245. BACON-HOMINY SCRAMBLE

makes 6 servings


4 slices of bacon
1 lb. (4 oz. can) golden hominy
4 eggs
½ teaspoon salt
dash pepper

Cook bacon till crisp; drain, reserving 2 tablespoons drippings. Lightly brown hominy, drained, in reserved drippings. Beat together eggs, salt, and dash pepper. Add to hominy and cook till eggs are just set, stirring frequently. Season with salt and pepper. Crumble bacon over top.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 266.

244. RED and GREEN CABBAGE SLAW with BACON

serves 6 to 8


½ medium red cabbage (about 1 lb.), finely shredded
¼ medium green cabbage (about ½ lb.), finely shredded
½ lb. smoked bacon (about 8 strips), cut into ¼-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
¼ cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2½ teaspoons coarse salt
freshly ground pepper
1 Granny Smith apple (optional)

Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.

Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do no let garlic brown). Remove from heat, and pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.

Just before serving, cut apple into ¼-inch thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 126.

243. BACON-WRAPPED STUFFED BANANA PEPPERS

serves 6


6 to 8 large banana peppers

2 cups shredded sharp cheddar cheese

1 small tomato, diced

1 medium onion, diced

½ small green bell pepper, diced

1 to 2 jalapeno peppers, diced

1/8-teaspoon salt

1/8-teaspoon pepper

12 to 16 slices smoked bacon

Cut a slit lengthwise in each banana pepper. Combine cheese and next 6 ingredients in bowl. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks. Place peppers on rack in a broiler pan.
 Broil 5 ½ inches from heat 4 to 5 minutes on each side or until golden. 



courtesy of: Broadbent Hams, 6321 Hopkinsville Road, Cadiz, KY 42211, 1-800-841-2202

242. POTATO SALAD with PICKLES and BACON

serves 4-6


2 lbs of white new potatoes or Russet potatoes with skins on
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup parsley
2 dill pickles, chopped into 1/4 in cubes
6 slices of bacon, cooked and crumbled
Coarse salt
Freshly ground pepper

In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain well. Note that you keep the skins on the Russets if you are using those in order for the potatoes to hold their form better while cooking. Once the potatoes have cooled, cut into 3/4 inch chunks (if you are using Russets, carefully remove the skins first).

In a large bowl, whisk together the sour cream, mayonnaise; sprinkle and whisk in some salt and pepper. Add the potatoes and use a rubber spatula to gently fold to combine. Season some more with salt and pepper. Cover; refrigerate for at least 1 hour and up to one day.

When preparing to serve, gently fold in the rest of the ingredients - green onions, celery, parsley, pickles, and bacon. Salt and pepper to taste. Garnish with a few sprigs of parsley.


courtesy of: Elise Bauer, www.elise.com

241. CHIPOTLE TOFU GUACAMOLE BACON WRAPS

serves 4


2 ripe, medium avocados
1/4 cup minced red onion
2 tablespoons lime juice
1 canned chipotle in adobo sauce, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground cumin
6 ounces tofu, cut into 1/4-inch dice
Four (10-inch) flour tortillas
4 green lettuce leaves
1 medium tomato, diced
4 slices bacon, fried until crisp and drained on paper towels

Slice the avocados in half the long way to reveal the large pits. Remove the pits, scoop out the flesh, and place it in a large bowl along with the onion, lime juice, chipotle, salt, and cumin. Mix well with a fork until the avocado is mashed and the mixture is well blended. Add the tofu and stir until well combined.

