911. BACON COLBY LASAGNA

2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups (32 ounces) shredded Colby cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.

Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce and 1-1/3 cups cheese in each dish. Repeat layers twice.

Cover and bake at 350*F for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 2 casseroles (12 servings each).


courtesy of: Taste of Home

910. STEAMED MANILA CLAMS with SOFRITO, SWEET SAKE, BACON and FRIED GINGER

serves six


3 tablespoons extra-virgin olive oil plus additional for drizzling
1/4 cup julienne of fresh ginger
1/4 cup chopped bacon
1 cup diced white onion
4 cloves garlic, minced
1/2 cup 1/4-inch diced red peppers
1/2 cup 1/4-inch diced yellow peppers
1/2 cup 1/4-inch diced poblano peppers
2 tablespoons chopped fresh thyme
48 Manila clams (New Zealand cockles can be substituted)
1/2 cup sweet sake
Salt and freshly ground black pepper

Heat the oil in a small frying pan, add the julienne of ginger, and cook until golden. Drain and set the ginger on a paper towel to dry.

Add the bacon to a large, hot frying pan and cook until the fat is rendered and the bacon is cooked and crisp. Add the onions and garlic and cook until onions are translucent. Add all the peppers and cook until they are soft, then sprinkle in the thyme. Add the clams and sweet sake to the sofrito in the pan, and cook until the clams have steamed open. Season to taste with salt and pepper.

Place 8 steamed clams in each bowl and spoon the sofrito mixture on top. Garnish with the fried ginger and drizzle with extra virgin olive oil.


courtesy of: Michael Cressotti and Taka, Sushi Samba 7, 87 Seventh Avenue South, New York, New York 10014

909. STUFFED STEAK ROLLS with MUSHROOM GRAVY

makes 6 servings


NOTE: Use with any antlered game round steak.

1½ pounds round steak
5 slices bacon, chopped
2 cups seasoned bread cubes
¾ cup beef broth
1/3 cup onion, chopped
2 garlic cloves, finely minced
Salt and pepper
6 toothpicks

Mushroom Gravy
3 tablespoons butter
2 tablespoons all-purpose flour
1¼ cups beef broth
½ cup water
½ cup dry red wine
2 cups mushrooms, sliced
Salt and pepper

Cut round steak into six equal-size portions. Place meat between waxed paper, or a zipper-lock bag, and lightly pound with a mallet (or heavy skillet) until about a ¼-inch thick. Season meat with salt and pepper. In a medium bowl, combine bread cubes, beef broth, garlic and onion. Fry bacon in a large skillet until crisp. Remove cooked bacon from pan and drain on paper towels. Reserve 2 tablespoons of the bacon grease. Combine bacon with bread mixture.

Place pounded steaks on a flat surface and divide bread stuffing equally, about 1/3 cup each, onto meat. Roll each piece snugly and secure with a toothpick. Return skillet to burner and heat reserved bacon grease over medium-high heat. Place rolls in pan and brown evenly. Transfer rolls to a lightly greased baking dish.

To prepare gravy, melt butter in the same skillet over medium heat. Stir in flour and continue stirring until flour mixture (roux) is light brown in color, for about 3 to 4 minutes. Whisk in beef broth and water, a little at a time, to blend with flour mixture. Bring to a boil, reduce heat and simmer for 2 to 3 minutes. Stir in wine and mushrooms, and season to taste with salt and pepper.

Pour gravy over browned rolls, cover and bake in a preheated 350 degree oven for 50 minutes. Remove toothpicks before serving.


courtesy of: Rick Ochitwa, Saskatoon, Saskatchewan, Canada

908. STEAK PINWHEELS STUFFED with SPINACH and BACON

makes 4 servings


8 slices bacon
1 1- to 1-1/2-pound beef flank steak or beef top round steak
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons fine dry bread crumbs
1/2 teaspoon dried thyme, crushed
1/4 teaspoon lemon-pepper seasoning
Dash salt

In a large skillet cook bacon just until done but not crisp. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place steak between 2 pieces of plastic wrap. Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle. Remove plastic wrap. Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top. Arrange the bacon lengthwise on the steak.

In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt. Spread the spinach mixture over the bacon. Roll up meat from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between toothpicks into eight 1-inch slices. Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed. Makes 4 servings.

To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers. Remove wooden toothpicks. Place pinwheels on the rack of an uncovered grill. Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.

Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once. Remove toothpicks.

