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susquesus
Mad Hermit of the North Woods
USA
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September 03 2003
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 Posted - January 17 2004 : 12:51:40 AM
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As I'm pursuing a heart attack by age 40 I ask myself, "What else can I do with Bacon?". I just don't know anymore. I visited the "Angus Meat Market" recently, where I picked up 4 pounds of ground beef and 3 pounds of thick-cut, double hickory smoked bacon. I made a 1/4 pounder with cheese and bacon tonight, delicious. Anyone got any recipe suggestions? What is your favorite dish featuring bacon? Favorite method for cooking it?
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Wilderness Woman
Watcher of the Wood
USA
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 Posted - January 17 2004 : 09:00:37 AM
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Spaghetti Carbonara, or otherwise known by me as Spaghetti A La Cholesterol.
This recipe is quick, easy, and extremely delicious. My family loves it. If you're on any special low-fat, low-cholesterol, low-carb diet... Forget It!
Important note: Have all ingredients measured, cut up, beaten, prepared first, as this has to come together very quickly at the end. These quantities make a big potful, but you can cut it in half.
Ingredients:
1 lb spaghetti
1/2 lb bacon
3 or 4 eggs
3/4 cup grated Parmesan cheese
Cut bacon into small bite-size chunks. Fry in frying pan til done the way you like it. Keep it hot and DO NOT DRAIN OFF THE GREASE (unless there is a lot, then you can drain part of it off)!
Meanwhile, cook spaghetti in boiling water until al dente.
Beat the eggs in a bowl until very well mixed.
When spaghetti is done, work quickly:
Drain spaghetti, do not rinse, put back into the pot.
Dump in the hot bacon and the grease.
Dump in the beaten eggs.
Dump in the Parmesan cheese.
Lightly toss all together til well mixed. You should see that the eggs are being cooked and solidified by the heat from the spaghetti, the bacon and the grease. If necessary, put a lid on the pot and let it sit for a few minutes. The eggs should be completely cooked.
Serve and... Mangia!! Molto buono!   |
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susquesus
Mad Hermit of the North Woods
USA
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September 03 2003
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 Posted - January 17 2004 : 6:25:16 PM
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Thank you Wilderness Woman, you're a woman after my own heart! That's the kind of cookin' I'm talking about. I'll try to make it in the next week, I'll let you know how it goes for me. Here's one of my favorites:
Baked Macaroni and Cheese w/ Bacon
7-8 ounces elbow macaroni (uncooked)
2 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
1 teaspoon salt
2 and 3/4 cup whole milk
2 cups shredded sharp cheddar cheese
2/3 cup maple syrup
1 tablespoon black pepper
1 tablespoon crushed red pepper
1/2 cup shredded parmesan cheese
1 lb. bacon, uncooked
Fry and crisp bacon, set aside on paper towels. Cook elbow macaroni as directed, drain. Preheat oven to 375 degrees. In medium saucepan melt butter, stir in flour, mustard, and salt. Gradually stir in milk; cook on low and stir until mixture thickens slightly and bubbles. Remove from heat. Add 1 cup sharp cheddar cheese, stir until melted. Crumble crisp bacon into mixture, add black pepper and maple syrup, stir until well mixed. Pour into large, greased loaf pan. Top with remaining cup of sharp cheddar, followed by parmesan and crushed red pepper. Cook approximately 45 minutes or until top is slightly browned. Let stand 5 minutes, serve. 
If anyone has some more bacon recipe's please share!
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Wilderness Woman
Watcher of the Wood
USA
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Posted - January 17 2004 : 7:19:06 PM
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Oooooooo... that sounds good too! I shall have to try that one.
Here's another, that is a little different but very tasty. This one is a big hit with my extended family too. It is a salad that is served chilled:
Broccoli-Bacon Salad
1 bunch broccoli, cut into small pieces
1/2 pound bacon, cooked til crisp and crumbled
1/2 cup (or more) cubed sharp cheddar cheese
1 small red onion, sliced into half-rings
Dressing:
1/2 cup mayonnaise
1/4 cup sugar
1 teaspoon vinegar
You can use raw broccoli, if you like the taste. I prefer to steam (or blanch) the broccoli pieces just until they turn that pretty brighter color. Then I dunk them into ice water to stop the cooking. You want them to be quite crisp.
