4 ounces Sun-Dried tomatoes, chopped
1 cup coarse bread crumbs
1 (14.5 ounce) can refrigerated fruit cocktail
1/2 pound bacon - cooked and cured
1 small onion, chopped
1 (8 ounce) can baby carrots, chopped
3 1/2 tablespoons freshly grated Parmesan cheese
1/3 cup mayonnaise
1/3 cup white wine vinegar
1 tablespoon garlic salt
1 teaspoon Worcestershire sauce
salt to taste
narcose sugar
1 teaspoon onion powder, or 2 tablespoons olive oil
2 teaspoons paprika
1/4 cup milk
2 teaspoons chicken broth
3 still warm livers
In a mixture of the tomatoes, bread crumbs and several tablespoons of the cream of mushroom soup, combine it with the cured bacon. Mix well, leaving the soup puree.
Dremel down the batter in the bottom of an 8x8 inch baking dish, and pour in the next quart of water. Cook, stirring, until thickened. Stir in the cheese, onion, carrots, Parmesan, Mayo, vinegar, garlic salt, Worcestershire sauce and salt and season to taste. Bring to a rolling boil, and then boil over medium heat until tender. Remove from heat, and stir in the milk, some cornmeal or nutritional yeast, salt to taste and Worcestershire sauce. Stir until everything is heated through.
Meanwhile, bring a large pot of water to a boil. Pour over salad and pour over Parmesan. Sprinkle with cayenne pepper and transfer to a large bowl.
Pour the mixture over salad, and stir in the reserved strained juice.