285. SPICY BACON-WRAPPED BARBEQUE SHRIMP

makes 4 appetizers


12 medium-sized fresh shrimp
1 small jalapeno
12 strips of bacon
1/2 cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
Additional barbecue sauce


Shell shrimp leaving tail intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and de-vein. With rubber gloves, remove seeds form pepper and cut into 12 slivers. Make a shallow cut into the underside of each shrimp and insert a piece of pepper. Wrap each shrimp with a bacon strip. Thread 3 bacon/shrimp bundles on to each skewer, leaving a small space between bundles. Baste with barbecue sauce.

Grill uncovered over medium coals 4-5 minutes. Turn, baste and grill an additional 4-5 minutes, or until bacon is crisp and shrimp has turned pink. Serve on a lettuce-lined plate with onion and additional barbecue sauce.

Note: Discard barbecue sauce used for basting. Serve with a separate bowl of barbecue sauce.


courtesy of: Jones Dairy Farm, 800 Jones Avenue, P.O. Box 808, Fort Atkinson, WI 53538-0808, 800-563-1004

284. OSTRICH, BACON and APRICOT KEBABS

Marinade:
1 bottle red wine
300 ml vinegar
400 grams chutney
750 grams onion, sliced and sautéed
1 tablespoon ginger
5 tablespoons brown sugar
1/8 teaspooon red pepper
1-1/2 tablespoon curry powder
2 tablespoons turmeric
4 lemon leaves or 1 tablespoon lemon juice
1/2 cup oil
1 tablespoon whole peppercorns

Kebabs:
2-1/2 kg tender ostrich meat, cut into cubes
500 grams bacon, cut into cubes
Salt
750 grams dried apricots
1 cup sugar
2 cups warm water
2 tablespoons grated lemon rind

Mix ingredients and place in non metallic bowl. Salt meat and bacon lightly and marinate for 3 days, stirring occasionally.

Marinate dried apricots in a mixture of 1 cup of sugar, 2 cups of warm water and 2 Tbsp. grated lemon rind for about 12 hours. Skewer, alternating with meat, bacon and apricots. BBQ kebabs over low heat and baste with remaining marinade.


courtesy of: Touch of Africa, Pieter & Dawn Willemse, Highway 10 / PO Box 851, Dauphin, MB R7N 2T3, 204-638-0085

283. BACON PIE

1/2 lb. bacon
tomato sauce
biscuit mix
1 teaspoon grated onion or chopped green onion


Spead bacon thin in pie-pan or shallow casserole. Let heat in quick oven and pout off almost all fat.

Make one-half usual baking powder biscuit, mixing with tomato sauce [... or meat stock. It is a question of flavors. One good combination with bacon strips is milk in the biscuit mix, plus a generous half-cup of grated cheese.] instad of milk or water. Add the onion and any chopped herbs you like. Pour over the bacon, and bake in hot oven until firm and brown, about 20 minutes.


courtesy of: "How to Carve the Wolf," How to Cook a Wolf, by M.F.K. Fisher, 1942.

282. PHEASANT WILD RICE & BACON SOUP

½ lb. cooked wild rice in chicken stock
7 strips bacon, chopped
½ lb. butter
2 onions, diced
1 bunch celery, diced
1 lb. raw mushrooms, sliced
1 ½ cup flour
3 pheasant breasts
2 quarts chicken stock
1 teaspoons white pepper
1 tablespoons Lawry's Seasoning Salt
1 quart heavy whipping cream

Fry bacon in large pot until brown. Add butter to bacon and grease; melt. Add onions, celery and mushrooms; sauté about 5 minutes. Add flour, stir well and continue to cook and stir another 4-5 minutes. Add raw pheasant and stock; bring to boil. Lower hear and simmer 20 minutes. Add seasoning and heavy cream. Continue to simmer for another 10 minutes; adjust seasoning if necessary. Add wild rice at very end. If too thick, thin down with half-&-half or milk. May want to add a little poultry seasoning.


courtesy of: Halverson Hunts, Kennebec, South Dakota

281. IRISH LAMB STEW with BACON

1/2 pound thickly sliced bacon,diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups beef stock, canned or homemade
2 teaspoons sugar
4 cups carrots, cut into 1 inch pieces
2 large yellow onions, peeled and sliced
3 lbs. potatoes, peeled, quartered and cut into 1/2 inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1 cup dry white wine
chopped parsley, for garnish


Saute bacon in large frying pan-reserve fat and bacon.

