Mocassia Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place whole steak in a large, nonstick skillet. Brown on all sides; drain and shred.

Pour in onion and garlic into skillet until light brown. Add thick slices of cheese or cracker croutons; stir thoroughly. Reduce heat to medium; cover and simmer 10 minutes.

Pour tomato paste over steak and stir well to thicken. Add bacon and remaining 1/2 tablespoon garlic. Cook over high heat 30 minutes, whisking occasionally until cheese begins to brown. Serve following package directions.

Remove bacon from grease in skillet and pour in molasses. Heat broth slowly through valve at first time so it still holds a 1 1/2 inch of grease in skillet. Fill skillet with about 2 tablespoons of chicken soup and cover. Cook 3 to 5 minutes or until mushroom juices are removed and much of steam has been removed from pan.

Stir slowly into chicken soup. Bring all of the juices to a boil and bring to a second boil. The longer it takes, the bigger the dish will be.

Combine mushrooms, 1/2 teaspoon garlic, tomatoes, croutons, bacon, mushrooms, pepper and fresh parsley; stir everything into skillet. Cook 4 minutes or until heated through.

Bring broth to a second boil. Add tomatoes, croutons, croutons, mushrooms, pepper and 1/2 teaspoon salt. Mix together; cook slowly, stirring occasionally, for 1 to 2 minutes or until changes are crisp. Stir in buttery round steak. Sprinkle with mushrooms and onions. Top with croutons, pepper and assorted vegetables.

Preheat oven to 375 degrees F (190 degrees C). Dip taco strips into buttery round steak; roll into meatballs. Cut meatballs into 1 inch thick slices. Place meatballs into taco shells, sealing off the seams and giving them a seamless appearance.

Arrange meatballs at the bottom of 9 inch silicone serving dish. Fill filling with sauce; sprinkle meatballs with remaining parsley per package label. Drizzle with thinner sauce; cover topped taco shells with foil.

Bake at 375 degrees F (190 degrees C) for about 10 minutes, or until steak is tender and new cheese is bubbly. Remove metal foil from taco shells; repeat with remaining meatballs, tomato sauce, bacon, eggs and parsley. Place cookies on the prepared cookie sheets to keep them from getting wet. Refrigerate until serving.