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For the Holidays Number of recipes found: 13 Filter by Level Beginner Easy Easy to Intermediate Easy-Intermediate Intermediate Filter: Appetizers & Sides Beef Complete Dinner Ham Holiday Kielbasa Prime Ribs Soups & Stews Turkey Beginner House of Meats: Choice Black Angus Rump Roast This roast is perfect for a special occasion or a Sunday dinner with family and friends. The seasoning blend adds a lovely depth of flavor to the meat, while the slow roasting ensures a tender and juicy roast that is sure to please everyone at the table. House of Meats: Complete Holiday Ham Dinner Preparation Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Easy to Intermediate House of Meats: Complete Turkey Dinner Preparation Instructions Serves 8 to 10 Guests! 10/12 lb. - Heat & Serve - Fully Cooked Butterball Turkey 3 lbs. - Heat & Serve - House of Meats Homemade Bread Dressing 3 lbs. - Heat & Serve - Turkey Gravy 5 lbs. - Heat & Serve - Mashed Potatoes 1- 8" Pumpkin Pie 1 - 8" Apple Pie House of Meats: Heat & Serve Prime Rib Dinner Preparation Instructions Enjoy our Complete Prime Rib Dinner Preparation cooking guide for any special occasions or holiday dinners! Beginner House of Meats: Toledo's Best Fresh Homemade Kielbasa Try Toledo's Best Fresh Homemade Kielbasas at any House of Meats location! Perfect for special occasions, holidays, or everyday dinners! Intermediate House of Meats: Tenderloin Rosenthal - A House of Meats Exclusive Tenderloin Rosenthal - A seasoned, bacon-wrapped tenderloin ready for your oven and guests in minutes. An easy, picture-perfect main entrée to "wow" all your guests! Exclusive from House of Meats. © Greg Rosenthal Intermediate House of Meats: Whole Beef Tenderloin Easy-Intermediate Never Fail Prime Rib We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them! Easy Sauerkraut Soup with Sausage Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Easy-Intermediate The Perfect Prime Rib Roast A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! Easy Hearty Kielbasa Soup Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations. Easy Classic Ham and Bean Soup - Traditional Classic Ham and Bean Soup can be made with a leftover ham bone or a purchased ham hock and cubed smoked ham. It's the perfect ham and bean soup recipe for your leftover holiday ham or when you just have a taste for a delicious, comforting soup! All meat items are available at House of Meats. Recipe from Renee's Kitchen Adventures

House of Meats has a ham for everyone! All hams are fully cooked, simply heat and serve! Try one of our delicious hams for your holiday dinner! Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams < Back How to Prepare House of Meats Baked Hams Prep Time: 20 minutes Cook Time: 1 hour Serves: 1 serving Level: Easy About the Recipe House of Meats has a ham for everyone! All hams are fully cooked, simply heat and serve! Try one of our delicious hams for your holiday dinner! Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams Ingredients One Fully Cooked, Heat and Serve Ham from any House of Meats Location Preparation Step 1 Your boneless ham is already fully cooked and only needs to be warmed through. Pre-heat oven to 350 °F. Step 2 Place ham in a baking dish, add ¼ i nch of water to the dish. Cover the pan tightly with foil, making sure the foil is sealed completely to keep the moisture in. Step 3 Bake for approximately 12 to 14 minutes per pound of ham. Cooking guidelines: Whole Hams - 9 lb. Average - Bake for approximately 2 ¼ hours Half Hams - 4.5 lb. Average - Bake for approximately 1 ¼ hours Quarter Hams - 2 lb. Average - Bake for approximately 45 minutes Step 4 Adjust your cooking time to the weight of the ham. Sliced hams will cook faster. It is easy to overcook ham. To present a perfect baked ham, make sure to use a good instant-read thermometer. The internal temperature should read 130 °F. Step 5 Before serving the House of Meats Spiral Previous Next

