931. FLEMISH BEEF STEW

makes 4 servings


6 bacon slices, coarsely chopped
2 1/4 pounds beef tenderloin, trimmed, cut into 1 1/2-inch pieces
1/3 cup all purpose flour
1 very large onion, sliced
3 large garlic cloves, minced
4 cups canned beef broth
1 cup beer
1/4 cup tomato paste
3 tablespoons chopped fresh thyme
2 tablespoons dark brown sugar
4 tablespoons chopped fresh parsley

Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.

Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.

Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.


courtesy of: Bon Appétit, February 2003

930. ROASTED CASSAVA FLOUR with BACON

serves 10


165 grams diced bacon
a few slices of Portuguese sausage
1 onion, chopped
2 bananas, sliced
500 grams cassava flour

In a large frying pan, fry the bacon and the sausage slices over a low heat until crisp. Add the onion and fry until they are slightly browned. Add the bananas and fry for another minute. Then add the cassava flour and stir-fry. The consistency should be like a crumble topping. Add salt and pepper to taste if desired.


courtesy of: Recipe--Cassava vs Yams

929. FETTUCINE BOLOGNESE with BACON

makes 4 servings


1/4 cup extra-virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Heat oil in heavy large pot over medium heat. Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes. Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes. Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme. Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally. Season to taste with salt and pepper. Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally. Drain. Add fettuccine to pot with ragu and toss to blend. Transfer to large bowl. Sprinkle with 1/2 cup Parmesan. Serve, passing remaining Parmesan separately.


courtesy of: Mario Batali

928. SYRUP and BACON GRITS

makes 6 to 8 servings


3 1/4 cups water
1 cup quick grits, uncooked
½ teaspoon salt (optional)
3/4 cup syrup
4 eggs slightly beaten
2 tablespoons bacon drippings, margarine or butter
2 8-oz pkg sliced bacon, cooked crisp, curmbled

Heat oven to 350F. Grease 1 ½ qt casserole. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Remove from heat; Add syrup, eggs and drippings, mixing well. Pour into prepared casserole; bake 45 to 50 minutes or until knife inserted near center comes out clean. Top with bacon; let stand 5 to 10 minutes before serving. Serve with additional syrup, it desired.


courtesy of: The Quaker Oats Company, a unit of PepsiCo Beverages & Foods, P.O. Box 049003, Chicago, Illinois 60604-9003, (312) 821-1000

927. BACON-WRAPPED TURKEY TENDERLOINS with PORT SAUCE

yields 18

36 slices bacon, blanched
freshly cracked black pepper, as needed
36 3 to 4 oz. turkey tenderloin medallions, pounded to an even thickness
2 tablespoons kosher salt
1 tablespoon white pepper
2 tablespoons ground coriander
1 tablespoon ground cumin

Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat. Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside. Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.


Turkey
1/2 Cup olive oil

In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes. Deglaze pan with a small amount of port. Remove medallions. Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.


Port Sauce
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped

While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.


Plating and Service
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
fresh thyme sprigs, As needed

To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate. Top with 2 turkey medallions and 1/4 cup port sauce. Serve with roasted root vegetables. Garnish with fresh thyme sprigs.


courtesy of: Executive Sous Chef Joseph Worden, The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center, Neenah, Wisconsin

926. CREAMED CORN GRATIN with FRIED ONION RINGS and BACON

makes 12 servings


1 1/2 cups fresh breadcrumbs made from crustless French bread
6 bacon slices, chopped
1/3 cup all purpose flour
1 large red onion, thinly sliced into rounds
1/2 cup (or more) vegetable oil
10 green onions, chopped
2 tablespoons (1/4 stick) butter
1 large onion, chopped
8 cups frozen corn kernels (about 2 pounds 6 ounces)
2 cups whole milk
1 cup whipping cream
3 tablespoons quick-cooking grits
1/4 teaspoon cayenne pepper
1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)

Preheat oven to 350°F. Spread breadcrumbs on rimmed baking sheet. Bake until lightly toasted, about 10 minutes.

Sauté bacon in large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn. Discard remaining drippings.

Place flour in medium bowl. Sprinkle with salt and pepper. Separate red onion slices into rings and toss in flour to coat lightly. Heat 1/2 cup oil in same large skillet over medium-high heat. Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side. Transfer onion rings to paper towels. Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl. Sprinkle topping with salt and pepper.