Put lamb salt pepper and flour in large mixing bowl-toss to coat meat evenly

Brown meat in frying pan with bacon fat. Put meat into 10 quart stove top casserole-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to color.Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to casserole with bacon pieces,beef stock and sugar.Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until veg. is tender.

Check for salt and pepper before serving-top with parsley garnish before serving.


courtesy of: FoodIreland.com

280. BOK CHOY and BACON QUICHE

yields 2 servings

2 tablespoons butter
1 1/2 cups frozen hashed brown potatoes
1/2 teaspoon pepper
6-7 eggs
1/2 cup half and half
1/2 teaspoon baking powder
4 stalks Bok Choy; thick white part, diced and reserving leafy green part
1/2 cup leafy green part of Bok Choy
4-5 slices of bacon, fried crisp and crumbled
1 cup shredded Jack Cheese

Melt butter in 8 inch skillet over medium heat. Add potatoes; lower flame to prevent quick browning. Sprinkle with pepper if desired. Whip eggs with half and half and baking powder and set aside. Layer Bok Choy over potatoes, white stalks and then greens. Pour egg mixture over the vegetables and sprinkle the bacon on top. Spread shredded cheese over entire mixture. Cook over burner until mixture is almost set, then place in 400 degree hot oven for 6-7 minutes. Remove from oven; let sit 5 minutes. Serve with sliced tomatoes and hot bread.


courtesy of: Cavanagh Inn, Innkeepers Ray & Jeanne Farris, 10 Keller Street, Petaluma, CA 94952, 707-765-4657

279. STEAMED CLAMS with BACON and BEER

yields 4 servings


4 slices bacon, chopped
1 small onion, chopped
2 cloves garlic, chopped
3 pounds manila clams, scrubbed well
1 cup beer, water or chicken stock


Fry bacon in a medium pot until soft and golden, about 4 minutes. Add the onion and garlic and continue cooking until the bacon is nicely browned and the onion is tender, about 4 minutes longer. Stir in the clams and add the beer. Cover the pot and steam the clams for 6-7 minutes, until they open. Discard any clams that do not open. Stir gently to mix with the bacon, garlic and onion, and serve immediately.


courtesy of: Off The Hook: Reflections & Recipes from an Old Salt, by Roger Fitzgerald and Susan Volland. Ten Speed Press, January 2002.

278. BACON-STUFFED FLOUNDER ROLLS

3 slices bacon
butter or margarine, melted
1 6oz. package herb stuffing mix
¼ cup onion, finely chopped
2 tablespoons parsley
6 4-oz. skinless flounder
leaf lettuce
seedless red grapes
cheddar cheese sauce (as follows)

FOR STUFFING: Cook the bacon til crisp. Drain, reserve the drippings. Crumble bacon; set aside.
Measure drippings, then add enough melted margarine to equal ¼ cup.

Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add onion with the water. Stir in bacon and parsley. Cool about 15 minutes.

FOR ROLLS: Cut fillets lengthwise in half. Lay 2 pieces end to end, overlapping the thinner ends. Repeat with remaining fillets. Place 1/3 cup stuffing onto one end of each pair of pieces. Roll fish around stuffing. Secure with wooden toothpicks.

Place rolls upright in a 12x 7 1/2x2inch baking dish. Brush with additional butter. Bake in a 375* oven 20 minutes or until done.

To serve, transfer rolls to a platter. Remove toothpicks. Garnish with lettuce and grapes. Spoon on sauce.

FOR CHEDDAR CHEESE SAUCE: In a saucepan, melt 2 tablespoons butter or margarine. Stir in 2 tablespoons all-purpose flour and ¼ teaspoon salt. Add 1¼ cups milk. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more. Add 1 cup shredded cheddar cheese; stir until melted. Makes 1½ cups.


courtesy of: www.dianaskitchen.com

277. BACON DIP

10 slices bacon, crisp-cooked, drained and crumbled
1 8 ounce package softened cream cheese (or whipped)
1 teaspoon vinegar
2 tablespoons cream
3 green onions, chopped
1 teaspoon horseradish (may add more to taste)
2 tablespoons green olives, chopped

Mix cream cheese and vinegar until smooth. Add onion, horseradish, bacon and olives. Blend well.


courtesy of: North Carolina Pork Council, Raleigh, North Carolina

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.

