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Recipes
| Canadian Bacon on a Bun |
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- 3 slices of Genuine Canadian Peameal Bacon on a fresh Kaiser or
bun of choice
- garnish with lettuce and tomato
options
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Eggs Benedict |
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1/2 cup butter
2 egg yolks
1 teaspoon fresh lemon juice
1/4 cup boiling water
dash salt
dash ground cayenne pepper
3 tomatoes, ends removed and halved
12 thin slices Peameal Bacon
6 eggs
6 English muffins, split, toasted, and buttered
Eggs Benedict. In the top of
a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the
butter, about 3 tablespoons. Place double boiler over simmering water. Cook,
beating constantly, until butter melts and sauce begins to thicken. |
| Canadian Bacon Spinach
Salad/Caesar Salad |
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- char grill 1 slice Genuine Canadian Peameal Bacon
- cut into strips
- arrange on top of salad
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| Burger With Attitude |
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- top burger with 1 or 2 slices of Genuine Canadian Peameal Bacon
options
- sliced or grated cheese
- red onion slice
- honey mustard
- mayonnaise
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| Recipe-Traditional Country
Style Roast Peameal |
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- Coat the loin piece with honey and mustard, add a little water and
oven bake in a covered pan at 350°F for approximately 1 1/2 hours (166°F
internal temperature) cook last 1/2 hour uncovered. Upon cutting the result
should be pinkish in colour and juicy with a firm texture
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| Roast Peameal Dinner
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- cover roast with black currant jelly
- coat with 1 cup sherry
- roast in oven approximately 1 1/2 hours at 350°F (166°F internal
temperature)
- baste often
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Seasoned Pork
Chop Wrap |
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2 cups sliced cooked Pork Chops
1/4 cup honey Dijon salad dressing
1/4 cup mayonnaise
1 green pepper, chopped
2 tomatoes, chopped
4 slices Muenster cheese
4 lettuce leaves
4 flour tortillas
In
medium bowl combine pork, salad dressing, mayonnaise, green pepper, and
tomatoes and toss to coat well.
Place
tortillas on work surface and line with lettuce leaves and cheese. Divide
chicken mixture among tortillas and roll up tightly, enclosing filling.
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Maple-Glazed Peameal Bacon
Superb for breakfast on the deck |
Makes 6 servings
- 2 1/2 lb. peameal bacon
- 1/8 cup maple syrup
- 1/2 tbsp. lemon juice or vinegar
- 1/4 tsp. cinnamon
Cut peameal bacon in half lengthwise. Place each thick slice on hot
lightly greased grill 4 to 5 inches over low moderate coals. Barbecue,
turning with tongs, for 20 minutes on each side. Combine maple syrup, lemon
juice and cinnamon. Continue to barbecue bacon, brushing with maple syrup
mixture and turning often, for 20 minutes longer. Cut each thick slice in
diagonal slices across the grain to serve.
If bacon is cooked with cover of barbecue closed, cooking time with be
reduced by 15 to 20 minutes. |
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Glazed Bacon Roast |
| Score the top of a 4 to 5 pound piece of peameal back bacon in diamonds,
as you would ham. Set on a rack in a greased shallow pan. Sprinkle with
lemon juice, stud top symmetrically with seven or so cloves. Make a paste of
3 tablespoons pineapple jam, 1 teaspoon dry mustard and 2 tablespoons dry
bread crumbs or flour. Spread this over top of roast. Pour about 1/2 cup
fruit juice into the pan. Bake at 325° F for approximately 1 1/2 to 1 3/4
hours (166° F internal temperature) . Baste with pan liquid often. Add a few
tablespoons boiling water during the cooking if pan seems dry. |
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Canadiana Bacon |
So easy and quick to prepare, this makes an attractive and delicious
meal to serve with scalloped potatoes and baked acorn squash.
- 5 lb unsliced peameal bacon
- 1/4 cup maple syrup
- 1/4 cup apple juice
- 1 tsp. lemon juice
- 1 tbsp. flour
- 1 tsp. dry mustard
Cut bacon into thin slices, then reassemble into original form by tying
together with butcher's twine. Place on rack in a shallow roasting pan. Bake
in a 350° F oven for 1 hour. Pour 1/4 cup water into the pan to prevent
bacon drying out. Combine maple syrup, apple juice, lemon juice, flour and
mustard in a small saucepan; mix well. Heat to boiling. Remove bacon from
oven. Brush maple syrup mixture over bacon and drizzle some between the
slices. Return to oven for approximately 20 to 25 minutes (166° F internal
temperature) and baste occasionally with remaining glaze. Place on a platter.
Cut string, then pull it away carefully to allow slices to fall neatly in a
domino effect along the platter. Makes 6 to 8 servings.
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