357. BRAISED CABBAGE with SMOKED BACON

serves 6 to 8


3 slices smoked bacon, diced, fried and drained
2 teaspoons garlic, minced
2 small leeks, tough green leaves removed (about 1 cup)
1 large head Savoy cabbage, core removed
1 cup low-salt chicken broth
15-ounce can Great Northern beans, rinsed and drained
1 tablespoon each: finely julienned fresh sage, snipped chives
Fresh ground pepper to taste

Rinse, split and thinly slice leeks. Remove core and thinly slice cabbage (about 6 cups). Julienne sage and snip chives. Fry bacon in 12-inch skillet over medium high heat until crisp (about 3 minutes); set bacon aside on paper towels. Reserve 2 tablespoons of bacon fat. Add garlic and leeks to skillet; cook about 2 minutes. Add cabbage, chicken stock and beans; gently toss until combined. Simmer until cabbage begins to wilt (about 3 minutes). Add bacon, sage and chives. Toss until well combined. Season to taste. Serve hot.


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

356. BACON TOMATO CUPS

makes 30 appetizers


8 slices bacon, fried crisp
1 medium tomato
½ small onion
1 (10 oz.) can flaky biscuits
3/4 cup Swiss cheese, grated
½ cup mayonnaise
1 teaspoon basil

Preheat oven to 375 degrees. Coarsely chop bacon, tomato and onion. Mix all ingredients, except biscuits. Set aside. Separate each biscuit into 3 thinner biscuits. Shape thin biscuits into mini muffin pan and fill cups with bacon mixture. Bake for 10 to 12 minutes until golden brown.


courtesy of: Marcia Garner / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883

355. RABBIT LIVERS with MUSHROOMS

serves 4 to 6


1 slice bacon - diced
1/8 tsp. pepper
2 tbs. fat
1 tsp. lemon juice
1 tsp. chopped onion
1/4 cup sliced mushrooms
6 rabbit livers
1 cup chicken stock
2 tbs. flour
1 tbs. chopped parsley
1/2 tsp. salt

Sauté bacon until browned. Remove bacon, add far and onion and when onion is tender but not brown add livers and sauté for 2 minutes. Add flour, salt, pepper, lemon juice and mushrooms. Blend. Add stock gradually and cook until mushrooms are tender. Garnish with chopped parsley.


courtesy of: Lyle Chappell / Meat Rabbit list

354. CHEESE-BACON PICKLEWICHES

makes 12 picklewiches


24 Mt. Olive Bread & Butter Chips
1/4 cup process cheese-bacon spread

Spread 1 teaspoon cheese spread on each of 12 sweet pickle slices. Top with remaining 12 sweet fresh cucumber pickle slices. Chill.


courtesy of: Mt. Olive Pickle Company, Inc., P.O. Box 609, Mount Olive, NC 28365

353. BACON-WRAPPED PORK with SPICY MANGO-BASIL RELISH

makes 4 servings


4 boneless pork chops, 1 1/2-inch thick
8 strips bacon
1/2 cup soy sauce
1/2 cup fresh lime juice
1-1/2 teaspoons cayenne pepper
2 to 3 cloves fresh garlic, minced

Spicy Mango-Basil Relish:
1 peeled, pitted and chopped mango
2 tablespoons fresh lime juice
2 tablespoons chopped fresh basil
1/4 teaspoon cayenne pepper

Bacon-Wrapped Pork: Wrap 2 strips of bacon around outside edge of each pork chop, securing in several places with toothpicks.

Mix together soy sauce, lime juice, cayenne pepper and garlic.

Reserve half of mixture for basting and place half in shallow baking dish. Add pork to dish and turn to coat both sides.

Cover and refrigerate at least 1 hour, turning pork occasionally.

(Marinate longer for more flavor.)

Remove from marinade, discard marinade and place pork on grill over medium coals.

Cook 12 to 16 minutes total, basting with reserved marinade several times, until pork registers 160 degrees F with instant-read thermometer.

Serve with large dollop of Spicy Mango-Basil Relish.

