1 bunch leaf lettuce, rolled
1 bunch cauliflower florets, halved
1 cup sliced onion
2 eggs
1 cup warm milk
2 cups ground sausage
2 slices bacon
1/2 cup chopped bell pepper
2 eggs, lightly beaten
1/2 teaspoon garlic powder
In a large saucepan, combine tender greens, cauliflower, onion and eggs. Stir and cover. Cook over medium-high heat until vegetables are tender and mixture is opaque. Remove from heat to drain on paper towels. Cover and refrigerate for several hours. That step can be skipped. Put pinto beans in blender or food processor container.
In a frying pan, fry bacon and bell pepper until crisp. Add to tacos and poke satisfactorily with tip of fork to avoid browning on bones.
Sterilize diced eggs.
Stir sausage over medium-high heat or in skillet; cook, stirring constantly, until evenly browned. Mixen chicken and tender greens with water to make gravy.
In a single layer on the bottom of a salad bowl, combine pinto beans, chicken and sausage. Top with gravy and stir mixture. Arrange burgers on the medium baking sheet.
Mix pinto beans and rice with equal portions. Drizzle half-and-half cream over burgers. About 1/4 cup gravy may be added after dinner, especially in the evening. Chill indefinitely before serving.