Warm the tortillas in a microwave set on high for 10 seconds or until soft. Top each tortilla with one lettuce leaf, 1/4 of the guacamole mixture (about 1/2 cup), and 1/4 of the tomatoes (about 2 tablespoons). Crumble one strip of bacon over each.
Fold the sides of one tortilla up and towards the center. Fold the bottom up to cover the filling and the “side wings,” then roll up to encase the filling completely, making a neat packet. Repeat with the remaining tortillas. Wrap each one tightly in plastic wrap and refrigerate until ready to serve.


courtesy of: Bruce Weinstein and Mark Scarbrough / The Solae Company

240. ALMOND and BACON PINE CONES

1 1/4 cup whole natural almonds
1 (8-oz.) package cream cheese, softened
1/2 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 tablespoon green onion, chopped
1/2 teaspoon dill weed
1/8 teaspoon pepper

Bake almonds on cookie sheet for 15 minutes at 300 degrees, stirring often. Cream mayonnaise and cream cheese. Add bacon, onion, dill and pepper; mix well. Cover and chill overnight. Form cheese mixture into 2 pine cone shapes on serving platter and beginning at narrow end, press almonds at slight angle into cheese mixture in rows. Continue overlapping rows until all cheese is covered. Garnish with artificial pine sprigs. Serve with crackers.


Janda Mueller, for S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883

239. STANDING RIB ROAST with PORCINI and BACON SAUCE

makes 12 servings


6 large garlic cloves
3 tablespoons fresh thyme leaves
2 1/2 tablespoons olive oil
2 tablespoons coarse kosher salt
1 tablespoon coarsely ground black pepper
1 8 1/2- to 9-pound beef rib roast
Porcini and Bacon Sauce (see below)


With processor running, drop garlic through feed tube and chop finely. Scrape down bowl. Add thyme, oil, salt, and pepper; blend to paste. Pat roast dry with paper towels. Place roast, bone side down, in roasting pan. Cut several shallow slits in fat. Press some garlic paste into slits. Rub remaining garlic paste all over roast. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Uncover and let stand at room temperature 2 hours before roasting.)

Position rack in bottom third of oven and preheat to 450°F. Roast beef 20 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into beef from center of top registers 125°F to 130°F for medium-rare, about 1 hour 50 minutes. Transfer to platter; reserve roasting pan with juices for Porcini and Bacon Sauce.

Let roast stand at least 20 minutes and up to 1 hour. Serve roast with sauce, horseradish cream, and popovers.

Meat tip: Buy the best beef you can afford — at least USDA Choice, preferably USDA Prime — and let it marinate up to 36 hours in the garlic-herb paste. Premium-grade roasts can be ordered for you by any supermarket meat department.

**

Porcini & Bacon Sauce:

makes about 2¼ cups


2 ounces dried porcini mushrooms
2 cups boiling water
1/4 pound sliced bacon, chopped
9 garlic cloves, sliced
2 shallots, thinly sliced
1 pound button mushrooms, sliced
3 cups dry red wine
4 cups low-salt chicken broth
1 cup beef broth
1 large fresh rosemary sprig
Reserved roasting pan with juices
1/4 cup (1/2 stick) chilled butter, diced


Place porcini mushrooms in small bowl; add 2 cups boiling water. Let soak until mushrooms soften, at least 30 minutes and up to 2 hours. Strain, reserving mushrooms and liquid separately.

Sauté bacon in large saucepan over medium heat until golden. Add garlic and shallots; sauté 3 minutes. Add fresh mushrooms; sauté 8 minutes. Transfer half of mushrooms to bowl; reserve.

Add drained porcini and wine to pan. Boil 15 minutes. Mix in all broth. Add porcini liquid, leaving sediment behind. Return mixture to boil, reduce heat, and simmer until mixture is reduced to 5 cups, about 1 hour 30 minutes. Skim fat from top; add rosemary. Simmer 3 minutes; discard rosemary. (Can be made 2 days ahead. Cover mushroom-wine mixture and reserved mushrooms separately; chill.)

