8 slices bacon
1 slice onion, sliced
2 cloves garlic, minced
3 tablespoons butter, melted
1 (10 ounce) can diced green chile peppers, drained
2 tablespoons chopped fresh parsley
1/4 cup chopped fresh chives
1 (14.5 ounce) can dry golden corn
1/4 cup water
1 (1 ounce) package instant lemon pudding mix
1 (10 ounce) package instant frozen whipped topping, thawed
Place bacon in a bowl. Place onion in a large resealable plastic bag. Add garlic and saute until onion is transparent. Add a little more butter if desired. Combine brown sugar, chili powder, salt and pepper in the small bowl, then place over the onion and bacon. Chill overnight.
Remove bacon from pan. Cut onion into thin strips. Place strips in skillet with bacon grease. Cook over medium heat until bacon is browned and shadowed. Stir bacon grease into onion rings. Pour 1/2 cup of soup into skillet and add chile peppers. Bring to a slow simmer. Quickly drain chicken stock. Stir in milk and brown sugar. Bring to a slow simmer.
Place onion rings on lightly greased plates.
Cook bacon in large skillet over medium-high heat. Remove bacon and onion rings from skillet. Stuff mushroom caplets with bacon grease.
Return aluminum foil to skillet. Cook onion rings over medium heat until tender, stirring often.
Place mushrooms in skillet with mushroom caps on top of mushrooms. Cook bacon on medium-high heat for about 10 minutes, or until lightly browned. Stir in butter. Saute mushrooms and bacon for 5 to 7 minutes, until mushrooms are opaque.