1 cup butter
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 cup tomato paste
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1 teaspoon dried oregano
2 tablespoons white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
Bring a small saucepan of water to a boil. Add the butter, Worcestershire sauce, oregano, salt, pepper, basil, tomato paste, onion, green bell pepper and green bell pepper; reduce heat to medium. Mix together and pour mixture into an 8x8 inch glass dish.
Bake for 30 to 35 minutes in the preheated oven, until the meat is thoroughly browned. Remove meat from oven and let cool completely. Dip meat in flour to seal and rub in the remaining butter, Worcestershire sauce, oregano, salt, pepper, basil, tomato paste, onion, green bell pepper, green bell pepper and sugar. Place on a piece of waxed paper and freeze until solid.
In the same skillet, heat the sugar, baking soda and salt over medium heat. Cook onion and green bell pepper over medium heat until tender; stir in the butter mixture and cook for about 5 minutes, stirring constantly.
Remove meat from dish and place in a large bowl. Mix in the heavy cream mixture. Sprinkle the bread mixture over the meat while still warm. Pour sauce over all and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a saucepan and heat to medium. Cook over medium heat 2 minutes, stirring constantly. Remove eggs from pan and place in a medium bowl.
In a small bowl, mix the eggs, tomato sauce, onion, green bell pepper, green bell pepper, oregano, white sugar, baking soda, salt, and nutmeg. Let egg mixture stand in saucepan until cool enough to handle.
Roll meat into 1 inch cubes and place cubes in pizza or pie pans. Place meat cubes on top of meat and vegetables. Pour sauce over meat. Place as desired.