Butter 13x9x2-inch glass baking dish. Add butter to pot with reserved bacon drippings; melt over medium-high heat. Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes. Add frozen corn; sauté 5 minutes. Add milk and cream; bring to boil. Gradually stir in grits and cayenne pepper. Reduce heat and simmer until mixture thickens slightly, about 3 minutes. Remove from heat. Stir in cheese and remaining green onions. Season with salt and pepper. Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)

Preheat oven to 350°F. Bake gratin uncovered 25 minutes. Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.


courtesy of: Bon Appétit, November 2003

925. HICKORY BACON and ROASTED CORN GOUGERES

makes about 140 hors d'oeuvres

4 hickory-smoked bacon slices (1/4 pound)
3/4 cup corn (from 2 medium ears)
1 cup water
1 stick unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped chives

Equipment: a 10- to 12-inch well-seasoned cast-iron skillet; a pastry bag with 1/2-inch plain tip (optional)

Preheat oven to 375°F with racks in upper and lower thirds.

Cook bacon in skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.

Pour off fat from skillet, then wipe clean. Add corn and pan-roast over medium heat, stirring occasionally, until kernels are mostly golden brown, 10 to 15 minutes.

Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.

Stir in bacon, corn, cheeses, chives, and 1/2 teaspoon pepper.

Line 2 large baking sheets with parchment paper or lightly butter sheets. Fill a pastry bag fitted with 1/2-inch plain tip with batter and pipe about 35 (3/4-inch-diameter) mounds, or spoon mounded teaspoons, 1/4 inch apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25 to 30 minutes total. Transfer to a rack (still on parchment if using). Make more puffs on cooled baking sheets. Serve warm or at room temperature.

NOTES: If you don't have a cast-iron skillet, broil corn in an oiled baking pan 4 to 6 inches from heat, stirring once or twice, about 5 minutes.

Gougères can be made ahead and cooled completely, uncovered, then chilled in sealed bags 2 days or frozen 1 week. Reheat, uncovered, on baking sheets in a 350°F oven 10 minutes if chilled or 15 minutes if frozen.


courtesy of: Melissa Roberts, Gourmet, November 2007

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

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

922. ROAST TURKEY with BACON, TARRAGON and APPLEJACK GRAVY

serves 12 to 14


For turkey
1 10-ounce jar crabapple jelly
3/4 cup plus 6 tablespoons (2 1/4 sticks) butter
1/3 cup frozen apple juice concentrate, thawed
4 tablespoons chopped fresh tarragon
12 ounces mushrooms, quartered
1 large onion, coarsely chopped
1 large carrot, coarsely chopped
1 22- to 24-pound turkey, neck cut into 4 pieces
10 cups (about) canned low-salt chicken broth

For gravy
1/4 cup all purpose flour
3 cups (about) canned low-salt chicken broth
8 bacon slices, cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon
1/4 cup applejack or other apple brandy (optional)

Make turkey: Stir jelly, 1/2 cup butter, apple juice concentrate and 2 tablespoons tarragon in small saucepan over medium heat until butter and jelly melt. Remove glaze from heat. (Can be made 2 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.)

Set rack at lowest position in oven and preheat to 375°F. Place small rack in center of large roasting pan. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add mushrooms, onion and carrot; saut
 until dark brown, about 12 minutes. Sprinkle vegetables and turkey neck pieces around rack in pan.

Stir remaining 6 tablespoons butter and 2 tablespoons tarragon in heavy small saucepan until butter melts. Rinse turkey inside and out; pat dry with paper towels. Place turkey on rack in pan. Starting at neck end, slide hand between skin and breast meat to loosen skin. Brush 3 tablespoons tarragon butter over breast meat under skin. If stuffing turkey, spoon stuffing loosely into main cavity. Brush remaining tarragon butter over outside of turkey. Sprinkle turkey with salt and pepper. Tuck wing tips under turkey; tie legs together to hold shape.

Roast turkey 45 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Cover turkey loosely with foil. Roast until thermometer inserted into thickest part of thigh registers 180°F., adding 1 cup broth and basting with pan juices every 1/2 hour and brushing with 1/3 cup glaze twice during last 2 hours, about 4 1/4 hours longer if unstuffed or 4 3/4 hours longer if stuffed.

