anchovy paste
1/2 cup butter, softened
5 egg yolks
salt and pepper
rind of 1 lemon, grated
3 egg whites, stiffly beaten

Fry bacon until fat becomes rendered. Add onion and sauté with bacon until onion is light golden brown. Add veal, stir, and fry until it begins to take on color. Cool thoroughly. Sprinkle bread with enough milk to moisten it slightly. Squeeze out excess milk and add bread to veal mixture. Work anchovy paste into softened butter and beat with egg yolks. Stir this into veal and bread until thoroughly blended. Season with salt, pepper, and lemon rind; fold in egg whites.


bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

2964. TRIPE with ONIONS and BACON

makes six servings


2 lb. tripe, rinsed, cut into 2-inch squares
4 thick slices bacon, diced
8 medium-sized onions, sliced
1/2 cup flour
5 cups milk
1 cup parsley sprigs, plus 2 tablespoons chopped parsley leaves
1 celery rib, chopped
1 small thyme sprig
2-inch lemon peel
1 bay leaf
ground black pepper, to taste
grated nutmeg
salt, to taste

Put the bacon in a heavy pan and cook it over low heat until the fat begins to melt. Add the onions, cover the pan and cook them gently until they are transparent. Stir in the flour and cook the mixture for a minute, stirring well. Gradually add the milk, bring it slowly to a boil and stir until the sauce is thick about two minutes. Add the tripe to the pan. Tie the parsley sprigs or stems, celery, thyme, lemon peel and bay leaf into a bouquet garni, and add it to the tripe. Season the sauce to taste with salt, pepper and grated nutmeg. Cover the pan and simmer over very low heat until the tripe is tender—about two hours. Serve the tripe at once, sprinkled with the chopped parsley.


bacon recipe courtesy of: ifood.tv

2963. POACHED FEIJOAS with FRENCH TOAST and CRISPY BACON

serves four


500 grams feijoas (8 small or 4 large)
1/2 cup red wine
1/2 cup apple juice
1/2 cup green ginger wine
1 cinnamon stick
1 vanilla pod
6 whole cloves
6 julienned strips of lemon peel
1/4 cup brown sugar
French toast (recipe below)
bacon

French Toast
4 eggs
pinch of salt
1 cup milk
8 slices of white bread
butter

Break eggs into a wide shallow bowl, add salt and milk and whisk together. Heat a flat fry pan over medium heat and coat with butter. Place the bread slices in the egg mixture and allow to soak both sides. Place in fry pan and cook on each side until golden brown. Grill or fry bacon rashers until crispy.

Peel the feijoas, leaving flower end intact. Cut across bottom so that the fruits sit upright in saucepan. Mix all remaining ingredients together and pour over the fruit. Bring to the boil and simmer gently for 10 minutes until fruit softened. Remove fruit and set aside with half of the poaching syrup. Continue to simmer the remaining syrup until it has reduced by half and thickened. Serve the poached feijoas alongside French toast and crispy bacon with a small dish of the reduced syrup.


bacon recipe courtesy of: New World Supermarket, Foodstuffs Limited, PO Box 5401, Wellington, New Zealand

2878. BEEF and BACON SATAY

makes eighteen


12 oz. lean beef

12 oz. unsmoked bacon rashers
1 onion, finely chopped
Finely grated peel and juice of 2 lemons
4 tablespoons ground coriander
2 tablespoons ground cumin 

7 oz / ¾ cup crunchy peanut butter
4 fl oz / ½ cup groundnut oil
2 tablespoons clear honey
4 courgettes (zucchini)
Spring onion tassels, to garnish

Cut beef into 1 inch cubes. Put in a shallow dish. Trim bacon rashers; halve lengthwise. Stretch bacon rashers on a work surface with a round-bladed knife drawn flat along each rasher. Roll each up tightly along its length and add to dish with the cubed beef. Mix together the onion, lemon peel and juice, coriander, cumin, peanut butter, oil and honey. Pour over beef and bacon and marinate for at least 1 hour, basting occasionally. Soak 18 bamboo skewers in water for 1 hour. Peel courgettes (zucchini), cut in half lengthwise and then into ½ inch chunks. Alternately thread beef cubes, bacon rolls and courgette (zucchini) chunks onto skewers. Barbecue on rack over hot coals for about 20 minutes, turning frequently. Serve with boiled rice and garnish with spring onion tassels.

bacon recipe courtesy of: A Chefs Help

2662. CRAB and BACON TERRINE

1 teaspoon finely grated lime rind

1 teaspoon finely grated lemon rind
200 grams freshly picked crab meat
1 egg
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon sour cream
1 bok choy, leaves separated 
1 bacon rasher, halved
½ cup fresh herb leaves, to serve
Extra virgin olive oil

