MAN BAIT

EVERY MANS RESOURCE FOR GREAT BACON RECIPES

AND OTHER BACON INFORMATION

~ THE HISTORY OF BACON RE-TOLD ~

From: http://thebaconpage.com
http://cdn.thebaconpage.com/assets/images/history_of_bacon-500x288.jpgAccording
to
written documents, as far back as 1500 B.C the Chinese were curing pork bellies with
salt, creating an early form of bacon, although this practice may have been in existence
as early as the domestication of pigs, which was around 9000 B.C. The Ancient
Romans also had an early version of bacon, which they called petaso, a shoulder of
pig boiled with dried figs, browned, and served with wine. Throughout the Medieval
Times, bacon and bacon fat were very important ingredients used by Anglo-Saxon
peasants for cooking.
The word bacon may have come from various sources, particularly from the French
word bako, the common Germanic bakkon, and the Old Teutonic word backe, all of
which refer to the back of the pig, and date back before the 12th century. In the 16th
Century, the word bacoun or bacon was used to refer to any kind of pork. It was only
in the 17th Century that bacon was used to refer exclusively to the salted and smoked
belly that we know today as bacon. In Yorkshire and Tamworth, there were breeds of
pigs that were specifically grown for making bacon.
The popular phrase bring home the bacon can be traced to the twelfth century, in the
English town of Dunmow. The church in the town promised to reward a side of bacon to
any married man who swore before God and the congregation that he would not quarrel
with his wife for a year and a day. The husband who could bring home the bacon was
highly esteemed by his community.
In the Second World War, bacon played an important role during the time of rationing. It
gained popularity as reasonably priced meat for families to consume on a regular basis.
People returned the bacon grease left from cooking bacon to their butcher, who in turn
donated the bacon fat to the war effort. Among many uses, bacon fat was used as
incendiary devices and for making explosives.

CATEGORIES OF RECIPES

MAIN DISHES
WRAP AROUNDS
DESSERTS
UNIQUE USES
BACON WITH...
BACON IS THE MAIN THING
BACON FUN
BACON DEALERS I KNOW

KRAFTS

Rustic Skillet Corn with Bacon

INGREDIENTS:
4 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, cut into 1/2-inch
pieces
1 Tbsp. butter

1 pkg. (16 oz.) frozen corn

1 Tbsp. lime juice
3/4 tsp. chili powder
1 Tbsp. lime zest

PREPARATION:
Cook and stir bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon
from skillet with slotted spoon, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
Add butter to drippings in skillet; cook until melted. Stir in corn, lime juice and chili powder;
cook 3 min. or until heated through, stirring frequently. Add bacon; cook and stir 1 min. or until
heated through.
Remove from heat; sprinkle with zest.

How to Zest Citrus Peel

Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side
of the grater with the smallest holes, being careful to remove only the colored part of the peel the white layer underneath is bitter.

Shortcut
Use kitchen shears to easily cut the raw bacon into pieces.

Note
If using hot chili powder, you may want to use just 1/2 tsp. of the powder.

Top 10 Reasons Bacon Is Actually HEALTHY For You! by Boss Hog

OK, well, the extremely biased opinions of the various beef boards, fish factions, and
chicken coalitions have had their free reign for the last 50 years, so I think its finally
time to hear what the actual doctors, nutritionists, University studies and medical tests
have to say on the matter of bacons nutritional benefits to our health.
Here is a list of the Top 10 Reasons why bacon is actually healthy for you!
Pork-Powered Protein: The protein found in bacon is extremely valuable to maintaining
our energy levels and a fully functioning, healthy body, with a minimum of those nasty,

waist, thigh and butt expanding, fat-building carbohydrates.

