By Luella Fischer
Bacon lovers are in abundance. Chefs and bakers pair pork’s beloved cut with sweet confections and recipes of all varieties and meal types. Bacon is no longer solely associated with what most of us believe is the most important meal of the day: breakfast.
Society has grown to love bacon so much that bacon festivals are showcasing favorite recipes, food, and fun—all in honor of celebrating one of America’s most beloved pork cut.
Ozarks Bacon Fest in Springfield celebrates their second annual event the second weekend of October. Bacon inspired recipes, products, cooking contests, and beer pairings are the focus of this Saturday’s festival at the Ozark Empire Fairgrounds
Did you know?
Records of bacon curing and consumption dates back to 1500 BC in China and was also believed to be enjoyed by the Romans and Greeks before then.
The word “bacon” comes from a combination of French and German dialects, referring to the back of the pig. It is believed that the term “bacon” was exclusively used to represent the pork belly in the seventeenth century.
During World War II, bacon was used in rationing, and some would return bacon fat to butcher, to donate to war efforts.
A two hundred pound pig will yield close to twenty pounds of bacon.
Bacon Corn Chowder
- 5 cups redskin potatoes, cubed
- 16-ounce package frozen corn
- 8 slices bacon, crisply cooked and crumbled
- ¼ cup dried, minced onion
- 2 14-ounce cans chicken broth
- 1 cup water
- 2 teaspoon garlic salt
- 1 teaspoon pepper
- ¼ tablespoon turmeric
- 12-ounce can evaporated milk
- 8-ounce package shredded mild cheddar cheese
- Combine all ingredients, beside milk and cheese in a slow cooker.
- Cover; and cook on low for 7-9 hours, or until potatoes are tender.
- Prior to serving, stir in milk and cheese until smooth and melted.
- Garnish with chives, if desired.
Bacon & Cheese Pasta
- 1 16-ounce package penne pasta (or pasta of your choice)
- 12 to 14 slices bacon
- 1/2 cup sliced fresh mushrooms
- ½ cup peas
- 2 garlic cloves, minced
- 1 cup grated parmesan cheese
- 2 cup whipping cream
- 1/2 teaspoon pepper
- 1/2 cup sliced green onion
- Cook pasta according to package directions; set aside.
- Cook bacon in a large skillet over medium heat until crisp; remove bacon; reserve 2 tablespoons drippings in skillet.
- Crumble bacon and set aside.
- Sauté sliced mushrooms and garlic in reserved drippings until tender.
- Stir in pasta, parmesan cheese, whipping cream, and pepper; simmer over medium-low heat until sauce is thickened, stirring often.
- Stir in bacon, peas and green onions; serve immediately.
Luella Fischer enjoys writing and has a passion for cooking and Missouri history. She is also the author of a children’s book series and directs a Missouri Farmers Care agriculture education program where third graders have the opportunity to make bread, plant seeds, and experience food and agriculture hands-on.