Friday, August 29, 2008

Slow-Cooked Green Beans, Tomatoes and Bacon


  1. 2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped
  2. 1 large onion, chopped
  3. 1 pound green beans, trimmed, cut into 1-1/2-inch pieces
  4. 1/2 cup low-sodium chicken broth
  5. 1/4 teaspoon pepper
  6. 4 plum tomatoes, chopped

  1. Cook and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.
  2. Add beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.
  3. Stir in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.

Yield: 8 servings

Recipe Provided By:

Tuesday, June 24, 2008

Bacon and Cheese Puff


8 slices bacon
2 medium onions, sliced
12 slices white bread, quartered
1/2 pound Swiss cheese, shredded
8 eggs
4 cups milk
1 1/2 tsp salt
1/4 tsp pepper
1 dash red pepper sauce(or to taste)


Cook bacon until crisp; remove from pan, drain and crumble. In bacon drippings cook onions until soft.

Arrange half the bread slices in a single layer in bottom of greased 9 x 13 pan or casserole.

Sprinkle with half the crumbled bacon, onions and cheese

Combine remaining ingredients; pour over top layer in pan. (May be prepared to this stage in advance and stored in refrigerator until an hour before serving time.)

Bake at 375 degrees until mixture is set and top is puffed and golden, about 50 minutes.

The recipe can be halved and baked in an 8 inch square pan for about 40 minutes.

Recipe by: Gourmet Recipes