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.

Mock Filet Mignon

Taken from a weathered newspaper clipping.

In a mixing bowl, combine 1 1/2 pounds ground beef with 1 jar (2 1/2 ounces) mushrooms, drained; 1 teaspoon each salt, chopped onion, and original Worcestershire sauce, and 1/4 teaspoon ground black pepper. Shape meat mixture into 6 patties about 3/4-inch thick. Wrap 1 slice bacon around edge of each patty; secure with a toothpick. Broil to desired doneness.

Yield: 6 portions