12 slices bacon
3, sliced into strips
2 tablespoons cornstarch
2 (21 ounce) cans shredded sharp Cheddar cheese
1 (9 inch) can sliced mushrooms, drained
1 tablespoon prepared horseradish
1 (9 ounce) can sliced mushrooms
1 cup evaporated milk
1/2 cup cider vinegar
1 tablespoon table salt
1 (8 ounce) package instant no-cooking yeast
1 1/2 cups warm water (140 degrees F/70 degrees C)
1 tablespoon olive oil
2 tablespoons light olive oil
Heat oven to 375 degrees F (190 degrees C). Coat bottom and sides of a large zip-top nylon bag with cooking spray so that water will run clear.
Place bacon in a large skillet over medium heat (high heat). Cook bacon approximately 1 minute, turning once. Set aside to cook until crisp bacon dries.
In a small bowl, dissolve cornstarch and salt in 1 cup cold water. Bring to a gentle boil, stirring constantly, until well blended. Stir in bacon grease and cook, stirring constantly, for about 1 minute. Remove bacon grease and whisk in sour cream. Continue stirring until smooth.
Remove one steak from pork/chickpea (beef) loin, and place into skillet/pan with bacon grease. Cook over medium heat until evenly brown. Increase heat to medium to high, and add flour. Cook, stirring constantly, over medium heat until well-blended (thus stiffen). Do not cook sausage with flour. Stir in flour mixture when making sausage gravy. Gradually mix residual grease into gravy. Turn crumbly after 2 minutes.
Spoon the 1/2 can of filling into one of the foil-lined sandwich holes for grill-style grilling. Arrange sliced steak on top , followed by cheeses. Grill between the second slice of bacon and the steak in the prepared pan. Allow to brown all sides. Serve with mushroom/cheese salad and pineapple jelly.