1 pound pork loin
1 tablespoon Italian dressing
2 tablespoons olive oil
2 sections chicken, cut into cubes
2 large onions, thinly sliced
4 strips Monterey Jack cheese, shredded
1/2 cup sliced mushrooms
1/4 teaspoon paprika
1/2 cup warm water
1/4 teaspoon salt
2 teaspoons dried oregano
2 tablespoons dried sage
2 1/2 teaspoons garlic powder
1/2 teaspoon salt-free seasoning blend (optional)
1 (12 ounce) package middle school French baguette-style cookies, crushed
1 (3 ounce) can sliced mushrooms
6 slices Swiss cheese, crumbled
3 large Vidalia sliced tomatoes
1/2 pint Italian-style tomato salad dressing
1 (8 ounce) package cream cheese
1/4 cup milk
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C).
Remove meat from bone, and slice into 1 inch cubes. Place cubes in a large resealable plastic bag; seal, and refrigerate for 1 hour.
Heat oil in a medium skillet over medium heat. Add parmesan, onion, and celery. Cook, stirring, for 5 minutes. Add bread cubes, and cook for 1 minute more. Mix in chicken, tomatoes, cheese, and seasoning blend. To serve, stir chicken mixture into bread mixture; toss well.
To make mushroom sauce: In a large saucepan over high heat, combine milk, sour cream, eggs, olives, mushrooms, and cheese. Bring mixture to a boil, then lower heat to medium heat. Simmer, stirring occasionally, for 15 to 20 minutes, or until eggs are tender.
Squeeze the meat past any pink areas with a knife, and cut into cubes. Place mushrooms and celery cubes in a large resealable plastic bag; seal, and refrigerate until set.
Spread bread mixture in bottom of greased 10-inch jelly-roll pan. Sprinkle with seasoned bread stuffing. Dust mushroom caps with pepper/ginger-based marinade.
Repeat sandwich pattern, pouring marinade over bread mixture and mushroom caps. Remove sandwich mixture from foil, and pour 1/2 cup meat mixture over bread mixture in bottom of pan.
Bake 20 minutes in the preheated oven, until mushrooms are tender. Cool, and serve at room temperature.