Spicy Mango-Basil Relish: In small bowl, stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper.


courtesy of: The Northwest Herald, Crystal Lake, Illinois, April 13, 2006

352. TURKEY, SQUASH, and LIMA BEAN POTPIE with BACON-CHEDDAR CRUST

3 cups water
1 pound peeled seeded butternut squash, cut into 3/4-inch cubes (about 1 1/2 cups)
1 cup thawed frozen baby lima beans
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup turkey broth or chicken broth
2 tablespoons minced fresh sage leaves plus a sage sprig for garnish
5 ounces pearl onions (about 15), blanched in boiling water for 2 minutes, drained, and peeled
3 cups cubed cooked turkey

For the crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
5 ounces extra-sharp Cheddar, grated (about 1 1/2 cups)
4 slices of bacon, cooked until crisp and crumbled
1/2 to 2/3 cup milk

In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.

In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.

Preheat the oven to 425°F.

Make the crust: Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)

Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig.


courtesy of: Gourmet, November 1993

351. RED RICE with BACON

a.k.a. Eneksa Agaga

makes 4 servings


Achiote Seeds (4 ounce package)
2 cup water
2 cups medium grain enriched rice
2 slices bacon
1/2 onion

Soak achiote seeds in water until liquid is a dark rich red. Drain seeds, reserving the liquid. Fry bacon until soft but thoroughly cooked. Chop bacon and onion. Put rice, bacon, onion in a pan and add the achiote liquid. Allow pot of rice to "boil down" until the liquid is almost completely gone. Cover and reduce heat to low for 15 minutes.


courtesy of: Chamorro.com, San Francisco, California / Marianas Islands

350. CORSICAN BEEF STEW with BACON and MACARONI

serves 4


1 oz. dried mushrooms (cepes or porcini)
6 garlic cloves
2 lb. stewing beef, cut into 2-inch cubes
4 oz. thick bacon, cut into strips
3 tablespoons olive oil
2 onions, sliced
1-1/4 cups dry white wine
2 tablespoons passata
pinch of ground cinnamon
sprig of rosemary
1 bay leaf
2 cups large macaroni
2/3 cup freshly grated Parmesan cheese
salt
ground black pepper

Soak the dried mushrooms in warm water for 30 minutes. Drain, set the mushrooms aside and reserve the liquid. Cut three of the garlic cloves into thin strips and insert into the pieces of beef by making little slits with a sharp knife. Push the bacon into the beef with the garlic. Season the meat with salt and pepper.

Heat the oil in a heavy-based pan, add half the beef and brown well on all sides. Repeat with the remaining beef. Transfer to a plate. Add the sliced onions to the pan and cook until lightly browned. Crush the remaining garlic and add to the onions with the meat.

Stir in the white wine, mushrooms, cinnamon rosemary and bay leaf and with salt and pepper. Cook gently for about 30 minutes, stirring often. Strain the mushroom liquid and add to the stew with enough water to cover. Bring to a boil, cover and simmer very gently for 3 hours, until the meat is very tender.

Cook the macaroni in a large pan of boiling, salted water for 10 minutes, or until al dente. Lift the pieces of meat out of the gravy and transfer to a warmed serving platter. Drain the pasta and layer in a bowl with the gravy and cheese. Serve with the meat.


courtesy of: Country Mediterranean Cooking, by Jacqueline Clark and Joanna Farrow.

349. ANGEL HAIR PASTA with ROASTED GARLIC and BACON

serves 4


8 slices bacon, cooked and chopped
1 16-oz. package frozen vegetable blend (with Italian green beans and garbanzo beans)
1 8-oz. container soft cream cheese with roasted garlic
½ cup white wine
1 teaspoon each, basil and oregano
½ teaspoon garlic
¼ teaspoon white pepper
8 oz. angel hair pasta, cooked and drained
Parmesan cheese

Prepare angel hair pasta according to package directions. Place vegetable blend in microwave safe container. Cover. Microwave vegetables on high power for 6 minutes. Add cream cheese, wine, basil, oregano, garlic and pepper. Microwave on high power 8 to 10 minutes; stirring half way through. Serve over angel hair pasta and top with Parmesan cheese and bacon.


