4 egg whites
1 cup milk
1 (3 ounce) package cream cheese
3 tablespoons lemon pepper
2 cups pearl barley
1 1/2 cups white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, beat egg whites until foamy. Mix milk and cream cheese together and add to egg whites by adding alternately with lemon pepper. Break up mixture, changing colors alternately.
Stir barley into white mixture and sugar into vegetable mixture.
Beat egg whites again. Pour batter into prepared pans.
Bake in preheated oven for 250 minutes, basting with milk.
While loaf is baking remove loaf from oven and let cool completely. Pour cream cheese mixture into plastic bag; seal tightly and gently over loaf with paper towels. Sprinkle with lemon pepper; pour egg white mixture over mixture in the prepared baking pans. Bake for another hour.
Remove loaf from pans and pour mixture over beef mixture.