All Easy Cooking Recipe Kitchen
Recipes using bacon for salads, impossible pies, green bean
casseroles and soups chowder.
HOT BEAN AND BACON SALAD
1 pkg. frozen cut string beans
3 tbsp. vinegar
2 tbsp. olive oil
1 tsp. sugar
1/8 tsp. pepper
1/2 c. sliced onions
1 tsp. salt
Dash oregano
4 strips bacon, cooked & crumbled
Cook green beans until done but slightly crispy. Drain. Mix together everything but the
bacon and pour over the beans. Let stand 30 minutes. Sprinkle with bacon, heat a few
minutes and serve warm.
POTATO BACON PIE
4 c. cooked potatoes, grated or mashed
into bits
Lots of coarsely ground black pepper
Salt to taste
1/2 c. milk
12 slices bacon, fried, patted dry of
fat, and crumbled
The next time you bake or boil potatoes, make extra so that you will have enough left over
to make this pie. Preheat oven to 350 degrees. Butter an 8-inch pie pan. Put the potato,
pepper, salt, milk and bacon in a bowl, and mix well. Spread the potato mixture evenly
into the pie pan. Bake for about 40 minutes, or until the top has become lightly browned.
This can be prepared in advance, kept refrigerated overnight, and baked in the morning.
BACON-HOMINY SCRAMBLE
6-8 slices bacon
1 (#2) can hominy, well drained
4-5 well-drained beaten eggs
1 tsp. salt
1/2 tsp. pepper
Fry bacon until crisp. Remove and drain. Brown hominy lightly in bacon drippings. Add eggs
and cook until done, stirring all the time. Add seasonings. Crumble bacon into scrambled
eggs. Serves 4-6 and makes a good supper meal.
BACON POTATO SALAD
3 c. cold, cooked potatoes
1 c. chopped celery
4 hard cooked eggs, diced
3 sm. onions, diced
1 green pepper, diced
1 tsp. salt
1/2 c. fried bacon, crumbled (8
slices)
1 c. mayonnaise
Parsley
Combine all ingredients and mix. Chill. Put parsley on top. Serves 8.
BACON MELT
3 slices bacon
2 slices bread
1 slice of cheese
1 slice of ham
Toast bread and butter it. Cook bacon. Put bacon, cheese, ham. Make sandwich.
BACON POTATO CHOWDER
8 slices bacon, cut into 1 inch pieces
2 c. (6 med.) cubed 1/2 inch new red
potatoes
1 c. (2 med.) chopped onions
8 oz. (1 c.) carton dairy sour cream
1- 1/4 c. milk
10 3/4 oz. can condensed
cream of chicken soup
8 oz. can whole kernel
corn, drained
1/4 tsp. pepper
1/4 tsp. thyme leaves
In 3-quart saucepan, cook bacon over medium heat for 5 minutes; add potatoes and onions.
Continue cooking, stirring occasionally, until potatoes are tender, about 15 to 20
minutes. Add remaining ingredients. Continue cooking and stirring until heated through, 10
to 12 minutes.
SWEET POTATO AND BACON SALAD
2 lbs. sweet potatoes, peeled and cut
into 1 inch chunks
1 sm. unpeeled apple, cut into 1/2
inch pieces
2/3 c. sliced celery
1/4 c. olive oil
2 tbsp. apple cider vinegar
2 tbsp. Dijon mustard
1 1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped walnuts
1/2 c. white grape juice
9 slices bacon, cooked and crumbled
Cook potatoes until tender. Drain and place in large bowl: add apple and celery. Whisk
grape juice, oil, vinegar, mustard, salt and pepper until blended. Pour over potato
mixture, toss, let stand about 1/2 hour. Add walnuts and bacon before serving.
BACON AND POTATO SOUP
1/2 lb. bacon (cooked and crumbled)
1 med. onion (chopped)
4-6 med. potatoes (diced)
4 boiled eggs (cubed)
2 c. scalded milk
Salt and pepper
Fry bacon until crisp, then crumble. Remove from pan. Pour off all but 2 tablespoons of
bacon fat. Add potatoes and onions to fat. Cover with water and cook until done. Add
crumbled bacon, cubed eggs, scalded milk and seasonings.
