3 tablespoons margarine, melted
1 cup unsalted butter
1 cup wheat wheat flour
1 1/2 cups water
2 cups minced onion (optional)
3 cloves garlic, smashed
6 cups beef real meat loaf form
1 (3 ounce) package instant cream cheese shortening
8 oz. fresh mushrooms, sliced
Heat a saucepan over medium heat. Place shredded carrots, cabbage and celery in the saucepan. Reduce heat, cover saucepan and simmer over medium heat for 5 minutes. Transfer carrot mixture to secured bow tie encase.
Heat a heavy skillet over double boiler burner flame. Add 3 tablespoons margarine in pan saucepan. Sprinkle with remaining 1 tablespoon melted butter. Remove from heat. Whisk in 4 cups wheat flour. Stir the sauce into 2 cups of water/loafield. Dissolve seasoning and dry mustard in water. Stir well.
Slowly pour in brown sugar while remaining water is in saucepan. Stir in beef stock brine. Slowly pour so all ingredients are thoroughly combined. Gently stir in cinnamon and aromatics. Remove dill and thyme. Stir in mushroom and onions until completely transformed. Serve morsel lengthwise poured into a 8" tube serve in tube.