br>Peel and boil the potatoes whole; cook for about 20
Heat bacon fat in cast iron skillet. Add potatoes, bacon, and onion; cook covered over medium heat for 15 to 20 minutes. Shake the pan while the potatoes are cooking so bacon and onion do not burn and turn the potatoes from time to time.
Remove cover and cook until golden brown and crunchy, 10 to 12 minutes.
sprinkle with salt, pepper, and parsley.
Cook the potatoes in boiling, salted water for 20 mins. Meanwhile, heat the oil in a frying pan and add the bacon. Fry for 3-4 mins until crisp. Add the garlic and mix well, then deglaze the pan with vinegar and stock. Pour the mixture into a bowl.
Drain to potatoes and rinse under cold water until cool enough to handle. Peel and halve. Leave to cool for 15 mins.
Mix the potatoes, bacon mixture, lemon zest, 1-2 tbsp lemon juice, the chives and mint together and season to taste. Serve.
Cook potatoes in boiling salted water for 15 mins until tender. Drain. Cook the bacon until crisp. Drain on paper towels; break into pieces.
Bring the cream to a simmer in a medium saucepan. Add the Parmesan cheese; stir until melted and the sauce is smooth.
Add the potatoes, bacon and parsley; stir well. Season with salt and freshly ground black pepper.
Cook potatoes in boiling salted water for 10 mins, until tender. Drain and cut in half.
Meanwhile, heat a nonstick frying pan over high heat. Cook bacon for 2 mins per side, until crisp. Drain on paper towels. Tear into pieces.
Combine potatoes, bacon, arugula, olives and tuna in a serving bowl. Set aside.
For the anchovy dressing, combine all ingredients and season. Drizzle over salad and toss to combine.
Place the bacon in a large saute pan
Fry bacon until crisp and drain well on paper towels.
Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly.
Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes.
Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes.
Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.
Leave smal potatoes whole, cut large potatoes into quarters.
In a
Place potatoes into a large pot and
nd fry the chicken and bacon for 5 minutes, until lightly
Heat 1-inch water in 3-quart saucepan. Add potatoes. Cover; heat to boiling. Reduce heat to low. Simmer about 25 minutes or until almost tender. Drain. Cut potatoes into 1/4-inch slices. Mix potatoes, bacon, onions and celery in large bowl. Mix remaining ingredients. Pour over potatoes and toss thoroughly. Place into pan. Cover with foil. Cook at 350\u00b0 for 20 minutes, stirring once.
Wash potatoes, do not peek.
Place potatoes in a small Dutch oven or pot.
Cover with water.
Bring to boil.
Reduce heat and cook about 20 minutes or until tender.
Drain well and cool slightly.
Cut into 1/4-inch slices.
Mix potatoes, butter and seasonings.
Layer in 2 layers each in 2-quart casserole dish, potatoes, bacon and cheese.
Bake at 400\u00b0 for 15 minutes.
Bake potatoes until tender; remove from oven and cut in half the long way.
Cool.
Saute bacon until almost done.
Add onion, celery, and mushrooms; saute until browned.
Scoop potatoes out of shell.
Put shells aside for later.
Mix potatoes, bacon mixture, and cheese with hand masher.
Refill potato shells with mixture. Bake at 325\u00b0 for 40 to 45 minutes or until browned.
nd brown sugar. Lay the bacon side by side on the
Cook potatoes in boiling water for 14 minutes or until tender. Drain.
Mix mayonnaise and mustard in a large bowl.
Add potatoes, bacon and chives.
Mix lightly.
Refrigerate until serving (at least 1 to 2 hours).
Makes 6 servings.
Cook potatoes in pan in salted water until tender.
Drain. Saute onion in bacon drippings until tender.
Stir in vinegar, parsley, sugar, paprika, salt and pepper.
Combine potatoes, bacon and onion mixture.
Toss gently.
Serve warm with pork and sauerkraut.
Add potatoes to boiling water.
Cook 14 minutes or until tender.
Drain.
Mix mayonnaise and mustard in large bowl.
Add potatoes, bacon and chives or onions.
Mix lightly and refrigerate.
Makes 6 servings.
Each serving counts:
1 bread, 2 fats, 42 optional calories.
Cook bacon until crisp.
Drain and save 2 tablespoons drippings.
Cook onion in drippings until tender.
Add spinach and heat through.
In a 10 x 6 x 2-inch baking dish, combine dry sauce mix, water and milk according to box directions.
Omit butter. Stir in potatoes, bacon and spinach mixture.
Bake, uncovered, in 400\u00b0 oven for 30 minutes or until potatoes are tender.
Sprinkle with cheese.
Cook 2 or 3 minutes longer.
Let stand 5 to 10 minutes.
Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled.
Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.
n refrigerator.).
Meanwhile, place potatoes in a bowl with salted