"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Maple Bacon, by Marcy Madson, is from The Madson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cut slices in half. Dredge liberally in brown sugar and cracked black pepper. Bake at 400º until done. Or, bake until semi-done. Drain on parchment paper. Freeze for later use. Then microwave slices to finish.
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