Bacons Blood-Balancing Bounty: Several university and medical center studies have
shown that including bacon as a regular, moderate part of ones diet naturally works to
lower the bodys blood pressure and blood sugar levels, helping to prevent and/or
alleviate the effects of diabetes, as well as heart disease, stroke and heart attack.
Flushing Fat With Flavorful, Friendly Flesh: While people have heard horror stories for
years that bacon is full of harmful fat and after all, if you are what you eat, who wants to
be a PIG? But the facts are completely the opposite, as bacon helps to fully satiate our
appetite with high protein / low carb energy, helping the body lose weight, raise ones
metabolism and build leaner, stronger muscles.
Bacon actually has less total fat, saturated fat and cholesterol than many popular cuts of
beef and chicken. While some fish has less fat and cholesterol than bacon, bacon has
more protein power and does not contain toxins such as mercury.
Bacons Brain Building Business: Bacon is chock full of a very important nutrient called
choline, which helps increase our intelligence and memory, from conception to Senior
Status, and has been shown in University studies to help fight off the debilitating effects
of Alzheimers Disease and other chronic mental impairments.
Bacon Lets You Pig Out On Essential Vitamins & Minerals: Bacon provides us with
substantial amounts of the important, necessary vitamins and minerals our bodies need
to function healthfully. From bacon, we receive: 65% of our Recommended Daily Intake
of Thiamin (Vitamin B1) as well as 47% of our Niacin (Vitamin B3), 38% of our Vitamin
B12, 36% of our Zinc, 24% of our Vitamin B6, 22% of our Riboflavin (Vitamin B2), 22%
of our Phosphorus, 10% of our Pantothenate, 10% of our Magnesium, 9% of our Iron
and the Protein to fat balance in bacon is actually 4 to 1, which is one of the highest
protein to fat balances found in any meat, fish or fowl found on Earth.
Effective Mood Elevator: Bacon makes you feel happy, satisfied, blissful, which greatly
reduces stress in our lives and effectively relieves the negative effects of frustration,
self-deprivation and sense of lack in ones existence.
Nitrates and Nitrites Now Non-Issues: The fact is, while it is true that nitrates and
nitrites are unhealthy for your body, what most pro -veggie, chicken and fish nutritionists
fail to tell you is that you can easily avoid nitrates and nitrites by simply (A) not burning /
charring / over cooking your bacon or by (B) Baking your bacon in the oven.
Some people also choose to avoid nitrates and nitrites by (C) cooking their bacon in the
microwave, however, some medical research shows a strong correlation between
microwaved proteins (all meats and proteins, from beef to fish, from cheese to eggs and
even milk) and cancers caused by protein mutation under the conditions of microwave
bombardment, so we recommend using the oven, 400 degrees, 8 to 10 minutes per
side.
P.S. if you always include some dairy and citrus in your bacon meal, the vitamins A, D
and E work to effectively prevent conversion of nitrates and nitrites into dangerously

toxic nitrosamines in the stomach, rendering them harmless to the body.

Bacon Power Now Expands To Our Vehicles and Industry: Yes, believe it or not, a
company in The United Kingdom, TMI Foods has already successfully found a way to
use bacon fat and grease to manufacture a powerful, low emission, environmentally
friendly, all-natural, bio-diesel fuel that can be used to effectively and inexpensively run
anything from motor vehicles to turbines and from the various engines of industry to
illuminating and empowering generators. Thats right Pig Power now also means
Power To The People!
Universally Beloved Flavor Enhancer: Because bacon tastes so amazingly awesome,
were a LOT more willing to set many of our finicky ways aside to enthusiastically eat
many of the boring, icky, lackluster, so-called, healthy, nutritious food items that are
supposedly good for us, as long as they come wrapped in bacon or with lots of bacon
bits broken up and served with or within them.
While We Heart Bacon Bacon Hearts Your Heart: While people over the years have
mistakenly made jokes about bacon being a leading contributor to heart disease,
actually there are in fact several studies that show that the Omega-3 Fatty Acids and
choline found in bacon can actually protect the heart from developing detrimental
problems, as well as actually help HEAL such anomalies, after they have occurred!
Unlike the Omega-3 Fatty Acids supplements derived from fish sources, the ones that
come from bacon arent chock full of poisonous mercury, like most of the popular fish oil
versions are. So bacon Omega-3s can not only help prevent heart disease, as well as
lower your cholesterol, reduce inflammation and improve circulation, but also help you
to avoid mercury and other toxic poisons being regularly spewed into our planets
oceans.

BACON BREADSTICK FOCCACIA

Ingredients:
1 can (11 oz.) Pillsbury refrigerated breadsticks (12 breadsticks)
10 slices packaged precooked bacon (from 2.1-oz. package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
1/2 teaspoon chopped fresh parsley, if desired

Steps:
1. Heat oven to 375F. Unroll dough; separate into 12 strips. Starting at center of ungreased
cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together
securely as strips are added.
2. Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon
and parsley.
3. Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm.

