Jess's Recipes

4 Kaiser rolls-split, toasted and buttered 4 red lettuce leaves 6 thick bacon slices, cooked until crisp 1/2 granny smith apples, cut into thin slices glaze: 1/4 c plus 2T Dijon mustard 1/4 c horseradish 2 T honey 4 6 oz. skinless salmon fillets vegetable oil for rubbing salt and pepper Light the grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, approx. 3 mins. Turn and grill 3 mins longer, until salmon is nearly cooked through. Spread each fillet with 1T of the glaze (reserve the remaining glaze for a sauce with the sandwich if you wish.)Grill for a bit longer to set the glaze. Spread sauce on the rolls and place a lettuce leaf, 2 bacon strips, and 3 slices of apple on each roll. Set salmon on top, close the sandwiches and enjoy! (15-16 pts. per serving, I would skip the roll to remove 4 pts from this.)

1 (8 ounce) can water chestnuts, halved 1/2 pound sliced bacon, cut in half 1/4 cup mayonnaise 1/2 cup packed light brown sugar 1/4 cup tomato-based chili sauce Directions: 1. Preheat oven to 350 degrees. 2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish. 3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; baste the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

4 slices of bacon 1 onion, diced 4 ears corn, removed from cob 1 pkg heirloom tomatoes, quartered Kerry Wood Salad Dressing goat cheese chives salt Fry bacon, take bacon out of pan, and brown onion and corn in bacon grease. Season. Set aside to cool. In a salad bowl, dress tomoatoes with dressing. Add chives, onion and corn, crumble bacon on top. Garnish with goat cheese.