Whats your favorite way to have it.
POTATO BACON PIE
4 c. cooked potatoes, grated or mashed
into bits
Lots of coarsely ground black pepper
Salt to taste
1/2 c. milk
12 slices bacon, fried, patted dry of
fat, and crumbled
The next time you bake or boil potatoes, make extra so that you will have enough left over to make this pie. Preheat oven to 350 degrees. Butter an 8-inch pie pan. Put the potato, pepper, salt, milk and bacon in a bowl, and mix well. Spread the potato mixture evenly into the pie pan. Bake for about 40 minutes, or until the top has become lightly browned. This can be prepared in advance, kept refrigerated overnight, and baked in the morning.
HOT GERMAN BACON DRESSING
2 hard-boiled eggs, chopped or sliced
1/4 to 1/2 lb. bacon
1 (6 oz.) can evaporated milk
2 tbsp. apple cider vinegar
3 tbsp. sugar
2 tbsp. mayonnaise (opt.)
Fry bacon and crumble into bits, reserving all bacon drippings. In a separate bowl, combine other ingredients (except eggs) to your personal taste. Combine drippings and bacon bits over a slow heat. Spoon over lettuce just before serving. Garnish with hard-boiled egg slices. This dressing is also very good with grated cabbage or served over boiled potatoes.
Liver, bacon, & onions
4 slices of liver
1 large onion sliced or cut in strips
1 cup dry red wine
beef broth or boulion
6 slices of bacon cooked
1 tbl kitchen bouquet (this can usually be found in the condiment section)
flour
salt & pepper
place liver in bowl and cover with wine this makes them very tender
in a sauce pan cook bacon until crisp and remove to a paper towel
in the bacon grease cook onions until slightly brown and remove
remove liver from wine (save wine) and coat with flour, salt & pepper
on medium heat brown liver on both sides remove from pan,
pour wine, beef broth (apx 1-2 cups), kitchen bouquet, scrape bottom of pan, add onions
take 2 tbls flour and add water to make a paste to thicken sauce add this to sauce
add liver and warm thru to make sure it is cooked through although you can eat it like it is if it’s not cooked thru.
crumble bacon on top or add to gravey
serve with yummy mashed potatoes…you will find even the ones who do not like liver will eat this. The gravey is the best part…and the liver is so tender you can cut it with a fork.
Broccoli and Bacon Casserole
Ingredients:
1/2 pound bacon (cooked & drained)
6 eggs beaten
2 cups milk
1 teaspoon each salt, dry mustard, chives
6 slices leftover bread or biscuits
1 cup grated sharp cheese
1 box of frozen broccoli, (cooked & drained) mushrooms-optional
“Can be mixed the night before.” Mix together and pour into casserole dish, sprayed with pam. Bake at 350 degrees for about 1 hour.
Bacon Quiche
1/4 cup. melted butter
1 1/2 cups. milk
1 tsp. Salt
dash pepper
3 eggs
1/2 cup. Bisquick
1 cup. Swiss Cheese (shredded)
1/2 cup. bacon (about 6-7 slices pre-cooked), cut or broken into small pieces.
Mix first 5 ingredients together and beat well (wire whisk works well). Stir in Bisquick. Pour into 9 inch (deep) cake pan. Put in meat and cheese on top of mixture (do not mix). Bake at 350 degrees for 45 minutes.
Best when made the night before and served by heating in microwave with plastic wrap covering.
Bacon Wild Rice Quiche
6 eggs
1 1/2 cups half and half
Pinch nutmeg
2 cups grated cheddar cheese
1/2 pound bacon, cooked until crisp, drained and crumbled
3/4 cup cooked wild rice
1 pie crust
Line 9-inch pie pan with crust and flute edges. Put wild rice, bacon and cheese in pie shell.
Blend together in bowl until smooth: eggs, half and half and nutmeg.
Pour over other ingredients in pie shell.
Bake in oven at 425° for 15 minutes, then reduce heat to 300° and bake for 30 more minutes.
Serves 6.
Bacon and Potato Quiche
5 eggs
1/2 bag unthawed Potatoes O’Brien
2 cups Monterey Jack/Colby Cheese divided
10 slices cooked & crumbled bacon
1 cup cottage cheese
Couple sprinkles garlic salt
Beat 5 eggs in a bowl. Sprinkle in some garlic salt (to taste) and then add Potatoes O’Brien, cottage cheese, and 1 cup Monterey Jack/Colby. Beat until nice and smooth by hand. Pour into lightly buttered Quiche dish and bake at 375 degrees for 35 minutes. Remove from oven. Put 1 cup Monterey Jack/Colby cheese on top and the 10 slices of cooked crumbled bacon on top of the cheese. Cook 5 more minutes until the cheese is melted.
Note: Cheddar Cheese may be used in place of the Monterey Jack/Colby Cheese.
Apple, Bacon & Cheese Quiche
Preheat oven to 375 degrees.
