Cook's Corner will celebrate its 60th birthday Tuesday, marking six decades as a recipe exchange for home cooks throughout central Ohio.
The forum, published weekly in the Food &Life section of the Dispatch regularly features recipes for reader favorites and advice about all things food such as how to cook bear. I bet that one isn't used very often, but a request appeared and Lisa Abraham answered. She is the food editor now and is bringing the section back to greatness. Sue Dawson served as Dispatch food editor from 1979 to 2000. She supervised the column in its heyday, but cook's corner was first presented February 16, 1956 and was well received from the beginning. It had a bumpy time a few years ago because on- line recipes are an easy find, but to me nothing beats a cup of coffee and a sit down with Wednesday's inspiration from the Cook's Corner. May she thrive for another 60 years.
Spiced bacon pecans
makes 2 1/2 cups
4 strips bacon, diced
2 cups pecan halves
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
3 tablespoons brown sugar
Line a rimmed baking sheet with kitchen parchment.
In a large skillet over medium heat, cook the bacon until almost crispy. Add the pecans and toss to coat thoroughly, then cook, stirring frequently, until evenly toasted 2-3 minutes.
In a small bowl, combine the cinnamon, cayenne, salt, pepper, and brown sugar. Toss with the bacon and pecans and cook for another minute. Spread out on the prepared baking sheet and allow to cool fully. Store, if there are any left, in an airtight container at room temperature.
If you do not get the Dispatch, you can get on line and read Cook's Corner ever Wednesday and view the recipes from the past as well as today's.