courtesy of: John Morrell & Co., P.O. Box 405020, Cincinnati, Ohio, 45240

348. BACON-CHILI-CHEESE DOG

1 steamed all-beef hot dog
3 slices crispy fried bacon
1/4 cup chopped tomatoes
1 slice American Cheese
2 tablespoons mustard
1/3 cup chili
1 tablespoon diced onions
1 soft hot dog bun

Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.


courtesy of: FoodNation with Bobby Flay

347. SUCCOTASH of FRESH GREEN SOYBEANS, CORN, and BACON

serves 4


2 thick slices smoky bacon, preferably nitrite-free, applewood smoked, cut into 1/2-inch dice
1 1/2 cups shelled green soybeans, about 8 ounces (half of a 1-pound package of frozen soybeans)
2 medium ears of corn, kernels cut off (about 1 1/2 cups)
1 tablespoon minced fresh chives (optional)
1/2 teaspoon minced fresh pungent herbs, such as thyme, rosemary, or savory
OR 1 to 2 tablespoons finely chopped milder herbs such as basil or parsley (optional)

Add the bacon to a 10-inch nonstick skillet, cover and cook over moderate heat, stirring occasionally, until most of the fat has rendered out and the bacon is crisp, about 6 minutes. Holding back the bacon with a slotted spoon, pour off all but about 2 teaspoons of the fat. Add the soybeans and 1/3 cup water to the pan; toss, cover, and cook, stirring occasionally, 3 minutes. Stir in the corn, cover, and cook until the soybeans and corn are just tender, 3 minutes longer. Add salt and plenty of freshly ground black pepper to taste. Stir in the chives and herbs, if desired. Serve hot or warm.

NOTE: You can make this dish in the dead of winter with frozen soybeans and corn.


courtesy of: Sally Schneider, 2003

346. SAVORY APPLE and BACON PUDDING

Suet pastry:
8 oz. self-raising flour
1 level teaspoon salt
1/2 level teaspoon dry mustard
4 oz. suet, finely chopped
about 1/4 pint cold water

Filling:
1 lb. streaky bacon, roughly chopped
4 oz. cabbage heart, chopped fine
1/2 lb. cooking apples, peeled, cored and diced
1 large onion, chopped fine
2 level tablespoons black treacle
pepper to taste

Mix all filling ingredients together. Into another bowl sift flour and salt together. Add suet and toss all together. Mix to stiff dough with the water. Roll out two-thirds of dough to line 2 1/2 pint well greased pudding basins. Fill with bacon and vegetable mixture and cover with lid made by rolling out the rest of the dough. Cover with greased greaseproof paper and steam steadily for 3 hours.


courtesy of: Denise Strickland / Haighs Retail & Catering Butchers, Haighs (Workington) Ltd., 17 Pow Street, WORKINGTON, Cumbria, CA14 3AG

345. SPINACH, RAISIN and BACON SALAD

makes 4 to 6 servings


4 cups spinach leaves
3 thick slices (or 3/4 cup) smoked bacon, diced
1/3 cup sliced shallots or chopped onions
1/3 cup raspberry vinegar
2 tablespoons water
1/2 cup raisins
2 teaspoons Sugar
1/2 cup shredded or shaved Parmesan cheese
freshly ground black pepper and croutons (optional)

Place spinach in large bowl. Cook bacon in medium skillet until crisp, drain on paper towel and set aside. Cook shallots in bacon grease for 3 minutes.

Reduce heat to medium-low. Stir in vinegar and water. Add raisins and sugar; simmer for 3 minutes. Pour hot dressing over spinach. Add parmesan cheese and bacon; toss well. Top with croutons and pepper.


courtesy of: Robert Rothschild Farm, 3143 E US Highway 36, Urbana, Ohio 43078, 866.565.6790

