Caramelized
Bacon
(submitted by Lois Schell of Brunswick)
Take 1/2 pound of bacon (1/8 thick or thicker) and cut into strips
or leave whole. Place on cookie sheet. Spread each strip with
a thin coating of mustard (2 tablespoons) and generously with
brown sugar (1/2 cup).
Bake 20 minutes at 350 or until crisp. Remove and serve at once.
Can be done earlier and reheated.
***
Mixed Green Salad with Olive Vinaigrette Dressing
Mix in small bowl with wire whisk, 1/4 cup extra-virgin olive
oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon finely chopped
garlic, 1/2 teaspoon salt, 1/4 cup pitted, finely chopped ripe
olives and fresh ground pepper to taste.
Spoon the dressing over chilled, mixed salad greens and fresh
tomatoes.
Garnish with crumbled Gorgonzola cheese.
***
Gelato with Strawberry Sauce
In a food processor or blender, process strawberries (2 cups,
fresh or frozen), sugar (5 tablespoons confectioner’s) and 2 tablespoons
Anise Liqueur (optional) until smooth; stir in 1 teaspoon finely
grated lemon peel. Chill. Serve over vanilla ice cream or vanilla
gelato.
The above recipes were taken from The Recipes of the Five Brothers,
Vol. II, 1998.
***
Glazed and Tipsy Amaretto Cake
Mix together in large mixing bowl: 1 package yellow cake mix,
1 small package instant vanilla pudding, 4 eggs lightly beaten,
1/2 cup cold water, 1/2 cup Amaretto Liqueur (or dark rum) and
1/2 cup vegetable oil.
Beat with electric mixer for 5 minutes until ingredients are incorporated.
Grease a large bundt pan liberally with butter. Coat the sides
and bottom of the pan with 1/2 cup finely chopped almonds that
have been lightly toasted before chopping. Pour in batter and
bake from 1 hour to 75 minutes at 350F. Cool cake in pan completely
before turning out onto serving plate.
***
Amaretto Sauce
Bring the following ingredients to a boil in a small saucepan:
1 cup dark brown sugar, 1 stick butter, 1/2 cup Amaretto Liqueur
(or dark rum) and 1/4 cup of water. Boil for 1 minute. Cool slightly
and drizzle half of sauce over cooled cake. Reserve remaining
sauce for another use or serve on the side with ice cream.
***
Taken from Please Come for Dinner-12 easy & elegant menus
for busy cooks, by Pat Ross, 1998
