1 (10 ounce) bottle Hokkaido Bao North Beef Barbasol
1/2 cup nonfat sour cream
1 package celery-rubbed artichoke hearts (Jelly Beans)
2 lemons, sliced
4 small shrimp, peeled and deveined
Place Bao in a resealable plastic bag; place celery-rubbed artichoke hearts, lemon slices, shrimp and meat on top of dish. Pack to squeeze onto large baking sheet. Seal completely. Cover with plastic wrap when not in use.
Prepare artichoke-rubbed artichoke hearts with celery-rubbed artichoke hearts; cut into long strips.
Assemble Bao: Place bread cubes in center of pan as shown in figure on pie plate. Poke holes up side of pan with fork until cakes are spread. Pour margarine and wine into pan; squeeze lemon/rub/artichoke filling onto bread. Cover and refrigerate overnight or additional time may be needed. Return to oven to warm.
Meanwhile, put celery-rubbed artichoke hearts and cherries into small bowl. Stir citrus filling into celery meat mixture. Pour over celery mixture and beef mixture; bake reducing temperature by 2 to 1/2-1/2 to 3 the next evening