Place reserved roasting pan over 2 burners. Add mushroom-wine mixture and bring to boil, scraping up browned bits. Strain back into same saucepan, pressing out all liquid. Simmer over medium heat until reduced to 2 cups, about 5 minutes. Mix in reserved mushrooms from bowl. Whisk in butter. Season with salt and pepper.


courtesy of: Bruce Aidells and Nancy Oakes / Bon Appétit, December 2005

238. APPLE BACON CHUTNEY

Great with waffles or pancakes


3/4 cup apple cider vinegar
1 1/2 cups brown sugar
1 1/2 cups diced smoked bacon
1/2 cup apple cider
3 tart green apples, peeled, cored and diced
1/4 cup fresh orange juice

In a large saucepan, combine the vinegar, cider and brown sugar. Cook over high heat until bubbly, stir the first 30 seconds to dissolve sugar. Turn down heat to medium and continue to cook for 15 minutes. In a small skillet, cook the diced bacon over medium heat until crisp. Drain bacon. Add bacon, apples and orange juice to the vinegar mixture. Bring back to a boil and cook for 30 minutes more. Serve warm over waffles or pancakes.


courtesy of: Lanier Publishing, Petaluma, California

237. HANGOVER SOUP

makes 6 servings


1/2 lb. Polish sausage, thinly sliced
2 slices bacon
1 onion, diced
1 green bell pepper, seeded and chopped
4 cups beef broth
1 can (16 oz.) can sauerkraut, rinsed and drained
1 cup fresh mushrooms, sliced
2 ribs celery, sliced
2 tomatoes, diced
2 tsp. paprika
1 tsp. caraway seeds
To make roux: 1/2 cup sour cream + 2 TB flour


In a Dutch oven; saute the sausage and bacon until sausage is brown and bacon is crisp. Remove from pan, drain and set aside. Crumble bacon.

Add to the pan drippings, onion and green pepper; saute until tender but not browned. Drain off fat and return to the pan.

Add the cooked sausage and bacon, beef broth, sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seeds.

Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.

Mix roux. Gradually whisk about 1 cup of the hot soup into the roux mixture. Pour roux mixture into the Dutch oven, stirring constantly.

Simmer and stir until thickened and bubbly. Serve with crusty bread.


courtesy of: Joanie Grow, Kennewick, Washington

236. CHICKEN, BACON, and PIG’S TROTTER

serves four


3 pig’s trotters
2 carrots, peeled
1 whole head of garlic, skin on
2 onions, peeled and halved
a bundle of fresh herbs tied together
2 bay leaves
2 stalks of celery, chopped
1 leek, cleaned
12 black peppercorns
1 bottle of red wine
2 quarts chicken stock
duck fat or unsalted butter
1 lb. smoked streaky bacon, rind removed in one piece, rolled and tied, and bacon cut into chunks
12 shallots, peeled
1 chicken, cut into serving pieces and seasoned with salt and freshly ground black pepper


In a pan place the trotters, carrots, garlic, onions, herb bundle, bay leaves, celery, leek, and peppercorns, cover with wine and chicken stock, cover with the lid, and place in a medium 350 degree oven for 3 hours until the trotters are thoroughly cooked. Remove the trotters from the pan and allow to cool until handleable. Strain the remaining liquor into a clean pan, discard the vegetables, and place on the heat. Bring to a simmer and allow to reduce. Meanwhile your trotters have cooled, so pluck the skin and flesh off the bones and add this to your simmering sauce, and cook for 1 hour. Then get a frying pan hot, add duck fat or butter and brown the bacon rind and shallots, and add these to your simmering pot (do not clean the frying pan); let this all cook together for a further 30 minutes.

Meanwhile, in the frying pan you have kept, brown your pieces of chicken. Place the chicken in an ovenproof dish, then pour over it the trotter skin and meat, chunks of bacon, shallot-rind mixture, and the juice. Check for seasoning, as the bacon will give saltiness. Cover and place in a hot 425 degree oven for 40 minutes, then uncover for 10 minutes more. When it’s ready, serve straightaway with mashed potatoes. A delicious extra for dipping in the sauce is triangles of white bread fried in duck fat.


courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 114.

