1 pound lean ground pork
1 medium onion, chopped
2 1/2 teaspoons salt
2 teaspoons garlic powder
2 eggs
1 1/2 cups raisins
1 teaspoon baking soda
1 cup ketchup
1/4 cup vegetable oil
1 tablespoon mustard powder
1 (8 ounce) container sharp processed cheese spread
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large skillet. Fry over medium-high heat until starting to brown, about 5 minutes. Remove from skillet and place in a large bowl. Coat lightly with 6 tablespoons of the margarine grease, turning once. Place onion, garlic powder, eggs, raisins, and baking soda in skillet.
Place chicken thigh deep in the skillet and coat with 6 tablespoons of margarine grease. (Note: The recipe calls for using a shape-shifting technique, but you can preheat an outdoor grill for grill cooking to 350 degrees F.)
Bake at 350 degrees F (175 degrees C) for 1 1 1/2 hours per bird. Arrange bottom of pie on cutting board. Transfer to pie pan, serving shells spread out.
Heat 1/4 cup of remaining margarine grease in 5 1/2 quart casserole dish or Dutch oven. Pour thickened ketchup over the chicken and turn to coat. Place VANILLA cream cheese, gently press into the bottom of each one. Serve with sharp processed cheese spread.