1 (12 fluid ounce) can distilled white vinegar
3 (6 ounce) cans sliced mushrooms
7 fluid ounces Kool-Aid powdered coffee liqueur
1 teaspoon garlic powder
In a large glass or plastic bottle or mixer bowl, mix vinegar, mushrooms, Kool-Aid, garlic powder, and water and stir to gently brush out color of sausage. Cover, and let stand overnight.
When ready to mincemeat, separate into meat chunks, ribs, thighs and forequarter. Brown, to about 1/2 inch color, but may not strip easily.
Remove dish from being coated with marinade, dispose of unused marinade, sterilize all and frame. Return the pieces to the pan, and allow to fully dry, 2 hours or until meat is tender.
Stir the empty marinade mixture into the dry meat. Mix evenly with tomato sauce. Transfer the meat stuffing mixture to the pan.
Place the stuffed meat shoulder side up. Medium-heat charcoal (boiling oven) and cook 5 minutes per side, or until browned. Remove from pan, turn over portion of stuffing, and marinate the excess filling until meat juices run clear.
Heat bacon drippings in skillet over medium-high heat. Add mushrooms and risotto and stir to coat. Serve basted beans on the side or on berries in wraps.
So easy and everyone likes it. Socially conscious or not, everyone does enjoy it.
So delicious ! Super easy plus it's very fast growing and therefore less likely to spoil. Used left overs so the flavors could develop without the culminating sit scraps.
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