Cheddar Bacon Ranch Pulls

Ingredients
1 unsliced loaf of sourdough bread (preferably round)
8 to 12 ounces Cheddar cheese, thinly sliced
3-ounce bag Oscar Mayer Real Bacon Bits
1/2 cup butter, melted
1 tablespoon ranch dressing mix
Method
1. Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being
careful not to cut through the bottom crust
2. Place slices of cheese between cuts.
3. Sprinkle bacon bits on bread, making sure to get between cuts.
4. Mix butter with ranch dressing mix. Pour over bread.

5. Wrap loaf in foil and place on baking sheet.

6. Bake at 350 degrees for 15 minutes.
7. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Just in time for the winter season comes a recipe that is sure to bring bacon lovers some warm
holiday cheer. Turbaconducken. Thats right a chicken stuffed in duck stuffed in a turkey, all
wrapped in bacon. Otherwise known as a bacon-wrapped turducken. Just how did we create this
meaty madness?

TURBACONDUCKEN
Put a duck inside a turkey and cover with bacon!

MAPLE BACON WAFFLES

Ingredients:
6 waffles, broken into 1-inch pieces (about 8 cups total)
6 egg yolks
1/2 teaspoon salt
1 1/2 cups milk
1 cup whipping cream
1/2 cup real maple syrup
1 teaspoon vanilla
8 to 10 slices bacon (12 oz), crisply cooked, chopped into 1-inch pieces
1 tablespoon unsalted butter, melted

Directions:
Heat oven to 350F. Lightly grease 10x6-inch (1 1/2-quart) glass baking dish with shortening
or cooking spray.
Spread waffle pieces in even layer on ungreased cookie sheet. Bake 15 minutes or until crisp.
Increase oven temperature to 375F. In large bowl, beat egg yolks,

salt, milk, whipping cream, maple syrup and vanilla with whisk until well combined.
Carefully stir in waffle pieces and bacon until evenly coated. Let stand at room
temperature 30 minutes to 1 hour, stirring every 10 to 15 minutes.
Pour mixture into baking dish; press down with back of spoon. Cover tightly with foil.
Bake 50 to 60 minutes, removing foil during last 10 minutes of baking, until knife inserted in
center comes out clean. Brush top with melted butter. Cut into squares; serve warm.

PASTA WITH BACON

Ingredients:
1lb linguini
8 slices bacon
2 tablespoons olive oil
12 garlic cloves (minced)
cup sliced kalamata olives
The juice of 1 lemon
pepper (to taste)
cup fresh basil (chopped)
cup fresh Italian parsley (chopped)
grated parmesan cheese (for serving)
Step 1: Bring a large pot of lightly salted water to a boil. Cook linguini until al dente. Drain.
Step 2: Meanwhile, in a large skillet fry the bacon over medium-high heat until brown and
crispy. Drain on paper towels. Add garlic and fry for about 20 seconds. Add olives and lemon
juice. Season with pepper to taste.
Step 3: Once the pasta is done cooking drain it, and place it into a large bowl, add the
garlic/lemon juice mixture and olive oil to the pasta. Add the cooked bacon. Toss with the basil
and parsley. Top with grated parmesan cheese.
(Makes 4 Servings)

BACON WRAPPED JALAPENOS

gredients:
6 fresh jalapeno peppers (halved lengthwise and seeded)
1 (8 ounce) package cream cheese
12 slices bacon

Cooking Instructions:
Step 1: Pre-heat an outdoor grill to high heat. Spread the cream cheese into the jalapeno halves.
Wrap bacon around the stuffed jalapenos and secure with a toothpick.
Step 2: Place onto the grill and cook until the bacon is crispy.
(Makes 6 Servings)

Chef Michael Smiths

Bacon Smashed Potatoes Recipe

From his cookbook, Fast Flavours

Recipe(for 4 people):

Ingredients:
4 Baking Potatoes
8 Slices of bacon, sliced, diced, or chopped
Freshly ground pepper
*You can garnish with sliced green onion, but I chose to serve it without

Directions:
Pierce the potatoes with a fork a few times. Place in your microwave, cooking on high for about
15-20 minutes (check regularly after 10 minutes).
Meanwhile, in a saucepan, toss in bacon and pour just enough water to cover it. Bring to a
simmer, stirring frequently with a wooden spoon. As the water simmers, the bacon will begin to
cook, then render, then crisp. Keep stirring until all bacon is crisp (about 5-6 minutes).
Toss the potatoes and bacon into a bowl (scraping every last flavour morsel out of the pan), mash
together. Sprinkle with fresh pepper, serve, and enjoy!

