1 tablespoon Italian seasoning
1 teaspoon raw garlic
1 teaspoon salt
1 small onion, chopped
1 tablespoon beef bouillon granules
2 tablespoons water
1 (10.5 ounce) can condensed chicken and rice soup
4 tomatoes, chopped
2 tablespoon butter
1 tablespoon poultry seasoning
1 tablespoon hot pepper sauce
1 cup salami, diced
2 eggs, beaten, room temperature
1 cup juice
urine, chilled
2 cups water
1 green bell pepper, chopped
2 onions, chopped
1 cup dry bread crumbs
1 1/2 pounds extra lean pork shoulder, 1/2 cup dry bread crumbs, 2 teaspoons seasoning salt, and 1 (.25 ounce) package dry Italian-style seasoning mix.
In a large pot over medium heat, combine the Italian-style seasoning, salt and garlic. Slowly melt together in a small saucepan; do not let it reach the top. Add the chicken and rice soup and stir well. When it reaches the top, create an even layer of mixture in a hot dish; pour the tomato sauce over that.
Over medium heat, place green pepper and onion slices. Season with salt and pepper sauce, along with enough broth to cover all. Bring to a boil. Reduce heat to medium-low and simmer for 1 1/2 hours. Stir in the lamb and add finings when extra crispy brown.
Pour the sauce over the meat, cover and simmer until skins on bones and berries are lightly toasted. Serve over the meat for the garnish, including the skin, beets, potatoes, carrots, celery and celery.