BACON AND EGG BAKE
6 slices bacon
2 med. onions, sliced
1 can cream of mushroom soup
1/4 c. milk
5 hard cooked eggs, sliced
2 c. (8 oz.) shredded Cheddar cheese
Dash of salt & pepper
English muffins, split & toasted
Heat oven to 350 degrees. Fry bacon until crisp. Remove from skillet. Drain fat, reserving
2 tablespoons. Sauté onion in bacon fat. Stir in soup, milk, eggs, cheese and seasonings.
Pour into 10 x 5 inch baking dish. Top with crumbled bacon. Bake 20 minutes. Serve on
muffin halves. 6 to 8 servings.
GREEN BEANS WITH BACON DRESSING
5 slices bacon
2 eggs, well beaten
1/3 c. vinegar
1/2 c. water
3 tbsp. sugar
1/4 tsp. salt
2 cans whole green beans
Cook bacon until crisp. Drain and crumble, reserving 1/4 cup drippings in skillet. Beat
together eggs, vinegar, water, sugar and salt. Add egg mixture to drippings. Cook over low
heat until thickened. Heat beans in saucepan; drain and put in serving dish. Pour hot
dressing over beans. Sprinkle with crumbled bacon.
BEAN POT
24 oz. can baked beans in tomato sauce
1 (15 oz.) can kidney beans, drained
1 (12 oz.) can whole kernel corn,
drained
6 slices bacon, dried crisp, crumbled
1/2 c. chopped onion
1/2 c. chopped green pepper
1/8 c. smoke-flavored barbecue sauce
1 tsp. chili powder
Dash garlic powder
1/4 c. shredded sharp Cheddar cheese
In Dutch oven, combine all but cheese. Stir to combine. Cover and cook over medium heat,
35 minutes, stir occasionally. Top with cheese before serving.
CROCKPOT COOKERY:
In 4 quart crock pot, combine all but cheese. Stir. Cover and cook on high heat setting 3
1/2 hours, stirring twice. Sprinkle with cheese to serve. Serves 8 to 10.
BEAN WITH BACON SOUP
Empty 1 can Campbell's condensed manhandler bean with bacon soup into pan. Stir the soup
in the pan. Slowly stir in one can of water. Heat to simmer, stirring occasionally or
microwave on high 3 to 4 minutes.
VEGETABLE SOUP
8 slices bacon
1/2 c. chopped onion
1/2 c. sliced celery
5 c. water
1 pkg. frozen corn (10 oz.)
1/2 c. sliced carrots
1 potato, pared, sliced
1 pkg. frozen green beans
4 c. chopped, crushed tomatoes
1 tbsp. salt
1 tsp. sugar
1/4 tsp. basil
1/4 tsp. pepper
1/2 to 1 c. sm. pastas (alphabets,rosamarino, etc.)
Chop bacon into small pieces, cook until crisp in Dutch oven or soup pot. Drain all but 2
tablespoons fat. Sauté onion and celery in bacon fat; drain. Add all other ingredients
EXCEPT pasta and tomatoes. Stir, bring to boil, simmer covered 30 minutes. Add tomatoes
and pasta. (The pasta is optional and makes the soup thicker.) Stir well, cover and
simmer, 30 minutes or longer.
BEAN AND BACON SOUP
1/4 c. diced celery
1/4 c. diced red bell pepper
1 sm. clove garlic, minced
1 c. canned Italian tomatoes with
liquid
4 oz. rinsed, drained, canned white
kidney beans
1/2 c. diced red onion
1 tsp. olive or vegetable oil
2 slices cooked bacon, crumbled
In 1-quart microwave-safe casserole dish, combine onion, celery, bell pepper, garlic and
oil. Cover with vented plastic and cook on high, 3 minutes, until softened, stirring
halfway through. Add remaining ingredients and stir to combine, recover with vented
plastic and microwave on high, 1 minute, until heated.
