3 tablespoons margarine
1 tablespoon vegetable oil
1 onion, sliced into 1/4 inch slices
2 tablespoons butter
1 cup dry mustard
4 1/4 ounce large jalapeno peppers (or as desired)
1 cup mashed cooked squash
1 cup shredded Cheddar cheese
3 tablespoons sliced almonds
1/2 teaspoon paprika
3 cloves garlic, minced
3 pounds bacon, trimmed and diced
3 tablespoons Worcestershire sauce
In a large saucepan heat margarine and oil over medium heat. Add the onions, sage and pepper; rapidly cook over medium heat for 5 minutes. Stirring constantly, pour in the mustard, jalapeno pepper, squash, cheese and almonds. Bring to a low boil, stirring occasionally, until the mixture thickens quite a bit. Add enough of the soup to cover the vegetables, but to allow it to cook completely.
Return the oil mixture to a slow simmer, stirring occasionally, until the mixture is thickened; about 15 minutes. Remove from heat.
Stir the Worcestershire through the creamy liquid and add to the onions, sage, pepper, squash, cheese, almonds and paprika. Pour the soup mixture over vegetables.
Gave thin/medium and fluffy net result. Used applesauce these seem to be go long term flake secure.
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