3 large McIntosh (or other tart baking apples) peeled, sliced and cut in half
1½ cups grated cheddar cheese
6 slices of bacon, cooked and broken into 1 inch pieces
4 eggs
1½ cups milk
1 cup Bisquick
½ cup flour
Butter an 8" x 11½" casserole dish. Layer apples in bottom, sprinkle cheese over apples, then bacon over cheese.
In a large bowl, beat eggs. Add milk and beat together. Add Bisquick and flour and beat into a batter. Pour over apples, cheese and bacon.
Bake for 45 minutes or until top is well browned and quiche is cooked through.
Caramelized Bacon
12 slices (12 ounces) thick sliced bacon
1/2 cup packed light brown sugar
2 tablespoons water
1/2 teaspoon ground red pepper
Preheat oven to 375 degrees. Line cookie sheet pan with foil. Spray wire rack with Pam place in pan. Cut bacon in half arrange in single layer on rack. Combine sugar, water and red pepper. Brush over bacon. Bake in oven 20 to 25 minutes, or until browned. (May be prepared ahead for up to three days.) Be careful, this is really good and you may eat it all before breakfast!
Hot Bacon Potato Salad
8 whole red potatoes washed
1 small onion
1/4 lb. bacon
3 Tablespoon. vinegar
2 Tablespoon. flour
2 teaspoon. sugar
1 teaspoon. salt
1 cup water
Cook potatoes in boiling water until tender. Peel, cut into slices, not too small, and place in mixing bowl.
Dice and fry in frying pan 1/4 lb. bacon, till almost crisp. Do not let burn. Remove diced bacon and place into mixing bowl with other ingredients.
Peel and dice onion and place into reserved bacon fat. Sauté a few minutes. Remove sautéed diced onion with slotted spoon and place into mixing bowl.
Into at least 2 Tbs. bacon fat, cook 2 Tbs. flour until smooth and bubbly, add 3 Tbs. vinegar and 2 teaspoon sugar, 1 tsp. salt, and enough water to make a medium sauce. (About 1 cup or more). Bring to a boil and cook until sauce is thickened.
Pour over ingredients in mixing bowl, and toss and mix. Taste, if needed add more salt. (Vinegar and Bacon are salty, so add salt last)
Serve warm with hot baked ham, or sausage. Good with a hot bean dish or salad.
Salad serves 4
Bacon-Topped Cheese Soup
6 slices Bacon chopped
1/2 cup Celery finely chopped
1/2 cup Carrot finely chopped
1/2 cup Onion finely chopped
1/2 cup Green pepper finely chopped
1/3 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Half-and-half
1 cup Milk
1 can Clear chicken broth 14 oz
2 cups Cheddar cheese shredded
Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in flour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon. Serves 9.
Bacon Mushroom Sauce
1 Tbsp. all-purpose flour
1 1/2 tbsp. fresh thyme, chopped
3 bacon slices, chopped
1/2 cup mushrooms, chopped
1 cup chicken broth
2 Tbsp. shallots, finely chopped
Salt and pepper to taste
Saute mushrooms and shallots in remaining pan drippings from the Pan Fried Chicken. Whisk broth, thyme and flour in a small bowl to blend. Add mixture to skillet and boil until thickened and reduced by half, whisking occasionally. Add bacon and simmer approximately 3 – 4 minutes. Season with salt and pepper.
Bacon Cornbread
1/2 pound bacon, coarsely chopped
2 cups white cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups buttermilk
1 large egg
Heat oven to 400°F. Using a large sauté pan over medium high heat, cook bacon until brown and crisp. Using a slotted spoon, transfer bacon to paper towels to drain, reserve drippings.
Using a 10-inch round ovenproof skillet, preferably cast iron, brush with 2 tablespoons reserved drippings. Place skillet in oven to heat.
In a medium bowl, whisk together cornmeal, salt, baking soda and baking powder. Add buttermilk, egg and 4 tablespoons reserved drippings. Discard any remaining drippings. Whisk until just blended, add bacon. Pour batter into hot skillet. Bake until firm to touch and golden brown, about 20 minutes. Invert onto a wire rack to cool.
makes 1-10-inch round loaf
BACON AND CHEESE PIE
Unbaked 9 inch pie shell
9 slices bacon
1 sm. onion, minced
1/3 c. grated Parmesan cheese
1/2 c. cubed Swiss cheese
4 eggs
1 c. light cream
1 c. milk
3/4 tsp. salt
1/2 tsp. white or black pepper
1/4 tsp. nutmeg
Preheat the oven to 450 degrees. Prick the pie shell bottom here and there with a fork and bake at 450 degrees for 5 minutes. Set aside. Fry the bacon slowly, turning frequently until crisp. Drain, dry on paper towels, and crumble the bacon. Set aside. Saute the onion in a little of the bacon drippings until transparent (do not brown). Sprinkle the cheese, bacon and onion over the partially baked pie shell, reserving 2 tbsp. of the crumbled bacon for the top of the pie. Lightly beat the eggs in a bowl, and add milk, cream, salt, pepper and nutmeg. Stir well and pour over the cheese, bacon, onion. Sprinkle the extra crumbled bacon over the top. Bake for 15 minutes at 450 degrees, reduce the heat to 350 degrees and bake about 10 minutes longer or until a knife inserted 1 inch from the edge comes out clean. Serve at once.
