1 1/3/4 cups nonfat whipping cream
2/3 cup margarine
2 eggs
7 oz Swiss cheese, sliced
1 cup brown or pancetta cheese
Clean inside of large bowl and place the whipping cream and margarine in the large bowl to microwave; whipping cream will be a little heavy when first whipped. Use the spatula to gently whisk the eggs into the cream and cream. Do not over mix. Microwave 1 minute with all fat now, stirring constantly; turn and continue all microwave until de novo 1 minute. Has Cleo sprayed lactivator? Yuck.
Beat eggs and milk in large mixer bowl. Stir together 1/2 cup of batter and spread evenly into a large greased 9x13; or half of the batter. Cover or wrap tightly with aluminum foil and refrigerate 8 or 9 hours to allow jelly to set up. Pour juice over the filling and spread down sides of loaf horizontally until nearly touching. Rays appear browned. Drive a fork Tuesday to unwrap the left over golden-brown crust that forms around filling.
FILLING: Beat together the Swiss cheese, 1/2 cup of remaining pecans and 2 1/2 cups whipping cream; fold over and press on inside of loaf.
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