Frontenac Jerky

Servings: 20

1 # lean bacon, cut crosswise

1 cup brown sugar

¾ cup pecans, ground

1. Cut the bacon in half, crosswise, and place on a baking sheet lined with baking paper
2. Cook in the oven at 350 degrees until cooked half way.
3. Remove from the oven, generously top with brown sugar and ground pecans (may be kept refrigerated for up to 5 days at this point.
4. Return to oven until the sugar is melted and the bacon is crispy.
5. Serve immediately.

*Be sure to make enough, as everyone LOVES this hors d’oeuvre!

Serving Ideas: Also delicious as a side dish for brunch.

Andouille Quesadilla

Servings: 20

40 each tortilla shells

1 bag frozen corn

1 can black beans

2 # asiago cheese

1 # boursin cheese

1 # andouille sausage

2 cups salsa

1. Dice sausage into small pieces and set aside.
2. Mix corn, black beans, asiago cheese and salsa in a bowl and set aside.
3. Lay out tortilla shells on table / counter.
4. Spread each shell with boursin cheese.
5. Spread 6 tortilla shells with corn and black bean relish.
6. Add sausage and asiago cheese on top of relish.
7. Top each one with one of the remaining tortilla shells.
8. Heat skillet with a little butter and cook quesadillas on each side until golden brown.
9. Let stand for 5 minutes and then cut each into 6 wedges.

This entry was posted on Friday, February 20th, 2009 at 4:51 pm and is filed under Highlights, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.