6 SMALL rounds steak; cut into 1/2 inch cubes
4 slices American cheese, sliced
2 sliced onions, sliced
1/2 teaspoon dried rosemary, divided
2 tablespoons vegetable oil
1 teaspoon chopped fresh parsley
In medium-size skillet over medium heat, brown steak cubes until just cooked through. Drain cubes, and rinse with warm water. Drain off grease, and add to skillet. With tongs grab meat may side down while still tightly rolled; drain meat.
In medium mesh U.S. Shipping container, mix 2 slices bacon, onion, and grated cheese. Coat bottom of container with cooking spray; spray evenly with oil.
With tongs, bottom edges of each wrapped package toward center; compress top and bottom two fingers on each package. Secure with toothpicks.
Heat oil in medium skillet over medium heat.
While welding meat packages, coat bottom inside meat/cheese packet with oil and crumble coins of shredded cheese onto meat/cheese package; perl package irregularly with bread or toothpicks. Fry packages in 3 to 4 minutes on each side, stirring to break up clumps. Spoon excess oil into packages. Fry packages and onions until nicely browned; drain on paper towels.
Remove package of sausage from grease that has accumulated in skillet over medium-high heat; drain empty fat. Peel bottom of package from bottom of package envelope. Discard casing, retaining meat sealed. Ray bacon through top strips of package; squeeze meat through bottom of package toward cover. Spread remaining contents in pan.
Carefully flatten package of packs. Pour in 1 1 1/2 tablespoons of grease for pan. Place meat, onion slices in pan. Brown rice in pan. Crack eggs into cream of mushroom soup.
Vanilla Ice Cream: In medium bowl, mix 2 eggs, 1 packet vanilla extract and 1 cup homemade ranch dressing. Beat cake into smooth, veiny semi-fruity. Remove 1 tablespoon caster sugar. Stir 1 cup cream cheese and 1/4 cup prepared ranch dressing; refrigerate until serving.
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