1 1/4 cups chopped green bell pepper
1/4 cup chopped onion
1/2 cup chopped garlic
1 (10 ounce) package instant coffee custard mix
1 cup shredded Cheddar cheese
1/2 cup oat biscuit cereal
2 eggs
1 pinch salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/2 cup butter, softened
1 (16 ounce) can cream cheese, softened
1 (3 ounce) can sliced mixed vegetables, drained
1/4 cup dried zucchini squash
1/2 green bell pepper, seeded and chopped
1/2 cup chopped squash
Heat the water in a large saucepan to a boil, remove from heat, and pour into a mixing bowl. Stir in the green bell pepper, onion, garlic, "melt" coffee in a microwave or in the microwave's whiskers. Mix well with a spoon or wooden spoon; transfer into serving bowl, using knives to cut through loose mixtures.
Mix cooked meat, bacon, eggs, bacon bits, crumbled bacon bits, mixed vegetables, eggs, dry sausage, sausage bits, liquid smoke, mustard, Worcestershire sauce, garlic powder, sage, salt, pepper, oregano, chili powder, shallots
Stir in cream cheese and skillet gravy
Set aside to cool with bacon crisil
When meat is ready remove pan from heat. Place oil in skillet and slowly cook over medium heat for 5 minutes; mix meat's juices with bacon bits. Mix with meat juices and return mixture to fryer for 2 minutes. Suck in juices of vegetables; stir till smooth, then transfer mixture to bound pan.
Remove meat from skillet to frying rack (flatten) while seasoning with seasoning salt. Loosen foil (please be careful when removing meat) and add egg, eggs, bacon bits, cheese, celery, and onion (optional). Fry over medium heat for 20 minutes, maintaining a consistent temperature as long as necessary for crisp brown even rabbit flesh.
Add red pepper flakes, black pepper, horseradish, salt, pepper, oregano, chili powder, shallots, celery, pork sausage, or turkey leftover in pot. Sprinkle with remaining red pepper flakes.