caa74  burbled across the ether:

veggies.  adds a lovely flavor to just about everything :)

Fried cabbage.

I guess hash browns are out...  darn...

Personally, I don't cook with bacon grease, because I rarely have bacon,
and usually only when I'm in a restaurant. But I would imagine that you
could pretty much use it like any other oil to saute or fry foods - fish,
eggs, vegetables, etc. Spinach, green beans or brussels sprouts would be
rather tasty that way.

There are lots of spinach salad recipes that use bacon grease (and of
course, the bacon as well, but you could leave that out if all you had
was the greas).

Here's an Atkins spinach salad recipe:
http://www.low-carb-diet-
recipes.com/atkins_others_recipe/spinach_saladhot_bacon_dressing.html

Cook vegies in it, as others have suggested, brown chicken in it before
putting together a Brunswick Stew, brown any kind of meat in it before
doing a simmer dish or stew or bake, cook eggs in it when you're not
also having bacon, pour a little on halved tomatoes before broiling
them, drizzle into mushroom caps before broiling them... pour on
newspaper for firestarters, put out for feral cats?

Priscilla

<snip>

Anything where you would throw a pat of butter into a fry pan
you can replace it with bacon fat, such as for eggs, or for
frying cabbage.  Someone already mentioned melting a pat of
bacon fat on top of cooked veggies, and that's very tasty, too.

Back in the pre-lowcarb days I would even make baking powder
biscuits with bacon fat, and they turned out pretty good.
But for a fine baked good, like Nancy's lowcarb lemon squares,
it would be too strong in flavour, and the texture would be
a little too grainy.

And frying bread in bacon fat is also yummy, but we don't
talk about that any more, nor do we yearn or pine for it
in any way, at all, no sirree.   :)

April.
Put out the cat.

Hans Storoy

I mix it into my dog's food. She stands in the kitchen waiting every time I
cook bacon now.

Norsk

Greens (collard, beet, mustard): heat bacon fat to smoking. Throw in
greens, toss to keep from burning (you want the flavor of the edge of
browning, but it gets nasty if you let it get too far). If you're
cooking more greens than you can safely toss, add them in handfuls
as they wilt down.

When all the greens are wilted, reduce heat to simmer and splash in
a half cup of a tasty stock (canned if you have to, the nicer lower
salt boxed ones if you can find them. We like chicken, veggie, and
mushroom). Simmer partly covered (to keep the juices at an absolute
minimum) while you prepare the rest of dinner. Salt and pepper to taste.

The greens should be soft and very nearly dry. If you want texture,
wilt a salad (measures are for one. For larger salads, scale up):
Rip or cut greens into bitesized pieces, put in a heat resistant bowl
(our wood salad bowl works. Tupperware wouldn't). Heat a tablespoon
of bacon fat to smoking, add some olive oil, swirl to heat, drizzle
over the greens while tossing. Put a couple tablespoons of lemon
juice or vinegar in the pan, as soon as it boils pour it over the
salad while tossing. Season with a bit more salt that you think
absolutely necessary to battle the bitterness, and freshly ground
pepper. The greens will be tough, but tasty.

You will likely still maintain a surplus of bacon (and sausage, and
beef and chicken) fat. Mix the excess with bird seed, let it solidify
in small bowls, and hang it in net bags from nearby trees for bird treats.

Martin

Thanks for all of the great suggestions!  I'm sure I'll try some of them
out.

Christi