Bacon – Flat, Crisp & Splatter-free

Spread bacon strips between layers of paper towels on a flat plate. (Don’t overlap.)

Microwave on high for 6.5minutes.

Check crispiness. If more is desired, cook at 2 minutes increments until it’s how you like it.

Hal Greene’s connection to the Wrysinski / Schmidt’s; Two of his sons married two of the sisters.

A byproduct of this cooking method is a heap of bacon fat-infused paper towels. Most composters agree animal fat should not go into the outdoor pile. Putting these paper towels in the garbage may attract dogs and urban adapted animals such as raccoon, coyote, and bear (in more remote areas). Since I’m always interested in alternatives other than entombing refuse in great twentieth-century pyramids, I encourage and welcome waste disposal recommendations in the comments section.

Twirled Asparagus – Meat, Veg & Bread


Bacon lovers beware!

The bread strips on these twisty morsels soak up the fat making them filling and

2 bunches fresh asparagus, tough ends cut off

3 full packs of bacon (12 oz ea) – sliced lengthwise, cutting off the fatty side

1 pkg puff pastry (14 oz) – cut into 1/4 inch strips (use a floured pizza wheel)







Slice bacon.
Slice pastry.
Holding bacon & pastry strips together, twirl around asparagus.

Cook at 350 degrees for 30 minutes.

Festive looking, these meat, veg & bread twirls are good warm or at room temperature.

They can be served as appetizers or as part of a meal.


Here’s another way to prepare and cook them.

Stuffed Mushrooms – Todd Frantz




todds stuffed mushrooms


A holiday treat shared with lovely friends that is sure to become a frequently requested family favorite.

Coat cooking pan with olive oil

desired amount of fresh mushrooms with stems removed

Filling (enough to fill the mushrooms):
Italian Seasoning

finely chop all of the above – fill the base of the mushroom caps

smoked Gouda cheese – chop finely or grate – place on top of filling

several pieces of mostly cooked bacon – finely chopped – place on top of cheese

brush, spray or drizzle olive oil over the top of the mushrooms (keeps them moist)

Bake at 425˚ until cheese is melted.

Grandma’s Kliskis

Grate 3 large potatoes, or put chunks of potato in blender with a little milk, add 1 or 2 eggs, add milk if you haven’t done it with the blender, a little salt, then start adding flour with a sturdy spoon until mixture is quite stiff.

Have a kettle of water boiling. Drop into boiling water, dough about the size of a teaspoon. Have a large spoonful of dough igrandma & grandpan one hand & drop the small pieces in with the other. They are done when they come to the top & should be scooped out with a spoon with holes in it & put to drain in a colander.

Fry bacon bits & then fry kliskis in with the bacon after it has been browned. Keep stirring until the kliskis are browned to suit taste.

Sauerkraut & Pork

In a crock pot, combine sauerkraut and cut up pieces of pork (with fat and bones). Let it simmer all day until the meat is tender.  The kliskis are served on top of the sauerkraut & pork.

How to Make Homemade Sauerkraut in a Mason Jar

Betty’s words

sauerkraut salt


Lisa (eldest granddaughter): When I first pulled out all of my recipes (3×5 cards) that were from my Grandma, I realized that I only had one written in her own handwriting….this one.  (The recipe above her writing.)

What I also realized is that I spent a lot of time perched on a chair in Grandma’s ‘office,’ [a corner of her kitchen table where all of her pencils, pens, cards and notepads lived] writing in my childish hand what she dictated while she worked away on something else.

It was usually a special occasion when Grandma would make this.  In our family, you know you’re loved when someone makes Kliskis for you.