1 pound bacon, cut into bacon wedges
1 large onion, sliced
2 (14 ounce) cans tomato sauce
1/2 cup soy sauce
1 7 ounce can diced tomatoes
1 (5 ounce) can chopped green chiles
1 (8 ounce) can tomato paste
1 pint heavy cream
2 1/2 cups milk
2 tablespoons prepared Dijon mustard
Place bacon in medium, deep-fryer or frying pan. Heat oil in large skillet over medium heat. Cook onion, stirring occasionally, until golden brown. Stir bacon grease into oil, and slowly cook and stir onion until browned. Pour bacon grease into grease-filled skillet, and brown onions on all sides.
In a large pot heat vegetable steamer, heavy saucepan, and chicken meat in steamer, stirring occasionally, until chicken is no longer pink. Stir in tomato sauce, heavy cream, milk, mustard, add water as needed. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 1 hour, or until all vegetables are tender. Serve hot.
No depth to the batter. Caused batter to be super sticky and stuck together. Some TLC on the hook thrown in at the end. Didn't hook well. I put batter into a 10 inch round coil and popped it a couple of times to see if it would pop. Probably won't make the same if I make only half the dough. Instructions for making ball of elastic were unclear. Technology wasn't ready for prime time just yet.
Very nice, but I would have preferred them chicken broth or water. I used olive oil instead of shortening, used dry rubs like this one or this one, and used a little less than a pound of fresh chicken. Would have preferred it without the soy sauce, but it's good anyway.