This is a family favorite and a great way to use the ends and pieces of your home cured and smoked bacon. This recipe is easily doubled or tripled. This serve recipe serves 4 people.
1 cup Bacon Ends and Pieces
2 cups Brussel Sprouts
Cut Bacon Ends and Pieces in to cubes. Cut Brussel Sprouts in half.
In a skillet start to brown the bacon cubes on all sides. Little steam Brussel sprouts for 2 minutes, drain and set aside.
Once Bacon is browned on all sides add in Brussel sprouts and cook until golden brown.
Who doesn’t enjoy a loaded baked potato? In the summer it is just way to hot to eat them. Joseph does not like traditional potato salad, so we came up with this recipe.
5 cups Red Potatoes cubbed
1/2 cup Olive Oil
1 cup Sour Cream
1/2 cup Mayonnaise
3 Green Onions Diced
1 clove Garlic Minced
1 cup Shredded Cheese
1/2 cup Bacon Crumbles
Dice potatoes and steam them for 5 minutes. Preheat large skillet. Add olive oil and potatoes and fry the until golden brown. Remove from heat and place in the refrigerator to cool for 30 minutes. In a separate bowl combined remaining ingredients to make the sauce. Stir sauce over cooled potatoes and server.
My father-in-law is from England, so Yorkshire Pudding was a staple in their home. I know there are several recipes for it, but this is the one I learned from my Mother-in-law.
2 cups Milk
1 1/2 cups Flour
1/2 tsp Salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter
Pre-heat oven to 425 degrees. In the mixer beat together milk and eggs. Add flour and salt and blend until smooth. Batter should rest for 2 house in the refrigerator in a non metal container. In muffin tin place 1/4 – 1/2 teaspoon of fat. Heat muffin tin with the fat in it for 5 minutes. Remove batter from refrigerator and stir with a wooden spoon. Pour batter into hot tins, filling each tin 3/4 full. Bake for 45 minutes or until golden brown. Serve with gravy.
Variation – Toad in the Hole
Brown 1 lb Sausage in a cast iron skillet. (We prefer Irish Sausage) Pre-heat oven to 425 degrees. Remove batter from refrigerator and stir with a wooden spoon. Pour batter into hot tins, filling each tin 3/4 full. Bake for 45 minutes or until golden brown. Serve with gravy.