Meat Loaf With Bacon And Mushrooms Recipe

INGREDIENTS:
2 lb Ground beef
12 oz Bacon-cooked & crumbled;
-(save about 5 slices raw
-for top)
1 cn (4 oz) mushrooms-drained
1 sm Onion-finely minced
3/4 c Corn flake crumbs
1 Egg
1/4 c Evaporated milk
1 1/2 c Swiss cheese; (reserve 1/2
-cup)
DIRECTIONS:
Combine all except for 1/2 cup cheese and raw bacon. Mix thoroughly. Place
in loaf pan or casserole dish. Lay raw bacon across top and bake at 350
degree F for 1 hour or until cooked through. During last 10 minutes of bake
time, drain any excess oil from bacon and sprinkle with remaining Swiss
cheese. This is like a bacon mushroom and Swiss burger without the bun.
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Bacon And Leek Quiche Recipe

INGREDIENTS:
1 bn Fresh spinach; well rinsed
-and trimmed
Salt and freshly ground
-pepper
1 ts Canola oil
2 lb Leeks; quartered, washed,
-and finely chopped
2 oz Canadian bacon; trimmed of
-fat and finely minced
1 Egg; lightly beaten
1/2 c Skim milk
1 ts Dijon mustard
2 oz Low-fat goat cheese
1/3 c Parmesan shards
2 ts Unsalted butter
DIRECTIONS:
1. Preheat the oven to 375 degrees F. Lightly spray or wipe a 9-inch pie
plate with vegetable oil. Place the spinach leaves in a vegetable steamer
over low heat and steam until just wilted, about 1 minute. Line the pie
plate with the spinach leaves. Season with salt and freshly ground pepper
to taste.
2. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5
minutes.
3. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and
add the leek. Pour the mixture carefully over the spinach, top with the
Parmesan, and dot with the butter. Bake for 45 minutes, or until set.
Serve warm. Serves 8.
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Chicken Madras Recipe

Chicken Madras Recipe

Ingredients

* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 3 teaspoons of garam masala
* 2 teaspoons of ground cayenne pepper
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon

Directions

1. Find a large saucepan or frying pan which has a lid. Place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
7. Serve

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Wild West Pasta Salad Recipe

INGREDIENTS

* 1 (6 ounce) can black olives, drained and chopped
* 8 ounces shredded Cheddar cheese
* 1 (5 ounce) jar stuffed green olives, sliced
* 2 1/2 tablespoons bacon bits
* 8 ounces shredded Monterey Jack cheese
* 1 (16 ounce) bottle ranch-style salad dressing
* 1/2 cup chopped green onions
* 1/2 tsp ground black pepper
* 16 ounces of pasta

DIRECTIONS

* Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 mins or until al dente; drain & reserve.
* In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper & pasta; mix well.
* Cover bowl, refrigerate to chill for 1 hour, and serve.

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