Transfer turkey to platter. Tent with foil; let stand 1/2 hour. Reserve pan juices.

Make gravy: Mix 1/2 cup glaze and flour in small bowl to blend. Strain pan juices into large measuring cup, pressing on solids; spoon off fat. Add enough broth to measure 6 cups.

Sauté bacon in heavy large saucepan over medium heat until crisp. Pour off fat. Add broth mixture to saucepan and bring to boil. Whisk in glaze-flour mixture and tarragon, then applejack. Simmer until thickened to sauce, about 5 minutes. Season with salt and pepper.


courtesy of: Bon Appétit, November 1998

921. WILTED PURSLANE and SPINACH with BACON and LEMON

makes 4 servings


3 strips bacon, diced
2 preserved lemons, finely chopped (may substitute 2 teaspoons lemon juice and 1/2 teaspoon grated lemon)
3 cups purslane, washed and patted dry
3 cups spinach leaves, washed and patted dry
1/4 teaspoon crushed red pepper flakes, or to taste
Salt
Freshly ground black pepper

In a large skillet over medium heat, fry the bacon until crisp. Carefully spoon off and discard the fat. Return the pan to medium heat. If using preserved lemons, add them now and cook, stirring, for 30 seconds. Begin to add the purslane and spinach, 1 handful at time, cooking just until the greens begin to wilt before adding the next handful. If using lemon juice and zest, add them with the greens. Cook until the purslane is wilted completely but is not yet mushy. Immediately remove from the heat; season to taste with red pepper flakes, salt and pepper. Serve immediately.


courtesy of: The Washington Post, June 19, 2002

920. BOILED BACON SHANK, BROAD BEANS and LOVAGE SALAD with CRISPY QUAIL EGG

serves 4


1 bacon shank
4 quail eggs
20 lovage leaves, picked
breadcrumbs
salt
cayenne pepper
flour
one beaten egg, with a dash of milk
75 grams pork fat, 1 cm cubes
100ml whipping cream
125 grams broad beans, cooked and picked
10 leaves flat-leaf parsley
300 grams mixed salad leaves
vinaigrette

Boil the bacon shank for at least two hours and reserve in the cooking liquor, to keep moist and finish cooking. Carefully poach quail eggs for one minute, refresh in iced water and drain - they should be firm but spongy. Mix breadcrumbs with a little finely chopped lovage, a pinch of salt and a good pinch of the cayenne. Dip quail eggs in the flour, then the beaten egg, then the breadcrumbs. Reserve for deep-frying. Shred the bacon into chunks, place in a saucepan with a little of the cooking liquor and warm through. Pan-fry the pork fat until golden to make little croûtons, and season. Make a lovage cream by bringing the cream to the boil, and add 10 of the lovage leaves and the parsley. Season, and blitz with a hand blender until bright green. Dress the salad leaves, add the warm pieces of bacon, beans, pork fat and the rest of the lovage, shredded. Place in centre of plate. Deep-fry the quail eggs until crispy and place on top of the salad. Spoon the lovage cream around.


courtesy of: James Mackenzie, chef-proprietor, Pipe and Glass Inn, South Dalton, East Yorkshire

919. HEIRLOOM TOMATO SALAD with SWEET ONIONS and GRILLED BACON

serves 4


2 large Spanish onions
6 cloves garlic, peeled and blanched in fresh water three times
1 tablespoon extra-virgin olive oil, plus more for dressing
2 ounces chicken stock
2 tablespoons Banyuls vinegar
1 tablespoon Gula Jawa (Indonesian red-palm sugar)
2 tablespoons bush basil, chopped
1/2 pound good-quality slab bacon, sliced into quarter-inch slices
Mix of 4 medium or large heirloom tomatoes
1 pint mixed small heirloom tomatoes
1 bunch purslane
1 bunch lovage
Sea salt and freshly ground black pepper to taste

For the onion marmalade: Dice 1 of the onions and the blanched garlic. In a sauté pan, sweat the onion and garlic in 1 tablespoon olive oil, covered, over low heat, for 30 minutes. Add stock, vinegar, and Gula Jawa, return to heat, and reduce mixture by half until it has the consistency of a marmalade. Season with salt and pepper, cool to room temperature, and then fold in chopped bush basil. While the marmalade is cooling, cook the bacon on a grill plate until both sides achieve a good char. (1) Slice the large tomatoes in half-inch rounds; halve the small tomatoes. Slice the remaining onion in quarter-inch rings, removing the center pieces. Pick the purslane and lovage into dime-size pieces. To serve: Arrange the tomatoes on 4 plates and season with salt, pepper, and olive oil.

