Bacon Wrapped Bacon
(Served with Bacon Mashed Potatoes and Bacon Fried Corn)


1 unsliced side of bacon
2 packages of sliced bacon
2 cups of corn
6 to 8 medium to large potatoes
20 small button mushrooms (cut into slices)
1 small diced onion

Preheat oven to 400 degrees
Put large frying pan on to medium heat.
Cut the unsliced side of bacon into 4 equal pieces then wrap the bacon chunks in thin sliced bacon. Fry the four pieces in the pain until they have a bit of color and then put them in an oven safe dish and slide into the oven. Cook for ten minutes at 400 degrees and then reduce to 325 for a further twenty minutes, or until the internal temperature reaches 170 degrees.

Peel the potatoes and cut them into cubes, place in a pot of water, add salt and garlic and let boil until fork tender. Chop the leftover bacon into small chunks and start frying in the large frying pan. Pull bacon off when done and pour grease into a dish (do not throw away). Add onions and mushrooms to the pan, stirring constantly to free little brown bits (the pan should essentially be clean), when the onions are soft and translucent add in the corn and half of the chopped, cooked bacon. Lower heat and stir occasionally.

Drain and then mash potatoes, instead of butter use the leftover bacon grease, add in the rest of the chopped bacon and a cup of sour cream and stir gently.

Take bacon out of oven and let rest for five minutes.

Serve and enjoy!

Great with a tall, frosty glass of bacon juice, available at your local health food store.