Preheat oven 200°C fan-forced. Combine lime and lemon rinds with the crab meat in a medium bowl. Add egg, herbs, sour cream, season with salt and pepper, mix well. Cook bok choy in a large saucepan of boiling water until tender, drain and refresh in cold water, drain well. Line a square ramekin with the bacon rasher, top with 1-2 bok choy leaves and crab mixture, fold the bacon over the crab mixture to enclose. Cook for 8-12 minutes or until bacon is crisp and filling is set. Turn the terrine onto a plate, top with herbs, drizzle with oil, serve immediately.


bacon recipe courtesy of: Dominique Rizzo, for Ready Steady Cook, Channel Ten, Australia, June 25, 2008

1597. MAHI MAHI AMANDINE with BACON

1/2 cup slivered almonds
4 mahi-mahi fillets
4 tablespoons melted butter
4 tablespoons sherry
2 tablespoons chopped parsley
freshly ground pepper
1 tablespoon grated lemon rind
1/2 pound center cut bacon, fried and crumbled
2 tablespoons fresh lemon juice
4 green onions, chopped
lemon wedges

Lightly brown almonds in nonstick pan and set aside. Combine butter, parsley, lemon rind and juice. Rub both sides of the fillets with sherry and place on a broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes depending on the thickness of the fillet. Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry. Remove to a serving platter. Sprinkle with almonds, bacon and green onions. Garnish with lemon wedges. Swordfish or shark may be substituted for mahi-mahi if desired.


bacon recipe courtesy of: University of Florida/IFAS Sarasota County Extension, 6700 Clark Road, Twin Lakes Park, Sarasota, Florida 34241-9328, (941) 861-5000

1381. BACON and HONEY MUSTARD COLESLAW

makes 16 servings (1/2 cup each)


Dressing
2 containers (6 oz each) lemon yogurt
1/4 cup honey mustard
1 1/2 teaspoons seasoned salt
4 teaspoons lemon juice
2 teaspoons grated lemon peel

Salad
1 bag (16 oz) coleslaw mix (8 cups)
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots
1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices (1 cup)
1/2 cup chopped red bell pepper
4 strips bacon, cooked, chopped

In medium bowl, mix dressing ingredients until well blended and smooth. In large bowl, mix all salad ingredients except bacon. Add dressing; toss to mix well. Serve immediately or refrigerate until serving time. Spoon into serving bowl; sprinkle with bacon.


courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

1354. LEMON BACON and RED ONIONS with CALF'S LIVER

makes 4 servings


8 slices (about 2/3 lb.) thick-cut bacon
1/4 cup firmly packed brown sugar
1 1/2 teaspoons grated lemon peel
1/2 to 3/4 pound calf's liver, cut into 1/2-inch-thick slices
2 red onions (1 lb. total), peeled and thinly sliced
3 tablespoons lemon juice
2 tablespoons butter or olive oil
1 cup minced parsley
about 1/4 cup all-purpose flour
salt and pepper

In a 10- by 15-inch rimmed pan, lay bacon slices side by side. Bake in a 350° oven for 15 minutes. Drain and save fat. Mix sugar and lemon peel. With your fingers, evenly pat mixture onto bacon slices, covering completely. Return pan to oven and bake until bacon is well browned, 12 to 15 minutes. With a wide spatula, transfer bacon to a rack; scrape sugar drippings from pan and put on bacon. Meanwhile, rinse liver, pat dry, and trim off and discard any tough membrane. Cut liver into 4 equal portions. In a 10- to 12-inch nonstick frying pan, combine onions, lemon juice, and butter. Stir over high heat until onions are limp and slightly browned, about 15 minutes. Add parsley and stir until wilted. Mound onions on an ovenproof platter; arrange bacon in a single layer alongside. Put in a 150° oven. Wipe frying pan clean. Set frying pan over high heat and add reserved bacon fat. Coat liver with flour, shaking off excess. When fat is hot, add liver. Brown on each side, turning as needed until just barely pink in center (cut to test), about 5 minutes total. Drain liver briefly on towels, then add to platter. Add salt and pepper to taste.


courtesy of: Sunset, June 1999

1183. BACON and HALLOUMI STUFFED MUSHROOMS

serves 4


4 flat mushrooms
3 rashers bacon, rind removed, thinly sliced
1 brown onion, finely chopped
1 cup fresh wholegrain breadcrumbs
1/3 cup fresh flat-leaf parsley leaves, chopped
1 lemon, rind finely grated
1/2 cup grated halloumi cheese

Preheat oven to 180°C. Line a large baking tray with baking paper. Trim stalks from mushrooms. Place mushroom caps, gill-side up, in baking dish. Finely chop stalks.

