1611. BRAISED BACON CAROLINA RICE

makes six servings


1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces
1 1/4 cups finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon hot smoked paprika
4 cups chicken stock or reduced-sodium chicken broth
1/2 cup tomato juice
1 cup long-grain white rice (preferably Carolina Gold)
2 tablespoons chopped celery leaves
2 tablespoons unsalted butter
1/2 teaspoon kosher salt

Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.

Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.


bacon recipe courtesy of: Edward Lee, Gourmet, October 2009

923. MOOSE STEW with BACON

3 slices bacon, cut up
4 medium onions, quartered
4 medium potatoes, quartered
1 package fresh or frozen green beans
3 bay leaves
2 lb moose, cubed
4 carrots, sliced
1 package fresh or frozen peas
1 (46 oz.) can tomato juice

Brown bacon in heavy kettle. Add meat and brown on all sides. Add onions and saute. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.


courtesy of: Bowhunting Canada

276. CRAB-BACON ROLLS

makes 18 rolls


¼ cup tomato juice
1 well beaten egg
1 7½-ounce can (1 cup) crab meat, flaked, and cartilage removed
½ cup fine dry bread crumbs
1 tablespoon snipped parsley
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon Worcestershire sauce
dash pepper
9 slices bacon, cut in half

toothpicks


Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire, and pepper; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with ½ slice of bacon; fasten with toothpicks. Broil 5 inches from heat about 10 minutes, turning often to brown evenly. Serve hot.

courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 8.

275. CATFISH STEW with BACON

3 slices flavorful bacon, cut into 1/2-inch pieces
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 bell pepper, diced
minced parsley
1 can (48 oz.) tomato or vegetable juice
1/2 cup ketchup
1 to 2 tablespoons Worcestershire sauce
1 to 2 potatoes, 1/4-inch dice
1 lb. catfish (or other white fish), cut into 1-inch chunks
Tabasco Sauce to taste
salt and black pepper to taste

Fry the bacon pieces in the bottom of your stew pot until they are brown and crispy. Drain them on paper towels and pour off all but 1-2 tablespoons of the fat, keeping any brown bits in the bottom of the pot. Add the onion, celery, bell pepper, and garlic, and saute until tender. Sti in parsley (optional) for 1 minute. Add juice, ketchup, and Worcestershire sauce and heat to a simmer. Now add potato and fish and cook until done (about 20 minutes). Season with hot sauce, salt and pepper to taste. Serve in soup bowls with bacon crumpled on top.


courtesy of: Nate Spell, Decatur, Georgia / Bon Appetit: A Community Cooking to Play, a Collection of Recipes by First Christian Church (Disciples of Christ) in Decatur, Georgia, and the Ponce de Leon Heights Community, Decatur, Georgia. Kearney, NE: Morris Press Cookbooks, 2003. p. 37.

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

16. BEAN and BACON SOUP

yields 16 quarts

4 lbs. navy beans, soaked overnight
2 lb. bacon, fried & crumbled
2 or 3 carrots, diced
8 cups potatoes
5 cups celery
8 cups chopped onions
12 cups tomato juice
salt & pepper to taste

Drain beans. Cover with fresh water. Bring to boil. Cook 1/2 hour then add potatoes, celery, carrots, onions, salt and pepper. Continue cooking until vegetables are soft. Add tomato juice and bacon. Simmer awhile to desired consistency. Pressure can at 10# for 1 hour.


courtesy of: Sharing our Favorites Cookbook by Jason & Ruth Schlabach, 2905 State Route 93, Sugarcreek, OH 44681