Mmmmm... Bacon

Hey -

Has anyone tried this? I got this from that Sweet Potato Queen book.

-Yumbo

Get a pound of bacon and cut the slices in half.

Get some Wonderbread and cut the crusts off, then cut the bread into thirds.

Slather some Cream of Mushroom Soup onto the bread slices, then lay the slices onto the bacon and roll up with a toothpick.

Bake at 325 for one hour.

Serves one.

Yumboooooo,
Not sure if you are serious about that one, but it sounds like something I will have to try !!!

quote:

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Originally posted by Al-The Mayor-Bowen

Yumboooooo,
Not sure if you are serious about that one, but it sounds like something I will have to try !!!

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Perhaps you should consult your cardiac specialist first.

...or open a salt mine

Yummie,
Do You Butter the bread before or after Baking the roll-ups?
I called the Dr.---He said to go ahead, right after I change my will to include him!!!

Here's one to give the cardiologists a heart attack --

Take some plain old white mushrooms like you get in the grocery store. Remove the stems. Place a stuffed olive in the cap, then wrap with bacon. Hold it all together with a toothpick. Bake for about 45 minutes or until the bacon is done. Only "snack" I've ever had that I have to eat with bread on the side -- it is very rich tasting!

Be careful of the bacon and olive brands. Wrong combination (or right, depending on point of view) will result in a very salty snack.

OBTW, I've often said that I could easily become a vegetarian --- if I wouldn't have to give up bacon.

quote:

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Originally posted by Al-The Mayor-Bowen

Yummie,
Do You Butter the bread before or after Baking the roll-ups?
I called the Dr.---He said to go ahead, right after I change my will to include him!!!

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You want to add butter?!?!? Man. I thought I had the biggest fat tooth on the West Coast.

Cut asparagus 1", Parboil bacon, cut each slice in half. Wrap around asparagus and stick it in the broiler...at least you can pretend you are eating vegetables.

YES! In fact, about ten years ago we wrote a syndicated newspaper column about these meltingly good mouthfuls in which we christened them "Raparees" because we were shown how to make them by a friend who's bull terrier was named Raparee's Sir Benjamin. We thought he had invented the dish, but I suspect it's an hors d'oeuvre that's been around since at least the 1950s. Unfortunately, I'm on the road and I don't have any of those pre-Windows files on my notebook, so I can't look up details on the recipe now. But I think I may have to cook some of those bad boys up when I get home!

quote:

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Originally posted by yumbo

Hey -

Has anyone tried this? I got this from that Sweet Potato Queen book.

-Yumbo

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Yumbo, how about that recipe for "pig candy" ??? YUMMMM!

Isn't pig candy nothing more than bacon covered with brown sugar and baked for a while?

Paul E. Smith
Knoxville, TN

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Originally posted by Sundancer7

Isn't pig candy nothing more than bacon covered with brown sugar and baked for a while?

Paul E. Smith
Knoxville, TN

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"nothing more" he says...this sounds like someone without a proper appreciation for bacon and sugar!

quote:

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Originally posted by Michael Stern

... I'm on the road and I don't have any of those pre-Windows files on my notebook, so I can't look up details on the recipe now. But I think I may have to cook some of those bad boys up when I get home!

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Does your journalistic code of ethics allow you to reveal where you are and where you'll be dining???

White Bread Toasted... two large slabs of beefsteak tomatoes, some leafy green stuff that has a crunch to it, and 5 or 6 slices of semi-crisp bacon, Spread enough Mayo on the toast to glue things together, and you have the makings of a SUPER sandwich! ALWAYS cut it in half so you can stare in anticipation at the second half while you munch the first !

Mr. Mayor, the sandwich that you described is my favorite and they are particulary the best when you pluck a red tomato off the vine. It has to be vine ripened and the bacon crisp. I use salad dressing instead of Mayo.