In addition to your turkey and potatoes, you will need something decadent to finish your meal.
My recommendation: Sweet Potato Pie, or warm Apple Cranberry Crisp.
In order to better plan your dinner, my recommendation is to bake your dessert in the morning,
cooking it until it is almost done, then put the turkey into the warm oven. Once the turkey is
finished cooking, remove it from the oven and let it rest for 10-15 minutes. While the turkey is
resting, make the potato recipe. Serve your turkey and potatoes alongside a bright vegetable or a
winter salad.
The best part of holiday entertaining is having your friends and family gathered around. May this
holiday be one that you will remember for many years. Wishing you and your families a
wonderful holiday season.

BACON VENISON SKEWERS

In my opinion, all food is desirable I wasnt introduced to game meat and game birds until
1998. Once we started bringing the meat home, I knew I had to think up some tasty recipes that
would have everyone wanting more and more. This recipe is a spin on the same recipe we use for
waterfowl whether goose meat or duck meat. It all tastes great mostly because everything tastes
good when its cooked with bacon. Right?

INGREDIENTS
1 1/2 pounds Venison (backstrap, round, sirloin)
Soy Vay Veri Veri Teriyaki
Bacon
Mushrooms
1 Large Onion (Red or White)
Bell Peppers
Garlic powder
Kosher salt and pepper
BBQ Sauce (optional)
DIRECTIONS
1. Marinade the venison in Soy Vays Veri Veri Teriyaki sauce or any teriyaki sauce that
you prefer, garlic powder, salt and pepper. I like to marinade my venison meat for 1-2
days. Sometimes Ill soak the meat in milk for a few days and then wash off and marinde
in the teriayaki sauce. It all depends on how much time you have to plan for your meal.

2. Heat BBQ to high and be sure that its good and hot before BBQing skewered meat and
vegetables.
3. Cut venison meat into 1 chunks. Cut peppers and onions into appropriate sizes for
skewers.
4. Wrap each piece of meat with a 1/2 slice of bacon, skewer venison, mushroom, pepper,
onion, venison, mushroom, pepper, onionetc until skewer is full.
5. BBQ skewers until meat and bacon is cooked thoroughly. (Just a side note dont
overcook your meat. If the bacon is not cooked completely but your meat is remove
bacon before eating.)
6. Remove from skewers and cover in your favorite BBQ sauce and serve immediately.

BACON CHEDDAR CORN

Spread mayonnaise on warm corn. Roll in grated cheddar cheese and top with crumbled, cooked
bacon.

CHEESY BACON BOMBS

Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 32
Ingredients
1 can (8 count) Pillsbury Grands Flaky Layers Biscuits
1 16 oz block of mozzarella cheese (cut into 1 cubes)
32 slices of bacon
4-inch skewer sticks
Canola oil for frying
Directions
1. Cube up cheese into 32 pieces.
2. Cut each biscuit into quarters.
3. Place one piece of cheese inside a biscuit quarter and roll it up tight.
4. Wrap each cheese-filled biscuit ball in a slice of bacon; secure with a skewer

5. In a medium/large pot, heat up at least 2-inches of canola oil to 350 degrees.

6. Fry the cheesy bacon bombs in small batches (no more than 3 at a time).
7. Remove bombs from oil when the bacon is crispy and the biscuit is golden brown
8. Place finished bombs on a plate lined with paper towels to drain.
9. Serve warm and enjoy!

