11.   In a large skillet, heat the bacon fat with the garlic and parsley.

12.   Its suggestion is Jambalaya Louisiana, a flavorful mishmash of ham, sausage, oysters and bacon fat served on toasted crackers.

13.   Melt bacon fat over medium-high heat in large skillet.

14.   Patriotic housewives saved bacon fat to use in cakes and made their own jams, jellies and pickles.

15.   Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.

16.   Pour out rendered fat and discard, reserving pan with its thin coat of bacon fat.

17.   Return just enough bacon fat to the skillet to lightly coat the bottom.

18.   Remove with a slotted spoon and drain on paper towels, reserving the skillet with bacon fat.

19.   Return just enough bacon fat to the skillet to coat the bottom lightly.

20.   Strain the bacon fat into a container and wipe pan.