Toss the onion rings with the onion marmalade and the lovage. In another bowl, toss the purslane with a drizzle of olive oil.

Layer the tomatoes with the dressed onion rings and the bacon. Finish with the purslane.


courtesy of: Ryan Skeen, Resto, 111 East 29 Street (Park Avenue), New York, New York 10016, (212) 685-5585 / Robin Raisfeld & Rob Patronite, New York Magazine, September 17, 2007

918. MAINE LOBSTER CLUB SANDWICH

4 cups Maine lobster meat, cooked, cut into 1-inch pieces
1 tablespoon Maine lobster roe, cooked
1/4 cup celery, peeled, finely diced
1/4 cup green onions, finely chopped
1 tablespoon parsley, chopped
1/2 cup lemon mayonnaise
24 slices whole grain or country style bread
4 cups baby arugula
4 heirloom tomatoes, sliced
24 slices apple wood smoked bacon, cooked
2 avocados, sliced

Combine the lobster meat, cooked lobster roe, celery, green onions, and parsley in a bowl. Add 1/4 cup of the lemon mayonnaise. Mix well and season with salt and pepper. Set aside.

Toast the bread. Generously spread one side of each piece of bread with lemon mayonnaise. Top one slice of bread with the arugula, 2 slices of tomatoes, and bacon. Place a toasted piece of bread on top. Add the avocado slices and lobster mixture on top of that. Place the other piece of toast on top, and secure with wooden toothpicks. Cut the sandwich diagonally into 2 pieces. Place on the plate with the sandwich open about 30 degrees so the guest can see the filling.


courtesy of: Maine Lobster, Maine Lobster Promotion Council, 45 Memorial Circle, Augusta Maine 04330

917. CHILE-TEQUILA MARINATED SHRIMP in PEPPERED BACON

serves 2


3 cloves garlic, minced
1 large jalapeno chile (or 2 small), seeded and minced
1/2 teaspoon ground ginger
1/2 teaspoon coarse ground black pepper
1/2 cup tequila
1/3 cup olive oil
10 raw jumbo shrimp, with tails left on, peeled and deveined
2 tablespoons lemon juice
5 slices thick peppered smoked bacon, halved crosswise

In a sealable plastic bag or non-reactive bowl, combine garlic, chile, ginger, pepper, tequila and olive oil. Add shrimp and toss to coat well. Seal tightly and refrigerate 2-3 hours. Add lemon juice, re-seal and refrigerate 30-45 minutes.

Place bacon pieces in a large cold skillet; cook slowly until opaque but not browned and crispy. Remove and drain on paper towels.

Preheat broiler. Wrap each shrimp with one piece of bacon; secure with toothpicks. Broil about 3 minutes per side and serve hot.


courtesy of: Carol Stevens, Shaboom's Kitchen

916. PHEASANT BAKE with BACON

1 cup raw wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms
2 1/2 cups water
water chestnuts
four strips of cooked bacon, cut into squares
2 pheasants, cut up, floured and browned
1 package instant onion soup mix
1 can fried onion toppers

Mix rice, canned soups, water, mushrooms, bacon and water chestnuts in 9x13 glass casserole dish. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake for two hours at 300 degrees. Add onion toppers and cook for another 30 minutes.

Pheasant meat is a great alternative to chicken. Try it in soups, hot dishes and other meals that call for chicken. A fall weekend isn’t complete without some wild game, and with dishes like these and so many more, the preparation possibilities are endless for the finest fowl…in our outdoors.


courtesy of: Nodak Outdoors, Bismarck, North Dakota, (877) 572-0923

915. PHEASANT and BACON KEBABS

two whole pheasants, meat de-boned from breasts and thighs, cut into chunks
one package of thick cut bacon
2 onions, cut into two-inch chunks
2 bell peppers, cut into two-inch slices
one package medium mushrooms
glaze or marinade of your choice

If desired, put the pheasant meat and your marinade of choice together in a Ziploc bag in the refrigerator for four hours.

