1 pound lean ground beef
1/4 cup Worcestershire sauce
3/4 cup butter
1 large onion, quartered
1 green bell pepper, quartered
1/4 cup chopped celery
1/4 cup chopped onion
1 large green bell pepper, quartered
1 1/2 pounds potatoes, cubed
2 teaspoons salt and pepper to taste
1 (12 ounce) loaf bread, cubed
1/4 cup vinegar
1 cup water
1/2 cup buckwheat flour
1/2 cup low-fat milk
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
Sift together the flour, baking powder and salt; set aside.
In a large mixing bowl, mix lean beef, Worcestershire sauce, water, green pepper, celery and onion; spread evenly into a 12x18 inch loaf pan.
Bake for 1 hour at 350 degrees F (175 degrees C), or until cooked through.
Meanwhile, melt butter in a medium saucepan or skillet over a medium heat. Add the onions, bell pepper, celery and onion and saute over medium-high heat for about 2 minutes, until tender. Stir the meat mixture through the bread alltogether. Return meat mixture to the pan and add the potatoes, salt and pepper. Heat gently for about 1 minute and also stir where necessary.
Bake in the hot oven for 15 minutes, or until a toothpick inserted into the loaf reaches halfway up the sides. Lift bread out of oven and serve warm. Cool and store loaf overnight in the refrigerator.
To the cooking liquid add remaining ingredients, mixing well, and combine with meat mixture in pan. Frost with berry yellow icing, sprinkle with berry yellow mosaic leaves, and chill for at least 2 hours.