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Recipes to Live By Better with Bacon?


spring when she and my cousin, John Wall, marry, but she is diving in with both eyes open. We descended upon her hospitality with famished courtesy and departed with sluggish thank you's—at least now she knows how it is with us. We arrived to a beautiful home filled with


T


the aroma of . . . maple? bacon? Tere was sweet and savory goodness to be smelled and tasted everywhere I went, and the gravy! Te gravy gets a column all to itself at a later date, but let me tell you . . . the flavor was something else! Te Sweet Potato Grilled Cheese Sandwiches I planned to report on will also have to wait. Tere was one, lone sweet potato left when dinner was finished. I couldn't very well take it for my own and leave everyone else out of what I am sure will be a masterpiece of grilled cheese. As I write this, Christmas has not yet arrived. I have one more shot before the new year—I promise to let you know how it goes. (I did eat the fried onions, though—the whole can.)


On to the most amazing appetizer. It was


responsible for the sweet smells of maple and bacon and is the best thing I've tasted in . . . ever? I don't want to build this month's recipe up so much that it is a let-down, but I honestly can't imagine that being possible—unless you absolutely hate asparagus. If so, I say try it anyway; this one may change your mind. My daughter, Farris, ate at least a dozen before dinner and a few with her dinner. Tey smelled so good, I blistered a finger not waiting for them to cool. Tis dish is the perfect addition to your


Super Bowl watch party along with some bacon- wrapped stuffed jalapenos. And, yes, everything is better with bacon.


6 January 2014


he Tedder and Wall clans gave thanks this year in the home of Holly Hinton of Altus, Okla. She will officially join the family this


Tory Tedder-Loffland


Bacon-wrapped Asparagus


Provided by Holly Hinton of Altus, Okla.


INGREDIENTS Bacon, regular cut Asparagus 1 stick of Butter, melted


1 T Soy Sauce 1/2 t Garlic Salt 1/4 t Black Pepper


DIRECTIONS Wash the asparagus and trim the tough, woody


ends. TIP: The woody ends will automatically snap an inch or two up the spear leaving you with the more tender part suitable for eating. Group three or so asparagus, depending on the


thickness of your spears, and wrap with one slice of bacon. (The photo shows one thin asparagus wrapped in a slice of bacon. Although it was delicious, this is not suggested. Hinton advises grouping at least three spears if they are thin.) Lay in a single layer on a cookie or baking sheet. Mix the remaining ingredients and drizzle


over the bacon-wrapped asparagus. Bake in a 350 degree oven until the bacon looks done. The samples I ate (there were many—just to


be thorough) contained a secret ingredient. It is not included in the official recipe and I was not informed of the amount, but if you drizzle some maple syrup along with the soy sauce mixture you will not be disappointed.


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