2167. WILD RICE CASSEROLE with BACON

serves six


1/2 lb. bacon, diced
1 cup celery, diced
1 medium onion, diced
1/2 green pepper, diced
1 cup wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
pimento (optional) adds color
Accent and seasoned salt

Wash wild rice and place in boiling salted water. Boil about 20 minutes or until partially done, drain. Fry diced bacon; pour off grease as necessary. Leave enough grease to saute onions, celery and green pepper--add when bacon is nearly done. Place in casserole, adding water to cover. Place in medium oven (350 degrees F) for approximately one hour.


bacon recipe courtesy of: Minnesota Wild Rice/C and G Wild Rice, 2803 Harborview Parkway, Superior, Wisconsin 54880

2138. BEEF and BACON STROGANOFF

makes six servings


1 pound lean ground beef (90% lean)
5 thick-sliced bacon strips, chopped
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
2 tablespoons Worcestershire sauce
1 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon paprika
6 cups uncooked egg noodles
1 cup (8 ounces) sour cream
2 teaspoons prepared horseradish
1/2 cup shredded white cheddar cheese
minced fresh parsley, optional

In a large skillet over medium heat, cook the beef, bacon, mushrooms, onion and garlic until beef is no longer pink; drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.

Meanwhile, cook noodles according to package directions; drain.

Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired. Yield: 6 servings.


bacon recipe courtesy of: Taste of Home, February/March 2010

1769. CREAMED and CRISPY HOT DOGS with BACON, CARROTS and POTATOES

serves four


6 slices bacon
6 hot dogs
1 medium onion
2 medium potatoes (boiled)
1 can cream of mushroom soup
8-oz. can diced carrots

Cook the bacon, saving the drippings, and lay it on a paper towel to drain. Cut the hot dogs into long, thin strips and then in half; dice the onion; and put both ingredients into the drippings-filled frying pan. Saute them until the onion starts to brown. Drain off the drippings.

Chop up the potatoes and add them, with the soup and the carrots (including the carrots' liquid), to the pan. Cover and simmer for 10-15 minutes. Pour the mixture into a serving dish, topping with crumbled bacon.


bacon recipe courtesy of: The Great Little Hot Dog Cookbook by John Gould. New York: Doubleday & Company, Inc., 1973, pp. 60-61

1678. CHEDDAR, ASPARAGUS, SPINACH and BACON FONDUE

yields about 6 servings or about 6 cups


1/4 pound bacon
2 tablespoons olive oil
1 medium onion, diced
4 cloves fresh garlic, minced
1 bunch fresh asparagus, hard ends removed, diced
1 cup low-fat milk
1 (10-ounce) can cream of mushroom soup
1 cup fresh spinach leaves, finely diced
1/2 pound sage cheddar, shredded
1/2 pound white cheddar, shredded
1/2 pound smoked cheddar, shredded
Hot sauce, optional
1 baguette
1 loaf sourdough bread
3 Pink Lady apples, or any you prefer, cores removed, sliced

In a medium pan or in the oven, cook bacon until crisp and brown. Drain the fat and crumble bacon. Set aside. In large pot over medium heat, add olive oil and saute onion, garlic and asparagus for about 5 minutes, or until they start to soften and onion and garlic turn golden. Reduce heat to medium-low and add milk, mushroom soup and spinach. Mix ingredients until base is smooth. Add cheeses and stir constantly (reduce heat if necessary to prevent burning) until melted and smooth. Add bacon and hot sauce, if desired. (Add more milk if mixture is too thick.) Serve fondue with baguette, sourdough bread and apples.


bacon recipe courtesy of: Santa Barbara Certified Farmers Market Association, 232 Anacapa Street, Suite 1A, Santa Barbara, California 93101, (805) 962-5354

1266. CREAM OF MUSHROOM with BACON SOUP

serves 4-6


1 lb. brown or white beech mushrooms
4 slices bacon
1 small onion, chopped
4 cups potatoes, diced
2 cups water
2 cups light cream
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/2 cup red peppers, diced
8 oz. clam juice
1/2 cup white wine

Chop mushrooms with stems. Cut bacon into 1-in. strips; fry to brown, remove from pan and drain. Brown onion in bacon fat; remove half the fat. Add potatoes, mushrooms, water, salt, wine, red pepper, and clam juice. Cover and boil gently 30 min. Add bacon pieces, butter, and cream. Season with black pepper and salt. Serve immediately.


courtesy of: Golden Gourmet Mushrooms, San Marcos, California

1160. FARMERS SAUSAGE with BACON and GEMELLI

serves 6


1/2 lb. gemelli, cooked
1 package frozen peas, thawed
3 tablespoons butter, melted
1 bunch spinach, cooked & drained
1 lb. German farmers sausage, sliced
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
salt and pepper, to taste
6 slices bacon, cooked and crumbled

In a bowl, place cooked pasta, half of the peas, and melted butter. butter a large baking dish, create a layer of spinach, place pasta and pea mixture evenly over spinach. create a blended mixture of sausage, sour cream, soup and milk. add as next layer. bake uncovered at 400 degrees for 20 minutes, sprinkle with remaining peas and bacon, cook another 8 minutes until bubbly and brown.


courtesy of: World Hearth Circle of International Cooking

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

412. BAVARIA ROULADEN

6 Slices Inside Top Round
German style Mustard
12 Slices Raw Bacon
18-24 Dill Pickle Slices
18-24 Carrot Slices
1-2 Large Onions - Diced up.
1 Large Family Size Cream of Mushroom Soup

Pre-heat oven to 325 degrees.

Lay out flat the thin sliced Top Round onto cutting board.(Top Inside Round can be sliced ahead at 1/8th to 1/4th inch thickness - a little thinner is better than a little thicker.)

"Butter" the meat slices with your favorite mustard -preferably a good quality German-style mustard.

Place 2 strips of raw bacon on meat slices.

Place 3 to 5 slices of dill pickle and 3 to 5 carrot slices - placed every other one - onto raw bacon slices.

Sprinkle with lots of diced raw onion.

Fresh parsley and mushrooms are optional to taste.

Roll up meat and place in a covered baking pan.

4-6 robust rouladen should be covered with a large family size can of Cream of Mushroom soup - do NOT add water or milk.

Bake in oven for approximately 45 to 65 minutes - test middle rouladen rolls after about 40 to 45 minutes by poking with a fork. . .if the juice runs clear the meat should be done - if the juices still look a bit red please cook a little longer.
A longer piece of tin-foil can be substituted for baking dish cover - just be sure to "tent" the foil in the middle so that the soup has room to heat thoroughly and does not stick to the foil. As the Cream of Mushroom bakes down it thickens and mixes with the natural juices of the meat and makes just a wonderful tasting gravy!
Remove from oven and let stand for 5 minutes prior to serving. . . this gives the soup time to thicken a bit more and allows the rouladen to firm up a bit!

SERVING SUGGESTIONS: Rouladen can be served with dumplings, wide egg noodles, red cabbage and a fresh salad.


courtesy of: Bavaria Sausage, Inc., 6317 Nesbitt Road, Madison, Wisconsin, 53719

112. BACON CHEDDAR FONDUE

yields 5 cups


5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley

Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside. Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and Tabasco sauce. Pour into fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes too thick, stir in a little hot milk.


courtesy of: www.recipegoldmine.com