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Recipes using bacon for salads, impossible pies, green bean casseroles and soups chowder.   

                   



Home-Styled Baked Beans
Makes 8-10 Servings

prep 10 min.
cooking 25 min.

1 large green or red bell pepper, chopped
1 small onion, chopped
2 strips uncooked bacon, finely chopped
3 cans (16 ounces each) pork and beans
1/2 cup French's® Classic Yellow® Mustard (or any flavor French's Mustard)
1/2 cup French's® Classic Worcestershire Sauce
1/2 cup brown sugar

Place bell pepper, onion and bacon in microwave-safe 3-quart bowl. Cover loosely with waxed paper. Microwave on HIGH (100%) 5 minutes or until bacon is partially cooked.

Stir in remaining ingredients. Microwave, uncovered, on HIGH 20 minutes or until heated through and mixture is slightly thickened; stirring twice. Top with chopped peppers, if desired.
Used with Permission from French's Kitchen
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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.

BACON-CORN CHOWDER
1/2 lb. bacon
1/2 c. chopped celery
3 1/2 c. milk
1/4 tsp. thyme
1 lg. onion, chopped
2 cans (17 oz.) cream style corn

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.

More Bacon Recipes
ALMOND BACON CHEESE SPREAD
BACON STICKS
BACON AND CHEESE PIE
BACON AND CHEESE PIE (PORK)
BACON AND CHEESE POTATOES
BACON AND CHEESE PUFFS
BACON AND CHIVE POTATO SALAD
BACON AND EGG BAKE (PORK)
BACON AND EGGS MACARONI
BACON AND HORSERADISH STUFFED CELERY
BACON AND MACARONI
BACON AND OLIVE APPETIZERS
BACON AND POTATO CLAM CHOWDER
BACON AND POTATO PIE
BACON AND POTATO SOUP (PORK)
BACON AND WILD MUSHROOM PASTA
BACON BISCUIT BALLS
BACON CHEESE BALL
BACON CHEESE DIP
BACON CHEESE DOGS
BACON CHEESE POPCORN
BACON CORN BREAD
BACON CORNMEAL PANCAKES
BACON MELBA TOASTS
BACON MELT (PORK)
BACON NOODLE SKILLET
BACON ONION PIE
BACON POLES
BACON POTATO AND WHITE BEAN SOUP
BACON POTATO CASSEROLE
BACON POTATO CHOWDER
BACON POTATO CHOWDER (PORK)
BACON POTATO SALAD
BACON POTATO SALAD (PORK)
BACON RELISH
BACON ROLL UPS
BACON ROLLS
BACON SALAD DRESSING (PORK)
BACON SAUERKRAUT AND DUMPLINGS
BACON STUFFED MUSHROOMS
BACON TIDBITS
BACON TIES
BACON TOMATO DIP
BACON VEGETABLE LINGUINI
BACON VEGETABLE SOUP (PORK)
BACON WRAPPED PINEAPPLE (PORK)
BACON WRAPPED SCALLOPS
BACON-CORN CHOWDER (PORK)
BACON-HOMINY SCRAMBLE (PORK)
BARBECUE BACON WRAPS
BBQ BARBECUE BACON AND WATER CHESTNUTS
BEAN AND BACON SOUP (PORK)
BLUE CHEESE AND BACON POTATO SALAD
CHEESE AND BACON CANAPES
CHEESE BACON SPREAD
CHEESY BACON STUFFED POTATOES
CHEESY BACON TOMATO MACARONI
CRUSTLESS BROCCOLI BACON QUICHE
EGG BACON AND CREAM CHEESE SPREAD
FETTUCINE WITH BACON AND PEAS
FRENCH POTATO SALAD WITH BACON
GERMAN POTATO SALAD WITH HOT BACON DRESSING
GOLDEN BACON SAUCE
GREEN BEANS WITH BACON DRESSING (PORK)
HIDDEN VALLEY BACON DIP
HOT BEAN AND BACON SALAD (PORK)
HOT GERMAN BACON DRESSING
HOT GERMAN BACON DRESSING (PORK)
IMPOSSIBLE BACON BREAKFAST PIE (Quiche)
IMPOSSIBLE BACON PIE
IMPOSSIBLE BACON PIE
LINGUINE WITH BACON AND PEPPERS
MAPLE BACON OVEN PANCAKE
MEATLOAF ROLLS WITH BACON
MICROWAVE BACON AND CHEESE CORN BREAD
MICROWAVE BROCCOLI BACON QUICHE
NEW ENGLAND BACON AND CORN CHOWDER
OLD FASHIONED HOT BACON DRESSING
PASTA WITH BACON IN TOMATO CREAM SAUCE
PASTA WITH BACON TOMATO AND CHEESE
PASTA WITH CLAMS AND BACON
PASTA WITH HOT OMATO AND BACON
PEAS AND BACON MACARONI
POTATO AND BACON OMELETTE
POTATO BACON PIE (PORK)
POTATO GREEN BEAN AND BACON SALAD
SHRIMP BACON BITES
SHRIMP BACON FETTUCCINE
SPINACH AND BACON PASTA
SWEET POTATO AND BACON SALAD
SWEET POTATO AND BACON SALAD (PORK)
TANGY POTATO SALAD WITH BACON
VELVET POTATO AND BACON CHEESE SOUP
WARM POTATO AND BACON BITS TOSS
WATER CHESTNUT WRAPPED WITH BACON

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