Bacon

It was a sinfully delicious day at the First United Methodist Church, with tables filled with numerous decadent chocolate treats. Chocolate lovers like Dave Martin of Greencastle were in heaven at the church’s All Things Chocolate fundraiser on Saturday. For $8, chocoholics could graze over an array of tempting homemade goodies from noon to 3 p.m. Church members donated the treats. But it wasn’t the mouthwatering frosted cupcakes, the luscious brown chocolate dripping from the chocolate fountain or even the rich chocolate mousse that had Martin salivating.

Everybody loves brussels sprouts. Hey, wait a minute, that's me. I love them, and can't get enough of them. Alas, they don't go well with my blood thinners so I can't eat as many as I'd like. From Rachael Ray to "Cook This, Not That" — everyone tries to get the unsuspecting patron to eat these lovely garden gnomes. Yet these poor little sprouts often end up cast aside or tossed to the family dog. So, take this recipe, change it up to make it your own and go out there and bring new life to these miniature cabbages.

Dear Lynne: Could you tell me if I can substitute bacon for pancetta in a recipe? Isn't pancetta just the Italian name for bacon? -- Lindsey in Baltimore Dear Lindsey: The short answer is yes, in a pinch, you can substitute bacon for pancetta as long as you understand what that change is going to do to your dish. Both pancetta and bacon are cured pork made from the same cut -- the pork belly. And both are often used as part of a flavoring base for things like beans and soups and pastas and vegetables.

When cooking bacon, should you start with a hot pan? Whoever is "bringing home the bacon" will need to know how to cook it. Should the pan be hot or cold? Hot is the answer, according to Carma Atwood, customer service specialist with National Pork Producers Council in Des Moines, Iowa. "Pan-broiling" is the proper term for cooking bacon in a skillet on the stove top, and here's how to do it: Place slices in hot pan and turn them often for uniform crispness.

READY-FOR-THE GRILL BURGERS AND SLIDERS (Tested by the Pittsburgh Post-Gazette) 8 slices cooked bacon, chopped fine 1-1/2 pounds 90 percent lean ground beef 1 cup shredded sharp cheddar cheese 4 teaspoons yellow mustard 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon pepper Break the beef into small pieces in a bowl, then add the cooked bacon, cheese, mustard, Worcestershire, salt and pepper....

Debbie Hardin is a fixture at the City Farmers Market in downtown Hagerstown, where she has sold homemade hard candy for 22 years at her vendor's stall, Deb's Delights. Hardin says she learned to cook from her mother and grandmother, and she always cooks from scratch. A couple of her specialties are banana bread and macaroni and cheese. This vegetable recipe features fresh, garden produce and bacon or ham, all available at the City Farmers Market on Saturday mornings. Hardin is a vendor at both City markets - the historic City Farmers' Market on Saturday mornings and Market Faire on Thursdays.

18 large, fresh, button mushrooms 8 ounces melted butter 4 slices applewood-smoked bacon 1/4 cup sweet onion, minced 8 ounces fresh spinach, wilted 1 4-ounce can minced pimentos, drained 1 teaspoon sun-dried tomato pesto 2 tablespoons fresh lemon juice 3/4 cup breadcrumbs, toasted 1 cup Wisconsin Manchego cheese, grated Preheat oven to 375 degrees. Set aside a well-seasoned cast-iron pan, or lightly spray a cast-iron skillet with nonstick, high-heat, cooking spray.

Breakfast is considered the most important meal of the day; that's why moms make sure their children are fed each morning. For Mother's Day, May 10, the roles are reversed. It's a day for children to nourish their moms, both physically and emotionally. These recipes will start a mother's day off sweetly, but some dishes might require a little grown-up help, depending on the age(s) of the cook(s). When serving, don't forget to add a kiss. That's the sugar that means the most.

Keeping kids safe Operation Kidsafe will be in Hagerstown from noon to 6 p.m. Friday, Sept. 16, and 10 a.m. to 4 p.m. Saturday, Sept. 17, at Younger Toyota, 1935 Dual Highway, Hagerstown. Operation Kidsafe is a digital photo and fingerprint program. For information, call Stephanie Hudson at 301-733-2300. Fire department to host breakfast Smithsburg Volunteer Fire Department will host an all-you-can-eat breakfast from 7 to 10:30 a.m. Saturday, Sept.

Dear Lynne: My meat-and-potatoes family is working at easing away from the meat and getting nonwhite vegetables onto our dinner plates. A narrowing budget is the reason, but it's tough changing old habits. We've got big appetites and we love our mashed potatoes. Do you have a recipe that could steer us in this direction? -- Robin in Syracuse Dear Robin: Those mashed potatoes are a good starting point because they accept almost any other dish, and half the battle's won since your family likes them.

