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Bacon and Egg Bagel

4/30/2016

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At times there's an eclectic collection in the monthly food pantry bag.  We live near several bakeries that donate bagels regularly.  It is not uncommon to receive several bags of various types of bagels in any given month.  

For some reason there must have been an overstock of bacon, and I've several packages of those in my freezer too.  What a nice combination to make a breakfast sandwich! These freeze well, so you can make many in advanced and place them in Ziploc bags for future use.


4  bagels, split and toasted
1/2 cup favorite cream cheese spread (optional)
1/2 cup sliced pimiento-stuffed olives (optional)
8 bacon strips, halved
4 large eggs
4 slices Muenster cheese or American cheese

Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside. (If using) You may also spread with margarine.  

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard.

Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.

Door to Door Organics
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Bacon Corn Chowder

4/23/2016

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Weather is beginning to warm up, and before it's too late to make more soups, here's one that is a perfect fit for a busy weekend ahead. This one requires few ingredients, and with a plate of sandwiches on the side, you have one rib-sticking dinner.

Economical and hearty, you'll definitely place this one in your favorite list.  It takes only minutes to make leaving more time for family fun in the evening.


1/2 pound bacon strips, chopped or 4 tablespoons of Real Bacon Bits
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper


In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
​

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
Add corn, milk, salt, pepper and reserved potato water to saucepan; heat through. Stir in bacon and onion


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    Food Facts

    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

    Author

    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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