Heat a large, non-stick frying pan over medium heat. Add bacon and onion. Cook for 3 minutes or until onion softens. Add chopped mushroom stalks. Cook for 3 to 5 minutes or until onions are golden. Add breadcrumbs and cook for 2 minutes. Remove pan from heat.

Stir in parsley, 1 teaspoon lemon rind and haloumi. Season with pepper. Spoon bacon mixture onto mushrooms. Bake for 35 to 40 minutes or until golden. Serve.


courtesy of: Kerrie Butler, Super Food Ideas, July 2007, page 62

1139. BLT CHICKEN with ROSEMARY-LEMON MAYONNAISE

makes 4 servings


1/2 cup mayonnaise
1 teaspoon minced fresh rosemary
1/2 teaspoon finely grated lemon peel
5 slices thick-cut bacon, cut into 1/2-inch pieces
4 large plum tomatoes, cut into 1/2-inch cubes
1 teaspoon cumin seeds
1 5-ounce package mixed baby greens
1 tablespoon red wine vinegar
4 skinless boneless chicken breast halves
1 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil

Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.

Cook bacon in large nonstick skillet over medium heat until crisp. Add tomatoes and cumin. Increase heat; cook 2 minutes. Add greens; toss until barely wilted, about 1 minute. Sprinkle vinegar over and toss to blend; season with salt and pepper. Divide among 4 plates.

Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides. Heat oil in another large skillet over medium-high heat. Add chicken and sauté until cooked through and golden, about 4 minutes per side. Place chicken atop greens and serve with mayonnaise.


courtesy of: Rozanne Gold, Bon Appétit, June 2008

1125. SPRING MINESTRONE PASTA with CRISPY BACON

serves four


6 slices thick-cut bacon, coarsely chopped (about 6 ounces)
1 small onion, finely chopped
1 teaspoon salt
1/2 pound short pasta, such as ditalini (1 1/2 cups)
One 15-ounce can cannellini beans, rinsed
2 zucchini, cut into matchsticks
1 cup frozen peas, thawed
pepper
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup chopped basil, parsley and mint
2 teaspoons grated lemon peel

In a large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain the bacon on paper towels. In a large saucepan, heat the bacon fat over medium heat. Add the onion and cook until softened, about 4 minutes. Add 4 cups water and the salt and bring to a boil. Stir in the pasta and simmer, stirring occasionally, until the pasta is just tender and the liquid is more than halfway absorbed, 8 to 10 minutes. Stir in the beans, zucchini and peas and season with salt and pepper. Return to a simmer and cook, stirring occasionally, until the vegetables are fork-tender, about 4 minutes. Remove from the heat and stir in the parmesan, herbs and lemon peel. Using a slotted spoon, transfer the pasta and vegetables to bowls. Top with more parmesan and the reserved bacon.


courtesy of: Silvana Nardone, Every Day with Rachael Ray, April 2008

998. SHARK AMANDINE with BACON

yields 4 servings


1/2 cup slivered almonds
2 tablespoons butter
2 tablespoons parsley, chopped
6 tablespoons melted butter
1 tablespoon grated lemon rind
2 tablespoons freshly squeezed lemon juice
4 (6 - 8 oz) shark fillets
4 tablespoon sherry
freshly ground pepper
1/2 lb bacon; fried and crumbled
4 green onions; chopped
Lemon wedges

Lightly brown the almonds in the butter, add parsley, butter, lemon rind, and juice. Set aside. Rub both sides of the fillets with the sherry and place on an oiled broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes, depending on the thickness of the fillets. Turn over, spoon on more butter sauce and continue broiling until done. Remove to a serving platter and sprinkle with the almonds, bacon, and green onions. Garnish with lemon wedges.


courtesy of: North Carolina Saltwater Fishing News & Resources

924. BEEF OLIVES with BACON STUFFING

serves 4


1 lb rump steak, cut into four thin slices
2 oz lean bacon, rinded and finely chopped
1/2 cup shredded (chopped) suet
2 cups fresh breadcrumbs
2 tablespoons chopped parsley
1/2 teaspoon dried mixed herbs
pinch of grated lemon rind
salt and freshly ground black pepper
1 egg, beaten
1/4 cup plain (all-purpose) flour
1 oz lard (shortening) or vegetable fat
1 onion, sliced
2 1/2 cups beef stock
1 tablespoon tomato ketchup
1 carrot, sliced

