by jphilo | Apr 6, 2022 | Daily Life
Lower your grocery bill with this money saving secret. It was handed down to me by my mother. She learned it from her mother during the Great Depression. I passed it along to my daughter and son, and now I am sharing this family secret with you.
Save your bacon grease.
When I saw these tubs of bacon grease on the grocery store shelf next to the lard, I burst out laughing. Then I saw the store was charging $7.99 (which according to an accompanying sign was a price cut) for 14 ounces of bacon grease. That’s when I knew it was time quit guarding our family secret and speak up.
Save your bacon grease.
Whether you fry your bacon in a pan or bake it in the oven, simply let the pan and the grease cool. Then pour it into a container and store it in the fridge. It will harden up and look like this:
As the BaconUp label says, bacon grease can be used to fry, cook, and bake. Here are a few ideas to get you started.
- My mom always used it instead of butter when frying eggs.
- She also used it instead of oil in pancake batter.
- It is the secret ingredient in her fabulous Franklin Chex Mix.
- I use it when frying hash browns.
- My daughter has even used it instead of lard in pie crusts in savory recipes like quiche.
For those of us with dairy allergies, bacon grease can be a life saver and a flavor enhancer. No matter what your dietary needs may be, saving bacon grease really can lower your grocery bill. So can other recipes found on this blog, most notably bone broth. It’s another example of old-fashioned suddenly going vogue.
I am so in vogue!
by jphilo | Mar 28, 2012 | Recipes
Work schedules and morning routines make hot, hearty breakfasts a rarity at our house. So I satiate the hankering for a good, old-fashioned farm breakfast by serving it for supper. One of our breakfast-for-supper faves is this skillet breakfast supper which I don’t make very often because it’s an artery clogger.
I wouldn’t have thought to post on this blog. Except for Hiram. The last time I put the hot skillet on the table, he said, “Aren’t you going to take a picture of it for your blog?” and refused to dig in until I did. So thanks to Hiram, enjoy the photo and the recipe for our favorite breakfast-for-supper dish.
Quite a guy, don’t you think?
Skillet Breakfast…Or Supper
6 medium potatoes
1/4 – 1/2 pound bacon
1 cup chopped onion
6 eggs
1/4 cup milk
1 cup shredded cheddar cheese
Peel the potatoes, wash, quarter and boil in water for 15 – 20 minutes until tender. Drain, cool, and slice or grate into hash browns.
While potatoes are cooking, slice bacon into bite-sized pieces. In an iron skillet, fry until crisp over medium-high heat. Put on paper toweling to drain. Pour off bacon grease, leaving 2 tablespoons in the skillet.
Break eggs into bowl. Pour in milk and scramble well.
Saute onion in iron skillet on medium-high heat for about 5 minutes. Turn heat down to medium and add sliced potatoes or shredded hash browns. Fry for 5 minutes, then flip potatoes with spatula. Pour eggs over all, turn heat down to low, and cover. Fry for 10 – 15 minutes, checking now and then to be sure bottom isn’t burning. If bottom is getting brown, flip the potato/onion/egg mixture with spatula.
When eggs are set, sprinkle top with grated cheese and cover skillet until cheese melts. Remove lid, sprinkle bacon on top, and serve.
