Upside-Down Delight - cooking recipe

Ingredients

3 slices bacon
1 green pepper, cut in rings
12 stuffed olives, sliced
1 (17 oz.) can whole kernel corn, drained
1 large onion, chopped
2 cloves garlic, minced
1 1/2 lb. ground chuck
1 Tbsp. salt
1 (10 3/4 oz.) can tomato soup (undiluted)
2 Tbsp. chili powder
1/2 tsp. grated lemon rind
1 tsp. chopped parsley
1 tsp. chopped chives
1/2 tsp. Worcestershire sauce
1/2 tsp. steak sauce
dash of Accent
1 (6 oz.) pkg. corn bread mix

Preparation

Cook bacon; drain and crumble.
Reserve 3 tablespoons drippings.
Arrange green pepper rings in heavy 10-inch iron skillet.
Place olives and corn around peppers.
Spoon corn over peppers.
Saute onion, garlic and meat in bacon drippings until meat is lightly browned.
Add to meat the salt, tomato juice, chili powder, lemon rind, parsley, chives, Worcestershire, steak sauce and Accent.
Spoon over corn.
Prepare corn bread mix according to package directions.
Spoon over meat mixture.
Bake 30 to 40 minutes at 350\u00b0.
Remove from oven; cover for 5 minutes. Turn upside-down on dry platter.
Serve in wedges.
Yield: 8 to 10 generous servings.