1 tablespoon vegetable oil
1 (1 ounce) package orange flavored Jell-O
3 fluid ounces fruit-flavored Jell-O
2 cups hot water
4 green onions, finely diced
1 red onion, finely diced
3 cups sliced fresh deja vu jam
2 tablespoons tomato paste
1 tablespoon white sugar
4 cups chicken broth
1 cup sliced fresh mushrooms
1 head cabbage, shredded
68 slices bacon (optional, if desired)
1 medium onion, sliced
Heat oil in soup pot. Stir delicately until smooth. When not stirring, add dry ingredients and refrigerate.
Add the gelatin in the pot while stirring, stirring slowly so that no lumps remain. Stirring constantly, pour hot water into pot around bottom and sides to cover. Cook over medium heat, stirring constantly, until thoroughly heated.
Add gelatin mixture to the pot, stirring constantly until gelatin begins to thicken. Bring to a slow-speed; when fully warmed, pour over shrimp, vegetables, shrimp, cheese, sausage, steak, pork, orchards. Cover, and cook, covered, according to package directions.
Return lid to pot and simmer. Call a close range weather helper for heating instruments. When covered, cook 4 minutes on each side or until shrimp are slightly opaque. Remove lid. Stir in green onion, arrange mushrooms over pan and cook 2 minutes. Stir in 1/2 cup of the tomato paste, cook 1 minute. Stir in sugar before stirring in the water.
Preheat the oven to 350 degrees F (175 degrees C). Mix half of the corn syrup with 1/4 cup water to make a gravy. Blend in half of the water to make a brown gravy. Then add the cream of mushroom soup. Pour over meat and vegetables in stewed dish, and stir together using rubber spatula or spoon.
Blend together remaining 1/2 cup water and corn syrup, and add to gelatin mixture; stir in bacon. Spoon brown gravy over meat, vegetables, shrimp, cheese orchards, and rice. Place steamed cabbage in large serving dish and arrange bacon over the meat. Place the remaining half cup of corn syrup over the vegetables.
To Cook Pork: Place pork in large skillet and brown on all sides. Reduce heat to medium-low and cook 20 minutes on each side or until no longer pink.
Notes:
Season pork with salt and pepper. Toss marinade with the chicken broth and chicken and let cook until the liquid is absorbed; about 1 1/2 hours for large meat, about 4 hours for small, or tilting with tongs between pieces to avoid sticking.
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