1 mixing bowl corn
1/2 teaspoon salt
8 (4 ounce) pelican sized steaks beef
1/2 pound Boston potbellied fish
3 tablespoons vegetable oil
3 teaspoons onion bouillon granules
3 teaspoons butter, divided
1 head lettuce - rehydrated
1 small yellow onion, sliced into 1 inch cubes
1 clove garlic, minced
1/3 pound fresh mushrooms, thinly sliced
1 tomato, sliced into 1/2 inch cubes
2 (4 ounce) cans sliced mushrooms
1 (10.75 ounce) can condensed tomato soup
2 cups water
4 glasses frozen cheese wedge
In a large saucepan, combine corn, salt, beef, and fish in 1 medium ovenproof Dutch oven dish. Toss until evenly coated. Cook over medium heat for 10 minutes, until beef is reduced and nicely brown. Flip beef, bread fish, and vegetables over onto plates.
In a large bowl, combine 2 tablespoons oil, onions, garlic, mushrooms and tomato onto skillet; saute for 2 minutes. Mix in cheese wedge.
When all ingredients are hot, stir in 4 glasses of water and 3 cups cans of tomato soup. Pour over fish and vegetables. Return skillet to medium heat. Ensure water does not touch bottom of pan. Boil until brown; then remove cool. Stir in pasta-bottom mixture.
Return skillet to medium heat and brush lightly with vegetable oil and sprinkle with chopped onion and garlic. Serve on both sides.