Patch - Circle of Friends Cookbook - 25 Bacon Recipes

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Copyright

Gooseberry Patch
2545 Farmers Dr., #380
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright 2014, Gooseberry Patch 978-1-62093-152-3 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Do you have a tried & true recipe tip, craft or memory that youd like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com , register and follow the easy steps to submit your favorite family recipe. Or send them to us at: Gooseberry Patch
Attn: Cookbook Dept.
2545 Farmers Dr., #380
Columbus, OH 43235 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with itand youll receive a FREE copy of the cookbook!

Circle of Friends Cookbook
Bacon

Spinach & Bacon Quiche

4 slices bacon 1/2 c. baby spinach, divided 1/2 c. fontina cheese, grated 9-inch pie crust 5 eggs 1/2 c. milk 1/4 c. whipping cream 1/8 t. nutmeg salt and pepper to taste In a large skillet over medium-high heat, cook bacon until crisp. nutmeg salt and pepper to taste In a large skillet over medium-high heat, cook bacon until crisp.

Remove bacon to a paper towel, reserving drippings in skillet; crumble bacon and set aside. In reserved drippings, saut onion until tender, about 3 minutes. Add spinach, one cup at a time; cook just until wilted, about one minute. Cool. Sprinkle cheese into unbaked pie crust. Evenly distribute bacon and onion mixture over cheese.

Whisk together remaining ingredients; pour into pie crust. Bake at 375 degrees for 25 to 35 minutes; cool 5 to 10 minutes before slicing into wedges. Serves 6 to 8.

Hashbrown Brunch Bake

1/2 lb. bacon 1/2 c. green pepper, chopped 1 doz. eggs 1 c. milk 1 t. salt 1/2 t. pepper 1/4 t. dill weed 1 c. shredded Cheddar cheese 16-oz. pkg. frozen shredded hashbrowns, thawed In a skillet over medium-high heat, cook bacon until crisp. frozen shredded hashbrowns, thawed In a skillet over medium-high heat, cook bacon until crisp.

Remove bacon to a paper towel, reserving drippings in skillet; crumble bacon and set aside. In reserved drippings, saut onion and green pepper until tender; remove with a slotted spoon. Whisk together eggs, milk and seasonings in a large bowl; stir in cheese and hashbrowns along with onion mixture and bacon. Transfer to a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 35 to 45 minutes, until a knife inserted near center comes out clean.

Maple-Glazed Bacon

1/4 c. maple syrup 1 t. maple syrup 1 t.

Dijon mustard 1 t. brown sugar, packed 1 lb. thick-sliced bacon Combine syrup, mustard and brown sugar in a small bowl; set aside. In a large skillet over medium-high heat, cook bacon in batches until browned but not crisp; drain well. Brush bacon with syrup mixture and turn over; cook over low heat for 2 minutes. Serves 6.

Prairie Bacon-Corn Chowder

1 lb. bacon, diced 4 c. potatoes, peeled and diced 2 c. onion, chopped 1/2 c. water 2 10-3/4 oz. cans cream of chicken soup 2 15-1/4 oz. cans corn, drained 16-oz. container sour cream 2-1/2 c. milk In a large skillet over medium-high heat, cook bacon until nearly crisp; drain. milk In a large skillet over medium-high heat, cook bacon until nearly crisp; drain.

Add potatoes, onion and water to skillet. Cook for 15 to 20 minutes until vegetables are tender, stirring occasionally. Drain; transfer mixture to a slow cooker. Add bacon and remaining ingredients; stir to blend. Cover and cook on low setting for 2 to 2-1/2 hours, until hot and well blended.

Sensational Sausage & Kale Soup

10 c. water 5 cubes chicken bouillon 3 potatoes, diced 1 lb. ground Italian pork sausage 1-1/2 t. red pepper flakes 6 slices bacon, diced 1 onion, diced 2 t. garlic, minced 1 c. whipping cream 1 bunch kale, stems removed, coarsely chopped Place water, bouillon cubes and potatoes in a large stockpot over medium-high heat. whipping cream 1 bunch kale, stems removed, coarsely chopped Place water, bouillon cubes and potatoes in a large stockpot over medium-high heat.

Boil potatoes until tender, about 15 to 20 minutes; do not drain. Meanwhile, brown sausage with red pepper flakes in a skillet over medium heat; drain and set aside. In same skillet, cook bacon, onion and garlic until bacon is crisp and onion is soft; drain. Add bacon mixture and sausage mixture to stockpot. Stir in cream and heat through. Fold in kale and cook until just wilted.

Serves 8 to 10.

Chicken Gumbo Soup

4 slices bacon, diced 1 c. onion, chopped 1 c. green pepper, chopped 1 c. celery, chopped 1 clove garlic, minced 6 boneless, skinless chicken breasts, cooked and diced 4 14-1/2 oz. salt 1/4 t. pepper 15-oz. can tomato sauce with Italian herbs 16-oz. pkg. frozen sliced okra In a Dutch oven over medium heat, combine bacon, onion, green pepper, celery and garlic. frozen sliced okra In a Dutch oven over medium heat, combine bacon, onion, green pepper, celery and garlic.

Saut for 3 to 5 minutes. Add chicken, broth, salt and pepper. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally. Add sauce and okra; simmer an additional 30 minutes, or until okra is tender. Makes 8 to 10 servings. bacon 1 t. oil 3/4 c. green pepper, diced 3/4 c. onion, diced 3 7-1/2 oz. tubes refrigerated buttermilk biscuits 1/4 c. butter, melted 1 c. shredded Cheddar cheese In a skillet over medium-high heat, cook bacon until crisp. shredded Cheddar cheese In a skillet over medium-high heat, cook bacon until crisp.

Remove bacon to a paper towel, reserving a small amount of drippings in skillet; crumble bacon and set aside. In reserved drippings, saut green pepper and onion until tender. Remove from heat; set aside. Slice biscuits into quarters; place in a bowl. Add bacon, pepper mixture, butter and cheese; toss until mixed. Transfer mixture to a greased 10" tube pan.

Bake at 350 degrees for 30 minutes, or until golden. Invert onto a serving platter; serve warm. Serves 8.

Hearty Chicken-Bacon Melts

8 slices bacon 4 boneless, skinless chicken breasts 1 onion, sliced 2 t. butter 2 t. steak sauce 1 c. shredded Cheddar cheese In a skillet over medium-high heat, cook bacon until crisp; drain and set aside. shredded Cheddar cheese In a skillet over medium-high heat, cook bacon until crisp; drain and set aside.

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