"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

ROSEMARY BACON TWISTS Recipe

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This recipe for ROSEMARY BACON TWISTS, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  


Nancy and I started doing this at the Garden Center Café, when we first opened. It was too time consuming for a new and busy restaurant, and some of the good old boys were leery of “fancy” bacon and wanted it plain. We abandoned the technique, choosing to just bake the bacon plain. Baking your bacon takes a little longer but ensures even color and nice flat, crisp slices. And you don’t have to stand around turning it and splatter up your stove.

Preheat oven to 325

1 pound bacon
3 TBL spoons +- fresh minced Rosemary leaves









Directions:
Directions:
Lay bacon out on half sheet pan or cookie sheet with ½ inch sides. Put finger of left hand on the top of a slice of bacon and twist with your right hand. Assuming you are right handed. Continue until all the bacon is twisted loosely. You can crowd it, but do not over lap, or it will all stick together and break when you cool it. Sprinkle with Rosemary. Bake until Bacon is cooked to your liking, about 30 minutes. Remove immediately to paper towels to drain. You can hurry this up with a hotter oven, but you really need to watch it. Once it starts to brown it cooks well done, FAST.

 

 

 

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