Cook bacon until crispy. Place on paper
Slice 1/2-inch slivers across the raw bacon and fry until crisp.
Set aside.
Add chopped onion to 2 tablespoons bacon fat until golden.
Blend in flour and tomato juice.
Cook until thickened.
Add Lea & Perrins sauce, sauerkraut, bacon bits and pepper.
Put into a 2-quart casserole.
Bake at 375\u00b0 for 30 minutes.
eep frying pan, cook the bacon over moderate heat until crisp
Cook potatoes until tender, mash smooth.
Cook bacon, dice. Chop onions and mushrooms.
Saute in bacon grease.
Drain and rinse sauerkraut.
Mix potatoes, sauerkraut, bacon, onions and mushrooms.
Stir thoroughly.
Season to taste with salt and pepper.
Spread mixture in baking dish.
Top with sausage pieces pressed slightly into the potatoes.
Bake 45 minutes at 350\u00b0.
-quart pot, fry the bacon over moderate heat till almost
over the ingredients with the sauerkraut as evenly as possible. Grind
Place the sauerkraut, bacon drippings, and onion into a slow cooker. Pour in the beef broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine.
Cook on Low 8 hours.
Cook sauerkraut, bacon and onion until kraut is tender.
Cook macaroni according to package directions.
Drain well.
Cook stir-fry pork in tablespoon of oil.
Add parsley flakes, pimento, garlic salt, salt and pepper.
Mix cornstarch with cup of chicken broth; cook until thickened.
Combine macaroni, sauerkraut mixture and thickened broth.
Heat and eat.
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
nd brown sugar. Lay the bacon side by side on the
Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.
Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.
Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
**Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
ogether the corn, chopped arugula, bacon, and onions. In a separate
her ingredients.
Add the sauerkraut and with cooking tongs
on-stick) pan, add the bacon and cook for about a
Place the sauerkraut and stock in a saucepan, cover and simmer over a low heat for 15 mins, stirring occasionally.
Season the chicken with salt and black pepper. Heat the oil in a frying pan and sear chicken for 5 mins on each side. Add the bacon and fry until crispy. Remove from the heat. Slice the chicken and break the bacon into pieces.
Layer the sauerkraut, chicken and bacon on the bottom half of the ciabatta. Sprinkle with the chives, slather with sour cream and dust with paprika. Top with the upper half of the ciabatta.
n a frying pan, cook bacon for 4 mins then add
ot colored.
Add the sauerkraut.
Add the stock or
Fry the bratwurst and bacon in a large skillet on
Fry bacon until crisp.
Drain, reserving drippings.
Add flour to bacon drippings.
Blend well.
Stir in sauerkraut and bacon.
Transfer to crockpot.
Add remaining ingredients and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.