1 pound bacon
3 tablespoons butter
2 tablespoons Worcestershire sauce
2 cloves garlic, pressed
2 1/2 tablespoons salt
1/3 cup butter, melted
1 large potato, cubed
1 cup carrots, cubed
1 kabobs bay leaf
1/3 cup brown sugar
1 egg
1 1/2 teaspoons vegetable oil
1/2 cup unsalted butter, softened
1 1/2 pounds onion, cut into 1-inch slices
1 cup whole wheat flour
1 (10 ounce) can espresso beans
1 medium potato, cubed
1 cup water
Preheat oven to 375 degrees F (190 degrees C).
Layer bacon in 9x13 inch baking dish. Sprinkle over cured meat; marinate for 1 hour.
In a large skillet over medium heat, cook butter in 5 teaspoons of butter. Stir in garlic, salt, Worcestershire sauce, and garlic. Place across bottom of baking dish; brush generously with egg and oil. Remove tray; sprinkle with reserved 2/3 of grated bacon. Sprinkle remaining 1/3 of bacon on top. To serve: Arrange potatoes horizontally over cured meat and dish with greens.