< Back House of Meats: Corn Flake Lake Perch Fillets Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4 to 6 Level: Beginner About the Recipe Enjoy this deliciously crispy and golden Lake Perch recipe, coated in a seasoned cornflake crust and fried to perfection. Perfect for a comforting dinner or a fish fry night, this dish pairs beautifully with tartar sauce and a side of fries. Ingredients 2 lb. House of Meats Lake Perch Fillets or similar fish 7 Cups Cornflakes crushed as finely as possible 4 Eggs with dash of Milk for egg wash 1 Cup Flour ½ tsp Cayenne Pepper to add to crushed Cornflakes, if desired. Preparation Step 1: Heat oil (1/2 inch deep) to 350° or frying temperature. Dip House of Meats Lake Perch Step 2: Fillets in egg and milk wash and let excess drain. Dredge through flour and back into egg wash. Step 3: Roll coated fillet in crushed Cornflakes and carefully place in hot oil. Step 4: Turn fish once or twice until easily pierced with a fork. Step 5: Drain on plate lined with paper towels. Step 6: Serve with Tartar Sauce and French Fries. Previous Next

< Back House of Meats: Pork Green Chili Prep Time: 20 minutes Cook Time: 2 hours Serves: 4 Level: Easy About the Recipe Pork Green Chili is a delicious and hearty dish that is perfect for a cold winter night or anytime you're in the mood for something comforting. Give it a try and enjoy the warm and satisfying flavors of Pork Green Chili! Ingredients 2 lbs Boneless Pork , fat and bone removed. Pork Steak or Western Ribs work great for this recipe. 2 Large Onions , chopped 2 Cans of Chopped Green Chilies 2 Jalapenos , minced 4 Garlic Cloves , mashed 1 tbsp Cumin Seeds, crushed 1 tsp Oregano 1 tsp Thyme 1 cup Cilantro, chopped 1 tbsp Chili Powder 2, 16 oz. cans - White Beans , do not drain (Navy, Cannellini, etc.) 2 tsp Red Wine Vinegar Salt & Pepper to taste 2 Beef Double Bouillon by Knorr 1 ½ qts Water 2 ½ tbsp Olive Oil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a fairly large soup pot, heat olive oil. Sauté garlic until golden, then add onion. Sauté until it begins to become translucent. Step 2: Add pork. Salt and pepper to taste. Cook over fairly high heat, until pork browns. Then add cumin. Step 3: Lower heat to medium, and cook meat through. Step 4: Add all remaining ingredients. Bring to a boil and let boil 10 minutes or so, then cover and reduce heat to low. Cook at least 1 hour on low, and up to 3 hours, depending on how thick you like your chili, stirring occasionally. Step 5: Serve with grated Colby-Jack Cheese and a big dollop of Sour Cream, Chopped Green Onions or Cilantro, and Tortilla Chips! NOTE: Any other kind of meat could easily be substituted - Chicken, Turkey, Beef, or whatever appeals to you! Previous Next

< Back House of Meats: Hearty Irish Beef Stew Prep Time: 20 minutes Cook Time: 2 hours and 20 minutes Serves: 8 Level: Easy About the Recipe Saint Patrick's Day is coming up soon so try to sneak in a few Irish-inspired recipes this week. This easy slow cooker beef stew is loaded with tender beef and veggies, it is great for a weeknight meal. The key to authentic Hearty Irish Beef Stew is to use one bottle of Guinness beer in your recipe (of course it's optional). Ingredients 2 lbs House of Meats Choice Black Angus Lean Beef Stew Meat 1 Bottle Guinness Beer (Optional) If you choose to add, reduce Beef Broth by amount of beer. 4 cups Beef Broth 2 tbsp Olive Oil 2 Medium Onions , sliced 1 lb Baby Potatoes, cleaned, skinned, and cubed ½ lb. Carrots , diced. 3 tsp Garlic , minced 2 tbsp Tomato Paste 2 tbsp Worcestershire Sauce 1 tsp Thyme 1 Bay Leaf 3 tbsp Cornstarch 3 tbsp Cold Water 1 ½ cups Frozen Peas 2 tbsp Fresh Parsley, chopped Salt and Pepper to taste Preparation Step 1: Add olive oil to a saute pan and heat over medium-high heat. Once hot, add in the beef stew meat, and season with salt and pepper. Sear the beef on all sides, for about 3 minutes, until browned. Step 2: Add the beef to the crockpot, along with the onion, potatoes, and carrots. Step 3: In a large mixing bowl, whisk together the beef broth, minced garlic, tomato paste, Worcestershire sauce, and thyme. Pour over the beef and vegetable mixture and add the bay leaf on top. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Step 4: 20 minutes before serving, remove the bay leaf. Add Guinness Beer, if desired. Combine the cornstarch and 3 tbsp cold water in a small bowl and pour into the beef stew. Stir to combine. Step 5: Add in the frozen peas and cover again. Once the peas are heated through and the stew has thickened, garnish with fresh parsley and serve. Previous Next

