1 (16 ounce) can bacon, browned and diced
2 tablespoons Worcestershire sauce
2 tablespoons distilled white vinegar
1 teaspoon lemon juice
1 (8 ounce) container sour cream
2 (8 ounce) cans tomato sauce
1 (8 ounce) can sliced mushrooms, drained
1 green bell pepper, diced
1 yellow bell pepper, diced
8 slices baked or iron-top corn muffin
Place bacon in a small, deep skillet over medium heat. Cook until evenly brown; drain. Reserve 1 tablespoon grease to grease remaining skillet. Cook bacon and vegetables in 2 tablespoons more of reserved grease for cooking.
In a medium bowl, mix together brown sugar, vinegar, lemon juice and sour cream. Mix thoroughly.
Add tomato sauce, mushrooms, bell pepper and green bell pepper.
Pour mixture into skillet, then stir in browned and diced bacon, onion and cucumber.
Prepare the bacon-coloured, pork-based muffins using some of the grease from the pancakes. Remove from pans and spoon batter into prepared muffin tins.
Bake in preheated oven until toothpick inserted in center comes out clean, about 5 minutes.
⭐