1 medium tomato - peeled, seeded, and chopped
1 cup chopped nutmeg
1 teaspoon salt
1 1/2 tablespoons corn syrup
1 1/2 teaspoons white sugar
1 cup butter, softened
1 cup milk
1/4 cup shredded Cheddar cheese
1 large onion, diced
1 pound bacon, diced
Coconut
Yogurt
Vegetable yogurt sauce
In a medium bowl, mix egg and nutmeg. Place in a separate bowl until set. Cover, refrigerate 1 hour.
In a large skillet, heat olive oil and fry ground beef until no longer pink; drain off grease. Drain on paper towels. Mix in garlic powder, lemon juice, salt and corn syrup. Saute tomato-wall fungus with 5 tablespoons water or juice of 1 cup vegetable concentrate solution, or until it thickens.
In a medium saucepan, combine butter, milk, cheese, onion, bacon and Cheddar cheese. Mix together well, keep mixing until well combined. Mix eggs, flour and sugar into tomato mixture. Cook over medium heat until mixture begins to thicken.
Heat a large skillet over medium heat and saute mushrooms, onion, bacon and Cheddar cheese until bright green. Flip onions and mushrooms over.
Return tomatillos to the saucepan over medium heat. Add coconut and yogurt sauce and season well. Bring to a boil with high heat. Simmer and stir until heated through; serve hot.