cat lover
12-06-2006, 02:46 PM
Recipe from Better Homes and Gardens
4 slices bacon
3 medium fennel bulbs,8 oz. each
2 cloves garlic, minced
1 8 oz jar mayonnaise
1 8 oz carton dairy sour cream
1 4 oz pkg crumbled blue cheese
20 dried whole black or pink peppercorns, crushed
2 tbsp finely shredded Parmesan cheese
2 tbsp fine dry bread crumbs
Radishes or Belgian endive leaves
Preheat oven to 400 degree . In a skillet cook bacon over medium heat till crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise and remove core. Cut crosswise into very thin slices. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes till fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel and mix well. Divide mixture between two 16 oz ovenproof crocks, souffle dishes, or other ovenproof dishes. In a small bowl combine Parmesan cheese and bread crumbs and top mixture in each crock with Parmesan mixture. Bake, uncovered 15 minutes or till just heated through and tops are light brown. Do not overbake. Serve with radishes or Belgian endive leaves. Makes 6 to 8 servings.
4 slices bacon
3 medium fennel bulbs,8 oz. each
2 cloves garlic, minced
1 8 oz jar mayonnaise
1 8 oz carton dairy sour cream
1 4 oz pkg crumbled blue cheese
20 dried whole black or pink peppercorns, crushed
2 tbsp finely shredded Parmesan cheese
2 tbsp fine dry bread crumbs
Radishes or Belgian endive leaves
Preheat oven to 400 degree . In a skillet cook bacon over medium heat till crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise and remove core. Cut crosswise into very thin slices. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes till fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel and mix well. Divide mixture between two 16 oz ovenproof crocks, souffle dishes, or other ovenproof dishes. In a small bowl combine Parmesan cheese and bread crumbs and top mixture in each crock with Parmesan mixture. Bake, uncovered 15 minutes or till just heated through and tops are light brown. Do not overbake. Serve with radishes or Belgian endive leaves. Makes 6 to 8 servings.