1/2 cup butter
1 pound peeled and diced onion
1 small green bell pepper, chopped
1 healthy date mushroom
1 jalapeno pepper, seeded and minced
1 pound white corn
3 tablespoons molasses
3 eggs
2 cups milk
1 teaspoon vanilla extract
1 cup white sugar
1 teaspoon lemon zest
1 teaspoon poppy seeds
Preheat the oven to 350 degrees F (175 degrees C).
In a large skillet heat butter or margarine over medium heat. Saute the onion and green pepper in butter or margarine for about 5 minutes. Transfer the base/meat of the bell pepper into the skillet, and remove from heat. Pour the mushrooms into the skillet, adding enough to cover; cook only about 2 minutes, stirring to keep warm. Stir seasoned sugar and lemon zest into the mixture, and combine over medium heat; reduce heat. Cook about 2 minutes, stirring constantly.
In a large glass dish combine molasses, eggs, milk, brown sugar, lemon zest, poppy seeds and sliced mushrooms. Cover and chill overnight.
The next morning cook the meat in the preheated oven in the oven for about 10 minutes, stirring occasionally. Transfer to a medium bowl, and stir in the sugar, lemon zest and poppy seeds (if desired). Rest the marinated meat in ice water, and refrigerate overnight before slicing.