Mix bacon fat, brown sugar, white sugar and eggs until creamy. Add dry ingredients, vanilla and nuts.
Divide and mold into 2 rolls.
Wrap in waxed paper and chill until stiff.
Slice and bake for 15 minutes at 350\u00b0.
Mix sugar and bacon fat together.
Add egg and vanilla.
Add dry ingredients and nuts.
Shape into rolls and wrap in wax paper. Chill.
Cut into thin slices; place on cookie sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
Method:To prepare the bacon mayonnaise, combine the egg yolk,
Combine flour, sugar and salt.
Mix well with part of water (about 1/2 cup).
Heat vinegar and remaining water.
Add to flour mixture, stirring well.
Fry bacon until crisp and drain, reserving 1 1/2 tsp.
of bacon fat.
Add bacon and bacon fat to dressing mixture and cook to desired consistency.
nother large skillet, cook the bacon until crispy and golden brown
eat Oven to 375. Lay bacon out on a baking sheet
Prepare bacon and reserve 4 Tbl of bacon fat for dressing. Combine bacon fat and flour in medium saucepan and heat over medium low heat until mixture is nutty brown. Slowly add water and whisk until thickened and smooth. Add sugar and vinegar and combine. Keep dressing warm until ready to serve.
In large bowl, place spinach, bacon, onion and eggs. Pour warm dressing over salad and serve immediately. (Be careful to only use enough dressing as needed. You can refrigerate the leftover dressing for another meal.).
Place bacon in a large skillet and
large heavy pan, cook bacon over medium heat until brown
00\u00b0.
Place the bacon strips in a single layer
ours.
Cook the bacon until crisp, reserving fat.
Crumble.
o Prepare the Croutons and Bacon: Preheat the oven to 350
reserve at least 2 T. bacon fat in the pan.
Meanwhile
Cook onion and garlic in 1 tablespoon bacon fat from bacon, or use oil; cook over medium heat until tender, about 3-4 minutes.
Place onion mixture in bowl; add bacon.
Stir in cream cheese, sour cream, horseradish, mustard, pepper, and salt; mix well until blended.
Refrigerate at least 2 hours to allow flavors to blend.
Serve chilled or at room temperature (dip spreads easily at room temp., but be careful not to allow spoilage).
(325'F).
Cook bacon until crisp. Crumble into pieces
Mix together cornmeal, flour, salt, and baking powder.
In a separate bowl, beat the egg, add milk, then bacon fat.
Stir this mixture in with the dry ingredients, mixing well. The batter should be fairly thin; add more milk if necessary. Finally, mix in bacon.
Cook pancakes in a skillet or griddle and serve with butter and maple syrup.
In bacon fat, saute onion 2 to 3 minutes.
Drain.
In a pot with sauteed onion, add potatoes and water; bring to a boil. Cover and simmer for about 15 minutes, or until potatoes are tender.
Stir in soup, sour cream and crumbled bacon.
Add milk, salt, pepper and parsley.
Heat to serving temperature.
Do not boil.
Cook onions and pepper in bacon fat until tender.
Add and stir remaining ingredients.
Put into 2-quart baking dish.
Bake at 350\u00b0 for 30 to 35 minutes.
Serve hot.
Cut bacon in 1-inch pieces and brown.
Remove from pan and drain.
To bacon fat, add vinegar, water and sugar and heat to boiling.
Beat egg in bowl and stir into hot mixture slowly.
Shred the potatoes, squeeze out any liquid and place in a bowl.
Shred or finely chop the onions and add to the potatoes with the bacon, flour and seasoning.
Mix very well together.
Stir in the eggs.
Heat the oil or bacon fat in a large frying pan.
Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through.
Drain on kitchen paper and keep hot until ready to serve with sausages and eggs.