< Back House of Meats: Smoked Country Sausage Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 Level: Easy About the Recipe Fully cooked and ready to eat naturally smoked House of Meats Country Style Smoked Sausage is the perfect addition to any tailgate or family meal! Simply heat and serve sausage offers authentic smokehouse flavor. Heat this fully cooked sausage on the stovetop, grill, or in the microwave! Ingredients 1 lb. House of Meats Country Smoked Sausage 1 ½ lbs Potatoes , your choice, canned, diced, or sliced. 1 Can of Corn . Onion , Red Peppers , Cabbage , Carrots (optional) If it sounds good to you, add it in! Salt and Pepper to Taste. Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Grilling Method: Plan to grill your House of Meats County Style Smoked Sausages for 10-15 minutes total. To start, place the smoked sausages on the medium heat side, searing them for a minute or two on each side. Once both sides are perfectly caramelized, move to the cold side of the grill to finish cooking. Serve on a bun right off the grill with your choice of topping! Skillet Method (Kid Approved!): This is one of my kids favorite meals. It's quick and easy and they love it! Cut House of Meats Smoked Country Style Sausage into half inch pieces. Brown in a large skillet. I use an electric skillet. Remove and reserve cooked sausage. Add potatoes, diced, sliced, canned, doesn't matter, what every you have. Brown or thoroughly cook potatoes, what ever is required of your choice. Move browned sausage back to the skillet. Add a can of corn and whatever else sounds good. Warm, season and serve. Previous Next

< Back House of Meats: Beef Wellington Prep Time: 15 minutes Cook Time: 40 minutes Serves: 10 Level: Intermediate About the Recipe Ingredients 2 ½ lbs C enter Cut Beef Tenderloin ½ tsp Ground Black Pepper (optional) 1 E gg 1 tbsp W ater 1 tbsp Butter 2 cups Mushrooms , finely chopped 1 Onion , medium size 2 tbsp All Purpose Flour ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed Preparation Step 1: Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour. Step 2: Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. Step 3: Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1 inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Step 4: Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F. Slice, serve, and enjoy! Serving Suggestion Serve with green beans and amandine. For dessert serve cheesecake topped with sliced strawberries. Previous Next

< Back House of Meats: Quarter Pound - Choice Black Angus - Kansas City Steak Prep Time: 30 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe The House of Meats - Choice Black Angus - Quarter Pound Kansas City Steak are cut from the Scotch Tender, but let's get one thing straight: This steak isn't naturally tender as the name implies and may need a little help! The Beef forward flavors are fantastic when not over cooked. The Kansas City Steak is aided by a marinade and should be cooked no more than Medium Rare, with a pink in the center. Did you know? House of Meats offers the Quarter Pound - Choice Black Angus - Kansas City Steak already marinated or you can marinate at home with components like vinegar, Worcestershire sauce, lemon juice, and soy sauce to tenderize. Ingredients Quarter Pound Kansas City Steak Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Remove the steak from the refrigerator at least 30 minutes before you want to eat and allow to warm to room temperature. Step 2: Pre-heat your grill to medium-high. Marinate or rub the steak all over lightly with oil and season generously with salt and pepper. Cook over a medium-high heat for 4 minutes, then turn and cook for an additional 4 minutes. You may turn each side at the 2-minute mark 180 degrees to achieve neatly placed grill marks. Step 3: The steaks should be cooked medium-rare and be neatly cross-hatched with marks from the grill. DO NOT OVERCOOK! Check the interior of the meat with an instant read meat thermometer. Step 4: Transfer steaks to a warm plate and cover them loosely with foil. Leave to rest for 4 minutes before serving. For Perfect Steaks: For prefect steaks check internal temperature with an instant read thermometer: Medium - Rare: Internal temperature of 130 degrees F. Medium: Internal temperature of 140 degrees F. Medium - Well: Internal temperature of 150 degrees F. Previous Next

