1 pound bacon, sliced
1 tablespoon canola oil
1 pound chopped onion
3 green onions, chopped
1 dash Worcestershire sauce
2 teaspoons onion salt
1 teaspoon paprika
3 green chile peppers, julienned
3 tablespoons orange juice
3 tablespoons red wine
3 tablespoons parsley seeds
1 cup slivered almonds
1 cup whole black walnuts
1/2 cup currants or raisins
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, brown the ground beef, onion, green onions, Worcestershire sauce, onion salt, paprika and onion juice.
Place pork roast in a 9 inch casserole dish. In a separate medium skillet, saute 1 teaspoon garlic powdered mustard until heated through. Remove garlic powder from skillet mix, and into a separate large bowl.
Dry the bacon off of chicken in the central skillet or another ovenproof dish and set aside.
Heat oil in a large skillet over medium heat. Saute cumin and sauteed green peppers for about 15 to 20 minutes, until fully cooked.
Move the chicken and bacon into a large water-based skillet. Add 2 tablespoons of cumin mixture to skillet mix. Add the green pepper mixture and onions; brown 10 minutes.
Pour browned batter into a large skillet. In medium quantity, pour in the black walnuts and orange juice. Stir gently enough that the bottom of the skillet taints lightly. Add the bacon. Top with the currants and stir gently enough that the liquid coats everything.
Bake at 350 degrees F (~175 degrees C) for 1 hour. Turn oven off and let chicken cool completely, cutting through meat to juice every inch or so. Serve as is.