MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oven Bacon
Categories: Pork
Yield: 6 servings

1 lb Bacon

Set the oven @ 450ºF/232ºC.

Arrange the bacon in a single layer on 2 aluminum
foil-lined rimmed baking sheets, or, for extracrispy
bacon, arrange on 2 wire racks set over 2 foil-lined
rimmed baking sheets.

Bake until the bacon is browned and starts to ripple, or
to desired doneness, 10 to 20 minutes. (Because the cook
time depends on the thickness of the bacon and how you
like it cooked, start checking doneness at the 10-minute
mark.)

Transfer the bacon to a paper towel-lined plate to
drain.

By: Ali Slagle

Yield: 4 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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... Alimony (noun) The screwing you get for the screwing you got!
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Dave Drum wrote to All <=-

Set the oven @ 450F/232C.

I do something similar but I put my bacon on parchment paper at 400F for
about 10 minutes. It comes out semi-crispy and just a little chewy which
seems to work well with my dental issues. Plus I can scrape up the bacon grease to put in the fridge for later.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Paula Dean's Roast Beef
Categories: Beef, Bacon, Onion
Yield: 6 Servings

3 lb Chuck roast, cut into
1 Inch pieces
Kosher salt and black pepper
Garlic powder
Cooking spray
1/3 c All-purpose flour, plus
1/4 c More
4 tb Bacon grease
4 tb Cooking oil
1 lg Bell pepper, chopped
2 md Onions, chopped
1 c Diced celery
3 lg Cloves garlic, minced
4 c Beef broth or water
3 Bay leaves
1 ts Dried thyme
2 tb Hot sauce (Texas Pete)
1 tb Worcestershire sauce
1 ts Salt
1 ts Dried basil
5 md Fresh tomatoes, peeled
-and quartered
10 oz Can extra hot stewed
Tomatoes (Ro-Tel)
1/2 c Fresh chopped parsley
Leaves

Season beef with kosher salt, black pepper and garlic powder. Dust
beef with about 1/3 cup flour and toss lightly. Spray a cast iron
Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and
4 tablespoons of cooking oil (you may use all bacon grease, all solid
shortening, or all cooking oil if desired). Brown meat in hot fat and
remove to a large bowl using a slotted spoon. Leaving fat in Dutch
oven, saute bell pepper, onions, celery, and garlic. Brown vegetables
and remove to bowl with a slotted spoon, leaving fat in the pot. Add
or take away to total 3 tablespoons of fat to make your roux. To make
roux, add about 1/4 cup of flour, stirring constantly and slowly
until flour is a nice deep brown, being careful not to burn the
flour. Slowly add 4 cups of beef broth or water and stir. Bring to a
simmer and add back beef and vegetables. Add bay leaves, thyme, hot
sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh
tomatoes and 1 can extra hot tomatoes. Simmer for about 1 hour and 15
minutes, stirring occasionally. Just before serving, remove bay
leaves and stir in 1/2 cup chopped parsley. Serve over your favorite
hot buttered grits.

From: Matt

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-- Sean

... Despite the high cost of living, it remains popular.
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Sean Dennis wrote to Dave Drum <=-

Set the oven @ 450F/232C.

I do something similar but I put my bacon on parchment paper at 400F
for about 10 minutes. It comes out semi-crispy and just a little chewy which seems to work well with my dental issues. Plus I can scrape up
the bacon grease to put in the fridge for later.

I've got two nice sheet pans w/wire racks tha just fill pne level in my
oven. But, it's a lot of clean up and decanting of rendered fat into a
vessel. So, mostly I use a Nordic Ware round bacon/pizza pan ....

https://tinyurl.com/BAKIN-KUKER

I see that they also offer a spatter cover - I'm going to order one of
those, as well. Save on hustling up newspaper pages to use as covers.

I nuke the bacon for five minutes at full power (I like me salty pig
to be crispy-crunchy) and decant the fat into a waiting vessel. Usually
I'll do three pounds at a time and store the reserves in a long, flat Tupperware (ish) container to add to sandwiches, salads, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Chicken w/Bacon
Categories: Poultry, Pork, Citrus, Marinades
Yield: 8 Servings

8 Skin on chicken breast
- halves
+=OR=+
8 Boned, skin on thighs
16 sl Bacon

MMMMM--------------------------MARINADE-------------------------------
1 lg Fine chopped onion
1/4 c Fresh orange juice
1/3 c Calvert's Cedar Street
- Mustard *
3 cl Garlic; pressed
3 tb Soy sauce
3 tb White vinegar
Grated rind of 1 orange

Marinate chicken overnight.

Wrap two slices of bacon around each breast and secure
with a toothpick. Grill over medium hot coals for
approximately 35 minutes or until moist but firm.

Chicken can also be baked in the oven at 375-|F/190-|C
for 40 minutes.

* I have substituted both Silver Springs and Woeber's
Dill Mustard for the Left Coast only Calvert's Cedar
Street.

Uncle Dirty Dave's Kitchen

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... "Any kid will run any errand for you; if you ask at bedtime." -- Red
kelton
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