Sizzling Bacon
Recipes
Bacon isn’t just for breakfast
It’s only flic start of the sizzling
flavor you get when you add bacon
to favorite dishes from appetizers
to salads.
Recently, more than 1,300
Americans were busy sizzling up a
variety of dishes accented with the
crisp taste of bacon. It was part of
the National Live Stock and Meat
Board second annual “Makin’
Bacon” recipe contest In addition
to our readers’ contributions, the
prize-winning recipes are included
in this column.
Remember, regardless of the
time of day or year, bacon is
always a perfect accompaniment
to any meal. Add some sizzle to
your meals by trying these recipes.
IMPOSSIBLE BACON PIE
12 slices bacon, crisply cooked
and crumbled
1 cup shredded natural Swiss
cheese
'/> cup chopped onion
2 cups milk
4 eggs
1 cup Bisquick baking mix
A teaspoon pepper
Grease 10-inch pie plate.
Sprinkle bacon, cheese, and onion
in pie plate.
Beat remaining ingredients IS
seconds in blender on high speed
or until smooth. Pour into pie plate.
Bake at 400 degrees for 35 to 40
minutes or until knife inserted in
center comes out clean. Cool 5
minutes.
If you don’t have a 10-inch pie
plate, a 9-inch one will work if you
make a few minor changes in the
recipe: Use l'/i cups milk, 3 eggs,
and V* cup Bisquick.
M. Zimmerman '
Carlisle
BROCCOLI SALAD
1 bunch broccoli
1 cup shredded Cheddar cheese
1 purple or while onion,
chopped
8 slices bacon, fried and
crumbled
Dressing:
'A cup mayonnaise
'/, cup sugar
1 tablespoon red wine vinegar
Wash and cut broccoli buds and
stems less .than 'A -inch diameter.
Add onion, shredded cheese, and
crumble bacon. Mix mayonnaise,
sugar, and red wine vinegar. Pour
over broccoli mixture and mari
nate several hours or overnight.
Karlene Weaver
Lebanon Co.
Alternate Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
February
29- Potato Lover's Month
7- Lamb
14- Fondue Ideas
March
Home On The Range
CANADIAN BACON
BEAN BAKE
1-pound can pork and beans in
tomato sauce
1 tablespoon instant minced
onion
'A cup catsup
2 teaspoons prepared
horseradish
2 teaspoons prepared mustard
1 teaspoon Worcestershire
sauce
Pour into a 10x6xl'/j -inch bak
ing dish. Bake at 350 degrees for
43 minutes. Arrange 4 orange
slices '/, -inch thick and 8 slices
Canadian-style bacon, about
'A -inch thick on top. Sprinkle with
'A cup brown sugar. Dot with 2
tablespoons butter. Bake for 30
minutes. Serves 4.
Betty Biehl
Mertztown
BACON N’ BABY
TAXER SALAD
1 pound baby red potatoes
6 cloves garlic, peeled and
halved
1 tablespoon olive oil
1 teaspoon chopped fresh
rosemary
Salt and pepper as desired
1 pound bacon, cut crosswise
into 1-inch pieces
'A cup olive oil
3 tablespoons red wine vinegar
2 tablespoons snipped chives
1 tablespoon Dijon-slyle
mustard
'A pound fresh green beans,
trimmed, halved crosswise and
steamed until tender
'A cup chopped fresh parsley
6 cherry tomatoes, quartered
Preheat oven to 350 degrees.
Pierce potatoes with a fork and
place in shallow roasting pan. Toss
with garlic, 1 tablespoon olive oil,
rosemary, salt and pepper. Cover
with foil and bake at 350 degrees
for 60 minutes; stir every 15
minutes.
Fry bacon in large skillet until
crisp. Drain well on paper towels;
crumble. Set aside. Drain all but 2
tablespoons bacon drippings.
Whisk in 'A -cup olive oil, vinegar,
chives, and mustard; heat thor
oughly. Season with salt and pep
per; keep warm.
When potatoes are cool enough
to handle, quarter and place in
medium bowl with green beans
and parsley. Pour on warm dress
ing; toss gently to mix well. Stir in
bacon and tomatoes. Serve warm
or at room temperature. Serves 6.
Janet HiU
Sacramento, CA
Herbed Bacon, Red Pepper, and Goat Cheeee Tart ic a terrific way to sizzle up an
appetizer, it was the first place winner In the "Makln' Bacon” recipe contest sponsored
by the National Live Stock and Meat Board.
