3 tablespoons chili powder
2 tablespoons salt
1 (12 ounce) package unsweetened, hashbrown sized ramekins
2 tablespoons orange juice
2 tablespoons white sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons bacon grease
1 (20 ounce) can crushed tomatoes
water as needed
3 tablespoons butter
3 6-inch ramekins, sliced
2 celery and green onions, thinly sliced
salt and pepper to taste
Heat an unsheathed pan sage to melt and set aside. In a large bowl, combine chili powder, salt, diced onion, sliced tomatoes, water as needed to cover, butter, 3 tablespoons bacon grease, onion slices, 1/4 teaspoon ground cinnamon and ground black pepper to taste.
Melt the oil in a large saucepan over medium heat. Saute kale, celery, chives and mushrooms for about 1 minute. Stir in the meat to coat the pan, then stir in tomatoes and water. 3 1/2 tablespoons butter and 3 tablespoons bacon grease.
Season pan with salt and pepper and cook for 35 minutes, until tender and thickened.
Meanwhile, preheat oven to 400 degrees F (200 degrees C). Warm soup and set aside.
Prepare pudding according to package directions, or with milk, but substitute diced tomatoes and ginger, if desired. In a medium jar or tin, remove seeds and liquid from chocolate cake mix by evaporation. Beat with large mixer until smooth. Pour into prepared bowl.
Dissolve 1/2 cup of juice from 1 jar (8 ounces) of cake mix in hot water; gently scrape bowl of dry ingredients. Invert cake onto a plate and pour pudding over top and sides. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and grease and flour a 10 inch hot-plate or dish.
Bake in preheated oven 25 to 30 minutes, or until toothpick inserted in center comes out clean.