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Ingredients

6 ounces thickly sliced bacon, cut into 1-inch strips
1/2 medium sweet onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon pure maple syrup
Two 15-ounce cans pink beans with their liquid
3 cups chicken stock or low-sodium broth
Salt
Cayenne pepper
1 jumbo corn muffin (about 5 ounces), cut into 3/4-inch cubes
Chopped scallions, for garnish

Directions

Preheat the oven to 400°. In a medium saucepan, cook the bacon strips

over moderately high heat, stirring occasionally, until they are browned

and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour

off all but 2 tablespoons of the fat from the saucepan.

Add the onion and garlic to the fat in the saucepan and cook, stirring,

until they are softened, about 5 minutes. Add the tomato paste and

maple syrup and cook over moderate heat, stirring, until thick, about

3 minutes. Add the pink beans and their liquid and cook until slightly

thickened, 2 to 3 minutes. Add the chicken stock and bacon strips, season

lightly with salt and cayenne pepper and simmer the soup over moderate

heat until thickened slightly, about 15 minutes.

Meanwhile, spread the corn muffin cubes on a small baking sheet and bake

for 7 to 8 minutes, until they are golden and crisp. Let the corn muffin

croutons cool slightly.

Ladle the soup into deep bowls, garnish with the corn muffin croutons

and chopped scallions and serve.

INGREDIENTS

8 large baking potatoes, peeled and diced
1 bunch green onions, sliced
1 (10 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
black pepper to taste
garlic salt to taste
crumbled bacon (optional)
sauteed mushrooms (optional)
1/2 cup butter

DIRECTIONS

Preheat a grill for medium heat.

Prepare 8 pieces of aluminum foil with vegetable cooking spray.

Combine potatoes, green onion, soup, cheese,

(and bacon and mushrooms if using) in a bowl.

Season to taste with salt and pepper.

Evenly divide the potato mixture among the squares of aluminum foil.

Dot with butter.

Fold into foil packets, sealing well.

Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

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Ingredients

1 pie crust
12 slice(s) bacon, cooked and crumbled
1 cup(s) shredded swiss cheese
1/3 cup(s) chopped onion
2 cup(s) half and half cream
3/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/8 teaspoon(s) cayenne red pepper
4 whole(s) eggs

Directions

Sprinkle bacon, cheese, and onion into pastry.
Beat eggs slightly, and beat all remaining ingredients into eggs.

Pour mixture into pastry and cook in 425 oven for 15 minutes,

then reduce heat to 300 and cook about another 1/2 hour till done.

Let cool 5-10 minutes before serving.

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Ingredients:

• 3-pound beef tenderloin, center cut
• 6 strips of bacon, cooked, drained, and crumbled
• 1/2 pound baby spinach
• 3 tablespoons raisins
• 2 tablespoons garlic, minced
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 tablespoon water
• salt and pepper to taste

Instructions:

Heat olive oil in a sauce pan.

Add garlic and sauté until it starts to brown.

Add spinach and water. Toss spinach in the hot pan for about 2 minutes or until is is wilted and softened.

Transfer spinach to a bowl. Toss with crumbled bacon, raisins and black pepper. Allow to cool.

Take the beef tenderloin roast and with a knife cut a whole all the way through the center.

Try to expand the whole as much as possible. Stuff spinach and bacon mixture into the whole.

Tie the roast with kitchen twine to make a tightly packed roast. Lightly brush outside with olive oil and season with dill, salt, and pepper.

Preheat grill. Sear roast over high, direct heat until browned on the outside (about 15 minutes).

Move to indirect heat and continue cooking for 20 to 30 minutes or until done. Allow to rest for 5 minutes. Remove string and carve.

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