274. LAMB TONGUES on TOAST with BACON and TOMATOES

serves 4


4 lamb tongues
1 tablespoon kosher salt
1 large onion, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, diced small
¼ cup fresh lemon juice (about 1 lemon)
1 small bunch parsley, leaves roughly chopped and stems reserved
4 teaspoons fresh thyme leaves (or 2 teaspoons dried thyme)
2 whole cloves

For the sauce:
½ lb. slab bacon, diced large
¼ cup minced shallots
4 plum tomatoes, cored and diced medium
2 tablespoons sherry
2 tablespoons cold unsalted butter, cut up
Kosher salt and freshly cracked black pepper to taste

4 large slices country bread, toasted and lightly buttered

Scrub the tongues with a vegetable brush under cold running water. Let them soak in cold water for 2 hours, then place them in a Dutch oven and add the salt and cold water to cover. Bring the water to a simmer, skimming the foam that rises to the surface. Add the onion, carrots, celery, lemon juice, parsley stems, thyme, and cloves and simmer, partially covered, until the tongues are tender, about 2 hours.

Drain the tongues and place them in a bowl of cold water to cool. As soon as they are cool enough to handle, peel them: Cut a slit down the back of each tongue from the base to the tip with a small paring knife. Run your fingers under the skin and separate it from the meat. Slice the meat crosswise into medallions, or lengthwise in half. Place on a platter, cover with foil, and place in the oven set on the lowest setting to keep warm while you make the sauce.

In a large sauté pan, cook the bacon over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to the platter of tongue, leaving 3 tablespoons of the rendered fat in the sauté pan, and return the platter to the oven. Add the shallots to the pan and cook over low heat, stirring occasionally, until softened, 2 to 3 minutes. Raise the heat to medium-high, add the tomatoes, and cook, stirring occasionally, for 3 minutes more. Pour in the sherry and bring just to a simmer, then stir in the butter, a little at a time, until all of it is incorporated.

Add the tongue and bacon to the sauce and turn a few times to coat well. Season with salt and pepper, sprinkle with the chopped parsley, and serve on the buttered toast.


courtesy of: How to Cook Meat, by Chris Schlesinger and John Willoughby. New York: William Morrow/HarperCollins, 2000. pp. 317-318

273. BANANAS with BACON

makes six servings


12 slices bacon
6 bananas, peeled and split lengthwise
salt
pepper

Arrange the bacon in a baking dish. Place half a banana, flat side down, on each slice. Sprinkle with salt and pepper and bake at 400 degrees F for 20 minutes, basting twice. Remove carefully to warm plates.

NOTE: This combination makes an unusual and filling lunch when served with mashed potato cakes, nicely browned. Or it may be used as a garnish.


courtesy of: The Complete Pork Cookbook, by Louise Sherman Schoon and Corrinne Hardesty. Briarcliff Manor, NY: Stein and Day, 1977. p. 44

272. TWISTED BACON

1/2 cup brown sugar
cracked black pepper
8 slices thick bacon

Preheat oven to 325 degrees F. Mix brown sugar and pepper in plastic bag. Add bacon and coat. Twist each end of bacon. Lay on rack over baking pan and bake about 40 minutes. Do not burn.


courtesy of: Prairie Queen Bed & Breakfast, 221 Arch Street, Leavenworth, Kansas 66048, (913) 758-1959

271. CRISPY EGGS and BACON

makes 4 to 6 servings


6 slices of bacon
½ cup small croutons
6 eggs
1/3 cup milk or light cream


Cook bacon till crisp; drain and crumble coarsely. Reserve bacon drippings. Measure 1 tablespoon reserved drippings into skillet. Add croutons; heat and stir till brown and crisp; remove from skillet.

Add another tablespoon of drippings to skillet. Slightly beat eggs, milk, ¼ teaspoon salt, and dash of pepper; pour into skillet. Cook and stir till almost set. Gently stir in crumbled bacon and croutons. Cook till just set.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 268.

270. BRIOCHE GARNISHED with BACON

serves 4


1 pint oysters and liquor
1/2 cup cream
4 oz. fresh morels
4 slices diced bacon
2 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons flour
1/4 cup dry Vermouth
pinch of nutmeg
salt and freshly ground white pepper
4 brioches

OVEN TEMPERATURE: 325 degrees F

Drain the oysters and set aside. Combine 1/2 cup of the oyster liquor with the cream and heat in a small saucepan.

