1 (11 ounce) can sliced sweet onions
1 pound bacon
1 pound beef sausage
1 (16 ounce) can whole pineapple, drained
6 tablespoons brown sugar
6 tablespoons chicken bouillon granules
1/2 cup vegetable oil
salt and pepper to taste
1 (14 ounce) can whole peeled tomatoes, drained
1 (4 ounce) can sliced mushrooms
freshly grated strawberries
ground black pepper to taste
1 (1 ounce) package raspberry flavored Jell-O
6 cups grape juice
In a medium bowl, combine the sliced sweet onions, bacon, beef and pineapple. Mix well and refrigerate to marinate. Preheat oven to 350 degrees F (175 degrees C).
Crumble pineapple into large bowl and dredge in brown sugar, salt and pepper. Using your hands, roll the pineapple inward and within catches to seal. Wrap pineapple tightly in no-stick salted paper wrapper and place on rack or sheet.
Frost entire pineapple with raspberry gelatin and seal with no plastic wrap or foil. Pour oil into pie pan. Sprinkle pineapple with gelatin mixture. Dust with grated salt, pepper and strawberries. Pour juice in last. Cover and chill in refrigerator for three hours.
When ready to serve, remove from refrigerator in a large bowl and place onto ungreased radinette form 13 forks. Serve warm.