6 slices bacon, cut in ends
1/2 onion, sliced
1 (16 ounce) bag shredded sharp Cheddar cheese
2 tablespoons mayonnaise
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1 cup chopped spinach
1 red bell pepper, chopped
1 small cabbage, chopped
1/2 cup chopped cooked and chopped chicken meat
1/3 cup sliced white Mexican sausage
1 (16 ounce) can anchovy filets
1/4 cup chopped fresh parsley
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon chili powder
COOK bacon in a large skillet over medium heat. Cook until crisp, about 5 minutes. Move to the bottom of a large serving bowl.
MELT butter in a large skillet over medium heat. Add onion and cook until golden brown, about 5 minutes. Mix vinegar to your taste and stir gently. Season with mayonnaise, Italian seasoning, parsley, garlic, 1/2 teaspoon salt, 1 cup cooked spinach, red pepper, cabbage and chicken; cook for five minutes or until vegetables are tender. Sprinkle with Worcestershire sauce and Worcestershire sauce. Return pepper meat, cabbage, bell pepper and cheddar cheese flakes to skillet. Stir in avocado, red onion and bacon. Cook, stirring occasionally, for 5 minutes. Pour dressing over pork, onion and cheese, reduce heat to medium.
HEAT 1 tablespoon of bacon grease in a large skillet over medium heat. Cook pork, bacon and onion in mixture until evenly browned. Remove from skillet. In a large bowl, mix cooked tomato with chopped green bell pepper and drained ricotta cheese. Gradually add soup by spoonfuls, stirring well. Stir in 2 cans of tuna beans and 1 can tomato soup. Bring to a boil, stirring and scraping the bottom of the bowl. Stirring well, add ricotta cheese and cornstarch.
SPREAD 1/3 cup of the pork mixture over the mushrooms and sliced pepper rings. Sprinkle 1/2 cup of the cornstarch over the mushrooms; stir gently. Roll rings colorfully inside the mushroom ring with kitchen shears or butter knife. Place two large sheets of waxed paper on top to prevent discoloration, drizzle with egg wash and top with cilantro or coriander.
Bake, uncovered, at 375 degrees F (190 degrees C) for 1 hour. Remove foil and bake for an additional 30 minutes. Cool completely before cutting into cubes.