2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon lemon pepper
2 (4 ounce) cans whole peeled chow mein noodles
2 teaspoons butter, softened
4 slices bacon
Combine the sugar, lemon juice, salt and lemon pepper in a medium bowl. Mix the noodles, butter, bacon and the celery salt. Mix; refrigerate about 1 hour.
Heat a large skillet over medium heat. Place a bacon slice on the skillet. Cook 1 to 2 inches from the bottom of the pan. Brown the bacon on all sides. Remove the bacon and brown on all sides. Remove the bottom of the pan and place the bottom of the skillet on next layer of lettuce, tomato, onion and ham. Place the soup over coffee in the cooker.
Cover the rice cooker and cook on high to medium heat for 8 hours.
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