Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
Cook bacon in 12-inch non-stick
Combine sliced cabbage with 1 tbsp vinegar, honey and a pinch of salt and set aside for 25 mins. Meanwhile, fry bacon then drain on paper towels.
To serve, mix parsley, bacon, raisins, remaining vinegar, oil, and cabbage. Season and serve.
Fry the bacon in a frying pan, then
Combine potatoes with cream cheese, sour cream, salt and garlic salt.
Boil cabbage pieces in salt water with bacon grease until tender.
Remove cabbage from water, very carefully; drain well. Place on platter.
Spoon potatoes over cabbage.
Sprinkle on paprika.
Put 1/2 stick oleo over potatoes.
Bake 45 minutes in a 325\u00b0 oven.
This freezes well.
Brown ground beef and drain.
Saute mushrooms, onion, and garlic in vegetable oil.
Cook bacon in large fry pan, remove from pan and allow to cool.
Place cabbage in fry pan with bacon grease, stir until cabbage is coated with bacon grease. Cook slightly, salt and pepper to taste.
Combine ground beef and saute mixture into the cabbage pan. Cook until cabbage is slightly crisp.
Crumble bacon and add to mixture, stir.
Serve over rice if desired. Salt and pepper to taste.
om the bottom of the cabbage and remove the core.
Cook broccolini until tender. Drain.
Meanwhile, melt butter in large frying pan. Cook bacon until crispy. Add bread and garlic. Cook, stirring, until bread is golden brown. Add capers and parsley and toss to combine.
Divide broccolini between serving plates. Top with bacon mixture and eggs.
ater in to cover the cabbage. Add salt if used.
ust shake before serving.
Bacon -- I also make this
Core and thinly slice the cabbage. Rinse the leeks wekk, split
Cut cabbage in half and boil for 15 minutes in salted water. Rinse in ice cold water to halt the cooking. Slice. Line a baking dish with half of the bacon. Cover with cabbage. Sprinkle with salt, pepper and allspice. Add stock to cover the cabbage. Cover with bacon strips. Cover. Bake at 325\u00b0 for 45 minutes to 1 hour.
Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
You will
need a large soup pot.
Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs.
Fry the onions in the fat until they are golden.
Add the peppers and fry them, too.
Remove the stewpan from the heat.
Layer the cabbage and the rest of the bacon into the soup pot.
Season between the layers with salt, pepper and the herbs.
Pour the water over it all and bring to a boil.
shred cabbage fine or coarse as you prefer.
dice bacon (or canadian bacon) and fry crisp.
Mix half and half, vinegar, oil (or if you like more bacon flavor substitute with the bacon drippings), sugar, salt and pepper.
Ad bacon bits to the dressing.
pour over cabbage, mix and store in the fridge for 1/2 hour before serving.
Cook bacon in a Dutch oven over
In a 5-quart dutch oven or 12-inch skillet over medium heat, cook bacon until browned.
Add cabbage, onion, salt; stir to coat cabbage evenly with bacon fat.
Add water and reduce heat to medium-low; cover and cook 30 minutes, stirring occasionally, until cabbage is tender and lightly browned.
Cut cabbage head into 6 wedges.
Cook in large pan of salted water until done or steam the wedges.
Fry bacon until crisp and crumble.
Save 2 tablespoons drippings in pan.
Add flour, salt, pepper and cayenne and blend well.
Add milk and water and cook until thick, stirring constantly.
Add cheese until melted.
Drain cabbage and place on platter.
Pour sauce over wedges and sprinkle with bacon crumbs.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.
Add the onion and garlic and fry in the bacon fat until browned.
Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and serve warm.
Blanch cabbage leaves for 2 mins in boiling salted water. Remove with a