Just mix the dressing together and dump everything in and toss together. Chill well. |
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Wilderness Woman
Watcher of the Wood
USA
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Posted - February 03 2004 : 8:13:55 PM
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OK, Sus... here's one more. I just remembered it tonight.
Calico Beans
1/4 lb bacon
1 lb. ground beef
1/2 Cup chopped onion
1/2 Cup brown sugar
1/2 Cup ketchup
2 Tablespoons vinegar
1 Tablespoon prepared mustard
1 large can pork and beans (use your favorite kind)
1 can baby lima beans
1 can kidney beans
Cut bacon into chunks, and cook until nearly done. Drain off fat. Add ground beef and onions. Continue cooking until all meat is done. Drain fat again. Add remaining ingredients and mix well. Turn into a 3-quart casserole and bake at 300 for 1-1/2 hours. (I usually turn the oven up to 350 and bake for a shorter length of time.) Or you can cook it in a crock pot.
This is the best baked bean recipe ever, in my book, and is a church potluck staple. |
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Dances with Beagles
Colonial Settler
USA
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May 19 2002
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Posted - February 05 2004 : 10:39:18 PM
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Nothin' fancy, but an old friend of mine cooks venison pieces with bacon wrapped around each piece. It adds a nice flavor, and moistens the venison, too. (if you happen to have some venison handy).
Also, I have 2 beagles that just LOVE bacon! |
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susquesus
Mad Hermit of the North Woods
USA
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Posted - February 06 2004 : 12:00:57 AM
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| Wilderness Woman, the beans sound excellent, can't wait to try them. I'll have to try the venison too, my brother usually bags a deer each year. What's the method? Wrap raw bacon around raw venison and pan fry in butter? |
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Kurt
Mohicanite
USA
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September 27 2003
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Posted - February 06 2004 : 06:07:29 AM
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| Usually, the raw bacon is wrapped around the raw venison and roasted. I forget the term for piercing the roast and threading the bacon slice inside the roast to mimic marbling. |
Yr. obt. svt.
Kurt |
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Kurt
Mohicanite
USA
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Posted - February 06 2004 : 06:11:54 AM
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| I must admit missing fried bread. The bacon fat is made very hot and slices of bread are kinda "toasted" by frying on each side. One way to cook eggs is to pinch out the middle of the slice of bread before you start and drop an egg in and then use the bread to turn the egg over. |
Yr. obt. svt.
Kurt |
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Dances with Beagles
Colonial Settler
USA
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Posted - February 06 2004 : 4:53:52 PM
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quote:
Originally posted by Kurt
Usually, the raw bacon is wrapped around the raw venison and roasted. I forget the term for piercing the roast and threading the bacon slice inside the roast to mimic marbling.
Yup, pretty much as Kurt said....wrap venison cubes in bacon (can secure with toothpicks), and roast them. I never saw the threading/marbling technique, but it sounds interesting. |
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Kurt
Mohicanite
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Posted - February 06 2004 : 8:45:11 PM
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| A nice piece of venison in a dutch oven with a little water in the bottom, some potatoes, a few carrots... Perfection! but Susquesus is looking for bacon receipts... |
Yr. obt. svt.
Kurt |
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Bookworm
Colonial Militia
USA
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February 10 2004
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Posted - February 22 2004 : 6:14:41 PM
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Susquesus, I hope it's not too late for another bacon recipe. This one doesn't really have an official name, so I invented one. It was the salad my mother always made because several in our family didn't like the traditional rabbit-food variety. Come to think of it, maybe only people of Pennsylvania Dutch heritage would even consider it a salad!
Bacon-and-Egg Salad
Salad ingredients: 6 hard-cooked eggs, chopped
1/2 lb. bacon
1/2 head lettuce, chopped
Dressing ingredients: 1/4 cup ketchup
2 Tbsp. vinegar
1/2 cup mayonnaise
2 Tbsp. sugar
Salt
Fry bacon until crisp; reserve 2 Tbsp. fat. Break bacon into small pieces and mix with eggs and lettuce. Toss bacon fat with lettuce mixture. Mix dressing ingredients until smooth. Pour over lettuce; toss. Serves 8.
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susquesus
Mad Hermit of the North Woods
USA
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Posted - February 23 2004 : 03:50:03 AM
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Thank you Bookworm, it's never too late for a good bacon recipe. |
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CT•Ranger
Colonial Militia
USA
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October 14 2002
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Posted - February 23 2004 : 10:28:45 AM
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Here's something I like to amke sometimes.
