Menu Ideas

Eggs Benedict
	`Toast English Muffins` `Place one slice of Genuine Canadian Peameal Bacon on each half` `Top with poached eggs and smother with hollandaise` `Garnish with lemon slice and parsley`

Canadian Bacon on a Bun
	`3 slices of Genuine Canadian Peameal Bacon on a fresh Kaiser or bun of choice` `garnish with lettuce and tomato` *options* `red onion, cheddar or mozzerella cheese, honey mustard or dijon mustard`

Canadian Bacon Spinach Salad/Caesar Salad
	`char grill 1 slice GenuineCanadian Peameal Bacon` `cut into strips` `arrange on top of salad`

Burger With Attitude
	`top burger with 1 or 2 slices of Genuine Canadian Peameal Bacon` *options* `sliced or grated cheese` `red onion slice` `honey mustard` `mayonnaise`

Recipe-Traditional Country Style Roast Peameal
	`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 temprature) cook last 1/2 hour uncovered.Upon cutting the result should be pinkish in colour and juicy with a firm texture`

Roast Peameal Dinner
	`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 temprature)` `baste often`

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.

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.

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 temprature) 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.

TCShome/Distributors