Blue Cheese, Bacon and Pear Toast
1 thin French baguette
2 tablespoons butter or margarine, softened
2 bosc pears, thinly sliced
6 strips bacon, cooked and crumbled
Cut the baguette diagonally in 1/2 inch slices and arrange slices on a baking sheet. Spread with butter and broil just until lightly browned, about 2 minutes. Divide the pear slices evenly among the bread. Sprinkle with the bacon and top with the blue cheese. Broil until the cheese melts, about 2 minutes.
Makes 18 – 24 appetizers.
Red Potato Salad
2 lbs small red potatoes
3/4 cup mayonnaise
1/3 cup sour cream
8 strips bacon, cooked and crumbled
3 – 4 hard boiled eggs, diced
2 celery stalks
2 green onions, thinly sliced
2 tablespoons diced dill pickle
salt and pepper, to taste
Slice the potatoes in 1/2 inch slices and place in a medium saucepan. Cover with water and boil for about 10 – 12 minutes until just tender; drain and cool.
In a large bowl, whisk together the mayonnaise and sour cream. Add the potatoes, bacon, eggs, celery, green onions, and pickle. Stir gently to combine and season to taste with the salt and pepper.
Makes 6 servings.
Skillet Bacon Cornbread
1-1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
1-1/2 cups buttermilk
2 eggs, beaten
6 strips bacon
Preheat oven to 425 degrees.
In a blow, whisk together the cornmeal, flour, baking powder, sugar, salt and baking soda. Make a well in the dry ingredients and add oil, buttermilk and eggs: stir until just combined.
In a medium-sized cast-iron skillet or frying pan with an oven-safe handle, cook the bacon over medium heat until crispy. Transfer the bacon to paper towels and crumble. Pour out all but 1 tablespoon of the bacon drippings from the skillet and heat over medium. Add the crumbled bacon to the batter and stir until just combined; pour quickly into the hot skillet and bake for 20-25 minutes or until golden brown and center springs back when lightly pressed. Cool and cut into wedges.
Makes 8 servings.