Egg In A Bag

EGG IN A BAG
From Daniel M. a Minnesota Vikings Tailgater

Ingredients:
2 heaping tsp meat (I use pre-cooked bacon, pre-cooked sausage and some ham)
2 heaping tsp cheese (Any kind will do, I use Mexican four cheese blend)
2 eggs
1 large (gallon size) Ziplock bag
Boiling water

Directions: Beat the eggs well. Add meat and cheese. Mix well. Pour mixture into Ziplock bag. Seal bag and place into lightly boiling water. Boil for 8-10 minutes, or desired doneness.

Bacon Cheese Frittata

Ingredients
6 eggs
1 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese

Directions
1.In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

Smoked Bacon Wrapped Meat Loaf

1 1/2 lb ground beef
1 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 packet(1.1-ounce) beefy onion soup mix, Lipton
1/4 cup Sandra's Signature Barbecue Sauce (see below)
1 ts crushed garlic, Christopher Ranch
1/4 cup real bacon bits, Hormel
2 tbsp Worcestershire sauce, Lea & Perrins
1 egg, lightly beaten
1/2 cup bread crumbs, Progresso
1/4 tsp liquid smoke
6 thick-cut bacon slices, Oscar Mayer
Fresh oregano sprigs (optional

Preheat oven to 400 degrees.

In a large bowl, combine ground beef and remaining ingredients, except bacon slices and oregano sprigs. Poke several holes into bottom of foil pan. Lay 4 bacon slices down crosswise in loaf pan, allowing slices to hang over side of pan. Shape meat mixture to fit loaf pan and fold bacon slices to meet over top of meat loaf. Top with remaining 2 bacon slices.

Place foil pan on a rack in a 13x9-inch baking pan and bake about 45 minutes or until internal temperature reaches 165 degrees. Serve as directed.

Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.

Sandra's Signature Barbecue Sauce
1 bottle (12-ounce) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wrights.

In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in refrigerator for up to 1 week.

From Sandra Lee

Winter Woods Chili

Makes: 6 servings
Prep: 30 minutes
Cook: 2 hours


4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28-oz. cans whole tomatoes
1 15.5-oz can navy beans, rinsed and drained
1 15.5-oz. can red beans, rinsed and drained
2 to 3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled

Directions
1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servingsCalories 546, Total Fat (g) 23, Saturated Fat (g) 9, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 2, Cholesterol (mg) 107, Sodium (mg) 1222, Carbohydrate (g) 31, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 54, Vitamin A (DV%) 0, Vitamin C (DV%) 37, Calcium (DV%) 25, Iron (DV%) 41, Percent Daily Values are based on a 2,000 calorie diet

Southern Baked Beans

Quick Southern-Style Baked Beans
recipe by Pam Anderson

Serves up to 18

8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.

Let stand to thicken slightly and serve.

Cowboy Beans

Recipe by Tina Schumacher

1 can pork and beans
1 can drained butter beans
1 can drained kidney beans
1 pound fried hamburger
1 pound fried bacon
1 medium fried onion
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup ketchup
2 teaspoon dry mustard
2 tablespoons molasses

Combine sugars, mustard, ketchup and mix well. Add three kinds of beans. Add remaining items. Bake one hour at 325 degrees.