To Freeze Two: Place two pinwheels into each of 2 individual freezer containers. Seal, label, and freeze for up to 3 months. To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator. Cook according to the directions above.


courtesy of: Better Homes and Gardens

907. ONION and MUSHROOM-STUFFED BACON CHEESEBURGER

1-1/2 cups sliced onions (about 3 medium)
8 oz. button or cremini mushrooms, sliced (3 cups)
1 tablespoon olive oil
2 tablespoons snipped fresh parsley
2-1/2 lb. 85-percent lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1-1/2 teaspoons salt
1 teaspoon ground black pepper
16 slices applewood smoked bacon (about 1 lb.) (optional)
8 slices Swiss, provolone, and/or Colby and Monterey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted*
tomato slices (optional)

In very large skillet cook the onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.

In a very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3-1/2-inch diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.

For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160 F)**. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.

Transfer burgers to serving platter. Serve on buns with tomato slices. Makes 8 servings.


courtesy of: Dennis Taylor, "Tailgating U Recipes," Better Homes and Gardens, September 2007, p. 272

906. PIZZA with BACON, SPINACH, TRUFFLE OIL and EGG

Pizza Dough:
8 ounces water
1/8-ounce yeast
1/4-ounce salt
1 pound bread flour
1/8 cup olive oil
1/8 cup cornmeal

Garnish:
4 cups tomato sauce
4 cups shredded spinach
2 cups grated Parmesan
12 slices bacon, cooked until crispy
2 tablespoons truffle oil
2 eggs

Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.

Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and 1 tablespoon of the truffle oil and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.


courtesy of: Dena Marino, Ajax Tavern, Aspen, Colorado / "Follow That Pizza," Follow That Food, Food Network

905. BACON, EGGS and HASH BROWNS FLAN

1 package (2 pounds) shredded hash brown potatoes
1/4 cup Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
8 eggs, large or extra large
2 cups milk, whole or 2%
nonstick cooking spray
1/2 cup chopped onion
7 to 8 strips cooked bacon, chopped
1 cup (about 4 ounces) shredded Swiss cheese

In a medium-size bowl, mix hash browns, Parmesan cheese, salt, and pepper together; set aside. In a small bowl, mix eggs and milk together; set aside. Coat the interior of the crockery insert of a 4- to 6-quart oval slow cooker with cooking spray and pack half of the hash brown mixture in an even layer, completely covering the bottom of the insert. Press the remaining hash brown mixture up the sides to a height of about 2 inches. Scatter onion, bacon, and Swiss cheese evenly across the bottom of the potato “crust.” Pour the egg and milk mixture into the crust, then cook on low 3-1/2 to 4 hours. If your slow cooker has a warming setting, you can keep the flan warm several hours; if it doesn’t, the flan will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.


courtesy of: Yankee Magazine

904. MINI CHICKEN POT PIES with BACON and MARJORAM

makes 4 servings


5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.

Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.

NOTE: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.


courtesy of: Bon Appétit, October 2007

903. BRAISED ABALONE in OYSTER SAUCE with BACON and BROCCOLI

250 grams canned abalone
50 grams bacon
2 heads broccoli
½ cup cooking oil

Stock:
250 grams retained abalone juice
2 tablespoons Chinese wine
1 stock scallions
1 slice ginger
½ cup water

Seasoning:
25 grams oyster sauce
1 teaspoon rice wine
1/4 teaspoon salt
1 teaspoon sugar

1 teaspoon corn starch

Drain canned abalone and separate abalone juice. Cut abalone in to thin slices. Prepare stock. Add abalone in to stock for 15 minutes under low heat. Remove abalone and drain; retain stock and add 1 cup of water to stock. Cut bacon in to bits. Fry in cooking oil until crispy. Drain and set aside. Bring a pot of water to a boil, about 1 litter. Add 1 pinch of salt. Add broccoli to boiling water for about 60 seconds, cool and drain. Using a large bowl, arrange abalone on the sides of the bowl. Place broccoli green side down over the abalone until bowl is full and packed. Prepare seasoning by mixing all of them together, Heat wok and add seasoning and half cup of stock. Bring to a boil. Dilute corn starch with some stock and add to seasoning until thick. Place a large plate over the abalone-broccoli bowl face down. Turn them over so that the bowl will release its shape on to the place. Pour seasoning over the broccoli. Sprinkle bacon bits over the preparation as garnish.


courtesy of: Tasek.net (Recipe): the making of good food

902. EGG-FRIED RICE with BACON and GINGER

serves 4


3 tablespoons peanut oil
4 eggs, lightly beaten
Kosher salt and freshly ground pepper
4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces
4 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 medium onion, finely chopped
2 tablespoons dry sherry
1 teaspoon sugar
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
1 teaspoon Asian sesame oil
5 scallions, thinly sliced

In a large wok, heat 2 tablespoons of the peanut oil until very hot. Season the eggs with salt and pepper and pour into the wok. Scramble the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel-lined plate.

Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to the plate with the eggs. Drain off the bacon grease and wipe out the wok.

