- quiche
- BLT sandwiches
- crisp crumbled in salad
- broccoli salad (marinated with raisins, red onion, bacon)
- baked potato soup
- as-is with eggs and hash browns - good brunch or a cheap dinner!

And this casserole that is good for a brunch or a casual dinner:

Garden Oven Omelette
(My "doctored" version of a recipe from the Pampered Chef More Stoneware Sensations cookbook)

1 lb. baking potatoes, sliced then coarsely chopped (about the size of hash browns)
1/4 c. diced onion
1 c. thinly sliced zucchini
6 eggs
1 c. milk
1 c. shredded cheese
4-6 slices bacon, cooked crisp and crumbled
seasonings (salt, pepper, optional: 1 tsp italian seasoning, OR 1/2 tsp dried basil, OR 1/2 tsp garlic salt)
1 med. tomato, seeded and chopped.

Preheat oven to 350. Lighly grease 8x8" or 9" round glass or stoneware baking dish. Combine potatoes and onion and spread in layer in dish. Sprinkle cheese and bacon on top. Layer zucchini over cheese. In small bowl, lightly beat eggs, milk and seasonings - pour over casserole. Bake 25-35 min until set and knife inserted in center comes out clean. Sprinkle chopped tomato on top. Let set 5 min before serving.

DH wraps a piece of bacon around each baking potato and sprinkles it with garlic salt or some other seasoning before wrapping the potatoes and putting them in the oven to cook. Of course, he has to put some type of pan uder them so the bacon doesn't drip down and catch the oven on fire.

Everyone else probably knows this, but we just discovered wilted spinach salad. Remove the stems from a half a bunch of fresh spinach. Rinse the leaves thoroughly and tear if desired. Put in salad bowl and set aside. Cook 6 pieces of bacon (can use more)and cut them into small pieces. Mix the bacon with 1/2-3/4 cup of Italian salad dressing and microwave for a minute or two until the dressing is hot. Pour over spinach leaves and mix thouroughly. The heating and mixing steps needs to be done right before serving. I love this recipe.

Glazed Bacon

1 lb. bacon, slices cut in half
1 cup brown sugar

Shake halved bacon slices, 3 or 4 at a time, in the brown sugar in a paper bag, and bake on a parchment-lined cookie sheet at 400û for 5 - 10 minutes.
If doing a large quantity, it is OK to cook them in advance and reheat in the oven.

I put them on a rack over the cookie sheet so they don't drown in their own grease. Makes them crispier too.

Broccoli Salad
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 c. red onion, chopped
1/2 c. raisins (I like to use golden)
3 Tbsp white wine vinegar
2 Tbsp sugar
1 c mayonnaise
1 c sunflower seeds

Cook bacon until crisp, drain and crumble. In serving bowl, combine broccoli, raisins and onion. In small bowl, whisk together vinegar, sugar and mayo. Pour over broccoli mixture and toss well. Refrigerate at least 2 hours. Before serving, toss with bacon crumbles and sunflower seeds. 6 servings.

Spanish Rice

Ingredients
9 slices bacon, minced
1 1/2 cup rice
1 1/2 cup thinly sliced onions
3 3/4 cups canned tomatoes
1 1/2 tsp. salt
1 Tbs. paprika
1 seeded and minced green pepper
3 clove garlic, minced
2 cups water
Directions
In a dutch oven, sauté bacon until crisp. Remove bacon to paper towels. Add rice to pot; stir until browned. Add onions and cook until golden.

Return bacon to pot and add remaining ingredients. Cook 1 hour or until rice is tender and water is absorbed.