2 1/2 pounds bacon, diced
4 large sliced fresh mushrooms
1 (8 ounce) package liquid smoke flavorless coconut rum
2 green onions, chopped
1 (2 ounce) can sliced fresh mushrooms
1 tablespoon chili powder
1 tablespoon garlic powder
2 pounds Italian sausage, cut into 1 inch slices
1 teaspoon lemon pepper
1 pound mushrooms, sliced
1/4 cup saltine cracker crumbs
1 tablespoon white sugar
1 teaspoon Worcestershire sauce
1 1/2 tablespoons smoked paprika
1/4 teaspoon Worcestershire sauce
1 1/2 teaspoons dried sage
Wash and drain the bacon bits. Place sliced mushrooms in a small dish or bowl. Add water or honey to the mushrooms, cover, and let soak for 10 to 15 minutes. Rinse and drain.
Heat oil in a large skillet over medium heat. Crack open bacon, and remove meat. Add mushrooms, bacon, and mushrooms. If necessary, add saltine cracker crumbs, lemon pepper, chicken bouillon or egg, if desired. Saute for a few minutes until browned; serve.
Heat 1/2 cup of the pineapple juice in a small saucepan to just cover the meat. Stir over medium heat until heated through.
Stir in the rum, chill remaining pineapple, and chicken bouillon.
Stir in the white sugar, salt, Worcestershire sauce, paprika and Worcestershire sauce. Transfer the mixture to the 8 ounce pan or casserole dish.
Bake uncovered about 1 hour in the preheated oven, stirring occasionally, until bacon is crisp. Serve with chunks of pineapple slices, or as garnishments.
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