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Old 03-27-2006, 12:23 PM   #11
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Seasoning using bacon grease is the way to make Pinto Beans & turnip greens taste like MIL's and make DH happy. . . . Even though one of the first things the nutritionist said was 'throw away that grease can on the stove'! Glenda
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Old 03-27-2006, 08:21 PM   #12
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Quote:
Originally Posted by spdrdr
Seasoning using bacon grease is the way to make Pinto Beans & turnip greens taste like MIL's and make DH happy. . . . Even though one of the first things the nutritionist said was 'throw away that grease can on the stove'! Glenda
It amazes me when a nutritionist says that..I wonder if they think we cook every blesses thing we eat with bacon grease?? Do you suppose they think, we, open the can take a spoon and just dig in?? I so want to ask one of them that

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Old 03-28-2006, 09:37 AM   #13
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My MIL starts off all her roasts with a dollop of grease from previous roasts. I used to do this too, but stopped years ago. Maybe I'll start up that practise again. I used to keep a stoneware jar in the fridge for that purpose. BTW, Hi Kadesma ;)
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Old 03-28-2006, 11:30 AM   #14
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Here I am again....
I've not understood....
Do You really use only the red part of bacon? And divide it?
Why?
In every way, I can give you a suggestion.
Add it to a soup, whatever kind.
Ham bones, grease and parmisan crusts are the benediction of a soup......
Or use it to wind up truits or pheasant breasts...or, again, eat with some nuts and honey....
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Old 03-28-2006, 02:13 PM   #15
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Quote:
Originally Posted by RDG
Ham bones, grease and parmisan crusts are the benediction of a soup......
you are a wise man, RDG, and I love the poetic way you have explained it.
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Old 03-29-2006, 08:02 AM   #16
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Quote:
Originally Posted by mudbug
you are a wise man, RDG, and I love the poetic way you have explained it.
I have been wise.....many years ago. Actually, I try not to be: it's more amusing.....
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Old 03-29-2006, 11:44 AM   #17
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Ummmmm......I love using bacon grease in my skillet beans (Baked Beans) and in Green Beans with chopped onion and S & P.
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Old 04-04-2006, 10:16 AM   #18
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I'm going to give away a family secret, that is probably not so secret....


Bacon grease (from American bacon) is the KEY to the best sausage gravy with biscuits. Fry up the sausage (sweet italian, preferred), but drain off the fat and use bacon grease to make the gravy.


Divine!!!!!!
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Old 05-30-2006, 02:15 AM   #19
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Bacon Grease

Hi Angie:

this is Bigjim, I can`t tell you how long to keep bacon grease because I use
mine up to fast that it is always fresh. I put it in my biscuits, which is about
4-5 times a week. I also put it in when cooking pasta in the salted water.
And I don`t know if you make any soul food. there is all kinds of ways to
use it. I buy the bacon that has black pepper on it like pastrami. the only
two ways that I won`t use bacon grease and that is in pie crusts and in
my ice cream.....talk to you later...take care and God bless....
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