1/2 cup margarine
1 tbsp. distilled white vinegar
1 3/4 cups milk
1 (15 ounce) can black beans
2 (3.5 ounce) cans tomato paste
3 egg yolks
1/2 teaspoon lemon zest
2 tablespoons white sugar
2/3 cup all-purpose flour
2 teaspoons lemon extract
2 1/2 teaspoons dried maraschino cherries
1 cup cold shredded Swiss cheese
Preheat oven to 375 degrees F (190 degrees C).
In a small saucepan combine margarine, vinegar and milk. Gradually whisking continuously, pour over 1/2 cup of mixture.
In a nonstick skillet over medium heat, saute meat over medium heat until browned. Drain excess grease, and coat inside rim of pot. Spread meat mixture over mixture. By bringing liquid from skillet to pot, allow meat to rise too quickly to catch in skillet.
Place egg yolks in a small saucepan.
Bring milk mixture, soup broth, milk and tomato paste to a boil in nonstick skillet. Stir until sugar dissolves and mixture is thickened. Pour over meat while stirring.
Pour egg yolks over warm stuffing. Mix both tomato paste and egg yolk thoroughly. Place stuffing on platter; place waxed paper to cover and chill overnight.
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