Quarter the morels, soak in water, and rinse several times. Blanch in boiling water for a minute, and drain. Set aside.

Cook bacon in a skillet until crisp and drain on absorbent paper.

Metl the butter in a saucepan and saute the shallots until translucent, stir in flour, and cook until pale yellow. Remove from the heat, and whisk in the cream mixture. Return to heat and cook, stirring constantly, until the mixture thickens; simmer for at least 5 minutes.

Add the oysters, Vermouth, nutmeg, and morels. Season to taste.

Slice off the tops of the brioches, hollow out the centers, and arrange the tops and bottoms on a baking sheet. Spoon the sauced oysters and morels into the bottoms and top with bacon.

Place the baking sheet in the oven and heat until the brioches begin to brown. Remove from the oven and replace tops.

Serve immediately with a medly of spring vegetables.


courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, CT: The Lyons Press, 2004. pp. 134-135

269. GARLIC and BACON PIE

4 to 5 bulbs of garlic - approximately 40-60 cloves
1 deep dish piecrust
1 cup of heavy cream
4 slices of thick-sliced bacon, diced
3 eggs
½ pound Swiss cheese, diced or sliced
Salt, pepper, rosemary

Preheat oven to 450 degrees. Bake piecrust for 7 minutes and remove. Layer with diced Swiss cheese and set aside. Break garlic cloves from head, peel all cloves individually or by using this easy method. Cut any thumb-size or larger cloves in half to allow more even baking.

Boil bacon slices in boiling water for 4 minutes. Cool and dice in ¼ " chunks. Layer diced bacon on Swiss cheese in pie crust. Layer peeled garlic cloves on top of the other layers. Mix together beaten eggs with cream, blend and pour into crust. Salt and pepper lightly.

Bake for 15 minutes at 450 degrees, then turn oven down to 350 degrees. Bake for approximately 30 minutes until firm and lightly brown on top. Sprinkle with ¼ teaspoon rosemary. Cool slightly and serve. Delicious and easy.


courtesy of: Dakota Garlic, 818 2nd Avenue SW, Pipestone, Minnesota 56164, 507-832-4372

268. PEANUT BUTTER, SCALLION, and BACON CANAPES

makes 36 canapés


1/2 cup peanut butter
6 scallions, chopped
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon mayonnaise plus additional for brushing the bread slices
1 teaspoon brown sugar or granulated sugar
9 slices of homemade-type white bread, crusts removed
6 slices of lean bacon, cut into 1-inch pieces and cooked until almost crisp

In a small bowl stir together the peanut butter, the scallions, the lemon juice, the soy sauce, 1 tablespoon of the mayonnaise, and the brown sugar. Spread the bread slices lightly with the additional mayonnaise, spread the peanut butter mixture on the slices, and cut the slices into quarters. Arrange the canapés on a baking sheet, put a piece of bacon on top of each canapé, and bake the canapés in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until the bacon is crisp.


courtesy of: Gourmet, September 1991

267. VENETIAN BACON and BEAN SALAD

serves 4


6 slices bacon, cooked and coarsely chopped
1/2 7-ounce jar roasted red pepper, drained & coarsely chopped
3 4-cup cherry tomatoes, cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ounces fresh spinach leaves)
2 tablespoons olive oil
1 crushed garlic clove
1 15-ounce can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves

In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature. Serve with wedges of focaccia.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563

266. BACON and EGGS BREAKFAST PIZZA

makes 8 servings


10 slices bacon, cooked crisp
1 (13.8-oz.) can refrigerated pizza crust dough
1 cup (4 oz.) shredded pepper jack cheese
8 eggs, beaten
1 cup (4 oz.) shredded cheddar cheese
salsa

Preheat oven to 425 degrees. Unroll pizza dough crust onto greased 15 x 10 x 1-inch baking sheet; press out to edges and up sides of pan. Bake for 6 to 7 minutes until crust begins to brown. Sprinkle crust with pepper-jack cheese.

Scramble eggs over medium heat until set; spoon over cheese.

Break bacon into large pieces and sprinkle over eggs. Top with cheddar cheese. Bake at 425 degrees for 8 to 12 minutes until cheese is melted. Garnish with salsa before serving.


courtesy of: Farmland Foods, Kansas City, Missouri 64195