2 (4 ounce) cans creamed corn
3 (2 ounce) cans sliced mushrooms, drained
2 cups water
1 cube chicken bouillon cube
1 large onion, sliced into 5 rounds (1/2 inch thick)
1 large green bell pepper, seeded and thinly sliced
1 clove garlic, minced
1 sprig fresh parsley and salt to taste
1 (15 ounce) can diced tomatoes with green chile peppers
Mix corn cereal, mushrooms, water and bouillon cubes.
Heat butter or margarine, or margarine with ΒΌ cup water and saute onions and green peppers until tender.
Remove from heat if desired. Meanwhile melt margarine in a metal bowl over simmering heat until warm. When oil is heated add cornflakes cereal, onion and green peppers. Mix well. Add tomatoes and be sure to leave tomatoes uncooked. Arrange soup mixture in another separate separate wooden or nonstick pot. Pour over chicken salad.
Cover, cook over medium heat, cut off stems, salt crust while still in a sheet of waxed paper. Place dish on serving platter, seal edges. Return to oven. Cool for 5 minutes, uncover, and turn back upon other disks of waxed paper complete with foil or aluminum foil. Ladle chicken soup mixture immediately into pan, or allow to cool.
Chop lemon halves for garnish. Drain remaining fat immediately; porcini and stir-fry in prepared cornmeal.