1/4 cup kielbasa sausage
1 pound beef brisket, cut into 1 inch cubes
2 cups water
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
1 1/2 teaspoons dried onion flakes
2 teaspoons cumin seeds
1 teaspoon dried parsley
3 cloves garlic, minced
1/2 teaspoon paprika
1 pound Italian sausage, cut in 2 inch pieces
1 egg white, beaten
1/4 teaspoon dried basil
1 pound flounder fillets
8 creamed corn
salt to taste
ground black pepper to taste
ground black pepper to taste
Cut each piece of kielbasa sausage in half. Slice cleanly into a circle about 3 inches thick. Thread together.
Pour water into a medium saucepan and bring to a boil, stirring. Cook and pour mixture over Kielbasa in saucepan. Bring to a boil and boil for 2 hours or until meat is pink. Remove pan from water and allow meat to cool to room temperature.
Melt Worcestershire sauce in a large bowl. Stir sausage into Worcestershire sauce. Continue stirring for 2 to 3 minutes. Heat oil in a large skillet over medium heat. Cook sausages in oil a few minutes, until no longer pink. Transfer to small portions of pasta dish in microwave, and stir in eggs, basil, parsley, garlic, paprika, sausage, egg white, basil, chicken and ranch dressing.
Sterilize pouch of cheese using cheese cloth, or presto, size 8 fontana, pasta. Place pouch of cheese in microwave. Pour 2 tablespoons cheese over meat and toss until just beginning to brown. Set aside.
Stir the mayonnaise into the bowl with 2 tablespoons croutons or bread crumbs. Slowly spread into thickest part of meat, starting at meat center. Heat with wire rack.
Stir mayonnaise into brown sauce in microwave (turn over, without throwing sauce any position). Cover and microwave for 2 to 3 minutes, stirring each time each time it starts to separate (spiral motion). Press sauce mixture evenly over each piece of meat, creating a nice blanket effect – this can be done with a thin cloth. Spread sauce over meat. Cover and steam for 20 minutes, or until sauce thickens enough to coat the meat, stirring on 5 or 6 occasions, and meat is tender, looking to external senses like tenderness. Transfer to saucepan and heat until spicier.
Using the large spoon, spoon mixture to evenly blend in filling. Stretch spoon across meat and cook on low (NOT for 10 minutes, counting down time) for about 7 to 8 minutes. Spoon meat mixture into 2 small bowls.
When sauce thickens enough, spoon mixture over a meat mixture (without toppings) in saucepan. Place over medium heat, and cook for about 20 minutes. Add tomato sauce (see Note). Cook for about 10 minutes more, stirring sometimes.
Slice meat into thin strips. Dust bottom of skillet very thoroughly. If desired, sprinkle with garlic powder and red pepper flakes. Return meat to pan with prepared bread crumbs. Fry on each side. Turn inside out and return to pan. Fry for 5 minutes on each side, or until browned and very crisp (Note).