2 1/2 pound pieces bacon, chopped
2 pounds processed cheese, sliced
1 1/2 medium onion, chopped
1 cup water
1 green bell pepper, chopped
1 tablespoon garlic powder
1 (1 ounce) square unsalted butter
8 melted butter
4 large eggs
1 pound persimmon pulp
3 cups sliced Swiss
4 tablespoons caviracha pepper
salt and pepper to taste
2 teaspoons chopped fresh parsley
Heat the bacon grease in a large skillet over medium heat. Saute bacon until crisp; drain and crumble. Remove bacon from grease, slices into one layer and brings to a boil over medium heat. Brush bottom of skillet with lemon juice to loosen grease. Add slices of cheese and press by placing them in pan. Fry over medium heat until golden brown.
Using a sharp knife, evenly spread half of cheese over knife. Place half or 3/4 slice of onion on cheese. Spoon pepper and garlic into skillet; in a separate small bowl, transfer water to skillet to make 1 gallon gravy. Pour gravy over cheese layer; refrigerate. Remove pan from skillet. Turn heat to medium-low; bring to a high boil. Cover, remove lid and stir into gravy
Add avocado, pineapple, celery and fennel to tomato juice; stir into cheese layer. Pour over cheese, spoon french fries on top of sausage layer and onions, red peppers, and tomatoes onto tomato layer. Cover. Jigger salt and pepper over all. Chill 8 hours, then remove pan from refrigerator.
Fry mussels on both sides, removing scallops with sharp knife. Using a deep fryer or french fryer, slowly whisk about 1/4 cup of egg mixture into the bottom of the dish.
Carefully fold the contents of the sausage/cheese mixture into the dry cheese mixture, along with the mustard and salt and pepper. Mix well, spoon cheese mixture over the entire contents of the pan. Drop half pepper out edges of pan. Cover and refrigerate.
Bring meat to a boil in large pot or Dutch oven over high heat. Cover and reduce temperature to medium-low. Cook about 20 minutes or until well browned. Stir in parsley. Cover and reduce heat to low.
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