Savory Spam Crescents
10 slices bacon — cut in small pieces
1/4 cup finely chopped onion
1 12-oz can Spam luncheon meat — cubed
1 egg — beaten
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons dijon-style mustard
1/8 teaspoon pepper
2 8-oz packages refrigerated crescent roll dough
Heat oven to 375F. In skillet, cook bacon and onion until bacon is crisp; drain. Stir in remaining ingredients except crescent roll dough.
Separate each package of crescent dough into 8 triangles. Spread top half of each triangle with SPAM mixture; roll up. Place on baking sheets. Bake 12-15 minutes or until golden brown.
Per Serving (excluding unknown items): 196 Calories; 13g Fat (59.8% calories from fat); 8g Protein; 12g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 622mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.
Bacon-Cheese Rollups
6 ounces cream cheese with chives
1 tablespoon milk
25 slices mixed grain sandwich bread
25 slices bacon — cut in halves
Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. Bake at 350: for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50.
This appetizer is a great one to make ahead and freeze until ready to bake and serve
Windsor Canadian Goose
6 pounds goose — 6 to 8 lbs
1 quart buttermilk
8 ounces prunes — dried
2 medium apple — sliced
5 slices bacon
butter as needed
SAUCE:
1/2 cup butter
1/4 cup flour
3/4 cup beef or chicken broth
salt to taste
1 cup sour cream
4 tablespoons currant jelly
Soak goose in buttermilk at least 4 hours in refrigerator. Wash bird and drain. Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty foil.
Bake until tender at 325 degrees F. for about 3 hours. Baste with butter to brown.
SAUCE: Melt butter in sauce pan. Stir in flour with whisk. Add broth and heat stirring constantly. Just before serving add sour cream and jelly. Heat and serve.
Remove fruit from goose before serving and arrange on platter around it.
CORN CHOWDER
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips
Fry bacon until crisp. Remove bacon. Saute onion in 2 tablespoons bacon drippings until transparent, not brown. Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender. Add pepper and corn. Blend oleo and flour, stir in milk and cook until slightly thickened. Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top. Serve immediately and piping hot. Makes 6 servings.
Bacon And Tomato Cups
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.
Boston Baked Corn
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons packed brown sugar
1 cup catsup
1 small onion — diced
2 12 oz cans whole kernel corn — drained
3 slices bacon
Preheat oven to 350°. Combine mustard, salt, brown sugar and catsup. Add onion and corn, mix well. Pour into greased 1 1/2 quart casserole. Top with bacon. Bake for 40 minutes or until bacon is crisp.