Overcast
49°FOvercastFull Forecast

Oh, bacon!

Published: Wednesday, July 9, 2014 5:30 a.m. CDT

Oh, bacon.

It's the essence of breakfast.

The smell alone makes you starving.

Whether you pan-fry the old school way or have figured out the sheet pan method in the oven, bacon by the pound is the "pantry" staple of the meat drawer -- served for breakfast, in sandwiches for lunch, in a main course for dinner, or wrapped in something crisp and luscious as an appetizer.

You may choose turkey bacon or its heavier cousin, pork, but having bacon on hand makes meals a tasty event. Here are some ideas you might want to try.

Broccoli and Bacon Salad

2 heads broccoli, cut into bite-size pieces

1 pound bacon, crisp-cooked, drained, and crumbled

1 cup red grapes, halved

1 cup mayonnaise

1/2 cup no-calorie granular sweetener

In large bowl, combine broccoli, bacon, and grapes.

In small bowl, stir together mayonnaise and sweetener. Add to broccoli mixture. Lighlty toss until coated. Serves 8 to 10.

(Recipe courtesy of "WalMart Family Cookbook," 2006)

Deluxe German Potato Salad

1/2 pound sliced bacon

1 cup thinly sliced celery

1 cup chopped onion

1 cup sugar

2 tablespoons all-purpose flour

1 cup vinegar

1/2 cup water

1 teaspoon salt

3/4 teaspoon ground mustard

5 pounds unpeeled red new potatoes, cooked and sliced

2 carrots, shredded

2 tablespoons chopped fresh parsley

Additional salt to taste

In a skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender.

Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles.

In a large bowl, combine the potatoes, carrots and parsley; pour the sauce over and gently stir to coat. Season to taste with additional salt. Spoon into a serving dish; garnish with crumbled bacon. Serve warm. Yield: 14 to 16 servings.

(Recipe courtesy of "America's Best Church Supper Recipes," Reiman Publications)

Cheese BLT Salad for Two

3 cups torn mixed salad greens

8 cherry tomatoes, halved

6 bacon strips, cooked and crumbled

3 tablespoons chopped sweet pickles

1/4 cup cubed Monterey Jack cheese

1/4 cup mayonnaise

1/2 cup French salad dressing

In a salad bowl, toss the greens, tomatoes, bacon, pickles and cheese. In a small bowl or pitcher, combine mayonnaise and French dressing; serve with the salad. Yield: 2 servings.

(Recipe courtesy of "Down Home Cooking for One or Two," Reiman Publications)

Bacon and Egg Burritos

6 bacon strips, diced

1 cup frozen cubed hash brown potatoes

2 tablespoons chopped onion

6 eggs

1/4 cup sour cream

3/4 cup shredded cheddar cheese, divided

2 tablespoons taco sauce

1/2 to 1 teaspoon hot pepper sauce

4 flour tortillas (10 inches), warmed

Sour cream and chopped tomatoes, optional

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally.

In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set.

Spoon about 3/4 cup down the center of each tortilla, sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired. Yield: 4 servings.

(Recipe courtesy of "Taste of Home Almost Homemade 2012," Reiman Publications)

Bacon-Cheddar Stuffed Potatoes

4 medium baking potatoes

1/3 cup mayonnaise

3/4 cup plus 6 tablespoons shredded cheddar cheese, divided

3/4 cup French onion dip

1/2 cup real bacon bits

4 green onions, chopped

1/4 to 1/2 teaspoon pepper

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18 to 22 minutes or until tender, turning once. Let stand for 5 minutes or until cool enough to handle.

Meanwhile, in a small bowl, combine the mayonnaise, 3/4 cup cheese, dip, bacon bits, green onions and pepper. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. Add pulp to the mayonnaise mixture and mash.

Spoon into potato shells. Return to the microwave-safe plate. Sprinkle with remaining cheese. Microwave, uncovered, on high for 5 minutes or until heated through. Yield: 4 servings.

(Recipe courtesy of "Taste of Home Almost Homemade 2012," Reiman Publications)

Bacon 'n' Egg Lasagna

1 pound sliced bacon, diced

1 large onion, chopped

1/3 cup all-purpose flour

1/2 to 1 teaspoon salt

1/4 teaspoon pepper

4 cups milk

13 lasagna noodles, cooked and drained

12 hard-cooked eggs, sliced

2 cups (8 ounces) shredded Swiss cheese

1/3 cup grated Parmesan cheese

2 tablespoons minced fresh parsley

In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserved 1/3 cup drippings. In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat.

