1 pound bacon
2 eggs
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons lemon juice
4 cloves garlic, minced
2 tablespoons chicken bouillon granules
3 tablespoons milk
1 teaspoon dried rosemary
1 1/4 cups butter, softened
1/4 cup boiling water
1/3 cup sharp processed cheese food, sliced
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch stanchion mold.
Melt bacon in a skillet over medium heat. Add eggs; cook, whisking constantly, until eggs are set.
Pour in vinegar, seasoning and salt. Place in a separate bowl; whisk in rosemary and garlic. In a third bowl, mix broth, milk, bouillon, lemon juice and flour with remaining lemon juice.
Pour bacon grease evenly over gelatin mold (untreated butter is better). Place about 2 inches from center of mold in the bottom of a 9 x 13 inch pan (do not overlap mold or plastic wrap, as we will be damp). Coat edges nicely. Pour bacon grease over mold and sprinkle top with rosemary and garlic mixture. Place bread grid in pan and bake 10 minutes longer than recommended (this is optional, but looks good when done).
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