Source: The Parkdale Potluck Cookbook
Date tried: February 21, 2014
Yield: 1 serving
Time needed: 10 minutes or less
The contributor of this recipe remembers his father making it for lunch. He claimed it was an old family secret. The combination looks strange, but the contributor says it is one of those things you just have to try to understand it.
After messing this up the first time round, I now know that an important part of the secret is to use raisin bread, as stated.
Bacon, as much as you would like to eat (no turkey or tofu).
Peanut butter, creamy or crunchy, but not light.
Raisin bread (look for the brand with the girl on the package)
The timing is really important.
Start cooking the bacon in a frying pan.
When it is almost done,getting nice and crispy, put two slices of raisin bread in the toaster.
Finish cooking the bacon, draining excess fat into an empty cat-food tin or any non-plastic container you have handy. Be careful not to mix the hot grease with water as it kind of explodes.
When toast comes up, quickly coat one side of each slice with a generous amount of peanut butter. The key is to apply the peanut butter while the toast is still hot. Butter is not necessary.
Place strips of bacon between the peanut buttered raisin bread slices. Cut in half with a sharp knife and serve with a big glass of 2% milk.