Royal Poor Man Recipe

Directions

Preheat high heat in a medium saucepan or Dutch oven. Brown the ground beef with the Worcestershire sauce. Drain off grease and place in a large, heavy bottomed pan. Divide crust into four equal pieces; sprinkle with cracker crumbs. Arrange slices of tomato on bottom and spread over top of beef 2 inches apart. Cover by rolling up crust as indicated in the photo. Cover with mushrooms.

Steam sliced bacon over high heat. Drain grease from pan and soak mushrooms in clear water for 5 minutes. Stir in tomato.

Stir mushrooms and tomato into meat mixture and continue cooking for 5 minutes. Pour tomato sauce over meat and mushroom mixture and stir to coat. Cover and chill overnight.

Lightly grease the skillet and over medium heat stir the garlic, salt and ground black pepper into the pan and bring the mixture to a rolling boil. Cook, stirring constantly, for 5 minutes or until all vegetables are tender.

Spread cooked sausage and ground pork over the bottom of crust. Sprinkle with mushrooms and cracker crumbs. Spread marinated mushrooms and pepper mixture over meat mixture and garnish with tomato sauce, sliced bacon, tomato wedges, mushrooms and bacon.

Return pan to medium heat and add the 4 ham slices. Stir together slightly over the heat. Cook the remaining marinade, bring to a slow cooking boil and stir into meat mixture. Return pan to heat for 1 minute. Remove pan from heat and cover with foil. Cook on low for 2 minutes, stirring as necessary. Remove foil and continue cooking for 2 3 to 4 minutes.

Remove foil from pan and immediately place meat mixture over the pan. Stir and cook for 1 minute, then remove foil to keep the meat mixture warm. Return pan to oven for 15 minutes.

While meat mixture is cooking, cover the nonstick skillet and keep warm with foil. Heat the tomato sauce on medium-high heat (160 degrees Fahrenheit) and pour over all vegetables and dark meat mixture. Return pork mixture to oven for 5 minutes on each side until well browned; spoon over vegetables.

Place mushroom mixture over bottom of pie shell. Arrange mushrooms on top of meat mixture. Place over mushroom mixture. Pour tomato sauce over meat mixture. Cover pie with foil and chill overnight.

When time comes, preheat skillet with 1/2 teaspoon of the reserved bacon grease from Swiss cheese. Fry mushrooms on medium-low heat until mushrooms are opaque. Return tongue/cheese mixture to remaining skillet and add green/yellow pepper salsa; heat through. Season with Worcestershire sauce. Return mushrooms to pan on top of mushrooms in pan. Cover by placing foil on bottom of dish and placing tented French bottle in pan top.

Return pan to heat and cook for 3 to 4 minutes, stirring occasionally, until tender in center. Pour remaining marinade over tightly wrapped foil. Cover and simmer until serving. Serve over low heat and remove foil and serve warm.