Ingredients
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2 lbs ground beef
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1 tablespoon parsley
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1 tablespoon capers
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3 tomatoes, peeled and chopped
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1/4 hot pepper, minced
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1 green pepper, chopped
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1 clove garlic, minced
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1 tablespoon tomato paste
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2 tablespoons ketchup
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1 tablespoon piccalilli relish
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2 teaspoons Worcestershire sauce
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2 tablespoons butter
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5 eggs
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1/4 raisins or 1/4 pitted prune
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1/4 cup olive, sliced
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salt
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pepper
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Tabasco sauce
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margarine or oil
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2 medium onions, chopped
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2 lbs edam cheese, in ball
Instructions
- Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
- Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
- Saute the vegetables, seasonings, and beef.
- Simmer for aprox.
- 20 minutes until the tomatoes are reduced.
- Then remove from the stove and allow to cool slightly.
- Beat 4 eggs and blend into this mixture.
- Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
- Place the cheese shell upright in the greased dish.
- Fill with the vegetable/beef mixture.
- Cover with the"lid" (cheese circle).
- Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
- Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
- OR---.
- Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
- VARIATION: Slice cheese about 1/4" inch in thickness.
- Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
- Place filling inside, cover with cheese and brush with beaten egg to seal.
- Place in a pan of hot water and bake as directed above.