4 tablespoons margarine
3 green onions, quartered
6 cloves garlic, chopped
3 ounces cooked, chopped steak
1 1/2 teaspoons Worcestershire sauce
8 ounces orzo pasta
6 cups chopped chicken breast meat
4 slices bacon
1 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried mint
1/8 teaspoon dried basil
1/2 teaspoon 1/4 teaspoon dried tarragon
1/3 cup water
Place the margarine in a 9x13 inch baking dish.
Grease and flour bottom of baking dish.
Bring a large pot of lightly salted water to a boil. Add a leaf of celery, turn to coat, and drain.
In a small bowl, mash green onions with garlic until smooth; stir in steak.
In a large bowl, mix together Worcestershire sauce, olive oil, celery - mash well
In a small bowl, stir chicken into meat mixture.
Melt bacon and cook over medium-high heat until brown. Add a little oil to skillet, and stir over medium heat until lightly browned. Remove bacon bits from skillet. Transfer to the prepared baking dish.
Mix together pasta, chicken, bacon, pepper and salt. Stir gently until all ingredients are thoroughly coated. Sprinkle over tomato mixture. Sprinkle with oregano, basil, ground black pepper, salt, pepper and onion powder. Top with 1/2 cup water. Cover dish, and refrigerate overnight before serving.