FIELD QUAIL WITH BACON

Ingredients:
12 quail, each 5 to 6 oz.
1/2 cup Dijon mustard
1 Tbs. extra-virgin olive oil
1 Tbs. Hungarian sweet paprika
1 tsp. finely chopped fresh rosemary
1/4 tsp. cayenne pepper
2 tsp. freshly ground black pepper
12 bacon slices, cut in half crosswise
Directions:
Remove the quail from the refrigerator 20 to 30 minutes before roasting.
Preheat an oven to 500F. Line a rimmed baking sheet with heavy-duty aluminum foil. Oil a
large, flat roasting rack and place it on the baking sheet. Butterfly the quail, then pat dry with
paper towels.
In a small bowl, stir together the mustard, olive oil, paprika, rosemary, cayenne pepper and black
pepper. Rub the mustard mixture all over each quail, dividing it evenly. Drape 2 half-slices of
bacon over the breast of each quail. (The quail can be prepared up to this point, lightly covered
with plastic wrap and refrigerated for 2 to 3 hours. Remove from the refrigerator 20 to 30
minutes before roasting.) Arrange the quail on the oiled rack.

Roast the quail until browned and the juices run clear when a thigh is pierced with a sharp knife,
18 to 20 minutes. Transfer the quail to a platter, cover loosely with foil and let rest for 5 minutes.
Serve immediately.
Serves 4 to 6.
Adapted from Williams-Sonoma Essentials of Roasting, by Rick Rodgers (Oxmoor House,
2009).

Its not often I get my hands on a beautiful piece of buffalo meat, also known as bison. Bison
meat is naturally leaner and healthier than beef but you would ever know just by looking at these
massive thick-cut steaks! So while I was in Seattle in August visiting my family, my dad offered
to cook some bison steaks with me and I couldnt turn that down. Would you?!? We decided to
keep it really simple and just let the flavor of the bison shine in this recipe. So the fragrant fresh
rosemary from my parents garden and some massive heads of garlic lead the way to one of the
most incredible steaks Ive ever made

Garlic and Rosemary Bison Steaks

2 large bison steaks
1/4 cup Italian dressing
2-3 sprigs fresh rosemary
3-4 large garlic cloves, sliced
2 Tbsp Montreal Steak Seasoning
1 tsp red paprika
1/4 cup olive oil
8 strips beef bacon (or real bacon, if you dont keep kosher)

fresh cracked pepper to taste

I washed off the bison, patted it dry and placed in a plastic container. I covered the meat in the
Italian dressing, Montreal steak seasoning, paprika and placed the rosemary and garlic over the
top. I covered and marinated the bison for 2 days in the refrigerator. You can marinate for 1 day
if you dont have more time.

By Chunky Cooking for One

2 small floury potatoes, peeled
2 tsp milk
2 tsp butter
75g (2oz) thinly shredded savoy cabbage
30g (1oz) cheddar, grated
1 tbsp oil
2 bacon rashers, rinds cut off
Cut the potatoes into pieces and cook in a small saucepan of simmering water for 10 minutes, or
until soft. Drain, put back in the pan with the milk and mash until smooth. Season.
Melt the butter in a non-stick frying-pan and cook the cabbage until it is soft. Add this to the
potato along with the cheese. The mixture should be stiff enough to form the potato into cakes
it is up to you whether you make one large or two smaller ones.

Heat the oil in the same frying-pan over a medium heat and cook the bacon on both sides until it
is crisp. Remove the bacon from the pan and keep warm.
Add the potato cakes to the pan and fry on both sides until well browned and slightly crisp.
Shake the pan occasionally to move the cakes around so they don't stick. Serve with the bacon.

BISTRO BREAKFAST BURGER

Ingredients
1/4 measuring cup ketchup
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon hot sauce
1 1/2 pounds ground beef, 80/20
1 teaspoon sweet paprika
Salt and freshly ground black pepper
4 #/video/how-slice.htmlslices thick-cut bacon, halved crosswise
4 large eggs
4 sesame seed hamburger buns
4 tablespoons unsalted
http://www.bakewithstork.comhttp://www.bakewithstork.com#http://www.bakewithstork
.combutter , melted, for brushing
4 #/video/how-slice.htmlslices Havarti cheese
How to make Bistro Breakfast Burger

