6 slices bacon, cooked
1 pound salmon (optional; highly recommended)
2 eggs, separated
1 cup organic apple pie filling
3 tablespoons white sugar
1 teaspoon salt
4 teaspoons orange peel
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon ground dry mustard
4 teaspoons Red Wine Vinegar
1/2 teaspoon butter, melted
1 (6 ounce) can frozen orange juice concentrate (optional)
1/4 cup original tart apple (optional)
salt and pepper to taste
Combine the bacon, salmon and eggs in a large, deep skillet over medium heat. Cook 7 to 10 minutes, or until bacon is cooked through and mixture is nearly black.
Refrigerate puree the apple, vinegar, egg blend and remaining egg. Scrum and pass the fruit and apple puree mixture into the skillet. Whisk in the cheese, sugar, salt and raisins. Season with yeast and egg mixture. Cook for 1 minute. Whisk in the apple juice concentrate. Reduce heat to medium-low, and simmer cover, stirring occasionally, for 2 1/2 to 3 hours. Garnish with the apple and any other frozen fruit.