Bacon

Cowboy Beans

1/2 lbs Lean bacon
1 lbs Ground beef or chuck - lean
1 large Onion
1/4 cup Green pepper - diced (opt,)
1 can Pork ‘n beans - 16 oz.
1 can Red kidney beans - 16 oz.
1 can Butter beans - 16 oz.
1 can Baby lima beans - 8 oz.
1 can Great northern beans - 16 oz
1/4 cup Brown sugar
1/2 tsp Dry mustard
1/4 cup Molasses or maple syrup
1 Bottle BBQ sauce
1/2 tsp Pepper
Cut bacon into 1/4” bits; brown in a large skillet. Remove bacon from rendered fat and set aside. In the bacon drippings, saute the onion & pepper until tender. Add the ground meat and brown lightly. Put the meats into the bottom of a crockpot. Add the Pork ‘n Beans with the liquid on them. Drain most of the juice off of the remaining cans of beans and add them with the remaining ingredients to the crockpot.
Mix all well. Cook on HIGH setting for 1 hour to get well heated through, then lower heat setting to LOW and allow to cook for 5 - 6 hours. Stir from time to time. Check on seasonings and correct if desired. A little more brown sugar or syrup might be desired.

Fish Chowder

1 lbs Fish fillets - fresh or frozen
4 slice Bacon
3/4 cup Onion - chopped
16 ounce Can tomatoes
2 cup Boiling water
1 cup Potatoes - raw diced
1/2 cup Carrot - diced
1/2 cup Celery - chopped with leaves
1/3 cup Catsup
2 tsp Worcestershire sauce
1 tsp Salt
1/8 tsp Thyme - dried
1/8 tsp Marjoram
1 tbsp Parsley - minced, fresh
Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces.
In a large saucepan over moderate heat, fry bacon until crisp, turning frequently. Add onion, and cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit-sized piece.
Add tomatoes, tomato liquid from can, and all remaining ingredients except the fish and the parsley to the onions. Bring to a boil; reduce heat to low, cover, and simmer for about 45 minutes. Add fish; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.

Warm Blue Cheese Dip

7 Bacon slices - chopped
2 Garlic cloves - minced
1 pk 8 oz cream cheese - room temp
1/4 c Half and Half
3 oz Blue cheese - chopped
2 tb Fresh chives - chopped
2 tb Smoked almonds - chopped
Chop bacon and cook in skillet until almost crisp. Drain excess fat from skillet, add minced garlic and cook until bacon is crisp. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until smooth and blend in Half and Half. Mix bacon mixture with blue cheese and chives. Put into a 2 cup ovenproof baking dish, cover with foil, and bake about 45 minutes. Sprinkle with chopped smoked almonds and serve with crackers, bread and/or vegetables. Makes about 1-2/3 cups.

Bacon Jam

Source: http://www.kingarthurflour.com
1 1/2 pounds bacon
2 medium onions - peeled and thinly sliced
3 cloves garlic
1/4 cup cider vinegar
1/2 cup dark brown sugar
1/4 cup maple syrup
1/4 cup boiled cider
3/4 cup strong brewed coffee
2 dried bay leaves
salt
pepper to taste
Slice the bacon into 1” slices and cook in a large skillet until well browned. Drain the fat and reserve the bacon.
Place the cooked bacon and all other ingredients into a 2 quart or larger crock pot. Cover and cook over high heat for 3 to 4 hours.
Remove the cooked jam from the crock pot, fish out the bay leaves, and carefully transfer to a food processor or blender. Pulse until the consistency is to your liking, a soft spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice.
If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm.
5) Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving. ✍


Did You Know?
Did you know that a cup of flour can weigh anywhere between 3.5 ounces and 6 ounces, depending on the type of flour, how it has been packed, and how much humidity it has absorbed? My point is - it is always best to weigh your ingredients. Some recipes will have both the weight and the volume so you can decide which you want to use; if it does, use the weight measurement. Print this post