Preheat the oven to 350F. Mix the ketchup, brown sugar, Worcestershire sauce, chili powder
and hot sauce in a small bowl.
Using a fork, gently mix the beef with the paprika, 1 teaspoon salt and 1/2 teaspoon black
pepper. Form into four 5-inch patties. Cover and set aside.
Cook the bacon in a large nonstick skillet over medium heat until the fat is rendered and the
bacon is crisp, about 8 minutes. Remove and drain on a paper-towel-lined plate. Pour off most of
the bacon fat, leaving about 2 teaspoons in the skillet, reserving the extra bacon fat. Heat the
skillet over medium-high heat. Add the burgers to the skillet, 2 at a time, and cook until nicely
browned, 4 minutes. Flip and cook the other side until the burger is done, about 4 minutes for
medium-rare. Repeat with the remaining burgers. Place the burgers on a rimmed baking sheet
and place in the oven to keep warm while cooking the eggs.
Wipe out the skillet. Add 1 tablespoon of the reserved bacon fat to the skillet and heat over
medium-high heat. Break the eggs into the skillet and cook until the whites are set, about 5
minutes. Season with salt and pepper.
Meanwhile, brush the buns with melted
http://www.bakewithstork.comhttp://www.bakewithstork.com#http://www.bakewithstork.combu
tter . Place them on a rimmed baking sheet and bake until lightly toasted, about 10 minutes.
Build the burger by placing a hamburger patty on the bottom bun, add a #/video/howslice.htmlslice of cheese, 2 pieces of bacon and top with a fried egg. Spread the top bun with
some of the spiced ketchup and place on top.

Ingredients for the Bacon Sushi

1 kg bacon, good quality
Blanched asparagus
Cream cheese
Crabsticks
Cucumber strips
Enoki mushrooms, washed
Roasted tamago strips (see recipe below)

Ingredients for the Roasted Tamago

2 whole eggs
2 tsp sugar
2 tsp mirin

2 tsp light soy sauce

Ingredients for the Sushi Rice

2 cups Japanese rice grains
2 cups water
1/4 cup Del Monte vinegar (or Japanese Vinegar)
2 tbsp sugar
1 tbsp Mirin
1/2 tsp salt

Ingredients for the Bacon Sushi

1 kg bacon, good quality
Blanched asparagus
Cream cheese
Crabsticks
Cucumber strips
Enoki mushrooms, washed
Roasted tamago strips (see recipe below)

Ingredients for the Roasted Tamago

2 whole eggs
2 tsp sugar
2 tsp mirin
2 tsp light soy sauce

Ingredients for the Sushi Rice

2 cups Japanese rice grains
2 cups water
1/4 cup Del Monte vinegar (or Japanese Vinegar)
2 tbsp sugar

1 tbsp Mirin
1/2 tsp salt

Procedure for Sushi Rice

1. Measure rice and water in rice cooker.
2. Leave rice grains in water for 20 minutes. Cook until done.
3. While waiting for the rice, boil together vinegar, sugar, mirin, and salt until melted.
4. Mix vinegar into cooked rice while still warm. Set aside to cool.

Procedure for Roasted Tamago

1. Whisk all ingredients together.
2. Heat a non stick pan and put a teaspoon of oil.
3. Cook egg like an omelet without filling, toast one side, and then flip.
4. Cool and slice into strips.

Procedure for Bacon

1. Preheat oven to 350 degrees Fahrenheit.
2. On a foiled tray, arrange bacon strips side by side until they total the size of a sheet of
paper.
3. Top with another foil and secure bacon by putting another tray on the previous layer.
4. Bake for 15-25 minutes or until browned but still bendable or soft enough to roll.
5. Cool and use to assemble the sushi.

Assembly
1. On one side of bacon sheet, push in a cup of sushi rice. Arrange asparagus and cream
cheese, then roll firmly. Slice.
2. On one side of bacon sheet, push in a cup of sushi rice. Arrange crabsticks and cucumber
strips, roll firmly. Slice.
3. On one side of bacon sheet, push in a cup of sushi rice. Arrange enoki and tamago strips,
roll firmly. Slice.
4. Top off with Japanese mayonnaise, if desired.