Heat the remaining 1 tablespoon of peanut oil in the wok. Add the garlic and ginger and cook over high heat for 1 minute. Add the onion and cook until golden, about 3 minutes. Stir in the sherry and sugar and cook until the sherry is reduced by half, about 30 seconds. Add the rice, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and all but 2 tablespoons of the scallions. Season with salt and stir- fry until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.


courtesy of: Kylie Kwong, "TV Chefs Share their Best Recipes," Food & Wine, March 2007

901. BACON-FRIED QUAIL with ONION GRAVY

yields 15 servings


30 quail, cleaned
salt
pepper
all-purpose flour
8 slices bacon
2 cups peanut oil
1/4 cup all-purpose flour
1 cup water
2/3 cup minced onion
dash of garlic salt

Sprinkle quail with salt and pepper to taste; dredge in flour, and set aside. Fry bacon in a large skillet. Remove bacon, reserve for other uses. Add peanut oil to drippings in skilled; heat over medium heat. Add quail; cook 10-12 minutes on each side or until done. Remove quail from pan; drain on paper towels. Reserve 1/4 cup drippings in pan. Add flour to drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water, stirring well. Add onion and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 tsp. salt, 1/8 tsp pepper, and garlic salt.


courtesy of: The Virginia Waterfowlers' Association, P.O.Box 26002, Richmond, Virginia 23260

900. BOWTIE PASTA SALAD with CARAMELIZED BACON, CHERRY TOMATOES and GORGONZOLA CHEESE

1 lb. thickly sliced bacon
brown sugar
freshly cracked black pepper
1 lb. bowtie pasta
3⁄4 cup mayonnaise
1⁄2 cup sour cream
3 tablespoons white wine vinegar
salt and pepper to taste
1 pint cherry tomatoes, halved
1 small yellow onion, finely chopped
1 1⁄2 cups crumbled Gorgonzola cheese

Prepare the caramelized bacon first. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spray the foil with cooking spray (or just brush with oil) and sprinkle a thin layer of brown sugar on the foil. Distribute some pepper over the brown sugar and then lay the bacon strips in the pan. Sprinkle pepper over the bacon (use a heavy hand, it’ll be much more flavorful) and then add a fairly thick layer of brown sugar over the bacon. Use your hands to adhere the brown sugar to the bacon. Place the bacon in the oven and cook for 15 to 20 minutes or until the bacon is cooked all the way through. Cool to room temperature, checking every so often to make sure that the bacon is still pliable enough to remove from the pan.

Prepare the pasta next. Use plenty of water and heavily salt it. It should taste briny like the sea. Bring to a boil and cook until al dente, drain thoroughly but do not cool.

Meanwhile, prepare the dressing by whisking together the mayonnaise, sour cream, and white wine vinegar. After the pasta has been cooked and drained, add the pasta to the dressing and toss. Let it sit out until it reaches room temperature. Then chop the caramelized bacon. Add that and the remaining ingredients to the pasta mixture. Toss to combine, taste, and adjust the seasonings. Chill in the refrigerator until ready.


courtesy of: Busy Nothings, Tony, North Dakota

899. BRIE and REDCURRANT-STUFFED CROISSANT with BACON

serves 2


1 ready-made plain croissant, cut into 4 pieces
4 teaspoons ready-made redcurrant jelly
1½oz Brie, sliced into 4 pieces
4 slices smoked streaky bacon
2½oz watercress, roughly chopped
1 tsp olive oil salt and freshly ground black pepper

Split the four pieces of croissant almost in half and fill the middle of each with a teaspoonful of redcurrant jelly and a slice of Brie. Wrap each croissant piece in a slice of bacon. Place the croissant pieces into a hot frying pan and cook for 3-4 minutes, or until the bacon is golden-brown. Place the watercress and olive oil into a bowl, season well with salt and freshly ground black pepper and mix well to coat the watercress. To serve, place the watercress onto two small plates and top with the hot stuffed croissant pieces.


courtesy of: James Tanner, Ready Steady Cook, BBC Food

898. BACON SWISS MEAT LOAF

yields 6 servings


1 egg
1/4 cup evaporated milk
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 cup crumbled cooked bacon (about 12 bacon strips), divided
1/2 cup soft bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 pounds ground beef

In a large bowl, combine the egg, milk, 1 cup Swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11-in. x 7-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Drain. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.


courtesy of: Taste of Home's Simple & Delicious Magazine

897. BACON EGG SALAD CROISSANTS

yields 4 servings


1/3 cup diced celery
1/3 cup mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hard-cooked eggs, chopped
1/3 cup crumbled cooked bacon
4 lettuce leaves
thin tomato slices
4 croissant, split

