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INGREDIENTS

• 8 beef sausages or pork sausage links
• 16 smoked oysters , halved
• 4sliced bacon, cut into strips

DIRECTIONS

1. Poach the sausages in water for about 15 minutes or until just cooked; cool.
2. Slit the sausages almost in half and fill with the oysters; wrap the sausages in the bacon.
3. Barbecue or grill, turning, until the bacon is cooked and sizzling.

INGREDIENTS

• 4 boneless chicken breasts
• 4 slices bacon
• 3-4 ounces smoked gouda cheese
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper

DIRECTIONS

1. Combine, cayenne, garlic powder, paprika and pepper.
2. Flatten chicken breasts to approx 1/4" thickness.
3. Season both sides of chicken with the cayenne mixture.
4. Place small piece (s) of cheese on chicken and roll up, pressing firmly.
5. Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
6. Bake in a 350 oven for 20 minutes.

INGREDIENTS

• 2 lbs boneless skinless chicken breasts(apprx 6-8 breasts)
• 6-8 slices bacon
• 1 cup sour cream
• 1 (10 1/2ounce)cancream of mushroom soup
• 1 tablespoon butter
• salt & pepper

DIRECTIONS

1. Roll breasts with bacon slice and secure with toothpick.
2. Brown slightly in butter then place in 13×9" baking dish. Salt & pepper to taste.
3. Mix together soup and sour cream, pour over chicken bundles.
4. Bake at 350* for 1 hour or until done - do not cover.

INGREDIENTS

• 1 lb penne pasta, cooked as directed
• 1/2 cup reserved pasta water
• 6 slices bacon, cooked and cut up
• 4 tablespoons bacon drippings, reserved
• 6 cloves garlic, minced
• 1/2 cup dry red wine
• 28 ounces diced tomatoes in tomato puree
• 1 tablespoon tomato paste
• 1 1/2 teaspoons oregano
• 1/4 teaspoon crushed red pepper flakes
• 4 tablespoons fresh Italian parsley
• 3/4 cup fresh shredded parmesan-romano cheese mix

DIRECTIONS

1. Fry bacon in deep fry pan.
2. Drain off all but 4 tablespoons drippings.
3. Keep bacon in pan and add garlic and stir 30 seconds.
4. Stir in wine and scrape up any browned bits on pan.
5. Add diced tomatoes, tomato paste, oregano, red pepper.
6. Simmer 10 minutes to thicken.
7. Meanwhile, cook pasta as box directs.
8. Drain off all but 1/2 cup pasta water for reserve.
9. Put pasta in serving bowl and pour sauce.
10. Can add some reserve water if seems dry a teaspoon at a time.
11. Mix in shredded cheese.
12. Sprinkle with parsley and season with salt and pepper to taste.
13. Serve immediately.
14. I have served with italian links, a chef salad, fresh bread and wine of course!

INGREDIENTS

• 1 lb bacon
• 1 loaf sliced white bread
• 8 ounces cream cheese
• toothpicks

DIRECTIONS

1. Preheat oven to 325.
2. With a knife"neatly" cut off the crust from each piece of bread.
3. Carefully spread cream cheese on each slice of bread.
4. Cut bread into 3 long slices.
5. Cut each piece of bacon in half.
6. Take one of the slices of bread, cream cheese side up and put the bacon directly on top of the cream cheese.
7. Now roll up the bacon and bread making sure that the bacon is on the outside.
8. Take a toothpick and put it directly into the center so that it holds it together.
9. Do this with all remaining ingredients.
10. Line a cooking sheet with tin foil and place the bacon wraps directly on it.
11. Cook for 20-30 min or until bacon is crispy.
12. Once cooked remove and let cool.
13. Remind your guests that there are toothpicks present.