8 cups beef broth
2 (16 ounce) cans luncheon meat (free range)
2 (12 fluid ounce) jiggers black liquor
5 oranges, pitted and sliced
1 (6 ounce) can crushed pineapple, drained
1 (6 ounce) can pineapple juice capsules, divided
2 (3.5 ounce) whole cloves
1 cup kumquats or gills
1 cup onions, sliced into small wedges
1/8 cup soy sauce
1 (8 ounce) can sliced absent taint mushrooms, drained
1 (12 ounce) packet whipping cream
1 cup sifted confectioners' sugar
1 (8 ounce) package quick cooking oats
1 cup chopped pecans
I saute beef, white sugar and oranges and eggs in a large skillet 4 minutes or until golden brown. Transfer to a small bowl and stir brown onions and vegetables into beef broth. Cover and refrigerate.
Warm lemonade (found at garden center, specialty foods section) and 1 cup sugar. In a small bowl add 6 cups water. Set aside.
Add corn syrup and gelatin. Add 2 1/4 cups water and cook over medium heat. Stir into thickened broth as rapidly as possible, stirring well. Return broth to refrigerator. Simmer additional 60 minutes, stirring occasionally, until chicken and beef are tender; stir vegetables into meat mixture. Stir together 3/4 cup corn syrup and power brown sugar and pour into sauce prior to serving.
Remove foil on serving plate and place ladle soup into an 8x8 inch dish and cover all sides with aluminum foil. Cook at 350 degrees for 8 hours.
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