Bacon, beer and bananas make up a hat trick for homemakers endeavouring to feed hungry family members and friends who visit during the holidays.
This week’s recipes offer entertaining food ideas using those three Bs.
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Bacon Bake
- 1 pkg. bacon, cut into 1 inch pieces
- 5 cups broccoli florets, blanched
- 2 cups cooked and diced chicken breasts
- 2 cups fusilli pasta, cooked as directed on package
- 2 1/2 cups cream
- 1 cup panko crumbs
- 2 cups grated parmesan cheese, divided
- 2 shallots, sliced
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. pepper
- 1/2 tsp. chili flakes
Preheat oven to 400 degrees F.
In a medium bowl whisk together cream, one cup parmesan cheese and all spices and seasonings. Set aside.
In a small bowl mix the panko crumbs and remainder of grated cheese. Set aside.
In a large skillet, cook bacon pieces until golden brown but not crispy. Use a slotted spoon to transfer bacon to a paper towel lined plate.
Reduce heat and add shallots and cook about 2 minutes. Add the broccoli, chicken, bacon pieces and cooked pasta and stir.
Add the cream mixture and bring to a boil.
Transfer mixture to a large baking dish. Bake for 10 minutes. Then sprinkle top with panko and cheese mixture. Bake for another 10-15 minutes or until the topping is golden brown.
For a crispy top, put under broiler for 10-15 seconds. Makes 6-8 servings.
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Beer Fondue
- 2 cups grated Swiss cheese
- 2 cups grated cheddar cheese
- 1 tbsp. cornstarch
- 1/2 tsp. dry mustard
- 1 tsp. Worcestershire sauce
- 2-3 drops hot pepper sauce
- 2/3 cup beer
Have cheese at room temperature. In a bowl mix cheese, cornstarch and mustard. Toss to coat.
Add Worcestershire sauce and pepper sauces. Mix well.
In a saucepan heat the beer until warm. Gradually add cheese mixture and stir constantly over medium heat until cheese melts.
Quickly transfer to a fondue pot and place over burner.
Dip bread cubes or your choice of vegetable pieces into warm beer-cheese mixture. If dip thickens, add a bit of warm beer.
• • •
Baked Bananas
- 1/4 cup butter
- 3 firm bananas
- 1/2 cup brown sugar
- 2 tbsps. lemon juice
- 1/4 tsp. allspice
- 1/2 cup light rum
- whipped cream for garnish
Heat oven to 350 degrees F.
Melt butter in an 8 inch square pan. Split bananas in half lengthwise and lay them in the pan over the butter
Mix brown sugar, lemon juice and allspice. Sprinkle over bananas.
Bake, uncovered, for 15-20 minutes. Turn bananas often to coat them with sugar mixture.
Pour rum over bananas and bake about 5 minutes to heat the rum.
Serve hot with whipped cream. Serves 2-3.
Joyce Walter can be reached at [email protected]