MAPLE BACON CUPCAKES

Butter Cake:
1 cup butter, softened $
1 1/2 cups sugar
4 large eggs $

3 cups all-purpose soft-wheat flour

1 tablespoon baking powder
1 teaspoon salt
1 cup milk $
2 teaspoons vanilla extract
Paper baking cups
Vegetable cooking spray
Maple Frosting:
1 cup butter $
1 (16-oz.) package dark brown sugar
1/2 cup evaporated milk
1/4 teaspoon baking soda
1 tablespoon light corn syrup
4 cups powdered sugar
2 teaspoons maple flavoring
Toppings:
12 cooked bacon slices, broken to pieces $

Preparation
Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until
creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking
powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour
mixture. Beat at low speed until blended after each addition. Stir in vanilla.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter
into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and
cool completely.
To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring
to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a
boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large
bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric
mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing
firms up quickly, so use immediately. Makes 3 cups.

Frost each cupcake with Maple Frosting using metal tip no. 2D. Top each with bacon.

Ranch-Style Coleslaw with Bacon

Prep Time: 15 min
Total Time: 15 min
Makes: 6 servings, 3/4 cup each
What You Need!
1 pkg. (16 oz.) coleslaw blend
4 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/2 cup KRAFT Ranch Dressing
Make It!
TOSS coleslaw blend and bacon in large bowl.
ADD dressing; toss to coat.

CELERY SLAW WITH SHRIMP

Ingredients:
For the creamy cider vinaigrette:

1/2 cup mayonnaise

1/4 cup sour cream or buttermilk
1/4 cup olive oil
1/4 cup unfiltered cider vinegar
1 tsp. dry mustard
1 garlic clove, chopped
2 lb. shrimp, peeled and deveined
3 Tbs. olive oil
1 tsp. mild Spanish smoked paprika,
pimento de La Vera
Coarse salt and freshly ground pepper, to taste
1/4 lb. apple woodsmoked bacon slices
1/2 head green cabbage, cored and shredded
5 celery stalks, thinly sliced
6 green onions, white and light green
portions, chopped
1 bunch red radishes, trimmed and thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/3 cup crumbled blue cheese, preferably
Maytag (optional)

Directions:
To make the vinaigrette, in a food processor or blender, combine the mayonnaise, sour cream,
olive oil, vinegar, mustard and garlic and process until smooth. Set aside. (The vinaigrette can be
made up to 1 day in advance, covered tightly and refrigerated. Bring to room temperature before
using.)
In a large bowl, toss together the shrimp, olive oil, paprika, and a little salt and pepper. Preheat a
large nonstick fry pan over medium-high heat. Add half of the shrimp and saute until they turn
pink and are opaque throughout, about 3 minutes. Transfer to a large bowl and repeat with the
remaining shrimp. Set aside to cool.
Rinse the fry pan, wipe dry and return to medium heat. Add the bacon slices and fry, turning as

needed, until crisp, about 6 minutes. Using a slotted spatula, transfer to paper towels to drain. Let
cool, then crumble and set aside.
To assemble the slaw, add the cabbage, celery, green onions, radishes, parsley and vinaigrette to
the shrimp and toss to coat all the ingredients evenly. Season with salt and pepper and toss again.
Transfer the slaw to a serving bowl or deep platter. Sprinkle the crumbled bacon and the blue
cheese over the top. Serve immediately. Serves 8.

Bacon ice cream, bacon toothpaste, bacon mints and bacon floss
flooded the market. We ate it up. These were fun products, interesting
products, which would make great gag gifts and fun experiments with
friends. J & D foods, and many other companies that followed their
lead, stumbled upon one of the greatest marketing strategies of all
time and what is now Americas favorite food.
Americans, as you know, love bacon. There are bacon shakes, lip
balms, shaving creams, deodorants, and every other product of which
you can imagine. Bacon has grown to a $4 billion industry and has
fundamentally changed the food market.
In early America, bacon was just a side dish to be served with eggs or
pancakes. 80% of its sales were through retailers to homes, only 20%
to restaurants. People liked bacon, but it was simply the expendable
side that could be dropped if the family could not make it to the local
grocery store. Then, in the 1980s, the health movement changed the
course of the bacon industry forever.
At first pork belly sales suffered immensely. Bacon is almost twothirds fat, and in a society where everyone is pushing to eat lean and
healthy, that isnt a favorable statistic. Pork bellies got so cheap that
the government urged producers to sell them to the Soviet Union and
impoverished African countries. The once somewhat popular side got
cut off from the American people.