I have to admit I was excited to see what kind of recipes I would get involving “bacon” and was pleasantly surprised at the diverse dishes submitted. Let’s just face it: Bacon makes everything taste good. My favorite is a good old-fashioned BLT: Fresh-sliced, juicy red tomato, fried thick cut bacon, crisp iceberg lettuce, mayonnaise (yes, only on one side, Dad), all between two slices of toasted bread. It doesn’t get much better than that. I never use my entire package of bacon the first go round, so I hope to try some of these great recipes sent by our readers to use my leftover bacon. I’m looking forward to springtime, warmer weather and BLT’s!
–Mary Tyler Spivey
Cook of the Month
Sweet and Salty Bacon Fudge
Becky Terry, Joe Wheeler EMC
4 (4-ounce) semisweet chocolate baking bars, chopped
1 14-ounce can sweetened condensed milk
1/4 cup butter, softened
1/4 cup heavy whipping cream
1 pound bacon, cooked until crisp
2 cups chopped toasted pecans
Line an 8×8-inch baking pan with aluminum foil. Spray with nonstick cooking spray. In a medium saucepan, combine chocolate, condensed milk, butter and cream. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat. Crumble bacon, and reserve 1/4 cup. Stir pecans and remaining bacon into chocolate mixture. Spoon mixture into prepared pan; smooth top with a spatula. Sprinkle reserved 1/4 cup crumbled bacon over chocolate mixture, pressing down gently. Cover and chill for 4 hours or until set. Cut into squares to serve. Makes about 32 pieces.
Red skin, yellow flesh potatoes boiled
4 boiled eggs, separate the yolk and dice the whites
1 teaspoon dry mustard mixed with water according to directions
Sweet pickle relish
Bacon, cooked and crumbled, reserve the drippings
1 teaspoon bacon grease drippings
Mix the yolks, mustards, bacon drippings, mayonnaise and salt together with a mixer. Pour over the hot potatoes and mix. Add egg whites, relish and bacon and mix. We like it served warm or cold.
Jamie Petterson, Tallapoosa River EC
Blue Cheese, Date and Bacon Wraps
12 bacon strips
36 pitted dates
2⁄3 cup crumbled blue cheese
Cut each bacon strip into thirds. In a large skillet, cook bacon in batches over medium heat until partially cooked but not crisp. Remove to paper towels to drain: keep warm. Carefully cut a slit in the center of each date. Fill with blue cheese. Wrap a piece of bacon around each stuffed date. Secure with wood toothpicks. Place on ungreased baking sheets. Bake in 375 degree oven for 10-12 minutes until bacon is crisp. Yields 3 dozen.
Cindy Kusnierz, Baldwin EMC
2 cups (16 ounces) sour cream
2 cups mayonnaise
2 pounds sliced bacon, cooked and crumbled
6 plum tomatoes, chopped
3 green onions, chopped
Crumbled cooked bacon or thinly sliced green onions, optional
Assorted crackers or chips
In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and green onions if desired. Serve with crackers or chips. Yield: 6 cups.
Mary Tyler Spivey, AREA
Crock Pot Sour Cream and Bacon Chicken
8 bacon slices
4 boneless, skinless chicken breasts
2 10-ounce cans cream of mushroom soup
1 cup sour cream
1/2 cup flour
Salt and pepper to taste
Shredded cheddar cheese
Wrap each chicken breast with two pieces of bacon, then place in the bottom of the crock pot. Mix together the cream of mushroom soup, sour cream and fl our. Season with salt and pepper. Pour the sauce over the chicken. Cook on low for 6 to 8 hours.
Margaret Green, Covington EC