Cheese and bacon is up there with steak and potato. But wait, there’s potatoes in this recipe as well.

INGREDIENTS:
1 Tablespoon butter
6 oz slab bacon, rind removed, fat trimmed, thinly sliced
2.5 pounds of baking potatoes, Idaho russets work well
1/2 cup grated Gruyere cheese
Pepper to taste

DIRECTIONS:
Butter bottom and sides of pan, arrange 1/3 of bacon slices in a spiral, drape over edge, set aside.

Peel potatoes, rinse under cold water, pat dry. Slice thinly into rounds, rinse and dry on paper towels. Add 1/3 cheese, 1/3 of potatoes and 1/3 of the remaining bacon slices in a layer. Repeat for the last 1/3 (layers) of cheese, potato slices and bacon slices. Fold overhanging bacon on top of the cake.

Bake uncovered until potatoes offer no resistance when pierced, about 40 – 50 minutes. Remove pan, transfer to a cooling rack. Cool for 15 minutes and serve.

I found this recipe on a plain piece of letterhead. The author actually used a typewriter. So it goes way back. Could have been me.

This is just the kind of soup you need on a cold winter’s day. Or after a particularly long day of hunting or fishing, when nothing was walking by and nothin’ was biting.

INGREDIENTS:
3 medium red potatoes
2 cups water
1 small onion
3 Tablespoons all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
3 Tablespoons butter
1/2 teaspoon sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

DIRECTIONS:
Peel potatoes and cut into 1 inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered, in refrigerator.

Great sub!

INGREDIENTS :
French roll
Rose Sliced Canadian Style Bacon
Cheddar cheese, sliced
Tomato sliced
Pickle slices
Lettuce
Mayonnaise

DIRECTIONS:

Slice rolls in half lengthwise. Top bottom half of roll with 3 slices of Canadian Style Bacon, a cheese slice, 2 tomato slices, 3 pickle slices, lettuce and the top half of roll which has been spread with mayonnaise.

Attributed to: Rose Packing Company, get more great recipes at www.rosepacking.com

This is one wrap that won’t bore you. Tangy Canadian style back enhances the flavor base.

INGREDIENTS :

Corn tortillas
Fried beans (broth included)
Rose Canadian Style Bacon sliced in 1/8 inch strips
Fresh shredded cheese. I prefer Cheddar with this recipe.
Tomato sauce (tomato, onion, salt and some oregano, all blended)

DIRECTIONS:

Heat beans in a casserole dish. Soak the tortillas in the beans for about 30 seconds. Remove with tongs and place on a flat plate. Top with a thin layer of Rose Canadian Style Bacon and roll up.

Repeat for as many rolls as you would like to make. Add more beans on top of the rolls and cover with a layer of shredded cheese and another layer of tomato sauce. Serve as is.

Attributed to: Rose Packing Company, makers of Rose Canadian Style Bacon. Check them out for more great recipes at www.rosepacking.com