235. SHRIMP, EGG, BACON and RICE PIE

makes 6 to 8 servings


1 lb. small fresh shrimp
6 strips lean bacon
3 large ripe tomatoes, peeled, seeded, and coarsely chopped (juices included)
1 tablespoon Worcestershire sauce
salt and black pepper to taste
1 cup cooked long-grain rice (not quick-cooking)
4 large hard-boiled eggs, sliced
1 cup dry bread crumbs
3 tablespoons butter

Place the shrimp in a pot with enough water to cover, bring to a boil, and remove from the heat. When cool enough to handle, shell and devein the shrimp and set aside.

In a medium-size skillet, fry the bacon till crisp, drain on paper towels, and crumble.

Meanwhile, in a medium-size mixing bowl, combine the tomatoes with their juices and the Worcestershire, season with salt and pepper, mix well, and set aside.

Preheat the oven to 350 degrees. Butter a 2-quart casserole.

Spoon two-thirds of the tomatoes over the bottom of the prepared casserole. Arrange the shrimp evenly over the tomatoes, layer the rice over the tomatoes, layer the egg slices over the rice, sprinkle the crumbled bacon evenly over the eggs, and spoon the remaining tomatoes evenly over the top.

In a small mixing bowl, toss the bread crumbs with the butter, spoon evenly over the top of the casserole, and bake till golden brown, 20 to 25 minutes.


courtesy of: Crazy for Casseroles: 275 All-American Hot-Dish Classics, by James Villas. Boston: Harvard Common Press, 2003. p. 63.

234. BACON and SMOKED OYSTERS

2 cans smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon
3 tablespoons minced garlic
toothpicks

Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet heat oil and garlic. Cook wrapped oysters in oil until bacon is crisp. Remove from pan and place on a paper towel to drain.


courtesy of: KPAX-Missoula, Montana's News Station

233. PASTA with BRUSSEL SPROUTS and BACON

serves 4


6 oz. bacon (about 7 slices), cut into ¾-inch pieces
up to ¼ cup extra-virgin olive oil
2 large garlic cloves, minced
4 large shallots, cut into thin rounds
1¼ lb. brussel sprouts, trimmed and halved (quartered if large)
1¼ cups homemade or low-sodium store-bought chicken stock
coarse salt and freshly ground pepper
12 oz. rigatoni pasta
½ cup freshly grated Parmesan cheese, plus more for serving
1/3 cup coarsely chopped fresh large sage leaves (about 20 leaves)

Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons. Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.

Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving ½ cup cooking liquid; return pasta to pot.

Stir in sprouts mixture, reserved ½ cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.


courtesy of: Martha Stewart Living Annual Recipes 2005, from the editors of Martha Stewart Living. New York: Martha Stewart Living Omnimedia, Inc., 2004. p. 261.

232. SMOKED BACON and CHICKEN COBB SALAD

serves 4 to 6

1 lb. bacon, diced, fried and drained
1 lb. chicken breast, skinned, in ½-inch cubes
1 large head red leaf lettuce, shredded
Dice in ¼-inch cubes: 1 large tomato, 1 red bell pepper, 1 green bell pepper
¼ pound blue cheese, crumbled (about 1 cup)

Dressing:
2/3 cup extra virgin olive oil
3 tablespoons balsamic or red wine vinegar
1 teaspoon sugar
1/8 teaspoon salt
freshly ground black pepper to taste

Whisk dressing ingredients together in small bowl. In large bowl, toss shredded lettuce with dressing mixture. Divide lettuce onto 4 or 6 plates.

Arrange (in this order): chicken, green and red peppers, bacon pieces, cheese and tomatoes in strips across lettuce and serve.


courtesy of: Nueske Applewood-Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-392-2266, Service: 1-800-720-1153

231. QUINOA STUFFING with BACON and NUTS

makes enough to stuff a 6- to 8-pound bird

time: 30 minutes


½ lb. bacon
2 cups chopped onion
1 teaspoon minced garlic
1 recipe basic quinoa, about 2 cups (see QUINOA)
½ cup pine nuts or walnuts
½ cup white wine (preferred), chicken, beef, or vegetable stock, or water
1½ teaspoons fresh thyme leaves or about ¾ teaspoon dried thyme, or 1 teaspoon fresh or dried rosemary or winter savory
1 bay leaf
salt and freshly ground black pepper

QUINOA
1 cup quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground black pepper to taste

For Quinoa:

Combine the quinoa, water, salt, and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.

