Get the latest Bacony flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/bacony This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Monroe Estate in McKinney, Texas in 2000. http://www.grouprecipes.com/81090/extraordinary-vegetable-casserole.html From Judy at Allrecipes.. anything stuffed with blue cheese, bacon and spinach can't be all bad now could it? Mmmmmm! http://www.grouprecipes.com/80764/chicken-breasts-stuffed-with-spinach-blue-cheese-and-bacon.html SPAGHETTI WITH TEXAS STYLE SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Peyton Estate in Waxahachie, Texas in 1984. http://www.grouprecipes.com/80699/spaghetti-with-texas-style-sauce.html Tried and true and very good. I got this recipe from a coworker over 10 years ago and it is a mainstay in my home, we all love it and hope you do as well. http://www.grouprecipes.com/80601/vinegar-green-beans.html A creamy potato soup recipe given by a former co-worker, Paddy McGahan. A lovely soup. It's the answer to the question what-to-do-with-leftover-baked-(or boiled for that matter)potatoes. It IS infintely better with baked potatoes! http://www.grouprecipes.com/80282/baked-potato-soup.html The BEST of Mary York's best salads, IMHO.. the melding of flavors builds during its overnight stay in your fridge. I made this for Ed's 60th party. Mary & Tom made the long trip from State College for the festivities. When Mary saw the salad she remarked that I made the "expensive" one.. she uses 1/2 wild and half white rice. You choose! http://www.grouprecipes.com/80084/wild-rice-salad.html From the kitchen on Mary York so you know it's good! Another one served at a PSU tailgate that I just had to make on my own and have for my own. I love people who are willing to share their talents! http://www.grouprecipes.com/80082/cauliflower-salad.html It is a traditional French salad, called Salad Lyonnaise, made with frisée or curly endive, hot bacon, and a freshly poached egg. Not one to have torn up bread with it when one could easily make buttered croutons, I made some croutons for it as well. Okay, bacon, eggs, and buttered croutons and it counts as a salad? http://www.grouprecipes.com/79611/poached-egg-and-bacon-salad---salad-lyonnaise.html The gang I used to work with were absolute party animals! These bean made an appearance at a backyard picnic. It's a "must-have" for those of us who can appreciate the cheap and the easy! http://www.grouprecipes.com/79771/canned-baked-beans.html This was tonight's dinner. I adapted this recipe from the Delicious Days blog. I don't have easy access to Pecorino Romano cheese, much less Guanciale or even Pancetta in my town or even the larger city about 30 miles away. Even if it was available, those ingredients would be quite expensive. I did however, have real Parmigiano Reggiano, which I substituted for the Pecorino, and I used a nice bacon for the Guanciale. If you can find and/or afford the 'real deal', by all means, try it! The only spaghetti I had was whole wheat, and I didn't want to use that in this recipe, so I used bucatini, which is like a really long macaroni noodle. I also converted the recipe from metric to standard measurements. This is probably one of the most authentic recipes I've found for Pasta Carbonara; most ask for cream, which is not a traditional ingredient. The egg yolks smooth and slightly thicken the sauce, and add their own richness, so cream is not needed. I don't think the Italians would mind that I switched things up to fit the ingredients in my 'region', since that's what they do over there! Enjoy! (Doh! I forgot to put the pepper on the pasta before I took the picture!) http://www.grouprecipes.com/79560/pasta-carbonara.html