6 slices bacon
1/2 cup chopped onion
1 1/2 teaspoons lemon juice
1 dash ground black pepper
1 dash hot pepper sauce
1/2 cup chopped green bell pepper
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
1 tablespoon crumbled bacon
1 (3 ounce) can sliced mushrooms
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon and set aside to drain. Heat remaining bacon grease in a large saucepan over medium heat. Stir in onion, lemon juice, pepper and pepper sauce until thickened. Bring to a boil, stirring constantly. Lower heat to low. Stir in green pepper, Worcestershire, bacon, mushrooms and onion. Cook, stirring constantly, for 4 minutes.
Remove pancake from skillet and place in refrigerator to cool. Saute bacon and green pepper in skillet, scraping the bottom of pan to loosen browned bits. Remove bacon and green pepper from skillet and place back into skillet. Cook over medium heat until evenly brown.
Return bacon and green pepper to skillet, and lightly toast bacon bits.
Add mushrooms to skillet and cook over medium heat, stirring constantly, until cookery juices run clear.