2 (5.5 ounce) cans bacon, chopped
1/2 cup water
1 medium head cabbage, washed and dried
1 stalk celery, chopped
1 green bell pepper, chopped
1/2 cup packed large salted eggs, cooked and cooled
1 teaspoon salt
1/2 cup salted butter
6 skinless, boneless chicken breast halves - cut into 1/4 inch pieces
1/2 cup butter
3 tablespoons vegetable oil
2 leaves garlic, crushed
1 cup chopped fresh tomatoes
1/2 cup cooked bacon, chopped
1 1/2 cups water
1 cup cooked, chopped ham
1 cup cooked, peeled pork
1 cup cooked, peeled mushrooms
1 cup cooked, sliced onions
1/2 cup butter, melted
1 (8 ounce) package frozen cornflakes cereal, thawed and drained
2 potatoes, cubed
2 cups cooked and mashed potatoes
In a large bowl, combine bacon, water, and cabbage. Transfer to a slow cooker.
Preheat oven to 425 degrees F (220 degrees C). Place cauliflower and celery in slow cooker.
Heat bacon and water in a large skillet over medium high heat. Saute celery and bell pepper, stirring frequently, for 1 minute, until tender and golden brown. Stir in potatoes; cook, stirring, until potatoes are tender but still firm. Stir in ham and cook until heated through, about 1 minute. Stir in bacon and cook 2 to 3 minutes more. Stir in mushrooms, onions, butter, and corn flakes. Simmer 5 to 10 minutes, stirring occasionally. Remove from slow cooker. Stir in milk until well combined, 2 to 3 tablespoons, and spoon over cauliflower and celery.
Cut chicken into bite-size pieces.
Stir potatoes, peas, and carrots into slow cooker, leaving them intact. Add salt and pepper to taste; reduce heat to low and stir. Stir in chicken and cook for 20 to 25 minutes, stirring occasionally. Stir in water if necessary.
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