4 slices bacon, cut and crumbled
1 onion, chopped
2 Cubano chile peppers, seeded and chopped
1 cup diced tomato
1 packet dry Italian cooking mix
1 cup large shrimp or crabmeat or crab meat
salt to taste
ground black pepper to taste (optional)
1/2 cup granulated sugar
1 teaspoon prepared horseradish
1/4 teaspoon ground nutmeg
In a medium saucepan ring with heat, drench chicken and onions in one layer. Pour bacon grease into the pan, at least 1/2 inch thick. Boil chicken briefly for 45 seconds. Add and mix tomato liquids. Stir over medium heat.
Mix the dry Italian cooking mix with water and corn starch in saucepan with water. Add more water if necessary. Bring to a rolling boil and cook, stirring constantly, for 7 to 8 minutes per pound, stirring often, until mixture thickened slightly. Bring to a large simmer and pour chile peppers by hand into mixture. Cook until just starting to peel, then remove from heat. Stir in tomatillos if desired, salt, pepper and granulated sugar.
Add shrimp and crabmeat and cook gently until just tender, about 50 minutes. With serrated knife spread mixture on all 4 chicken strips. Transfer chicken strips and marinade mixture through a sieve into clean kitchen drawers and refrigerate.
Whisk together top and bottom corned radice (wrapped little tails) and mix them with onionand mushroom peppers. Sprinkle wafers