In a large saucepan, fry diced bacon until crisp. Remove from pan and drain on paper
towels. Pour most of grease out of pan and saute onion and celery pieces until limp. Stir
in corn, milk and thyme. Heat, stirring occasionally until chowder starts to bubble. Stir
in bacon. Season to taste. Garnish with chopped parsley and serve hot. Serves 4.
NEW ENGLAND BACON AND CORN CHOWDER
6 pieces bacon, diced
1 can cream of potato soup
2 c. milk
1 can (12 oz.) corn, drained
1 can French onion soup
Fry bacon until crisp, drain excess fat, leaving 2 tablespoons in kettle. Add soups, milk
and corn. Reheat, stirring occasionally, until soup bubbles. Serve with hot, buttered
biscuits. (I prefer to thicken it a little with either cornstarch or flour dissolved in
cold water.)
HOT GERMAN BACON DRESSING
2 hard-boiled eggs, chopped or sliced
1/4 to 1/2 lb. bacon
1 (6 oz.) can evaporated milk
2 tbsp. apple cider vinegar
3 tbsp. sugar
2 tbsp. mayonnaise (opt.)
Fry bacon and crumble into bits, reserving all bacon drippings. In a separate bowl,
combine other ingredients (except eggs) to your personal taste. Combine drippings and
bacon bits over a slow heat. Spoon over lettuce just before serving. Garnish with
hard-boiled egg slices. This dressing is also very good with grated cabbage or served over
boiled potatoes.
BACON AND CHEESE PIE
Unbaked 9 inch pie shell
9 slices bacon
1 sm. onion, minced
1/3 c. grated Parmesan cheese
1/2 c. cubed Swiss cheese
4 eggs
1 c. light cream
1 c. milk
3/4 tsp. salt
1/2 tsp. white or black pepper
1/4 tsp. nutmeg
Preheat the oven to 450 degrees. Prick the pie shell bottom here and there with a fork and
bake at 450 degrees for 5 minutes. Set aside. Fry the bacon slowly, turning frequently
until crisp. Drain, dry on paper towels, and crumble the bacon. Set aside. Saute the onion
in a little of the bacon drippings until transparent (do not brown). Sprinkle the cheese,
bacon and onion over the partially baked pie shell, reserving 2 tbsp. of the crumbled
bacon for the top of the pie. Lightly beat the eggs in a bowl, and add milk, cream, salt,
pepper and nutmeg. Stir well and pour over the cheese, bacon, onion. Sprinkle the extra
crumbled bacon over the top. Bake for 15 minutes at 450 degrees, reduce the heat to 350
degrees and bake about 10 minutes longer or until a knife inserted 1 inch from the edge
comes out clean. Serve at once.
BACON WRAPPED PINEAPPLE
1 (8 oz.) can pineapple chunks, juice
packed, drained, reserve 3 tbsp. juice
2 tbsp. soy sauce
1/4 tsp. ground ginger
Dash garlic powder
6 slices bacon, cut each into thirds
Combine pineapple juice, soy sauce, ginger and garlic powder in small bowl. Add pineapple;
let stand 1 to 2 hours. Drain. Wrap a piece of bacon around each pineapple chunk, secure
with toothpick. Line baking dish with several layers of paper towels. Arrange appetizers
around outer edge with space between. Microwave at High (100%) until bacon is lightly
browned, 5 to 9 minutes. If oven doesn't have carousel, rotate dish and rearrange
appetizers. This may be prepared ahead and cooked just before serving.
BACON SALAD DRESSING
3 c. water
1 1/2 c. sugar
3/4 c. vinegar
1/4 tsp. salt
1 tsp. chicken soup base (optional)
1/2 tsp. white pepper
1/4 lb. bacon (6-7 strips), chopped
1/2 c. chopped onion
1/2 c. flour
Combine water, sugar, vinegar, salt, soup base and pepper. Heat to boiling. In a separate
pan brown bacon. Remove bacon to water mixture. Fry onions in bacon fat until soft but not
brown. Add flour and let it bubble up to 2-3 minutes. Add this roux to hot water mixture.
Stir until smooth. Simmer 5 minutes. Serve warm over mixed greens such as iceberg lettuce,
red leaf lettuce, spinach, endive and a little shredded red cabbage.