Saute several cloves of chopped garlic, some sliced mushrooms and spinach leaves in extra virgin olive oil. Season with kosher salt, fresh ground black pepper, and red pepper flakes.
Butterfly and pound flat a chicken breast (one per person), and spread some of the garlic, mushroom, spinach mixture over one side of the breast along with some cheese (mozzarella works good.) Roll up the chicken breast, and wrap a couple strips of bacon around it, then pin closed with tooth picks.
Cook the rolled up chicken on all sides in a frying pan until bacon is crispy and chicken is cooked all the way through. Take out tooth picks and serve with a white wine and mushrooms sauce on top. when you slice through it you should see a spiral of mushrooms, spinach and cheese.
Sorry, I don't use recipes. I just make stuff up based on things I've seen in restaurants or on tv. This one is roughly based on a northern Italian recipe. |
YMHS,
Connecticut•Ranger
Thomas Thacher
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Wilderness Woman
Watcher of the Wood
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Jo
Sweetser 4 Rep
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Posted - April 06 2004 : 10:54:51 AM
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Not to be tooooo late with this; but I have jumped into this thread more than once in HORROR that people actually cook with bacon.......but I must admit, it is d*** good! Being from California, where bacon is NEVER used (ahem....) I do have one "receipe" that hubby and I have used when camping which I guess excuses the fat content...(hey, we're HIKING and what not...) Not to get toooo wordy, but while we had traveled in Europe, England specifically, we noticed that at most breakfast places there were three things on every menu....beans on toast, toast on beans and beans on beans....we laughed mightly (also there was tomatoes, baked, for brekkie also for those who care) SORRY, ADELE, this was 20 years ago. HOWEVER, we never tried beans for breakfast; until a fellow camper/Englishman told us the secret - or his anyway:
Bacon cooked and the grease saved of course, hot; while this is cooking dump some Heinz Veggietarian Beans into a pot and heat until very hot and then while everything is hot, dump the grease and a piece of bacon or two (eat the rest) into the beans and stir so as not to burn. It is absolutely delicious and begs you to walk a mile (NOTE: not a RichFed mile) to avoid the heart congestion.
Good also to have that trusty French Roast coffee....to cut the grease!
Not a cook by any means...I've eaten at Louise's!!!
Jo
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Pen
Colonial Settler
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Posted - April 07 2004 : 5:51:28 PM
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Oooo! Y'all stop before I start chewing on my mousepad  ! It's between-meal-time for me.
Never mind the mousepad...I just read the recipe for spaghetti carbonara! Been craving that for some reason. Thanks, WW! Many thanks to all for the great recipes!
Pen
(who's been away for a while & stuck in the 20th century!) |
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susquesus
Mad Hermit of the North Woods
USA
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September 03 2003
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 Posted - July 22 2004 : 9:41:38 PM
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| Anybody know anything about "salt pork"? I asked my mom about it and all she would say was "don't eat it, it gave your grandfather a heart attack." I saw it at the grocery store and it looked tasty. Whenever I ask anyone about it they give me a disgusted look, what's up? It looks like a big piece of unsliced bacon, or a pork-belly steak, any thoughts? |
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Wilderness Woman
Watcher of the Wood
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Posted - July 22 2004 : 9:50:31 PM
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I've never used it but I'm thinking that it is used in small chunks for flavoring things like soups and baked beans. Also, I think perhaps it may need to be boiled in water first to get rid of some of the salt. I think.
I'll have to go look in my "Joy of Cooking" book to see what they say about it. |
"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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Gadget Girl
Gatherer of Gathering Gadgets
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Posted - July 23 2004 : 01:21:42 AM
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Since ONE of Emeril's mottos is "It's a pork fat thing"...you google up his website for the low down.
GG  |
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Sjt. Malcolm MacWilliam
Pioneer
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Posted - July 23 2004 : 07:31:37 AM
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OKKKKK, so Many Flags is back from his trek.....and the Captain has given me leave to speak of BACON....crispy bacon....Aye, 'tis the way.....found this thread cause GG hit on it today and I'm trying to catch up. We reenactors from Pennsylvania LOVE our bacon. Several years ago Davey Gunn (me own true brother) decided to drop the Pillsbury bisuits in the grease after frying the bacon. It has now become an art.....we take either the plain Grands or the corn Grands (MMMM) , split them in half and lay them in the bacon grease, frying them on both sides....that's good eatin' and it's really upscale fry bread. Bookworm's recipe for bacon in salad is a PA German thing (uhhh, I don't use the words PA Dutch, Many Flags gets very upset about that....PA DEUTSCH is acceptable!) and I was raised on the hot bacon dressing with dandelion greens in the spring.
