Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

1 pound asparagus, ends trimmed
3 tablespoons butter — room temperature
1/2 cup packed grated Parmesan Cheese
1 tablespoon fresh basil or 1 teaspoon dried
1 large garlic clove — chopped
1 1/2 teaspoons fresh lemon juice

Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broiler proof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus.

Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot.

Per Serving (excluding unknown items): 78 Calories; 9g Fat (97.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 88mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES: Bon Appétit Epicurious.com

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Meat

Place separated slices of bacon on cold rack in shallow baking pan. Bake at 400° for 10 minutes. No turning or draining.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

8 bacon slices
2 1/2 pounds baking potatoes, cooked and cut into 1/2
inch — Â¥
1 thick slices
2 green onions — sliced
1 4 oz. jar diced pimiento, drained
3/4 teaspoon salt
1/2 teaspoon pepper

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1/4 cup drippings in skillet, Crumble bacon.
Combine sliced potato, half of bacon, onions, and next 3 ingredients in skillet.
Cook, covered, over low heat 15 minutes; uncover and cook 10 minutes or until golden brown on bottom. Sprinkle with remaining bacon.

Per Serving (excluding unknown items): 51 Calories; 4g Fat (74.6% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 402mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

NOTES: Southern Living

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Appitizers

40 unpeeled, large fresh shrimp
20 bacon slices
2 cups barbecue sauce

Peel shrimp; devein, if desired.
Cut bacon slices in half cross-wise. Wrap bacon pieces around shrimp, and secure with wooden picks; place on a lightly greased rack in a broiler pan.
Broil 6 inches from heat (with electric oven door partially open) 5 minutes on each side or until bacon is crisp.
Heat barbecue sauce, and serve with shrimp.

Yield: “40 appetizers”

Per Serving (excluding unknown items): 1104 Calories; 71g Fat (58.9% calories from fat); 47g Protein; 65g Carbohydrate; 6g Dietary Fiber; 108mg Cholesterol; 6095mg Sodium. Exchanges: 5 1/2 Lean Meat; 9 Fat; 4 1/2 Other Carbohydrates.

NOTES: From Ellen

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

3 cups apples or peaches — peeled, cored, and
sliced.
1/2 cup water
1 cup flour
1 cup brown sugar
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon salt

Place apples in a buttered 1 1/2 quart baking dish. Add water. Combine flour, sugar, butter, cinnamon, and salt, rubbing with fingers to form fine crumbs. Spread crumbs over apples.

Bake 375° for 40 minutes uncovered.

Yield: “1 1/2 quart dish”

Per Serving (excluding unknown items): 1816 Calories; 93g Fat (45.5% calories from fat); 14g Protein; 237g Carbohydrate; 4g Dietary Fiber; 248mg Cholesterol; 2065mg Sodium. Exchanges: 6 1/2 Grain(Starch); 18 1/2 Fat; 9 1/2 Other Carbohydrates.

NOTES: Betty Groff

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

3 slices bacon — cooked
1 small onion — cooked with bacon
1/2 cup brown sugar
1/4 cup catsup
1 tablespoon lemon juice
1 dash cinnamon
1 small can Pork and beans

Cook bacon and onion until brown. Add other ingredients except beans. Cook until thick. Pour over 1 can of pork and beans. Bake at 350 degrees for about 30 minutes.

Per Serving (excluding unknown items): 190 Calories; 3g Fat (15.3% calories from fat); 5g Protein; 37g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 523mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES: From Paul Hetzel — at the Alto Grocery Store. Got the recipe when I was in High School.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Poultry

1 1/2 cups sour cream
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon paprika
1 clove garlic — minced
1/2 teaspoon salt
1/4 teaspoon pepper
8 chicken breasts, no skin, no bone, R-T-C
2 cups fine dry bread crumbs

In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350 degrees for 45 minutes or until juices run clear.

Per Serving (excluding unknown items): 375 Calories; 15g Fat (37.6% calories from fat); 54g Protein; 3g Carbohydrate; trace Dietary Fiber; 163mg Cholesterol; 285mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES: From Taste of Home

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Breakfast

2 eggs
1 cup milk
2 teaspoons sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup butter — melted
8 slices firm bread

Mix ingredients except bread. Dip bread into mixture. Place in well greased pan. Bake 400 degrees 15 minutes. Turn and bake 10 minutes.

Description:
“Breakfast”
Yield: “8 slices”

Per Serving (excluding unknown items): 187 Calories; 16g Fat (77.2% calories from fat); 5g Protein; 5g Carbohydrate; trace Dietary Fiber; 145mg Cholesterol; 315mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Breakfast

8 1/2 slices Italian or French bread
4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 cup macadamia nuts or sliced almonds — finely chopped
1/3 cup butter — melted

For the bread: Combine eggs, juice, milk, sugar, vanilla, nutmeg in a med bowl. Mix well. . Arrange bread in 9×13 baking dish and pour egg mixture over the bread.
Cover and refrigerate over night.

Pour butter evenly in jelly roll pan and arrange slices in a single layer in pan. Sprinkle with nuts. Bake at 400 about 25 min.

Mix Strawberry syrup ingredients and bring to a boil. Makes 3 cups.

Serve with strawberry syrup.

Per Serving (excluding unknown items): 291 Calories; 21g Fat (64.8% calories from fat); 7g Protein; 18g Carbohydrate; trace Dietary Fiber; 256mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

NOTES: From Mary Lou Rich — Served at an Evergreen B & B in Phoenix

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Soup

4 large potato
2/3 cup butter
2/3 cup flour
6 cups Milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 chopped Green Onion
12 slices bacon — cooked and crumbled
1 1/2 cups cheddar cheese
8 ounces sour cream
1 tablespoon chicken base

Wash potatoes and prick with fork several times. Bake at 400 degrees for one hour or until done. Cool. cut into 1/2-inch cubes. Leave skins on.

Melt butter over low heat in saucepan. Add flour and stir until smooth. Cook one minute, stirring constantly. Gradually add milk, cook over medium heat, stirring until bubbly. Add all other ingredients except sour cream and cook until heated. Stir in sour cream. Add extra milk if too thick. Garnish with extra bacon, green onions and shredded.

Per Serving (excluding unknown items): 714 Calories; 52g Fat (65.4% calories from fat); 23g Protein; 39g Carbohydrate; 2g Dietary Fiber; 146mg Cholesterol; 998mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Non-Fat Milk; 9 1/2 Fat.

NOTES: Asheville Newspaper