Sausage Potato Bake

6 medium russest potatoes

6 pork link sausages, partially cooked

6 slices bacon

salt and pepper

paprika

Peel, wash and dry potatoes.  with an old fashioned apple corer or vegetable peeler, make a hole lengthwise down the center of the potato.  The corer will not fit all the way down so work from both ends.  Insert partially cooked sausage in the hole.  Oil the potatoes with olive oil and place in a glass baking dish.  Sprinkle with paprika, place bacon on top lengthwise and bake at 350 degrees, or until done.

Bacon Spread

8 slices bacon

1 8 ounce package of cream cheese

1 cup sour cream or cottage cheese

1/2 cup finely minced onion

1/2 cup finely minced celery

1/4 cup chopped pecans

1/2 teaspoon salt

Cook bacon until crisp.  Cool, and crumble.  Mix cream cheese and sour cream or cottage cheese in a food processor or by hand.  Mix until smooth.  Stir in onion, celery, pecans, salt and crumbled bacon.  Mound into a cheese crock or ceramic bowl until and chill.  Sprinkle with bacon bits before serving if desired.  Serve with bread sticks, cocktail rye, or Melba toast.

Bacon Puffs

A sheet of puff pastry

2 onions, chopped

1/3 pound bacon

1/2 cup sour cream

3 eggs, beaten

1/4 teaspoon pepper

1/2 teaspoon salt

4 ounces cheddar cheese, shredded

Sprinkle the shredded cheese over the puff pastry.  Saute the onions and bacon.  Crumble the bacon.  Place this over the cheese.  Saute the onions and bacon.  Place this over the cheese.  Blend the sour cream, eggs, salt, and pepper and spoon mixture over the cheese, bacon, and onions.  Bake at 375 degrees for 30 minutes.  Slice into small squares and serve.