1257. SMOKED BACON BUTTER

1 lb. butter
1 lb. smoked bacon
1 tablespoon honey
1 bunch thinly sliced green onions
Salt and pepper to taste

Render bacon. Whip butter. Add bacon and fat to butter. Add all other ingredients. Whip until thoroughly mixed. Adjust.


courtesy of: Grandma's Recipe Box, Indigo.org

754. BACON and TOMATO BUTTER SPREAD

makes 8 servings


4 slices of bacon
1/2 cup softened butter
1/4 cup finely chopped sundried tomatoes in oil
3 tablespoons chopped fresh basil

Cook bacon over medium high heat for about 5 minutes or until crispy. Remove to paper towel-lined plate; let cool. Finely chop or crumble bacon; set aside. Stir together butter, sundried tomatoes, basil, pepper and crumbled bacon. Remove husks from corn leaving them attached at stem end. Remove silk from corn and discard. Using small spatula spread some of the butter mixture over each cob. Pull up husks to cover butter and tie top end loosely with one of the husks to seal. Place corn on barbecue over medium high heat, turning occasionally for about 15 minutes or until husks are charred. Remove to platter and serve.


courtesy of: The Worldwide Gourmet

652. SAUTEED MUSHROOM BUTTER and BACON TEA SANDWICHES

makes 2 dozen


1 cup (2 sticks) unsalted butter, softened
1 tablespoon olive oil
1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced
Coarse salt and freshly ground pepper
1/4 cup Madeira or sherry
24 thin slices whole-wheat bread
1 1/2 pounds bacon (about 24 slices), cooked
1 bunch arugula, cleaned and trimmed

In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; sauté until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.

Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.


courtesy of: Martha Stewart Living

252. BACON BUTTER

makes ½ to 2/3 cup


½ cup butter, softened
¾ teaspoon prepared mustard
4 slices of bacon, crisp-cooked and crumbled

Cream butter till light. Blend in mustard and bacon.


courtesy of: Better Homes and Gardens New Cook Book, Better Homes and Gardens. Des Moines, Iowa: Meredith Press (date unknown). p. 310.