Broccoli and Potato Salad (8 servings)

Ingredients:

6 slices bacon cut in 1/2 in slices
3 medium potatoes 1/4 in slices
1 medium onion chopped
3 tbsp red wine vinegar
3 tsp sugar
1 1/2 tsp salt
1/4 tsp pepper (crushed red)
1 bunch broccoli

Cook bacon and drain

Brown potatoes and onion in 3 tbsp bacon fat about 10 minutes.  Add 1/2 cup water and cook 5 minutes longer until potatoes are tender.  Stir in vinegar, sugar, salt and pepper.  Cook stirring until liquid thickens slightly and boil.  Cook broccoli and stir with bacon into potato mixture.

Bacon Onion Super Treat

Ingredients:

About 8 slices lean bacon
1 cup packaged biscuit mix
1 egg
3/8 cup milk (scant)
seasoned salt
1/8 cup shredded process Cheddar Cheese
1 1/2 medium onions, thinly sliced

Start about 1 hour before serving:
1- Fry 2 bacon slices until crisp, drain and crumble.  Heat oven to 400ºF.
2- Mix Biscuick egg and milk, beat hard for 30 seconds with wooden spoon fold in crumbled bacon, seasoned salt and cheddar cheese.
3- Pour batter on Pizza pan, spreading evenly to about 8" circle.  Spread onions over batter and sprinkle with 1/2 tsp season salt.  Top with bacon slices, lattice style, twisting bacon slightly.
Bake 30 minutes and serve.

Chiles o Pimientos rellenos de Queso

Ingredientes:
3 cucharadas de almendras laminadas
3 tiras de bacon
240 gr de queso crema, puede ser queso fresco triturado al que se ha añadido yogurt o crema agria.
1/3 taza de pasas amarillas finamente picadas
1 cucharada de perejil picado
3/4 cucharadita de salsa picante (como tabasco)
240 gr de chiles o pimientos limpios y cortados por la mitad.
Perejil para decorar

Preparación:
En una sartén caliente antiadherente poner las almendras a fuego medio durante 3-4 minutos hasta que estén ligeramente doradas.  Retirar de la sartén. (en el microondas durante minuto y medio).
En la misma sartén, vierta el bacon dorar durante 6-8 minutos hasta que estén crujientes, retirar y colocar sobre papel absorvente.  Deje enfriar y corte en trozos pequeños.
En un tazón vierta el queso, las pasas, el perejil, la salsa picante y el tocino.
Si utiliza chile, coloque en un plato y rellene con la crema de queso, decorar con láminas de almendra.
Si utiliza pimiento, ponga agua con sal en una olla a hervir, en cuanto rompa el hervor coloque el pimiento limpio y cortado por la mitad, una vez rompa el hervor nuevamente, retire los pimientos, y déjelos escurrir boca abajo; luego rellenelos con la crema y decore con las láminas de almendra.

Canadian Bacon in Sherry Sauce

1 tbsp vegetable oil
1 tbsp all-purpose fluor
1 cup (250 ml) beef stock
2 tbsp (30 ml) sherry
1/2 tsp dried thyme
salt and ground pepper to taste
1 - 1 1/2 lb (425 - 675 gr) canadian bacon, sliced

Heat the oil in a saucepan over moderate heat and stir in the fluor.  Cook until medium brown in color stirring frequently.  Stir in the beef stock, sherry, thyme, salt and pepper and bring to a boil, stirring frequently.  Meanwhile, broil the Canadian bacon until lightly browned around the edges and heated through.  Spoon the sauce over the meat and serve inmediately.

Tartaletas de Espinaca y Panceta (40 uds)

40 tartaletas
1 paquete de espinaca
sal y pimienta al gusto
150 gr panceta ahumada
1 cebolla picada
2 cucharadas de queso rallado
200 gr salsa blanca espesa
limón para decorar

Picar las fetas de panceta y colocarlas en una sartén; agregar la cebolla.  Cocinar la mezcla hasta que esté transparente.  Incorporar el queso y salpimentar a gusto.  Añadir 3 cucharadas de salsa blanca.  Colocar las hojas de espinaca estiradas sobre una mesa.  rellenarlas con la mezcla de cebolla y panceta.  Envolver el relleno con las hojas formando bolitas.  Acomodar una bolita de hoja (con el cierre hacia abajo) dentro de cada tartaleta.  Por último, poner un poco de salsa blanca sobre cada bolita.
En el momento de servir, llevar las tartaletas al horno precalentado y cocinarlas durante 10 minutos a temperatura moderada.  Retirar y decorar con un triángulo de limón.

Navy Bean and Bacon Soup (serves 6 - 8)

1 lb (450 gr) dried navy beans
8 cups (2 lt) water
1 lb (450 gr) bacon, diced
2 large onions, diced
3 ribs celery, diced
8 cups (2 lt) chicken, beef or vegetable stock
1 bay leaf
A pinch ground cloves
salt and pepper to rtaste
1 can (16 oz / 454 gr) chopped tomatoes with their juice

Combine de beans and water in a large pot and bring to a boil over high heat.  Boil for 10 minutes, cover the pot, remove from the heat, and allow to sit for 1 hour.  Meanwhile, cook the bacon in a large skillet until golden brown.  Remove all but about 1/4 cup (60 ml) of the fat and add the onions and celery.  Saute for about 10 minutes, stirring frequently.  Drain the beans and combine with the stock in a large pot.  Add the bacon mixture, bay leaf, cloves, salt and pepper and bring to a boil.  Reduce the heat and simmer covered for 90 minutes, until the beans are tender.  Stir in the tomatoes with their juice and simmer an additional 30 minutes.

Bacon Wrapped Potatoes

small new potatoes
bacon cut into 2-inch (5 cm) pieces
garlic powder to taste

Wrap each potato in bacon and secure with a toothpick.  Sprinkle with garlic powder and cook over moderately hot coals, turning frequently, until the bacon is crisp and the potatoes are cooked through, 20 to 25 minutes.

Bacon Bean Dip (serves 4)

250 ml (1 cup) sour cream
1 can bean and bacon soup (10 oz / 284 ml)
1/2 cup shredded cheddar cheese
1 garlic clove minced
1 tbsp onion
assorted crackers

In a small bowl, add sour cream, soup, cheese, garlic and onion.  Stir together and mix well.  Chill.  Serve with crackers, chips or vegetables.