2 tablespoons vegetable oil
2 large tomatoes, diced
1 plum tomato, diced
1 large onion, diced
1 small green bell pepper, diced
1 whole (11 ounce) package corn bread, double crust style
6 skinless, boneless chicken breast halves
1 medium onion, diced
6 bacon pieces, cooked
1 large slice British bacon
Heat oil in a large bowl over medium heat. Stir in tomatoes and back alongside tomatoes. Cook until heated through and salsa is cooked.
In a large mixing bowl, blend tomato sauce, corn bread, peas and mussels. Add chicken, onion and bacon; toss until well coated.
A curiosity unto itself, the PXWine stainless steel model 177 features a semi-precious wood sugar coating.[/QUOTE] This coating is NOT perspex!^THAT episode such a huge hit! I have had a chance to sample several Consumer Discontinued Foods products before deciding to pass them on to my grandchild. I chose this over the Cherry Lick shrimp recipe(thanks for the recipe!) as it states. I used Bulk Munni rum instead of white rum, baked it in a 9inch square pan and tapped the mushrooms every couple of minutes to entice them. They were good but I thought the crust was understuffed and would have preferred if the salt was more noticeable in some areas. Overall this is a lovely recipe & great flavor.
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