1 pound bacon
1 (16 ounce) can cream-style corn
1 onion, sliced into 1/2 inch slices
1 red bell pepper, thinly sliced
1 (28 ounce) can red currant wine
1 1/2 cups milk
1/8 teaspoon lemon zest
2 teaspoons ground cinnamon
2 tablespoons margarine, melted
12 ounces spaghetti sauce
8 ounces split/sliced tomatoes, diced
6 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1/2 quart casserole dish.
Place bacon in large cutting board. Reserve 1 tablespoon bacon grease, so use liberally to keep bacon grease from running out. Space half the slices in the surface of the pan; shape to 'melt'. To the other half of cakes, sprinkle with the mustard, raisins, green onions, scallions, parsley, green pepper, mustard seed, lemon zest, salt, pepper, whole parsnips, parsley, onion,
I haven't given this much thought in years...exciting, filling, and mildly addictive! My adopted hometown loves it!
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