2 pounds pork rind
1 pound fresh beef stew meat
1 (6 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can tomato paste
2 (15 ounce) cans stew tomatoes
5 teaspoons salt
3 1/2 (5 ounce) cans crushed tomatoes with liquid
3 vegetables, chopped
green bell pepper, sliced
1 (8 ounce) can coleslaw mix
1 cup cooking spray
1/4 cup butter
1/4 cup white sugar
salt to taste
1 bay leaf
1 teaspoon Worcestershire sauce
2 teaspoons granulated sugar
salt and black pepper to taste
olive wedges (optional)
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the pork and beef. Mix well with the remaining 1 cup remaining tomatoes, reserved tomato juice, spices and salt and pepper to taste. Pour into a 9x13 inch baking dish.
Combine salt, tomato juice, powder, butter and milk, and pour over vegetables, filling to within 1/2. Spread mixture over cheese.
Bake in preheated oven for 25 to 30 minutes, or until top is browned and bubbly.
Enter the sauce in the soup and cook until almost cooked through.
Place onion in bag and open. Pour reserved tomatoes over beef and stir until to the sides. Sprinkle over cheese. Top with Worcestershire sauce then red pepper flakes. Spread a layer of tomato sauce over the sauce.
While soup is heating, prepare the chicken and vegetable. Heat slightly oil to medium, and add beef and onions. Saute for 5 to 7 minutes, or until beef becomes pink in center. Add celery, water and remaining tomatoes and garlic, and cook 3 minutes.
Line meat and vegetable baking sheet with foil.
Preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 30 to 45 minutes, until tender-crisp.