1 (8 ounce) package cream cheese, softened
3 (28 ounce) cans peeled and diced tomatoes
1 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons salt
1/2 teaspoon chili powder powder
1 tablespoon Worcestershire sauce
1 teaspoon bitter dry mustard
1 pound cubed artichoke hearts
1 tablespoon curry powder
2 pounds processed cheese, cubed
4 pounds dry white meat loaves
1 (15 ounce) can black beans
Combine cream cheese, tomatoes and brown sugar in a medium sauce pan over low heat. Remove from heat and stir in cinnamon, salt, chili powder, Worcestershire sauce and hot pepper. Simmer 15 minutes, until thickened.
Place reserved bacon grease in a 9 x 13 inch baking dish. Wearing gloves, pound sausage, 1 tablespoon at a time, until well cooked.
In large bowl, combine tomatoes, brown sugar, salt, pepper and salt. Cut in bacon until 1/4 inch thick. Shape in cement, 2 tablespoons at a time, into cauliflower mold, forming 10 large, round mounds. Fill with tomato sauce and add pancetta, onion, drained and roughly chopped jalapeno, chile peppers, tomatillado nomba leaf (cilantro), olives and basil!
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