Spread 1/2 cup sauce in a greased 13 by 9-inch baking dish. Layer with four noodles, a third of the eggs and bacon, Swiss cheese and white sauce. Repeat layers twice. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350 for 35 to 40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. Yield: 12 servings.

(Recipe courtesy of "America's Best Church Supper Recipes," Reiman Publications)

Bacon-Cheese Biscuit Bites

4 ounces cream cheese, softened

1 egg

1 tablespoon milk

1/3 cup real bacon bits

1/4 cup shredded Swiss cheese

1 tablespoon dried minced onion

1 large plum tomato, seeded and finely chopped, divided

1 tube (10.2 ounces) large refrigerated flaky biscuits

In a small bowl, beat the cream cheese, egg and milk until blended. Stir in the bacon, cheese, onion, and half of the tomato; set aside.

Cut each biscuit into four pieces; press each piece into a greased miniature muffin cup. Fill with cream cheese mixture; top with remaining tomato.

Bake at 375 for 14 to 16 minutes or until golden brown. Yield: 20 appetizers.

(Recipe courtesy of "Taste of Home Almost Homemade 2012," Reiman Publications)

Potato Bacon Casserole

4 cups frozen shredded hash brown potatoes, thawed

1/2 cup finely chopped onion

8 bacon strips, cooked and crumbled

1 cup (4 ounces) shredded cheddar cheese

1 egg

1 can (12 ounces) evaporated milk

1/2 teaspoon seasoned salt

In a greased 8-inch square baking dish, layer half of the hash brown potatoes, onion, bacon and cheese. Repeat layers.

In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350 for 30 minutes. Uncover; bake 5 to 10 minutes longer or until heated through. Yield: 8 servings.

(Recipe courtesy of "Taste of Home Almost Homemade 2012," Reiman Publications)

BLT Egg Bake

1/4 cup mayonnaise

5 slices bread, toasted

4 slices process American cheese

12 bacon strips, cooked and crumbled

4 eggs

1 medium tomato, halved and sliced

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

1/2 cup shredded cheddar cheese

2 green onions, thinly sliced

Shredded lettuce

Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-inch square baking dish. Top with cheese slices and bacon. In a skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside.

In a saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over tomato. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325 for 10 minutes. Cut into squares; serve with lettuce. Yield: 4 servings.

(Recipe courtesy of "Best of Country Casseroles," Reiman Publications)

Bacon-Cheese Appetizer Pie

Pastry for a single-crust pie

3 packages (8 ounces each) cream cheese, softened

4 eggs, lightly beaten

1/4 cup milk

1 cup (4 ounces) shredded Swiss cheese

1/2 cup sliced green onions

6 bacon strips, cooked and crumbled

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

Roll the pastry into a 13-1/2 inch circle. Fit into the bottom and up the sides of an ungreased 9-inch springform pan. Lightly prick the bottom. Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Cool slightly.

In a mixing bowl, beat cream cheese until fluffy. Add eggs and milk; beat until smooth. Add cheese, onions, bacon, salt, pepper and cayenne; mix well. Pour into the crust. Bake at 350 for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool 20 minutes. Remove sides of pan. Cut into thin slices; serve warm. Yield: 16 to 20 appetizer servings.

(Recipe courtesy of "Best of Country Appetizers," Reiman Publications)

Bacon-Olive Tomato Pizza

1 prebaked 12-inch pizza crust

1/3 cup ranch salad dressing

1 pound sliced bacon, cooked and crumbled

4 plum tomatoes, sliced

1 cup sliced fresh mushrooms

1 can (2-1/4 ounces) sliced ripe olives, drained

2 cups (8 ounces) shredded part-skim, mozzarella cheese

Place crust on an ungreased 12-inch pizza pan. Top with dressing, bacon, tomatoes, mushrooms, olives and cheese.

Bake at 450 for 10 to 12 minutes or until the cheese is melted. Yield: 8 slices.

(Recipe courtesy of "Taste of Home Almost Homemade 2012," Reiman Publications)

Description

Whether you pan-fry the old school way or have figured out the sheet pan method in the oven, bacon by the pound is the "pantry" staple of the meat drawer -- served for breakfast, in sandwiches for lunch, in a main course for dinner, or wrapped in something crisp and luscious as an appetizer.

Previous Page|1|2|3|4|Next Page

Get breaking and town-specific news sent to your phone. Sign up for text alerts from the Daily Chronicle.

Watch Now

Player embeded on all DDC instances for analytics purposes.

Sept. 30 Rod Carey press conference

More videos »

Reader Poll

What is your favorite homecoming tradition?
The football game
Float-building/the parade
Dress up days
The dance
Crowning the homecoming king and queen