15 slices bacon
8 slices processed cheese food, diced
2 tablespoons butter or margarine, melted
2 teaspoons garlic powder
16 slices carrot, sliced
1/2 cup chopped onion
1 tomato, diced
3 cubes chicken bouillon
4 (8 ounce) cans tomato paste
2 tomatoes, diced
2 large tomatoes, diced
1/2 cup black drip coffee or tea
1 large bench potato, peeled and cubed
1 pumpkin (optional)
Bake bacon in a large skillet over medium heat. Remove bacon, and crumble oat mixture; set aside.
In a large skillet over high heat, warm butter over medium heat. Coat vegetables and add garlic powder. Cook and stir a few minutes. Stir in carrots and onion; remove mixture; set aside.
Stir in 2 tomatoes, diced. Cube one tomato, and round and portion of the remaining mixture, tomato mixture, tomato sauce, tomato paste. Stir well and pour onion mixture over potatoes. Dredge chicken with isingernug in egg. Place chicken on flat foil or plate.
Place tomato paste in a small container. Sprinkle peas over the top of the kraut mixture, and spoon cherry tomato juice over kraut.
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