Bacon Biscuits
2 slices bacon
2 ounces butter
1 egg yolk
2 ounces cheddar cheese, grated
2/3 cup flour
1 pinch salt
2 ounces cheese, grated, extra
Remove rind from bacon, fry until golden on both sides, chop finely.
Beat butter until creamy, add egg yolk, mix well.
Add grated cheese, mix well.
Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes.
Roll dough out on a lightly floured surface to 1/8 inch thick.
Cut into rounds with a 1 1/2 inch fluted cutter.
Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden.
Allow to cool on a wire rack.
BACON WRAPPED PINEAPPLE
1 (8 oz.) can pineapple chunks, juice
packed, drained, reserve 3 tbsp. juice
2 tbsp. soy sauce
1/4 tsp. ground ginger
Dash garlic powder
6 slices bacon, cut each into thirds
Combine pineapple juice, soy sauce, ginger and garlic powder in small bowl. Add pineapple; let stand 1 to 2 hours. Drain. Wrap a piece of bacon around each pineapple chunk, secure with toothpick. Line baking dish with several layers of paper towels. Arrange appetizers around outer edge with space between. Microwave at High (100%) until bacon is lightly browned, 5 to 9 minutes. If oven doesn’t have carousel, rotate dish and rearrange appetizers. This may be prepared ahead and cooked just before serving.
Spaghetti with Bacon
10 slices fried bacon
1 teaspoon bacon grease
1/2 green pepper, sliced thin lengthwise
1 small onion, chopped
1 cup sliced mushrooms
4 medium tomatoes, thinly sliced
1/4 cup freshly chopped parsley
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon sugar (optional)
3/4 cup milk (skim okay)
1/2 package spaghetti or cappalini, cooked and buttered
1/2 cup finely grated cheddar cheese
Heat bacon grease on low in frying pan, add peppers, onion, mushrooms, tomatoes herbs and spices.
Cut bacon in small chunks and add to pan.
Cover and simmer 15 minutes, stirring occasionally.
Add milk slowly while stirring, heat, add grated cheddar and stir until melted.
Serve on pasta.
Potato, Bacon, Corn Chowder
8 slices bacon, diced
4 medium potatoes, chopped
1/2 cup onions, chopped
pepper
1 can cream of chicken soup
1 can cream of celery soup
1 can corn
1 teaspoon marjoram
3 cups milk, depends on how thick you want it to be
Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
Put potatoes and celery in large stock pot and add enough water to just cover.
Boil until not quite tender.
Do not drain.
Add bacon, onions and rest of ingrediants and simmer for 1/2 hour-eat & enjoy.
Mashed Potatoes With Bacon and Cheddar
5 lbs russet potatoes or yukon gold potatoes
8 ounces bacon (About 10 Slices)
1 (8 ounce) package cream cheese, room temperature
1/2 cup unsalted butter, melted,plus
more unsalted butter, for baking dish
1 cup sour cream
1 small onion, grated on the large holes of a box grater,juice reserved
1/2 bunch fresh chives, finely chopped (About 1/4 Cup)
2 1/2 cups grated cheddar cheese (About 10 Ounces)
2 teaspoons coarse salt
1/2 teaspoon fresh ground pepper
Preheat oven to 350°F Peel potatoes, and cut into 1-inch chunks.
Place in a large saucepan, and add enough cold water to cover by about 2 inches.
Bring to a boil over medium-high heat, and reduce to a simmer.
Cook until easily pierced with a paring knife, about 20 minutes.
Transfer to a colander to drain; return to pan, cover, and set aside.
Meanwhile, heat a large skillet over medium heat.
Add bacon, and cook until crisp and browned, turning once.
Transfer to paper towels; let cool, and crumble.
Using a fork, mash potatoes in pan until light and fluffy; add cream cheese, butter, and sour cream, and stir until combined and smooth.
Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper.
Stir until well combined.
Transfer to a buttered 3-quart baking dish.
Top with remaining 1/2 cup cheese.
Bake until top is slightly golden and potatoes are heated through, about 30 minutes.
Remove from oven; garnish with remaining bacon.
Serve immediately.
grilled potatoe pockets
potatoes cut in quarters (you do not have to peel these)
one onion sliced
one green pepper cut in strips
2 cloves garlic minced
2 slices bacon
salt and pepper
1/4 cup wine or beer
butter
take a pieces of foil apx 12" square
fold up sides to make like a cookie sheet
place raw bacon on foil
add potatoes, pepper, onions, garlic, salt and pepper, top with pats of butter and poor wine on top and seal with another piece of foil. Be sure to seal the edges so no juices leak out.
you can place on grill and flip after about 20 minutes or sooner depening on how hot the grill is. You can also place in oven on a baking sheet at apx 1 hour at 400 degrees.
You can vary the ingredients and spices. You can add any vegetables, mushrooms, or just do all vegetables…this is quick and simple and little clean up.