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5797 Route 7
Ferrisburgh, VT 05456

100 Dorset Street
South Burlington, VT 05403

1-800-99-DAKIN

Recipes

Appetizer	Ham
Bacon	Main Dish
Bread	Maple Syrup
Breakfast, Eggs and Brunch	Pork
Cake	Salad
Cheese	Sausage, Pepperoni, Keilbasa
Coffee	Soup
Confection	Turkey
Dessert

Bacon

Apple Maple Rumaki

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1/2 lb bacon sliced and cooked partially	1/4 cup maple syrup
4 apples, cut into 6, slice each segment in 1/2	3 tbsp dijon mustard
1/4 cup Parmesan cheese	1 cup bread crumbs
1 egg

Roll bacon around apple and hold together w/ toothpick. Mix bread crumbs and parmesan together. Roll bacon and apple in bread crumb mix. Mix maple syrup, dijon and egg together, then roll in maple syrup mix. Bake until bacon is cooked.

Bacon cheese chowder

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1/2 Cup Chopped Onion	2 Cups Sharp Cheddar, shredded
1/2 tsp. Dry Mustard	3 cups Milk
6 slices of cob-Smoked Sliced Bacon	2 tsp. Flour
2 tsp. Worstershire Sauce	1/8 tsp. Black Pepper

Cook bacon in fry pan until crisp. Reserve 2 tbs. of grease and saute onions in grease until tender. Mix in flour, mustard, pepper and Worstershire sauce. Slowly stir in milk. Cook for 8-10 minutes or until thick. Mix in bacon and shredded cheddar until cheese melts. SERVES 2-3.

Cheddar and Bacon Melt

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8 Slices of Cob-Smoked Bacon	8 (1/4
8 Pieces of Thick-Sliced Sour-Dough Bread	8 Slices of Beefsteak Tomato
4 Tablespoons of Mayonnaise

Cook bacon in fry pan until crisp. Drain and set pieces aside. Wash and dry fry pan. Place two pieces of cheese on four of the pieces of bread and top each with two slices of tomato & two slices of bacon. Sprinkle with salt and pepper if desired. Top each sandwich with the leftover bread slices and spread ½ tablespoon of mayonnaise on the top of each sandwich. Put the sandwiches mayonnaise side down in fry pan (may require 2, or do 2 batches of sandwiches) and cook over medium heat until bottom is browned. Spread the remaining mayonnaise on the sandwiches and flip. Cook until golden brown. Transfer to plates and cut in half diagonally. SERVES 4

Cheddar and Bacon Strata

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2 ½ c. Shredded Sharp Cheddar	5 Slices of Cob-Smoked Bacon
8 Cups of Cubed Thick-Sliced Bread	5 Large Eggs
1 Garlic Clove, Minced	1 Cup of Sliced Onion
1 Cup of Diced Green Bell Pepper	2 Cups of Milk
6 Plum Tomatoes, Seeded & Sliced	¼ c. of Chopped Basil
½ tsp. Thyme	Salt and Pepper

Preheat oven to 325º F. Fry bacon in skillet over medium heat until crisp. Remove the bacon from skillet and crumble. Add the onion to the pan drippings and sauté for 5 minutes. Add the garlic and sauté for another minute. Remove from heat and combine mixture with the bacon. Mix milk with basil, salt and pepper, eggs, and thyme with a whisk. Arrange half of bread cubes in a buttered 13 x 9 inch dish. Top with 2/3 cup of cheese, half the onion/bacon mixture, and then half of the tomato slices. Pour half of the milk mixture over the tomatoes and repeat the layers. Cover and chill for 1 hour. Bake for 55 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes until the cheese melts. SERVES 8

Creamy Bacon Dip

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4 Slices of cooked & crumbled Cob-Smoked Bacon	2 (8 oz.) Containers of Sour Cream
5 tbs. of Mayonnaise	1 Minced Garlic Clove
1/2 c. Minced Green Onions	1/4 tsp. Paprika
6 Dashes of Hot Sauce

Mix all ingredients together. Cover and chill for at least one hour. Serve with tortilla chips. SERVES 6-8

Double Stuffed Potatoes with Vermont Cheddar and Cob-Smoked Bacon

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2 Large Baking Potatoes	1 Scallion, minced
2 slices of Cob-Smoked Bacon, cooked until crisp & crumbled	1 tsp. Dijon Mustard
2 Tbsp. Olive Oil	1/4 to 1/2 tsp. Tabasco Sauce
1/2 cup Sharp Vermont Cheddar Cheese, finely grated	Parsley
1/4 cup Sour Cream

