1 egg yolk sandwich of your choice
2 pounds cottage cheese
2 tablespoons mayonnaise
3 onions, finely sliced
2 tablespoons mayonnaise
1 bunch chopped sliced mushrooms
1 cup shredded mozzarella
1 cup shredded Monterey Jack cheese
3 tablespoons Dijon mustard
6 herbs
1 teaspoon dried sage
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil leaves
2 teaspoons Italian seasoning
2 pounds mozzarella cheese, shredded
Preheat oven to 350 degrees F (175 degrees C).
To Make Cheese Square: Mix together egg yolk, cottage cheese, mayonnaise, onions, mayonnaise, mushrooms, mozzarella, Monterey Jack cheese and brown mustard.
Using pastry bag fitted with pastry pen or ricer, spread 1/4 cup of cheese mixture in bottom of 9x13 inch (3-inch) baking dish. Baste with remaining 1/4 cup mayonnaise, jam mixture and orange marmalade. Sprinkle with grated Parmesan cheese. Bake in preheated oven until bubbly and golden brown, about 10 to 12 minutes. Serve warm.
For Meat Loin:
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain. Drain fat. Stir in beer and Worcestershire sauce. Season with salt, pepper, oregano, basil, mustard, herbs, garbanzo beans, marjoram, garlic powder and brown sugar. Stir, moving frequently with cheese mixture.
Place bacon in a large, deep skillet. Fry until evenly brown; drain. Stir sausage and bread into pan. Cook, turning frequently, until evenly brown. Sprinkle on top of meat from baking dish.
Bake in preheated oven for 1 hour. Let cool before cutting into slices.