344. GRILLED MACKEREL with BACON

makes 2 servings

Note: a grilling basket is essential here


2 whole mackerel, gutted, with heads on, about 1 lb. each
4 slices bacon

Start a charcoal fire or preheat a gas grill or broiler. Rinse and dry the fish. Cut off their belly flaps, the limps section of skin and bone that remains after they’ve been gutted. Leave the heads on if they will fit in your basket that way; otherwise remove them. Wrap each fish with 2 pieces of bacon (or lay 1 strip of bacon along each side of the fish) and place in the basket. Grill or broil over low to medium heat, 4 to 6 inches from the heat source, turning frequently, until the bacon is slightly crisp and the mackerel are cooked through (the flesh will be opaque and tender when done). Total cooking time will be 10 to 15 minutes.
Alternative Fish for this Recipe: Pompano


courtesy of: Fish: The Complete Guide to Buying and Cooking, by Mark Bittman. New York: MacMillan, 1994, p. 160

343. CINNAMON-BACON-PANCETTA CARBONARA

4 slices bacon, chopped
4 slices pancetta, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.


courtesy of: Giada De Laurentiis, Everyday Italian, http://www.foodnetwork.com

342. SQUID with BACON

yields 4 servings


3 lb. squid
¼ lb. bacon
½ green pepper, diced
2 cloves garlic, crushed
salt & pepper
1 can tomato sauce

How To Clean Squid: Cut off and retain tentacles beyond eye and remove tooth by pressing it out. Cut open body and scrape out insides including plastic-like bone. Remove outside colored skin by peeling it off (optonal). Cut into 1-2" strips and then wash.

Cooking: Add strips and tentacles to already frying bacon and fresh chopped up garlic. Add green papper, salt & pepper. While squid is frying, it will turn pink. At this point add 1 can of toamto sauce and simmer for at least 30 minutes.


courtesy of: The Club Cookery, The Travelers Girls Club, 1976

341. LIMA BEANS and BACON

makes 8 servings


3 cups frozen lima beans
6 slices bacon (thick-sliced)
1 medium onion (roughly diced)
6 large button mushrooms (or 8 small)
2/3 cup low-fat sour cream
1 teaspoon curry powder (more as desired)
seasoning salt (optional)

Cook frozen lima beans per pkg directions while following remaining steps & set aside.

Roughly dice the medium onion & set aside.

Cut each large mushroom in half from top down through any stem. Put the cut edge down on your cutting board & slice each half in approx 1/3 inch slices & set aside.

Cut bacon slices in 1/2 inch segments & fry in a non-stick skillet until crisp. If you have more than 2 tbsp of rendered bacon fat grease, remove the excess of that amount.

Add diced onion & sliced mushrooms to skillet & saute until onion is translucent. Do not overcook to carmelized state.

Add 1 tsp curry powder + low-fat sour cream & combine well.

Taste & add additional curry powder or seasoning salt to your preferences.

Remove skillet from heat, add cooked lima beans, mix well & serve immediately.


courtesy of: Chef Twissis, Reykjavik, Iceland

340. RAMPS with BACON and HARD-COOKED EGGS

serves 4 to 6


1 lb. ramps
4 to 6 slices bacon
salt and pepper to taste
2 hard-cooked eggs

Cut cleaned ramps into 1-inch pieces; boil in salted water for 3 to 5 minutes. Meanwhile, fry bacon in a heavy skillet until just crisp. Remove bacon and dice.
Drain parboiled ramps and place in hot bacon fat. Season with salt and pepper to taste and fry until tender. Serve garnished with bacon and boiled eggs, chopped or thinly sliced.


courtesy of: Diana Rattray

339. BACON and GREEN CHILI QUICHE

serves 6


1 refrigerated pie crust (half of15-ounce package), room temperature
8 strips bacon
1 4-ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.

Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.


courtesy of: Gayle Gardner, Albuquerque, New Mexico / Bon Appétit, June 1996

338. APPLE MAPLE RUMAKI

1/2 lb. bacon, sliced and cooked partially
1/4 cup maple syrup
4 apples, cut into 6, slice each segment in 1/2
3 tablespoosn dijon mustard
1/4 cup Parmesan cheese
1 cup bread crumbs
1 egg

Roll bacon around apple and hold together w/ toothpick. Mix bread crumbs and parmesan together. Roll bacon and apple in bread crumb mix. Mix maple syrup, dijon and egg together, then roll in maple syrup mix. Bake until bacon is cooked.


courtesy of: Dakin Farm, 5797 Route 7, Ferrisburgh, Vermont 05456