Sprinkle pork with salt and pepper.
Heat
Heat butter and olive oil in a large pan over medium heat.
add onions and 1 tsp salt.
Cook, stirring occasionally until onions are deep brown and caramelized.
While onion is cooking, fry up bacon in a large skillet.
Cook all the bacon and drain on a paper towel, leave drippings in the pan.
Mix flour, 1 tsp of salt and 1 tsp pepper.
Dredge livers in flour, making sure to coat evenly.
Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
Serve with bacon and onions.
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.
Fry bacon in frying pan.
Remove fried bacon, but not the grease.
Slice cabbage into 6 quarters, then separate cabbage leaves and put in frypan with bacon grease.
Cover frypan and cook over medium heat until tender (about 10 to 15 minutes).
Add cooked drained macaroni and fried bacon to cabbage.
Cook covered in frypan for 10 minutes over medium heat, stirring periodically to avoid mixture burning.
This can be used as a side dish or as a meal.
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.
Cook bacon in 12-inch non-stick
Render fat from bacon (more rendered bacon fat may be needed if
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
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.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
In the same skillet, stir cabbage in the bacon drippings until coated. Place lid on skillet and cook over medium heat until cabbage is tender, about 10 minutes. Stir in sugar and season with salt and pepper. Cook uncovered, stirring constantly until cabbage is crisp and brown on the edges. Serve cabbage with bacon crumbled on top.
In a large frying pan, fry bacon until crisp. Remove bacon and drain.
Add cabbage, butter and water to bacon grease and cook until tender. (Stir occasionally to coat all of the cabbage with bacon grease).
Stop cooking when the cabbage is still a bit crunchy. Add salt and pepper to taste maybe a little more butter, not much.
Slice sausage and lay on top of cabbage. Continue to cook a little longer to warm the sausage.
Crumble bacon over all. Yummmy -- Great with black eyed-peas and cornbread.
Dice bacon into small pieces and place
Wash and cut cabbage into strips; set aside.
Fry bacon in heavy pot.
Add remaining ingredients and cover.
After about 10 minutes, stir to mix in seasonings and coat cabbage with bacon fat.
Cook, stirring occasionally, to desired crispness.
Cut up cabbage.
Fry bacon and drain. Crumble up bacon.
Put into pan with cabbage.
Simmer until tender. Sprinkle with Accent and soy sauce to taste.
Shred cabbage to about medium fine; set aside.
Fry bacon until crisp.
Let drain; break into small pieces.
Add cabbage to bacon drippings; saute, stirring constantly.
Add
vinegar, sugar, salt and pepper.
Serve immediately with bacon sprinkled on top of the cabbage.
Makes 6 servings.
Fry bacon until crisp in large skillet.
Remove bacon and crumble for topping.
Add onion, sugar, vinegar, salt and pepper to bacon grease, stirring, until well blended.
Stir in cabbage; cook over medium heat, uncovered, for 15 minutes.
Stir occasionally. Sprinkle top with bacon after removed from grease.
side.
Cook bacon in a frying pan with butter until crispy
Fry bacon until crisp.
Place bacon drippings in Dutch oven. Shred cabbage.
Cut onions and green pepper very fine.
Place Dutch oven with bacon drippings.
Add salt and pepper (season to taste).
Cook until tender.
Add about one teaspoon and a half of brown sugar.
Fry bacon in a wok or large skillet until crisp; remove bacon, reserving drippings in wok.
Set bacon aside.
Add vegetables to wok; stir-fry over high heat (350\u00b0) for 8 to 10 minutes.
Cover, reduce heat and simmer 5 minutes.
Sprinkle with bacon.
Yield: 6 servings.