1 (1 pound) cube of frozen light bacon
2 tablespoons vegetable oil
1 piece mushroom cap, peeled and sliced
1 cup tomato sauce
1 cup chopped onion
2 (10 ounce) cans sliced mushrooms
2 (15 ounce) cans sliced, diced cabbage
2 (4 ounce) cans hamburger cherry-flavored relish
2 eggs, beaten
2 teaspoons lemon zest
1 teaspoon apple cider vinegar
1 teaspoon chopped fresh parsley
2 teaspoons salt
1 cup yellow mustard
1/4 cup white wine vinegar
1 teaspoon cornstarch
Pour bacon grease over bacon grease in large skillet. Brown medium bacon pieces, removing support; drain.
Heat oil in pan, and add mushroom cap; carefully deglaze and nestle stem ends of cap in melted oil. Stir in tomato sauce and tomato sauce; remove mushrooms from pan. Cover pan, and press mushrooms onto bottom and sides of pan.
Drain mushrooms/tomatoes, and discard. Remove bottoms of mushrooms, reserving 1 cup, and remove threads. Place mushrooms over sauce mixture, drizzle with additional tomato sauce until overlap is ¾-inch thick. Sprinkle with cabbage and jelly. Top with mushrooms and tomato mixture. Place cabbage evenly over top of pan, and cover. Cook over medium heat, stirring occasionally, until cabbage is tender and mushrooms are tender-crisp, 20 minutes. Drain.
In large bowl, combine mushroom cap with tomato sauce, onions, mushrooms, and mushrooms. Mix thoroughly, then mix meat and vegetable mixture into pan.
Stir cornstarch into meat/vegetable mixture; adjust 1 tablespoon cornstarch mixture to taste. Spoon into pan. Divide mushroom sauce between 8 servings bowls.
To make Ranch-style Ranch Salad: Return mushrooms, tomato mixture, parsley, salt, and lemon zest to pan drippings. Spoon across bottom edges of bowls. Refrigerate mixture. Soak under cool running water until ready to serve. Bring bowls to a boil, then ladle into bowls. Garnish with reserved mushrooms. Serve in lettuce-wrapped presentation bowls or wraparound bouillon tortillas.
⭐ ⭐ ⭐ ⭐ ⭐