A Pound of Bacon, Slice by Slice

Taken from a recipe clipping from The Cincinnati Enquirer.

Here's how to undercook bacon by the pound in the oven, then freeze it to finish and enjoy a slice or two at a time.

• 1 pound bacon

Preheat oven to 400°. Arrange bacon slices in single layer in large baking pan and bake 4 minutes. Turn with tongs or broad spatula and continue baking another 4 to 6 minutes, or until bacon is not quite crisp.

Cool bacon on paper towels to blot excess fat, then arrange in single layer on large cookie sheet and freeze until bacon is stiff. Transfer to resealable plastic bag and freezer-store up to 3 months.

To serve: Loosely wrap 1-2 slices of frozen bacon in paper towel and microwave on high 1 minute. Cool briefly in paper towl to soak up fat, then unwrap and serve.

Per slice, based on 20 slices a pound: 36 calories; 3 g fat, including
1 g saturated fat; 5 mg cholesterol; 101 mg sodium; 0 carbohydrate; 2 g protein; 0 dietary fiber.

Exchanges: 1/2 fat

Courtesy of Frances Price, a registered dietician and chef living in Maryland.

A Perfectly Poached Egg

Taken from a Cincinnati Enquirer newspaper clipping.

Prep and cook times: Less than 5 minutes.

• 1 teaspoon vinegar or lemon juice
• 1 fresh egg

Fill a small skillet with water to a depth of about 2 inches. Add vinegar or lemon juice and bring quickly to a boil. Reduce heat to lowest setting and break the egg carefully into a custard cup. With a large spoon, carefully stir simmering water in one direction to create a small whirlpool, then gently slide the egg into the center of the whirlpool.

Cook 2-3 minutes, or until white is firm and yolk is barely set. Makes 1 serving.

Per egg: 75 calories; 5 g fat, including 1.6 g
saturated fat; 213 mg cholesterol; 63 mg sodium; 06 g total carbohydrate; 6 g
protein; 0 dietary fiber.

Exchanges: 1 meat; 1/2 fat.

Courtesy Frances Price, registered dietician and chef living in Maryland.

Drain Cleaner

Taken from a page torn out of a personal phone directory.

To unclog drains:

1 cup Clorox

Pour in sink.

Add 2 cups hot water.

Let stand all night.

Irish Stew

Taken from an old newspaper clipping.

• 1 1/2 pounds lamb or beef, cubed
• 1 large onion, sliced
• 2 pounds peeled, cubed potatoes
• Salt and pepper to taste
• 1 bay leaf
• 2 cups boiling beef broth
• 3 tablespoons chopped parsley

Make layers of the meat, onions, and potatoes in oven-proof casserole. Season each layer with salt and pepper. Add bay leaf. Pour broth over the layers and top with parsley.

Simmer, covered, in pre-heated 300° oven for 2-3 hours, or until meat is tender and potatoes have absorbed some of the broth.

Note: I sometimes add a clove of minced garlic for added flavor.

Barbeque Sauce

This recipe was typed on the back of a torn postcard and taped in Aunt Loraine's recipe book.

• 1/4 cup (1/2 stick) butter
• 3/4 cup chopped onion
• 1/4 cup firmly packed light brown sugar
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon dry mustard
• 1 cup pineapple juice
• 1/2 cup lime juice
• 1 cup catsup
• 1/2 cup chili sauce
• 1 tablespoon soy sauce
• 4-5 drops hot red pepper sauce

In a saucepan, melt butter; saute onion until tender. Blend in sugar, salt, chili powder, and mustard. Stir in pineapple and lime juices, catsup, chili sauce, soy sauce, and red pepper sauce. Heat to boiling; reduce heat and simmer 30 minutes.

Joan Pol's Best Corn Bread

Taken from an unidentified newspaper clipping.

• 2 cups Bisquick
• 1 cup white self-rising cornmeal
• 1/2 cup plus 1 tablespoon sugar
• 1 cup buttermilk
• 1 cup butter, melted and slightly cooled (do not use margarine)
• 1 (8.5 ounce) can cream corn
• 2 large or extra large eggs, slightly beaten

Preheat over to 350°.

Stir together Bisquick, cornmeal, and sugar. Add remaining ingredients and stir to mix. (Batter will be somewhat lumpy.)

Grease 9 X 13" baking pan and pour in batter. Bake in pre-heated over 30-40 minutes. Cool slightly before cutting into squares.

Measuring Garlic, Onion, Parsley

Taken from a weathered unidentified newspaper clipping. Apparently, this is a listing showing equivalencies for various forms of garlic, onion, and parsley.

Garlic

1/8 teaspoon instant garlic powder =
1 medium sized clove garlic =
1/4 teaspoon instant minced garlic =
3/4 teaspoon garlic salt =
1 medium-sized garlic clove

Onion

1 tablespoon instant mixed onion=
1 medium-sized fresh onion=
1 teaspoon instant onion powder =
1 medium-sized onion =
1 teaspoon onion salt =
2 teaspoons salted minced fresh onion =
Onion Flakes - use same measure as for thinly sliced fresh onion
1 teaspoon minced green onion =
1 teaspoon fresh minced green onion

Parsley

1 tablespoon parsley flakes =
3 tablespoons chopped fresh parsley