Almost Shepherd's Pie

1/2 lb bacon, diced (I take the bacon almost thawed and slice it crosswise so that each piece is 1/2 in wide)
1 large onion diced
about 3/4 lb frozen mixed veg.
about 1 cup unsweetened soy milk
1 tbs flour
mashed potatoes
parsley
cayenne pepper

1.  Make mashed potatoes, enough  to fill a 9in X 9in pan 1in deep
2.  Brown bacon and onion in skillet
3.  Drain 1/2 the grease
4.  Add flour and brown it
5.  Add soy milk and stir until thickened
6.  Place veg mix in evenly bottom of 9X9 glass casserole dish
7.  Place the bacon gravy mixture on top of the veg mix
8.  Cover veg/gravy with the mashed potatoes, filling the pan so that it is nearly level
9.  Place in oven at 400 for 30 min

Egg and Bacon Pasta

This is a staple meal in our family. John was taught by a former roommate who went on his mission to Italy (my brain says Eric, help me out here John). It is Eric.
John in turn impressed me by making it while we were dating. The most impressive things were that he made it in my house, and I swore there was no food in the kitchen, He is amazing.

On to the recipe. First off, since this is an Italian dish, learned from someone who learned it in Italy, there is a rule. Garlic and Onion do not go in the same dish. Weird, huh? John has fits when I do Mexican and he's trying to use Italian logic and I say "Look! It's Mexican, it's SUPPOSED to have both!" Anyways, with that in mind there are two versions of this dish, the onion on (which I prefer) and the garlic one (that I think John secretly prefers.) There's no secretly about it.

Egg and Bacon Pasta with Onion

1 lb. Farfalle Pasta (also known as Bow-Tie Pasta, or in our house Bat Pasta.)
1/2-1 lb Bacon diced (Use what you and/or your family prefers, me I luvs me some Bacon.)
1-2 Eggs (Depending on the size of eggs used, 1 extra-large)
Crushed Red Pepper
1 Large Onion chopped
Parsley

Timing on this really depends on where you live and how long it takes to cook pasta, so please keep that in mind.
In a frying pan, crisp Bacon, Onion, Parsley, and Red Pepper. (On parsley I toss in about 2 good pinches, and Red Pepper is done to taste. A few shakes and it gives a nice flavor with no heat, more than that and you get flavor and heat.)
In a large saucepan (has to fit everything in) but not too large cook the pasta, time this so it will finish within about a minute of bacon being done. You want everything as hot as possible. Drain water, and return to pan on stove, stove turned off. By the way did I mention that your saucepan needs a lid? Because it does.
Put bacon mix in pan with pasta, quick toss. Crack egg(s) into pan, stir it up so egg is thinly coating everything. Put lid on, forget about for 5 minutes.........Put that lid down! What did I say?! 5 minutes!
If for some weird reason (like too much egg used) the egg is not completely cooked, you can turn the stove back on a low heat, let everything warm up a little more, turn off, wait 5 minutes again (with lid on).
Enjoy! I think this is best served with steamed broccoli or really any other green vegetable. John thinks it's best served with seconds. Thirds, fourths, whatever.

Egg and Bacon Pasta with Garlic

1 lb. Farfalle Pasta (also known as Bow-Tie Pasta, or in our house Bat Pasta.)
1/2-1 lb Bacon diced (Use what you and/or your family prefers, me I luvs me some Bacon.)
1-2 Eggs (Depending on the size of eggs used, 1 extra-large)
Crushed Red Pepper

Garlic (a clove or three, or if you buy the canned minced garlic, about a heaping spoon full)
Basil

Timing on this really depends on where you live and how long it takes to cook pasta, so please keep that in mind.
In a frying pan, crisp Bacon, Garlic, basil, and Red Pepper. (On basil I toss in about a good pinch, and Red Pepper is done to taste. A few shakes and it gives a nice flavor with no heat, more than that and you get flavor and heat.)
In a large saucepan (has to fit everything in) but not too large cook the pasta, time this so it will finish within about a minute of bacon being done. You want everything as hot as possible. Drain water, and return to pan on stove, stove turned off. By the way did I mention that your saucepan needs a lid? Because it does.
Put bacon mix in pan with pasta, quick toss. Crack egg(s) into pan, stir it up so egg is thinly coating everything. Put lid on, forget about for 5 minutes.........Put that lid down! What did I say?! 5 minutes!
If for some weird reason (like too much egg used) the egg is not completely cooked, you can turn the stove back on a low heat, let everything warm up a little more, turn off, wait 5 minutes again (with lid on).
Enjoy! I think this is best served with steamed broccoli or really any other green vegetable. John thinks it's best served with seconds. Thirds, fourths, whatever.

Work in Progress: BLT Soup

A few years ago I had BLT soup in a restaurant. And I loved it! I searched online for similar recipes. I found BLT soup recipes, but none that were like the one I had. So fine, I'll just try to figure it out myself.
The biggest problem I am having is it coming out too sweet from the soy milk. I think I'll try it with a different milk, just haven't decided which to try next.
Now, alot of the time I don't measure, and this is one of those times. So bear with me.

Ingrediants:

• 1 lb bacon
• 1/2 - 1 head lettuce, I like green leaf, but any will do
• 6 tomatoes, or use some grape, or roma, or use less with a larger tomato, only rule is it to use fresh, not canned
• bacon drippings
• parsley
• salt and pepper
• crushed red pepper
• flour
• milk alternative (I used soy, but as I said too sweet)

Fry bacon, reserve the drippings. Shred lettuce, and dice tomatoes.
Using bacon drippings and flour make a roux. Season with parsley, salt, pepper, and a small amount of crushed red pepper. Add milk. Simmer, until milk begins to thicken a bit.
Add bacon, lettuce, and tomatoes. Cook for awhile. It can be ready in 5 minutes, or hold at a low temp for an hour.

Enjoy.!