< Back House of Meats: Half Pound Gourmet Angus Burgers Prep Time: 10 to 15 minutes Cook Time: Depending on Degree of Doneness Serves: 1 Level: Beginner About the Recipe These gourmet Angus burgers are made with a half pound of high-quality Angus beef. The patties are then grilled to your desired level of doneness, resulting in juicy, flavorful burgers! Perfect for family gatherings or for any dinner occasions! Ingredients Half Pound Angus Burgers Burger Buns Toppings (Optional): Onions Sautéed Mushrooms Lettuce Cheese Tomatoes Dill Pickle Slices Mustard Ketchup Mayo Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Preheat a gas or charcoal grill to reach medium-high heat, around 375 to 400 degrees F. Clean the grill grates, to prevent burgers from sticking. Step 2: Place the burgers on the hot grill and cook for 3-5 minutes to sear on the bottom. NOTE: Never press on the burgers with a spatula while they are grilling. Step 3: Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. NOTE: Flip the burgers just once. Step 4: COOKING TIMES: These are approximate cooking times, and the best way to determine if your burger is cooked to your liking is to use a meat thermometer. The internal temperature of the burger should reach 160°F for ground beef to be considered safe to eat. Rare: 5 to 6 minutes total for rare. Medium Rare: 6 to 7 minutes total for medium-rare. Medium: 8 to 9 minutes total for medium. Well Done: 9+ minutes for well-done. Cheese: If adding cheese; place your favorite slices on top of the burgers during the last 2 minutes of grilling and close the grill cover so the cheese can melt. Resting: Remove the burgers from the grill and let the rest for 5 minutes before serving so the juices can redistribute. Toast Buns: Lightly butter and toast on the grill. Only takes about 2 to 3 minutes. Watch closely! Assembly: Build the burgers with lettuce and tomato on the bottom bun, followed by the burger and other toppings and the top bun. Previous Next

< Back House of Meats: Baked Boneless Wings Prep Time: 40 minutes Cook Time: 22 minutes Serves: 5 Level: Beginner About the Recipe House of Meats Marinated Boneless Wings may be prepared breaded as described or “as is”. If you choose not to bread your wings; proceed to Baking the HOM Marinated Boneless Wings. ** HOM offers ready to cook marinated flavors of Boneless Wings, featuring: Fireballs, Honey Bar-B-Que, Butter Garlic and many more. Just ask for your marinade favorite flavor. Ingredients 1 ½ lbs House of Meats Marinated Boneless Wings ¼ cup All-Purpose Flour 2 tbsp Cornstarch ½ cup Buttermilk 1 Large Egg White 2 cups Panko Breadcrumbs , optional. Coating the HOM Boneless Marinated Wings with Panko will give a crispier exterior. 1 tbsp OPTIONAL: Vodka or other neutral spirit OPTIONAL FOR SERVING: Carrot and Celery Sticks OPTIONAL FOR SERVING: Ranch or Blue Cheese Dressing Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Set up a dredging station: Combine the all-purpose flour and cornstarch, together in a gallon-sized zip-top bag; set aside. Whisk the buttermilk, egg white, and vodka (optional) together in a medium bowl. Pour the panko into a separate medium bowl. Fit a wire rack inside a baking sheet. Step 2: Dredging HOM Marinated Boneless Wings: Add HOM Marinated Boneless Wings to the zip-top bag and shake to evenly coat in the flour-seasoning mixture. Transfer the chicken, 1 or 2 pieces at a time, to the buttermilk mixture, leaving any excess flour in the bag. Coat HOM Marinated Boneless Wings in buttermilk, then add to the panko breadcrumbs and turn to coat. Step 3: Setting the coating on the HOM Marinated Boneless Wing:Place the coated HOM Marinated Boneless Wings on the wire rack. Repeat the dredging process with the remaining pieces of HOM Marinated Boneless Wings, leaving space between the pieces. Let the breaded HOM Marinated Boneless Wings sit at room temperature for 10 to 30 minutes to let the coating set. Meanwhile, arrange a rack in the middle of the oven and heat to 375°F. Step 4: **Baking the HOM Marinated Boneless Wings:Bake the breaded HOM Marinated Boneless Wings until cooked through or an instant-read thermometer registers 165°F. This should take approximately 15 to 20 minutes. Step 5: Broiling the HOM Marinated Boneless Wings: Turn the oven to broil and broil until the crust is crispy and brown, 1 to 2 minutes more. Step 6: Serving HOM Marinated Boneless Wings: Serve immediately with carrot and celery sticks and ranch or blue cheese dressing if desired. Previous Next

