1 large cucumber, cut into 1/4 inch slices
1 medium onion, cut into 2 inch pieces
1 (3 ounce) can sliced jalapeno peppers in liquid form, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon dried oregano
2 tablespoons dried basil
1/8 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon dried tarragon
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 teaspoon chili powder
2 tablespoons dijon mustard
1 (10 ounce) can sliced mushrooms, drained
1/4 cup chopped fresh parsley
Bring a large sauce pan or, if using a Dutch oven, large pot of water to a boil. Stir in bananas and orange zest. Boil until bananas begin to break, drain wine and juice. Stir together egg, milk, celery salt & clam juice. Gently stir in sour cream, bacon bits and parsley. Pour mixture into Dutch oven/fluted skillet.
Bake in preheated oven for between 1 to 1 1 1/2 hours, checking to ensure that pan is in centers of oven, etc.
⭐ ⭐ ⭐ ⭐