yields twelve servings
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins
In a mixing bowl, cream butter and sugar until light. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2-in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Store in the refrigerator.
courtesy of: Taste of Home, RDA Food & Entertaining Affinity, 5400 South 60th Street, Greendale, Wisconsin 53129
Showing posts with label corn flakes. Show all posts
Showing posts with label corn flakes. Show all posts
Wednesday, March 11, 2009
Tuesday, July 17, 2007
798. COUGAR SCHNITZEL with BACON
2 large boneless cougar steaks
1 lb. bacon
Mix: (will curdle a bit)
½ cup of margarine, melted
1/3 cup milk
1 teaspoon lemon juice
Mix:
½ cup fine bread crumbs
1 cup of fine crushed Corn Flakes
½ teaspoon onion powder
½ teaspoon parsley
½ teaspoon paprika
Salt & pepper
Pound steak until ¼” thickness, cut into 2″ wide strips, top with salami or bacon. Roll up and secure with a toothpick. Dip in moist ingredients, then coat with dry, place in greased pan and cover. Bake at 350 for 30 minutes, then uncover and bake 20-30 minutes more.
courtesy of: Game Recipes
1 lb. bacon
Mix: (will curdle a bit)
½ cup of margarine, melted
1/3 cup milk
1 teaspoon lemon juice
Mix:
½ cup fine bread crumbs
1 cup of fine crushed Corn Flakes
½ teaspoon onion powder
½ teaspoon parsley
½ teaspoon paprika
Salt & pepper
Pound steak until ¼” thickness, cut into 2″ wide strips, top with salami or bacon. Roll up and secure with a toothpick. Dip in moist ingredients, then coat with dry, place in greased pan and cover. Bake at 350 for 30 minutes, then uncover and bake 20-30 minutes more.
courtesy of: Game Recipes
Thursday, February 23, 2006
291. BACON BREAKFAST COOKIES
1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins
Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.
courtesy of: The Rev. Jennifer Baskerville-Burrows, Rector, Grace Episcopal Church, Episcopal Chaplain, Syracuse University, Cookin' in the 'Cuse
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins
Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.
courtesy of: The Rev. Jennifer Baskerville-Burrows, Rector, Grace Episcopal Church, Episcopal Chaplain, Syracuse University, Cookin' in the 'Cuse
Sunday, September 25, 2005
139. CHEESE RAREBIT with BACON
a.k.a. "Oysters Derring-Do"
serves eight
16 shucked large oysters
1 whisked egg
1 tablespoon water
cornflake crumbs
8 slices bacon
oil for frying
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
6 oz. evaporated milk
½ lb. grated sharp Cheddar cheese
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons Kirsch
8 slices white toast
8 thin slices tomato
chopped parsley
Remove the oysters from the shells, pat dry; dip in the egg mixed with water, roll in crumbs, and chill at least 15 minutes.
Cook the bacon until brown and crisp in a skillet, drain on absorbent paper, and crumble.
Fry the oysters, a few at a time, in 375 degree oil until they are golden on both sides; set aside on absorbent paper, and keep warm.
Mix the mustard, Worchestershire, milk, cheeses, and Kirsch in the top of a double boiler; cook over boiling water, stirring constantly, until the mixture is hot, smooth, and thick. Add milk if a thinner consistency is desired.
Trim the crusts from the toast, place a tomato slice and 2 oysters on each piece, nap with the rarebit, and top with bacon and a bit of parsley.
Serve immediately.
courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, Connecticut: The Lyons Press, 2004, pp. 133-134.
serves eight
16 shucked large oysters
1 whisked egg
1 tablespoon water
cornflake crumbs
8 slices bacon
oil for frying
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
6 oz. evaporated milk
½ lb. grated sharp Cheddar cheese
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons Kirsch
8 slices white toast
8 thin slices tomato
chopped parsley
Remove the oysters from the shells, pat dry; dip in the egg mixed with water, roll in crumbs, and chill at least 15 minutes.
Cook the bacon until brown and crisp in a skillet, drain on absorbent paper, and crumble.
Fry the oysters, a few at a time, in 375 degree oil until they are golden on both sides; set aside on absorbent paper, and keep warm.
Mix the mustard, Worchestershire, milk, cheeses, and Kirsch in the top of a double boiler; cook over boiling water, stirring constantly, until the mixture is hot, smooth, and thick. Add milk if a thinner consistency is desired.
Trim the crusts from the toast, place a tomato slice and 2 oysters on each piece, nap with the rarebit, and top with bacon and a bit of parsley.
Serve immediately.
courtesy of: Oysters: A Culinary Celebration, by Joan Reardon. Guilford, Connecticut: The Lyons Press, 2004, pp. 133-134.
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