On Mon, 19 Dec 2005, Damsel in dis Dress wrote:

> On Mon, 19 Dec 2005 00:47:37 -0600, Elaine Parrish >
> wrote:
>
> > That's basically my recipe, too. I don't use the nutmeg. I fry bacon
> > crispy. Saute onions in the bacon fat and toss in a litttle minced garlic.
> > I layer the potatoes, like you do, adding the cheese and roux (made into
> > cheese sauce), onions, and crumbled bacon on each layer of potatoes. The
> > last few minutes of cooking, I top with cheese. When It comes out, I
> > sprinkle with more crumbled bacon.
>
> BACON! Thanks, Elaine. Dinner is looking better and better!
>
> Carol
>

Ahhhh, bacon... Being a Southerner, we really only have two main "spices":
Pork and Sugar <g>. When I am cooking, I ask myself: Does this combo of
ingredients call for Pork or for Sugar? (Butter is never "optional" haha)
We love them so much, we've figured out a way to use them both in many
recipes!

Tis far better to live a few years less than to live a long time eating
bland food! - some dead southerner <vbg>

Elaine, too