BACON MONTE CRISTO
FRENCH TOAST
12 strips bacon
'A cup ricotta cheese
% cup peeled, chopped Rome or
Granny Smith apple
'A teaspoon cinnamon
8 slices firm white bread
1 cup skim milk
3 eggs, beaten
Apple slices
Maple syrup
Cook bacon until crisp. Drain
well on paper towels, crumble.
Combine bacon, ricotta, apple
and cinnamon. Spread mixture on
4 bread slices; top with remaining
bread slices.
In shallow dish, combine milk
and cfcgs. Dip each side of each
sandwich in milk mixture. Cook
each sandwich in greased skillet
over medium heat until golden
(about 3 to 4 minutes per side).
Garnish with apple slices and serve
with maple syrup. Serves 4.
Priscilla Yee
Concord, CA
MEXICAN BREAKFAST
B.L.T.
12 slices bacon
2 cups chopped cherry tomatoes
'A cup fresh cilantro leaves
'A cup finely chopped onion
A teaspoon salt
4 English muffins, split and
lightly toasted
'/ cup fat-free mayonnaise
1 cup shredded pepper jack
cheese
Preheat broiler. Cook bacon,
either in microwave or on stovetop
method until crisp. Drain well on
paper towels; cut each slice in half.
Set aside.
In medium bowl, combine
tomatoes, cilantro, onion, and salt
Spread muffins with mayonnaise;
arrange on cookie sheet. Top with
tomato mixture; reserve bacon and
the cheese. Broil six inches from
heat source just until cheese melts,
about 2 minutes. Serves 4.
Jean Roczniak
Rochester, MN
HERBED BACON
RED PEPPER
GOAT CHEESE TART
1 refrigerated unbaked folded
pie crust
1 pound bacon, cut crosswise
into 1-inch slices
1 medium onion, chopped
2 cloves garlic, peeled and
crushed
1 cup whipping cream
3 eggs
4 ounces goat cheese
'A cup minced fresh basil
'A cup minced fresh parsley
Salt and pepper as desired
7-ounce jar roasted red peppers;
drained and cut into'/> -inch pieces
Preheat oven to bake pie crust
according to package directions.
Arrange pie crust in 10-inch tart
pan with a removable bottom;
press against sides and trim excess
dough. Place on a cookie sheet and
bake according to package direc
tions for unbaked pie crust. Set
aside.
Reset oven to 375 degrees.
Brown bacon until crisp. Drain
well on paper towels; crumble.
Reserve 1 tablespoon bacon drip-
Featured Recipe
Whether you are looking for a novel brunch or unique dinner menu,
try turning to a popular breakfast staple pancakes.
Ham *n Apple Pancakes combine biscuit baking mix, milk, and eggs
with smoked ham and Cheddar cheese for a hearty meal. These tempt
ing, hot-from-the-griddle pancakes are topped with a scrumptious
apple pie filling. Complement your menu with a fruit salad.
HAM *N APPLE PANCAKES
1 21-ounce can apple pie filling
2 cups biscuit baking mix
1 pup milk
2 eggs
y* cup diced fully cooked smoked ham (about 4 ounces)
'/> cup shredded Cheddar cheese
2 tablespoons sliced green onions (with tops), if desired
Heat pie filling until hot; keep warm. Beat baking mix, milk, and
eggs in large bowl with wire whisk or hand beater until smooth. Fold in
ham, cheese, and onions. For each pancake, pour scant'/< cup baiter
onto hot griddle. (Grease griddle if necessary). Cook until pancakcS j
are dry around edges. Turn; cook until golden brown. Serve with warms
pie filling. Makes IS pancakes. »
pings; saute onion and garlic in the
drippings in a small skillet until
tender, about 3 or 4 minutes.
Blend sauteed mixture with
cream, eggs, and goat cheese until
smooth. Add basil, parsley,
reserved coimbledbacon, salt an£
pepper, blend just to mix well
Pour half of bacon mixture into
prepared tart crust Top with red,
pepper pieces, then with remaining
bacon mixture. Bake at 375
degrees for 30 to 35 minutes or'
until puffed and browned. Cool
slightly (about 10 minutes) before
slicing into 12 wedges for appetiz
ers. Serves 6.
Janice Elder
Charlotte, NC
(Turn to Pago B 8)
"Whoever makes two ears of
corn, or two blades of grass to
grow where only one grew before,
deserves better of mankind, and
does more essential service to his
country than the whok race of
politicians put together.''
Jonathan Swift