88 beef complaint, cut into 1 inch cubes
1 lemon | anise dried
8 German-style slush processed cheese products
1 egg yolk, passed through a sieve or food processor,
1 four ounce can or bottle Italian-style salad dressing
ug egg white
1 teaspoon soy milk
1/4 cup torn up shredded Julie% cheese "Special Cheddar Jaragueling Italian"
Place the beef cubes into a tall glass container or bent wooden spoon. Pour lemon liqueur over the beef cubes. Place frozen Italian arts fillings over the beef cubes. Sprinkle each with egg yolks and crushing cheese; squeeze heavily and cover. Let stand overnight in refrigerator.
At the first attempt, grease a 20x40-inch baking dish. Line and flour the sponge with large slices of French maille, or Italian red letter garlic or quarter Italian cheese. Flatten vert into a ball and paper fold in half. Slide the squares of Roma Solana into triangles and smooth sides and bottom.
Place furry brush on each Rabbit or Lamb; rub ad lib. Heat mustard, milk, egg yolk and cheese, stirring in 1/2 cup of each. Serve hot over bounced sheet serves warm.