If all the water has been absorbed but the quinoa is not tender, add ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bit. Cook, stirring, until the water evaporates.


For Stuffing:

If using slab bacon, cut it into ½-inch cubes. Cook the bacon cubes or strips in a large skillet over medium heat, stirring or turning, until crisp but not burned. Remove the bacon with a slotted spoon and drain all but 3 tablespoons of the fat from the skillet.

Still over medium heat, add the onions and cook, stirring, until softened, about 5 minutes; add the garlic, quinoa, nuts, liquid, thyme, bay leaf, and bacon (crumble if using strips).

Cook for 2 minutes, stirring. Season to taste with salt – you may not need any – and pepper, and remove from the heat. Cool to room temperature, remove and discard the bay leaf, then stuff the bird and roast it.


courtesy of: How To Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. p. 196

230. CHRISTMAS BRUNCH CASSEROLE

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cup milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Grease a 9x13 inch casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a separate skillet, melt the butter and fry onions and mushrooms until tender. Place potatoes in bottom of prepared dish.

Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hr or until set. If preparing and baking the same day, cook for 45 minutes.


courtesy of: Travis and Jenn Bartimus / cdkitchen.com

229. ZUCCHINI, BACON, and GRUYERE QUICHE

makes 6 to 8 main-course servings


1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruyère, coarsely grated (1 cup)

Special equipment: a 9 1/2-inch deep-dish pie plate


Put oven rack in middle position and preheat oven to 450°F.

Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.

Reduce oven temperature to 350°F.

While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.

Add zucchini and 1/4 teaspoon salt to fat in skillet and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.

Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.

Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.


courtesy of: Gourmet ("Quick Kitchen"), December 2005

228. MAMAN’S SOUPE DE LEGUMES aux LARDONS

a.k.a. Mom’s vegetable soup with bacon

serves 6


4 slices of thickly-cut bacon, cut in 1" strips
½ green cabbage, minced
4 medium-size carrots, cubed
2 medium-size turnips, peeled and cubed.
4 medium-size potatoes, peeled and cubed
2 leeks (white and light green parts only), cut in 1" strips
! ½ cups of green beans, cut in 1" pieces
2 stalks of celery
1 large onion, minced
1 can (35 oz.) Italian tomatoes, cut up in small pieces (save the juice)
4 escarole leaves, chopped
2 Bay leaves
A few sprigs of parsley, minced.
2 cups of chicken broth
7 cups of water
Pinch of thyme
3 Tbsp olive oil and 1 Tbsp butter
The crust from a piece of fresh Parmesan cheese
Salt and pepper to taste (check first because of the bacon)

In a large pot, cook the bacon until it’s done but not crisp. Set aside. Drain the bacon fat and wipe the pot with a paper towel. Add the olive oil and butter in the pot. Heat over medium heat until the butter is melted. Add the onion and the leeks and cook until softened but not browned. Add the rest of the vegetables, herbs and seasonings along with the cheese crust and the bacon. Then add liquids. Bring to a boil then reduce the heat and simmer gently for 2 hours. Remove the bay leaves and serve.

NOTE: You may leave the bacon fat if you want, but depending how much has accumulated, you may want to decrease the amount of olive oil.


courtesy of: Christiane Heggan, Medford, New Jersey

227. 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 / Stonyfield Farm Cooking Contest

226. BACON TORTILLA ROLLS

1 cup mayonnaise
1 cup sour cream
bacon
2 packages frozen chopped spinach (cooked and drained)
1/2 package Ranch House dry dressing (buttermilk)
flour tortillas

Mix all of the above (except tortillas) at least 2 hours in advance. Roll the mixture in tortillas. Put in refrigerator at least 2 hours before slicing. Slice about ¼" thick.


courtesy of: Bonnie Anderson, Mt.Juliet, TN / KOA - Campgrounds of America