Place a chunk of pheasant meat and a slice of onion or pepper together and wrap one slice of bacon around them. Skewer three or four of these combinations onto a kabob stick. Take the leftover vegetables and mushrooms and skewer them on separate sticks. Using a marinade brush, put the leftover marinade on the veggies to add some flavor.

Place tinfoil on the areas of the grill you will be using to cook the kabobs and spray the tinfoil with non-stick oil, such as Pam. Ignite the grill and heat to high and then bring back down to low. Cook the kabobs on the foil - preferably on an upper or raised rack - on low heat for 10 to 12 minutes or until the kabob meat is done. The vegetable kabobs will finish before the meat kabobs, so remove them a few minutes earlier.


courtesy of: Nodak Outdoors, Bismarck, North Dakota, (877) 572-0923

914. CORN, BACON and RED PEPPER KEBABS with ROMANO-LIME BUTTER

yields 4

4 strips thickly sliced bacon
4 corn, shucked, and, cut crosswise into thirds
2 red bell pepper, cut into 1 1/2" pieces
vegetable oil, for brushing

Romano-Lime Butter
6 tbsp unsalted butter, softened
2 tbsp lime, zest, minced
2/3 cup grated romano cheese

Corn, Bacon And Red Pepper Kebabs: Cook the bacon ina skillet to render fat. Drain and pat dry. Place red pepper, corn and bacon on skewers. Brush with oil and grill. Watch for flare-ups. Serve with Romano-Lime butter.

Romano-Lime Butter: Mix cheese, butter, lime zest and salt. Refrigerate.


courtesy of: Kevin White, "Turkey Tenderloin," Backyard Cookin, FoodTV

913. BLT MACARONI SALAD

8 ounces elbow macaroni, uncooked
1/4 cup plus 2 tablespoons reduced-calorie mayonnaise
1/4 cup plus 2 tablespoons plain nonfat yogurt
1/4 cup plus 2 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1 large tomato, seeded and chopped
1/4 cup chopped green onions
4 cups thinly sliced lettuce
6 slices bacon, chopped, cooked, and drained

Cook macaroni according to package directions, omitting salt and fat; drain. Rinse under cold water; drain again. In a large bowl combine macaroni, mayonnaise, yogurt, chili sauce, lemon juice, sugar, salt, tomato, onions, and lettuce; cover and chill at least 1 hour. Sprinkle with bacon just before serving.


courtesy of: dLife: For Your Diabetes Life, 101 Franklin Street, Westport, Connecticut 06880, (203) 454-6985

912. BEEF, BACON and SALAMI LASAGNA

makes 8 servings


8 ounces lasagna noodles
2 strips of bacon
1 onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 1/2 pounds lean ground beef
1/2 pound salami, chopped
1 tablespoon dried crushed parsley
1/2 teaspoon crushed dried basil
1 (10-ounce) can tomato paste
1 (15-ounce) can whole tomatoes, undrained
1/2 pound mushroom, chopped
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cottage cheese
2 large eggs, beaten
1/2 cup freshly grated Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese

Cook lasagna noodles as per package directions; drain and set aside. Sauté strips of bacon, onion and garlic in hot oil for about 5 minutes or until bacon is cooked and crispy and onion is softened; remove garlic cloves. Add ground beef, salami, basil and parsley. Brown and drain. Add tomato paste, whole tomatoes, chopped mushrooms and water. Simmer, uncovered, for 1 hour, or until thick. Season with salt and pepper. Preheat the oven to 375°F (175°C). Grease a 13 x 9 x 2-inch baking dish. In a large bowl, combine cottage cheese, beaten eggs and Parmesan cheese. Pour a layer of tomato mixture in the bottom of baking dish. Cover with a layer of the cooked noodles, followed by a layer of the cheese/egg mixture; sprinkle part of mozzarella cheese on top. Repeat layers until ending with sauce and a layer of the mozzarella. Bake for 30 minutes, or until bubbly and browned. Remove from oven and serve hot.


courtesy of: Cooks Recipes