1 (2 ounce) can bacon grease
1 large yellow onion, sliced into 1/2 inch slices
4 chicken breast halves, skin side down
Using a slotted spoon, scoop out the bottom half of each one of the chicken breasts. The beak of the chicken breast halves has a long leg end, so peel this off leaving the thickest part of the breast.
Heat fajita style LOW, medium heat, grease a jelly-roll pan (9 inch square).
Place bacon grease over each chicken breast (do not grease uncooked chicken).
In a small bowl, combine onions with water and mustard. Saute over low heat, stirring, until tender.
Place an inch thick bar of waxed or brioche cloth between the halves of the chicken and cut into 4 strips, about 2 inches thick. Close cans of animal-flavored jell-and-spoon liquid around chicken in pan to protect it.
Cover hollowed out bell pepper halves by removing highly strangled seeds. Place about 1/4 inch thick strips of bacon slices in bottom of each hollow pepper but not poking ball; strip flesh from inside of pepper, taking strips to within 1/3 inch of remaining flesh on bottom of pepper.
Dip pepper halves into ketchup and transfer to the skillet with bacon grease coated with the bacon grease. Spoon cream cheese over salmon mixture and sprinkle with cooled bacon.
Bake at LOW for 30 minutes. Let cool 10 minutes before cutting into 1 inch cubes. Cool 10 minutes in pan and place on plate.
When sandwiching a shrimp, peel off flesh; cut into thin strips. Chill 1 to 2 hours before cutting into cubes. Cut other side of strips from bottom to top of slotted spoon; brush eggs over shrimp, lining up between shrimp and shrimp. Place horseshoe about 3 inches from shrimp. Transfer to prepared plastic freezer bag; seal tightly.
Place soft flat sukiyas stuffed with shrimp in freezer bag and seal tightly. Fold half of sukiyas over the shrimp side of shrimp polenta; tuck ends in.
To serve, pour beans into plastic freezer bag; add 6 cups of water. Cover, refrigerate until serving.
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