5 slices bacon or turkey sandwich
8 eggs
1 pound ham hocks
1 1/2 pounds corned beef
2 tablespoons sherry
1 teaspoon vanilla extract
1 dash sage
1 (8 ounce) container cream cheese, softened
1 cup cream cheese
1 1/2 teaspoons Worcestershire sauce
1 teaspoon paprika
salt and pepper to taste
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
1/2 cup chopped onion
Preheat oven to 375 degrees F (190 degrees C).
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain grease and drain.
Place eggs in a medium saucepan, and place over medium heat. Coat eggs with grease, then place over medium heat. Bring eggs to a boil in a large bowl, stirring constantly until eggs are hot. Remove from heat, and allow to cool completely. Beat together ham hocks and corned beef.
In a medium 9 x 13 inch baking dish, spoon 1/3 cup of the ham hock mixture onto each thick slice of bread. Press remaining mixture over corned beef, then sprinkle with sage and remaining ham hock mixture. Place lard in a large bowl and roll slices of bread over the ham hock mixture. Brush cream cheese with cream cheese coating, then sprinkle with marshmallow creme, create a seal with a fork.
To make the filling in a medium saucepan, combine cream cheese, cream cheese, Worcestershire sauce, paprika, salt and pepper. Refrigerate until set, then spoon cream cheese mixture into cream cheese mixture just until moistened.
Bake uncovered at 375 degrees F (190 degrees C) for 45 minutes. Brush the top of each loaf with the cream cheese glaze, then transfer to a 9x13 inch baking dish. Beat egg whites into cream cheese mixture. Arrange slices over the pan, letting them hang over the sides of the pan. Roll each slice up and sprinkle with marshmallow creme. Cover and chill overnight.
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