< Back House of Meats: Winter Sloppy Joes Prep Time: 10 minutes Cook Time: 55 minutes Serves: 4 Level: Easy About the Recipe Prepare Winter Sloppy Joes as you would Summer Sloppy Joes with your favorite recipe; instead of buns serve it over mashed potatoes and add a veggie side. This inexpensive and easy meal will warm your family and soon become a favorite! Special thank you to D. Powers for sharing this wonderful recipe! Ingredients 1 cup celery (3 stalks), finely chopped 1 cup bell pepper (assorted colors), finely chopped 1 cup onion , finely chopped 1 ½ lbs House of Meats lean ground beef ¼ cup light brown sugar 1 ½ tsp Dry Mustard 4 tbsp Chili Powder 1 ¼ cups Ketchup 1 cup Beef Broth 1 tsp Vinegar ¼ tsp Salt ⅛ tsp Black Pepper Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large skillet cook & stir chopped vegetables in oil until tender, about 10 minutes. Add beef, cook & stir, breaking up & browning meat, about 15 minutes. Drain if needed. Step 2: Add brown sugar, mustard, chili powder, ketchup, beef broth & vinegar. Step 3: Stir to combine. Simmer for 30 minutes or until thickened to your liking. Season with salt & pepper. Serve and enjoy! Previous Next

< Back House of Meats: It's Not "Just" Bacon - A Sampling of 50 Bacon Recipes Prep Time: Depending on Recipe Cook Time: Depending on Recipe Serves: Level: Beginner About the Recipe Make House of Meats bacon the star ingredient in pastas, salads, snacks and more from Food Network Magazine. Source: https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-bacon Ingredients Find ingredients in each Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation (1) Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon , 1/2 minced jalapeno , some lime juice and salt . (2) Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated Parmesan and cheddar . (3) Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil ; drain and crumble. Add 1/2 sliced red onion , 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon. (8) Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon. (9) PB&B Sandwich Peanut butter , banana and cooked bacon with white bread. Cook in a buttered skillet. (14) Bacon-Wrapped Scallops Wrap bacon around scallops ; secure with toothpicks. Broil, turning, until crisp, 8 minutes. (15) Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon . Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes. (18) BLT Pasta Cook 8 slices bacon ; drain and chop. Cook 1 chopped red onion , 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes ; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne , 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with Parmesan . (21) Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts , 2 teaspoons Cajun seasoning , 2 tablespoons brown sugar and 4 slices crumbled cooked bacon . Bake at 325 degrees F, 10 minutes. (28) Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set. (32) Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives. (33) Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeno in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste. (34) Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon. (35) Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon. (36) Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion. (43) Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon . Top with chopped chives. (44) Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet. (45) Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon . Cook in a hot buttered skillet. 46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking. 47. Bacon-Potato Pancake Cook 2 slices bacon ; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side. (49) Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal. (50) Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts , 5 slices crumbled cooked bacon , 1 tablespoon butter and a pinch each of cayenne and cinnamon . Spread on a greased baking sheet to harden. Previous Next