St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Garlic Wheat with Bacon  

(ED: I'm almost positive this came from Sibyl.)

I tend to cook "by ear" much of the time, I know what I like, and what I have in
the kitchen, and how to use it.  Just thought you might be interested in what I
had tonight, and what I'll be continuing to have for the next couple of days (it
makes a big batch). Came out pretty good, at least what I like.  If I had had
any green pepper or celery, I'd have chopped and put them in with the onion and
garlic.  If you don't live in wheat country, or aren't a regular patron of
health food stores, you might use rice.  I think a cup of rice (raw) would make
about the same volume after cooking.

a few ounces of bacon, sliced into small pieces
one medium bulb (yes, that's bulb, not clove) garlic
   all cloves peeled and diced or sliced 
one onion, chopped 
some green onion, sprouted from another bulb
one cup wheat, cooked in water like rice
two 10-oz cans RoTel green chiles and tomato
one 28-oz can crushed or whole tomatoes 
cheddar cheese

Fry the bacon in the bottom of a large cast iron skillet or dutch oven.  Add the
chopped onion and garlic, and saute until the onion is yellow and transparent. 
Add wheat, stir thoroughly until wheat is coated with grease and has absorbed
some.  Add tomatoes and tomato & green chile.  If the tomatoes were whole, "slice"
them with the spatula.  Simmer until liguid has been reduced to a nice
"casserole" consistency.  Garnish tops of dishes with snipped green onion (which
may be omitted) and lay a slice of cheddar (or other cheese) on top so that it melts.