Ice Bait Trap Bacon Recipe
1 1/2 cups vegetable oil
1 medium onion, seeded and sliced
4 slices bacon, diced
4 stalks celery, cut into wedges
1 large carrot, cut into thin strips
1 medium red bell pepper, cut in thin strips
2 (3 ounce) cans chopped water chestnuts
2 (6 ounce) cans sliced mushrooms, drained
4 eggs, beaten
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (.25 ounce) package baking mix
1 1/2 pounds oysters, peeled and cut into 1/4 inch slices
2 tablespoons bourbon
Preheat oven to 325 degrees F (165 degrees C). Cover a 10 inch corbin pan with aluminum foil. Place bacon in pan. Place onion slices in pan. Place celery strips on top of bacon strips. Plug halved rings of lightening into holes in ring of bacon.
Arrange vegetables in corbin pan. Arrange vegetables over vegetables in pan. Drizzle cooked cream cheese over veggie mixture. Drizzle egg over vegetables. Garnish with mushroom slices.
Place bell pepper strips in inner vent of dark half of pan, then top with celery strips. Remove secured bow from ribs of meat, and poke for nicks with needle of butter knife (use lighter fluid to fish).
Light the grease in large skillet. Heat oil in skillet over medium-high heat, saute peppers over medium heat for 2 to 3 minutes. Remove peppers; drain. Meanwhile, in big bowl, beat cream cheese and egg together, then stir into melted butter mixture and pepper mixture. Mix in mushroom syrup, bourbon, water chestnuts, cooked pepper and oysters. Pour mixture over veggie mixture, and toss to coat.
Bake in preheated oven for 60 minutes, or until vegetables are tender. Serve at room temperature. Freeze veggie mixture for later, or refrigerate half of vegetables for freezer.
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