Lots of other ways to use that bacon.....we have a great recipe for bacon and liver and onions.....with mashed potatoes....the only way to eat liver, if anyone wants it ...YELL!!! Now, back to drilling the men for Bushy Run....hey, Bookworm, you might want to attend Bushy Run in two weeks....large group of soldiers will be there!!
1st Sjt. MacWilliam....77th GrenCoy |
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Bookworm
Colonial Militia
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Posted - July 23 2004 : 08:04:14 AM
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| Ah yes, dandelion with hot bacon dressing! My father used to go out and gather dandelion himself every spring, and later, when his arthritis made that too difficult, he bought it at the local farmer's market. I liked it a lot, though my two brothers refused to eat it. For years I've threatened to write a Snyder County mystery entitled "Too Late for Dandelion," the first sentence of which would be: "The day Irvin Klinefelter died, the special at the County Line Restaurant was filled beef heart." That's a Pa. German specialty I've never been brave enough to try! I know we Pa. Germans don't like to waste anything, but there are limits ... Thanks for mentioning Bushy Run, Sergeant, I'll look into that. |
Bookworm
"I've gotten so fascinated with the eighteenth century, I'm going to stay there." -- David McCullough
"Nothing to it, brother." -- Barack Obama |
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Bill R
Colonial Militia
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Posted - July 23 2004 : 1:35:39 PM
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I was going to mention the dandelion with bacon dressing also, but see somebody beat me to it! I remember my grandmother going out early spring and picking those dandelions. At first, thought she was just weeding the lawn. Then she made it up with her home made german bacon dressing and it wasn't so bad as it looked! Trick was, you had to get them EARLY in the spring and before flowers had formed, else they'd be way too bitter.
Now as to another bacon recipe......my mother used to make sandwiches for us that were delicious. What she would do was to fry off bacon, and then slice tomatoes and have slices of swiss cheese ready. Then into the bacon fat went one slice of rye bread, with cheese, bacon and tomato on top and topped with the other slice of rye bread. Grill both sides in the bacon fat covered until she had a modification of BLT but without the lettuce. Yummy. And what probably led to my quadruple bypass some years down the road! |
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Many Flags
Colonial Settler
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Posted - July 23 2004 : 2:30:00 PM
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| Bill.....good to hear from you...it's been a while, you know.....Malcolm answered some of the bacon quest for me ....I also will sometimes fry bacon, then use a "coating" of bacon grease in the pan to make toasted cheese and bacon sandwiches....they're good but probably real blood blockers!! Also, someone asked about salt pork. I've done salt pork a few times at rendezvous when I went with no cooler, just all dried foods that I could carry. Salt pork is not supposed to spoil, so it's kept in waxed paper or a cloth out of the heat of the day, and will stay OK for several days......not my best liking though.....Pax Aye! Many Flags |
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Lady Ann
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Posted - July 23 2004 : 2:34:56 PM
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| In "cracker" Florida...the part where the tourists don't come...salt pork is referred to as "white bacon", and is, by itself, one of the major food groups. White bacon is cooked into just about every dish, from stews to vegetables to breads (yes, I said breads!) to add flavor and fat. It is rendered down and used as a cooking oil or as "cracklins". Chunks are used for greasin' that whut needs greasin' (think of it as the Cracker WD-40)and sliced up cold, rolled in corn meal and quick fried, it makes a tasty breakfast or dinner. I put it in my cornbread, add chunks of it, along with a good dollop of molasses to greens and pole beans when I cook them up and NEVER fry fish without adding it to the pan. It also makes fine soap (note: one must add lye and cook the stuff before it actually becomes soap!) I always keep a pound or two in my refrigerator...no Cracker cook would be without it. |
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Wilderness Woman
Watcher of the Wood
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Posted - July 23 2004 : 3:13:02 PM
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Omigod! My cholesterol level has risen about 50 points simply reading these last several posts!
And I'm so-o-o-o-o-o hungry!!! |
"It is more deeply stirring to my blood than any imaginings could possibly have been." |
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Bacon Recipes
