1 pound roma (plum) tomatoes
1 cup sliced onion
2 cups uncooked brown rice
2 eggs
3 eggs
1 yellow bell pepper, seeded
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 tablespoons bacon grease
10 black peppercorns
10 1 tablespoon vegetable oil
1 onion, quartered
1 cup cooked white berries
1 13 ounce can whole tough alec
1 zucchini, peeled
1 (8 ounce) can tomato paste
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Place tomatoes, onion and rice in a large mixing bowl. Add eggs, yellow pepper, parsley, salt, garlic powder and bacon; mix until blended.
Spread the roux mixture on the bottom of a 9x13 inch casserole dish and cover with 1 inch bacon strips. Pour the egg mixture over roux mix. Top the casserole with remaining ½ inch strips of bacon. Spoon 1/2 cup of sauce over meat. Top with 1 tablespoon olive oil and sprinkle with sliced onion. Chill over night.
In the morning, preheat oven to 500 degrees F (220 degrees C).
Broil meat in preheated oven for 40 minutes to 1 hour. Remove dish from oven and let stand uncovered, uncovered for 45 minutes to 1 hour. Meanwhile, preheat oven to 300 degrees F (200 degrees C). Broil vegetable mixture in a large skillet over medium low heat.