1/2 cup butter
2 tablespoons prepared Dijon mustard
1 1/2 teaspoons garlic powder
1/2 teaspoon hot pepper sauce
1 1/2 teaspoons Worcestershire sauce
salt to taste
ground black pepper to taste
1 teaspoon ketchup
1/2 cup ketchup
1 tablespoon crumbled ham
1 1/2 cups mashtuni rice
1 (1 ounce) package frozen sliced mushrooms
chili powder to taste
Freshly ground black pepper to taste
In a small bowl, mix butter, mustard, garlic powder, and hot pepper sauce. Rub meat with mixture, then sprinkle with Worcestershire sauce.
Cover, and refrigerate bread overnight to marinate.
While bread is marinating, place meat in a shallow dish in hot water to prevent drying; drain thoroughly.
While the bread is marinating, warm 1 package of corn muffins in oven for, about one minute, until heated through and fluffy; put muffins into individual serving bowls.
While the muffins are heating, place meat, browning quickly, in a 9x13 inch baking dish. Remove foil and marinate the meat.
While muffins are heating, stir sliced mushrooms and chili powder into cooked meat. Drizzle with ketchup and sprinkle with ham.
After muffins are heated, pour marinade into each batch of bread. Top with mushroom mixture and microwave in microwave for about 30 seconds to all of the meat forms; serve over cooked muffins.