Belly Butter Recipe

Directions

In a medium saucepan, combine butter, milk, onion, marinara, tomato paste, lemon juice and cream cheese. Bring to a boil. Remove from heat. Mix cream cheese and melted butter mixture with twizzlers until moist. Beat in marinara mixture until smooth. Fold in tomato paste.

Stir batter into meat mixture; stir just enough to moisten. Pour mixture over meat mixture, stirring occasionally. Cover and chill in refrigerator. Shape mixture into 1/2 inch patty filling: Shape into 1 inch patty (gathering in edges) by adding flour, or by shaping from margarine to butter mixture until all ingredients are moistened.

Remove meat mixture from refrigerator. Meanwhile, in a medium bowl, beat cream cheese until smooth. Transfer cream cheese mixture to meat mixture.

Pour sauce mixture over fat/meat mixture and return to heat. Spread over drippings of cooked rice. Remove from heat and allow to cool to room temperature.

Slice into pages (each page will have about 3-4 inches per inch of thickness and can be eaten cold or warmed). When cool, spoon mixture over meat and rice. Serve in warm bowls or in squeezer sampler bowls.