Bacon recipes

Eggs a la Wedgewood layers scrambled eggs with bacon, mushrooms, sour cream, and cheddar in a make-ahead casserole. Assemble the night before, bake fresh for brunch crowds.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

Crustless microwave quiche Lorraine loaded with three cheeses, crispy bacon, and heavy cream. Rich, custardy, and on the table in 35 minutes.

Whole walleye rubbed with butter and onion, laid on bacon strips, and topped with a sour cream, Parmesan, and breadcrumb crust. The best thing to happen to your lake catch.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Meatloaf and mashed potato roll bakes seasoned ground beef wrapped around a creamy potato, bacon, and mushroom filling. A retro one-pan dinner with built-in sides.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

Susan's Corn Muffins: tender corn muffins enriched with sour cream and butter, studded with Mexicorn and chopped bacon. Savory-sweet, breakfast-ready, makes a dozen.

Swiss kuttle soup from Ticino: a rustic Alpine tripe soup with carrots, leeks, celeriac, cabbage, bacon, red wine, and parmesan. Old-country comfort food at its most honest.

Soft bread machine loaf made with potato flakes, sour cream, bacon bits, and chives. All the flavors of a loaded baked potato in every slice.

Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.

Krautsuppe is a hearty German cabbage soup with bacon, potatoes, turnip, and carrots simmered in chicken broth. Topped with grated Parmesan for a rustic winter bowl.

Creole shrimp stew with a peanut-brown roux, the holy trinity of celery, onion, and bell pepper, and tender shrimp simmered just until pink. Served over hot rice.

New England creamy clam chowder built the right way: bacon-rendered base, tender potatoes, two cans of minced clams, and a finish of half-and-half plus heavy cream. No tomatoes, no shortcuts.