Bonnies Sliced Slaw With Bacon Recipes

FRIED CABBAGE AND BACON SLAW

Steps:

• Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon.
• Halve or quarter the cabbage and shred it finely.
• In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this.
• Season to taste with salt and pepper. Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
• Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave or in a frying pan before serving.

PICNIC COLESLAW

Steps:

• In a bowl, combine cabbage, carrots, bacon and onions. In a jar with tight-fitting lid, mix vinegar, oil, sugar and salt; shake well. Just before serving, pour dressing over cabbage mixture and toss.

BACON SWISS MEAT LOAF

Steps:

• In a large bowl, combine the egg, milk, 1 cup Swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Drain. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.

BONNIE'S SLICED SLAW WITH BACON

Steps:

• Slice the cabbage very thin with a sharp knife. You will catch on to the technique as you slice. Discard the white core, using the green part of the cabbage as much as possible. Chop all the vegetables and add to the cabbage, then add the dressing, and gently mix until the cabbage is covered. Refrigerate for 4 or 5 hours before serving. Just before serving, add the crisp bacon crumbles and toss. Enjoy!

WARM BROCCOLI SLAW WITH BACON

Steps:

• Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
• Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
• Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.

BOURBON-BACON SLAW

Steps:

• In a small bowl, combine the mayonnaise, bourbon, lime juice, brown sugar, mustard, chili powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the dressing over the cabbage in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.

BLUE CHEESE-BACON COLESLAW

Steps:

• Place bacon in a large skillet and saute over medium-high heat, until evenly browned, 6 to 8 minutes. Drain bacon on paper towels.
• Combine green cabbage, red cabbage, and carrot in a large bowl.
• Mix sour cream, mayonnaise, sugar, salt, pepper, garlic powder, and onion powder together in a separate bowl.
• Add about 1/2 the dressing to the cabbage mixture and combine well. Continue adding and stirring in enough of the remaining dressing to thoroughly coat vegetables.
• Stir in blue cheese and green onions. Sprinkle bacon on top before serving.

BACON COLESLAW

Steps:

• Mix mayo, sugar and vinegar.
• Add this to the remaining ingredients; mix.
• Refrigerate before serving.