In a large bowl, combine the celery, mayonnaise, mustard, salt and pepper. Stir in eggs and bacon. Place a lettuce leaf, tomato slice and 1/2 cup egg salad on each croissant.


courtesy of: Julee Wallberg, Reno, Nevada / Taste of Home's Simple & Delicious Magazine

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

895. CHUM CHOWDER with BACON

2 lbs chum salmon
6 slices bacon
1 medium onion (½ cup chopped)
2 shallots (1 tbsp, chopped)
1 ½ cups white wine
1 ½ cups water
1 tsp salt
¼ tsp dried thyme, crushed
1 stalk celery, quartered
2 cloves garlic halved
4 sprigs parsley
2 whole cloves
3 tbsp all purpose flour
3 tbsp butter or margarine, softened
½ cup light cream

Clean, fillet, and remove skin. Cut fish into bite-sized pieces.

Cook bacon in 4 ½ quart dutch oven. Drain, reserve 2 tbsp drippings. Crush bacon and set aside. Cook onion and shallots in reserved bacon drippings until tender. Remove from heat. Add wine, water, salt, and thyme. Tie celery, garlic, parsley, and whole cloves in a cheesecloth bag and add to pan. Bring to boiling, then reduce heat. Cover and simmer for 20 minutes. Remove cheesecloth bag. Add fish to dutch oven. Cover and cook gently about 8-10 minutes or until fish flakes when tested with a fork. Blend flour and softened butter or margarine to a smooth paste. Stir into simmering liquid. Stir in cream. Cook and stir until thickened and bubbly. Season to taste, and sprinkle bacon over top before serving.


courtesy of: Sam Ingram, Arlington, Washington / Washington Department of Fish & Wildlife

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

893. BACON and BEAN CHILI

serves 3


4 slices bacon
4 tablespoons sofrito
2 frozen ice cubes
1 teaspoon cumin powder
1 teaspoon chile powder ancho
14 1/2 ounces tomatoes chunky diced
15 ounces black beans canned
15 1/2 ounces kidney beans canned, light red
3/4 cup corn canned, drained
cheese cheddar — grated

Start by heating a large pot over medium-low heat. The 4 slices of bacon are held over the pot, without separating them, and sliced into about ½ inch slices with kitchen scissors. When all the bacon is in the pot, cook gently for about 10 minutes, stirring occasionally.

When the bacon has rendered its fat and it is getting crispy, remove the pieces to a paper-towel-lined plate. Cover with another piece of paper towel and set aside. All but 2 teaspoons of bacon fat are poured out of the pot into an empty metal can. Add the sofrito. Start to break up the cubes with a wooden spoon. Cook for a couple of minutes until it is defrosted and fragrant.

Next, add the cumin and ancho chile powder and stir. Open the cans of tomatoes and beans and add the tomatoes to the pot. Strain and rinse the beans and add these to the pot along with the corn. Raise the heat to medium and bring the chili to a boil. When the mixture is boiling, lower the heat, partially cover it, and cook for about 15 minutes to meld the flavors.

Serve our chili with grated cheese, the bacon, and chips.


courtesy of: Triple "E" Cooks, a Family Cookbook, Chris and Robin Strom, Baltimore, Maryland

892. BACON-WRAPPED STUFFED MEXICAN-WASABI PRAWNS

serves 4


12 large prawns (16-20 per pound), peeled
6 slice(s) bacon, cut in half
1 tablespoon pre-mixed wasabi paste
4 oz. red enchilada sauce (Las Palmas works well)
2 tablespoons molasses
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon crushed dried oregano
1/4 teaspoon white sesame seeds
2 cups corn salsa (see recipe)
1/4 cup baby spinach leaves, washed
1 tablespoon crumbled goat cheese

Preheat oven to 350°F. Butterfly prawns by splitting each down the middle of the back, taking care to only cut 3/4 the way through each prawn. Open prawns at cut, stuff each with a small dab of wasabi, close, and wrap in a piece of bacon; secure with toothpick. Place each completed unit on foil covered cookie sheet so that they do not touch one another.

In a bowl, combine enchilada sauce, molasses, soy sauce, worcestershire sauce, sugar, garlic, onion, oregano, and sesame seeds. Mix well. Carefully brush glaze mixture over each shrimp. Bake for 10-12 minutes, or until bacon is lightly crisp.

To serve, carefully place prawns on large platter. Present corn salsa on a bed of baby spinach leaves and generously garnish salsa with crumbled goat cheese.


Corn Salsa

2 cups fresh sweet corn kernels
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1-2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt

Combine corn, onion, pepper, cilantro, lime juice, and jalepeno in a bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Makes about 3 cups.


courtesy of: Chef Deborah Scott, Kemo Sabe, 3958 5th Avenue, San Diego, California 92103