Wrap It In Bacon!

When I was in high school, my mother would take hard bread sticks, wrap them in bacon then pop them into the microwave. These would be quick, and supper easy appetizers.  I do not think even my daughter or my niece, Kylie could screw these up… well wait, they might. Both seem to have, a bad track record with that appliance. So let me amend my last statement… These would make quick appetizers, which the majority of new cooks would find supper easy to make.

Have you tried, bacon wrapped potatoes?

You will need:

3 pounds of small 1” baby potatoes, scrubbed clean

25 to 30 slices of thin bacon

Bamboo skewers, soaked for twenty minutes in water

Directions:

Preheat oven to 375°F

Wrap each potato with 1 or 2 slices of bacon.

Slide bacon wrapped potatoes on bamboo skewers leaving one inch between each potato.

Bake for 40 minutes on a roasting pan or grill pan.

For a dipping sauce:

Combine 1 cup sour cream, 2 minced or finely grated garlic cloves, 1 tablespoon of chives and ¼ teaspoon of bacon drippings.

Place skewered potatoes and dipping sauce on a platter and serve.

Have you tried bacon wrapped water chestnuts? These take a little pre-planning since the water chestnuts have to soak for several hours.

You will need two 8 ounce cans of water chestnuts, whole, drained. 1 pound bacon, slice each piece in half, toothpicks and 8 ounces of light soy sauce.

Soak water chestnuts for six to eight hours in soy sauce.

Preheat oven to 350°F

Line a baking dish with foil for easy cleanup

Using half a slice of bacon wrap the water chestnut and secure with a toothpick.

Place in baking dish and cook in the oven for 12-15 minutes or until the bacon is crispy.

The next is wrapped asparagus, except we are not going to use bacon you will need: 1/3 pound of prosciutto, 14 spears of asparagus and olive oil.

Wrap each spear in one slice of prosciutto, brush with olive oil and place on a grill. Cook until the prosciutto turns golden brown. The asparagus should be tender but crunchy. Remove to platter and sprinkle with black pepper.

Asparagus…

Did you Asparagus is related to the lily? If you grow Asparagus and let the top open completely it will look like a fern. Asparagus can be dated back to 3000BC and was eaten by the Roman, Greeks and Egyptians.

Asparagus with cheese sauce

Ingredients:

1 bunch asparagus

2 Tablespoon butter

2 Tablespoon flour

1 cup milk

1 teaspoon Worcestershire sauce

¼ teaspoon dry mustard

½ cup sharp cheddar cheese, grated

¼ cup Romano cheese, grated

Directions:

Hold each end of the asparagus spear in your hands and bend it. The spear will break off where it is tender.

Lay the bottoms of the spears in a pan, and then lay the tops over the bottoms.

Add ½ cup of water to the pan, cover and set aside.

In a medium saucepan, melt butter, and then mix in flour.

When fully combined slowly add in milk, Worcestshire sauce and dry mustard.

Bring to a boil, reduce heat and simmer for two minutes.

Add cheese to the pan and stir until completely melted.

Bring pan of asparagus to full boil over high heat. Steam for one to three minutes.

Drain any remaining from pan and place asparagus on a serving plate or platter

Pour cheese sauce over asparagus and serve.

Roasted Asparagus

1 bunch Asparagus

2 Tablespoon Butter

Preheat oven 400°F

Wash and prepare Asparagus but chopping ½ inch off the bottom of each spear

In a glass baking dish melt butter in the oven

When butter is melted add asparagus to the pan, try not to get more than two layers high

Roast in oven for 15 minutes

** You can add garlic, almonds, minced onions, crushed red peppers or even bacon, to the pan for a variety of flavors. You can also sprinkle lightly with parmesan cheese after removing from oven**

Buttery Ale Asparagus – Courtesy of Sandra Lee

Ingrdients:

1 bunch asparagus

1 Tablespoon butter

1 teaspoon chopped garlic

½ cup English Ale

1 Tablespoon spicy brown mustard

Salt and pepper to taste

Directions:

Melt butter in a large skillet over medium heat.

Add garlic and sauté for 1 minute

Add ale and cook until the ale is reduced by half

Wisk in mustard until blended

Add asparagus and season with salt and pepper

Cook until the asparagus is heated through.