Preheat oven to 400 degrees. Wash, dry, and pierce potatoes in several places. Rub with olive oil. Bake on an oven rack until softened, 45-55 minutes. In a small bowl combine the cheese, sour cream, bacon, scallions, mustard, and Tabasco sauce. When the potatoes are done baking, cut a long slit in the top of each. Squeeze the potato open and scoop out the pulp, leaving about a ½ inch thick shell. Mix the cooked potato with the cheese mixture. Place the shells in an 8x8 baking dish and mound the cheese mixture in them. Bake until the cheese is nicely melted, about 15 minutes. Serve sprinkled generously with parsley. Preparation Time: 1 1/2 hours Number of Servings: 2

Mushrooms Stuffed with Bacon, Basil and Cheddar

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24 large mushrooms, stemmed	1/4 cup mayo
1/4 lb bacon cooked, chopped	4 tbsp chopped basil
1/4 cup bread crumbs	salt and pepper to taste
1/4 cup cheddar cheese shredded	3 scallions minced

Mix bacon, bread crumbs, scallion, mayo and basil. Stuff into mushroom cap. Sprinkle with cheddar. Bake at 400 degrees F until cheese is melted and mushrooms are tender.

Scallops wrapped in Dakin Farm Cob-Smoked Bacon & Glazed with Pure Vermont Maple Syrup

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1 lb. Sea Scallops	½ pint (1 cup) Pure Vermont Maple Syrup
1 lb. Dakin Farm Cob-Smoked Bacon

Stuffed Potatoes

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6 slices of Cob-Smoked Bacon	1/4 cup minced green onions
1/2 cup sour cream	4 minced garlic cloves
1/2 cup milk	1/2 tsp salt
2 lbs. medium-sized baking potatoes	1 cup Sharp Vermont Cheddar, shredded

Preheat oven to 375 degrees F. Fry bacon in skillet until crisp. Remove bacon from pan, crumble and set aside. Wipe the pan clean. Saute garlic in fry pan coated with cooking spray for one minute and set aside. Bake the potatoes for one hour or until done and cool. Cut a slit across the top of the potatoes and carefully scoop insides into a bowl. Add half o the crubled bacon, garlic, sour cream, 1/2 cup of cheese, 3 tablespoons of onions, milk, and salt to potatoes and mash. Increase oven temperature to 425 degrees. Stuff potatoes with mixture and top with remaining bacon, cheese and onions. Place potatoes on baking sheet for 15 minutes or until heated through. SERVES 5.

Tortellini with Canadian Bacon

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1 cup of chopped Cob-Smoked Canadian Bacon	1 (16 oz.) Bag Cheese Tortellini
3 tsp. Olive Oil	1 cup of Chopped Onion
1 tsp. Sugar	1 tsp. Dried Sage
2 tsp. Minced Garlic	1/2 tsp. Black Pepper
½ tsp. Dried Oregano	1-14.5 oz. Cans of Diced Tomatoes
Parmesan Cheese (optional)

Heat oil in skillet over medium heat and add onion, bacon, sage, oregano, and garlic. Sauté for 3 minutes. Add pepper, tomatoes, and sugar. Cook sauce for 10 minutes. Cook the tortellini according to package directions. Divide the tortellini evenly among 4 pasta bowls and top with sauce. Sprinkle with Parmesan cheese if desired. SERVES 4

Vermont Cheddar & Smoked Bacon Rarebit Appetizers

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4 slices Bread, any kind	1½ cups Milk
2 cups Dakin Farm Sharp Vermont Cheddar, shredded	1 teaspoon Worcestershire Sauce
1/4 cup all purpose Flour	8 slices Dakin Farm Cob-Smoked Bacon, cooked crisp, drained and crumbled
2 teaspoons Dry Mustard	1 fresh ripe tomato, sliced

Combine the shredded cheese, flour, and mustard in a large plastic bag and shake to mix. Pour the milk in a large saucepan. Cook over medium heat until the milk begins to simmer. Gradually stir in the cheese mixture and worcestershire sauce. Continue to cook and stir until the cheese melts and the sauce is smooth. Toast the bread and cut each slice into quarters. Top each quartered piece of toast with half a tomato slice. Pour cheese sauce over tomato and toast, and sprinkle each piece with bacon crumbs. Preparation Time: 25 minutes Serves: 4-6 with 16 pieces