If the flags around Hagerstown aren't flying at half-staff, they should be. For America is facing an impending bacon shortage. I say Hagerstown, but really it would be a time of national morning in a country where bacon finds its way into everything from hamburgers to ice cream. My own view is that bacon is an indictment of our factory farming system, which is pumping out ever more product with ever less flavor. Used to be a hamburger didn't need bacon. Used to be a chicken breast tasted like something without having to wrap it in slabs of pork fat. Which we do. At which point the government steps in and tells us we are all fat, worthless and weak.

A real genius in the movie “Real Genius” once said “there's no defense like a good offense.” The Saint James girls lacrosse team takes the quote literally. Margaret Bacon provided much of the Saints' offense on Saturday, scoring seven goals to pace a 17-12 victory over Smithsburg. Saint James and Smithsburg were locked in a tight battle with neither team leading by more than one goal in the first half. Saint James (3-0) padded a 5-4 lead with a 5-3 flurry, highlighted by two goals by Madison Fahey along with single scores by Bacon, Sarah Treger and Kerri Kline.

Debbie Hardin is a fixture at the City Farmers Market in downtown Hagerstown, where she has sold homemade hard candy for 22 years at her vendor's stall, Deb's Delights. Hardin says she learned to cook from her mother and grandmother, and she always cooks from scratch. A couple of her specialties are banana bread and macaroni and cheese. This vegetable recipe features fresh, garden produce and bacon or ham, all available at the City Farmers Market on Saturday mornings. Hardin is a vendor at both City markets - the historic City Farmers' Market on Saturday mornings and Market Faire on Thursdays.

Wednesday, March 30, 2011 GIRLS LACROSSE MERCERSBURG, Pa. — Kayla Peterson led Saint James with six goals and two assists, and Margaret Bacon added five goals and an assist in the Saints’ season-opening 20-9 win over Mercersburg Academy on Wednesday. Madison Fahey added three goals and an assist, while Leah Peterson had two goals and three assists and Lena Tilsworth added two goals and an assist for the Saints. Jordan Shihadeh scored three goals to lead Mercersburg.

Everybody loves brussels sprouts. Hey, wait a minute, that's me. I love them, and can't get enough of them. Alas, they don't go well with my blood thinners so I can't eat as many as I'd like. From Rachael Ray to "Cook This, Not That" — everyone tries to get the unsuspecting patron to eat these lovely garden gnomes. Yet these poor little sprouts often end up cast aside or tossed to the family dog. So, take this recipe, change it up to make it your own and go out there and bring new life to these miniature cabbages.

It was a sinfully delicious day at the First United Methodist Church, with tables filled with numerous decadent chocolate treats. Chocolate lovers like Dave Martin of Greencastle were in heaven at the church’s All Things Chocolate fundraiser on Saturday. For $8, chocoholics could graze over an array of tempting homemade goodies from noon to 3 p.m. Church members donated the treats. But it wasn’t the mouthwatering frosted cupcakes, the luscious brown chocolate dripping from the chocolate fountain or even the rich chocolate mousse that had Martin salivating.

Sometimes we might assume that we need to return to ancient Greece as a source of good ideas. There is little doubt that a rich, original source of thought is readily available from Socrates, Plato, Aristotle and other well-known ancients. Another rich place to mine for brilliance is England. One overlooked person at the close of the medieval period, Francis Bacon, had a grasp that was almost modern of those obstructions that thwart the mind in the quest for knowledge. Bacon was one of the earliest of a long line of gifted British thinkers who led the way in developing the philosophy of science.

View more photos here! WILLIAMSPORT -- Williamsport finally got its school name back on the Richard E. Doub Classic championship list. The Wildcats remained unbeaten through seven games with a 62-53 victory over Greencastle-Antrim on Tuesday to win their first title since 1996. "It feels good and I know coach (Scott Mowbray) is relieved," said tournament MVP Casey McKenrick, who scored a team-high 19 points, which included a 14-of-16 performance at the foul line.

18 large, fresh, button mushrooms 8 ounces melted butter 4 slices applewood-smoked bacon 1/4 cup sweet onion, minced 8 ounces fresh spinach, wilted 1 4-ounce can minced pimentos, drained 1 teaspoon sun-dried tomato pesto 2 tablespoons fresh lemon juice 3/4 cup breadcrumbs, toasted 1 cup Wisconsin Manchego cheese, grated Preheat oven to 375 degrees. Set aside a well-seasoned cast-iron pan, or lightly spray a cast-iron skillet with nonstick, high-heat, cooking spray.

READY-FOR-THE GRILL BURGERS AND SLIDERS (Tested by the Pittsburgh Post-Gazette) 8 slices cooked bacon, chopped fine 1-1/2 pounds 90 percent lean ground beef 1 cup shredded sharp cheddar cheese 4 teaspoons yellow mustard 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon pepper Break the beef into small pieces in a bowl, then add the cooked bacon, cheese, mustard, Worcestershire, salt and pepper....