Paul E. Smith
Knoxville, TN

Well if we're now talking about the perfect bacon sandwich, I like my bacon double smoked, slightly sweet, not very crisp, and plenty of it. On soft white bread with plenty of mayo. And a big glass of milk. YUM!

Jennifer, don't you like a tomato with your bacon sandwich?

Paul E. Smith
knoxville, TN

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Originally posted by Sundancer7

Jennifer, don't you like a tomato with your bacon sandwich?

Paul E. Smith
knoxville, TN

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I love tomatoes, in certain places (sauces, sliced with fresh mozzarella and basil, in mexican food etc..)..just not with bacon..I take my bacon sarnies straight.

I love bacon, especially the thick sliced market bacon. I love bacon sandwiches with mayo and white bread, sometimes I will toast the bread. When the tomatoes are in season I like to have a slice or two of fresh tomato with my bacon sandwich. Sometimes I will even add a slice of swiss or provolone cheese !!! I don't use lettuce though ! Yech ! Lettuce is for salads.

But basically I like bacon with mayo !! Occassionally I will buy sliced hog jowl, much like bacon ! Sometimes it is meatier than the bacon and has an excellent flavor.

I also like fat back !! Fry some fat back and then put it between two pieces of white bread (no mayo here).

Found it!

Raparees

Source: Ben Van Vechten

INGREDIENTS:
8 slices Arnold white bread
1/2 can Golden Mushroom Soup
4 ounces grated Swiss cheese
12 strips cheap, thin bacon

METHOD:
Remove crust from bread; cut each slice into thirds.
Using a pastry brush, spread each piece generously with soup. Sprinkle with cheese.
Lay each piece of bread on 1/2 slice of room temperature, uncooked bacon, roll like a jelly roll, and set on baking sheet, seam down. Use a toothpick if necessary to keep raparees firmly together. They may be chilled until baked.
Bake at 300 degrees 30 40 minutes or until well browned.

quote:

Originally posted by yumbo

Hey -

Has anyone tried this? I got this from that Sweet Potato Queen book.

-Yumbo

Get a pound of bacon and cut the slices in half.

Get some Wonderbread and cut the crusts off, then cut the bread into thirds.

Slather some Cream of Mushroom Soup onto the bread slices, then lay the slices onto the bacon and roll up with a toothpick.

Bake at 325 for one hour.

Serves one.

Is the Sweet Potato Queens book worth having? It sounds vaguely Southern (I collect books on Southern food), and when I heard the lady on a local radio program here I just about laughed my nether end off.....I just couldn't tell whether it was anything I would want or not....

I liked it, but it was hard to get the book away from my wife, who has become an avid fan. The writer is from Mississippi, I think, and is about as sassy as you can get.

mmm bacon, goes with everything if you ask me. Here's one I made up (while I was trying to find different ways to use bacon :) ) that you might want to try.

Take an ear of corn, slather it with butter, wrap it in bacon and grill it. I'm not the biggest fan of grilled corn, but man that stuff was fantastic.

SUGARED BACON

1 pound bacon, not thick-sliced, room temperature
1 1/4 cups brown sugar
1 tablespoon cinnamon, optional

Cut each slice of bacon in half, crosswise. Mix sugar and cinnamon together and thoroughly coat each slice of bacon. Twist slices, or leave flat, and place on rack in broiler or jellyroll pan in a 350 degree oven. Bake until bacon is crisp and sugar is bubbly, 15 to 20 minutes. Watch closely as the sugar burns quickly. Cool on foil. Serve at room temperature. These may be made ahead of time.
Makes 16 servings

P.S. 16 servings? - yeah, right!

Something I picked up from a cafe I used to eat at in Albuquerque, the Gold Street Caffe downtown: bake thick slab bacon slices at 425 until about half-done. Meanwhile, mix 1/2 cup honey, 2 tablespoons medium red chile and 1 tablespoon mustard. Remove half-cooked bacon from oven, flip with tongs and slather honey-chile-mustard paste onto bacon. Continue baking until done to your specifications. Serve immediately.