Beat the steak slices flat and leave to stand for 30 minutes. Mix together the bacon, suet, breadcrumbs, parsley, herbs and lemon rind and season to taste. Bind together to a stuffing with the egg. Divide the stuffing equally between the steak slices, roll up the slices round the stuffing and tie with string or secure with cocktail sticks (toothpicks). Season the flour with salt and pepper and dust the rolls with the flour, shaking off any excess. Heat the lard or vegetable fat in a frying pan (skillet) and fry (saute) the beef olives until browned on all sides. Transfer to a casserole dish (Dutch oven) and keep warm.

Add the onion to the pan and fry until browned, then add to the beef. Stir the remaining flour into the pan and brown for 1 minute, stirring well to scrape up the meat juices. Mix in the stock and ketchup, stirring thoroughly, then pour over the beef in the casserole, add the carrot and season to taste. Cover and cook in a preheated oven at 160°C/325°F/gas mark 3 for 2 hours until tender.


courtesy of: Asian Online Recipes

896. PAN-SEARED SEA SCALLOPS with LENTILS, BACON and CIDER REDUCTION

makes 6 servings


Mascarpone Cream
1/2 cup dry white wine
2 tablespoons chopped shallots
1/4 cup whipping cream
1/4 cup mascarpone cheese
1 teaspoon finely grated lemon peel
1/2 teaspoon chopped fresh chives

Cider reduction
2 cups apple cider
1 cup apple cider vinegar
1/4 cup chopped shallots

Lentils
6 whole cloves
1 medium onion, peeled
6 cups water
1 1/2 cups French green lentils (lentilles du Puy; about 12 ounces)
2 bay leaves

6 slices thick-cut applewood-smoked bacon, cut crosswise ÿ inch thick
1/4 cup chopped shallots

1 teaspoon chopped fresh thyme

Scallops
6 tablespoons butter, divided

18 sea scallops, patted dry
2 tablespoons olive oil

For mascarpone cream: Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.

For cider reduction: Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.

For lentils: Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.

Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.

Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

For scallops: Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.

Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.

Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.


courtesy of: Deborah Snow, Bon Appétit, September 2006

894. BABY CHICKENS with APRICOT, BACON and CASHEW STUFFING

serves 4


2 baby chickens seasoned salt
150ml couscous water to cover cous cous
30 grams butter
1 onion, diced
6 rashers bacon, diced
50 grams cashew nuts, roughly chopped
30ml finely chopped sage, or 10ml dried
2 cloves garlic, crushed
50 grams dried apricots, roughly chopped
30ml chopped parsley
10ml grated lemon rind

Preheat the oven to 190°C. Rinse and pat the baby chickens dry. Season inside and out. Place the cous cous in a bowl and just cover with water. Do not steam. Melt the butter in a pot, then add the onion and bacon and cook until soft. Add the nuts, sage, garlic, apricots and parsley. Cook for a further two minutes. Mix in the cous cous and lemon rind. Stuff the baby chickens with this mixture and tie the legs together with string. Place in a smallish ovenproof dish and pour over the olive oil and lemon juice mixture. Bake uncovered for 50 minutes until golden. Serve with grilled vegetables.


courtesy of: Cheryl Graham and Kelly Meiring, Pick ‘n Pay School of Cooking, Pick 'n Pay Office Park, 2 Allum Road, Kensington. Telephone (011) 856 7000

810. BAKED BUTTER BEANS with MUSTARD and BACON

makes 10 servings


8 slices bacon
1 large onion, chopped (1 cup)
4 16-oz. cans butter beans and/or Great Northern beans, rinsed and drained
1 8-oz. container dairy sour cream
1/2 cup chicken or vegetable broth
1 tablespoon all-purpose flour
1 tablespoon snipped fresh rosemary
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel

Preheat oven to 325 degrees F. In skillet cook bacon over medium heat until crisp. Remove; drain on paper towels. Crumble; set aside. Drain skillet of all but 1 tablespoon drippings. Cook onion in drippings over medium heat until tender. Transfer to a large bowl. Add beans and all but 2 tablespoons of the bacon; set aside.

In another bowl whisk together sour cream, broth, flour, rosemary, mustard, and pepper. Stir into bean mixture. Transfer to 2-quart casserole. Bake, covered, 45 minutes, stirring once halfway through.

In bowl combine remaining bacon, parsley, and lemon peel; sprinkle on beans just before serving.


courtesy of: Better Homes & Gardens, May 2007, page 247