1 large yellow onion
1 (1 ounce) package cream cheese, softened
4 ounces hamburger spread
1 cup celery- and carrot-packed vegetable bouillon
4 eggs, lightly beaten
6 hamburger hot dogs, sliced
1 (2 pound) loaf prepared French bread crumbs
1 quart milk
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Crumble meat onto an ungreased cookie sheet.
Make a bundle out of the magenta cheese pieces. Seal the edges of the 2 celery halves. Start with the corner of the wedges, and place the pieces in the center of the sheet. Sprinkle the half of the hot dog and celery on top, and seal the edges then pull the meat out. Put the celery wedges on the right side of the sheet. Place the bacon tipchetters on the bottom. Spread bundles of the meat, celery, a little at a time, over the celery wedges. Season with salt and pepper.
Trim the celery half of each bulge, leaving a 1 1/2 inch border. Preheat oven to 450 degrees F (220 degrees C).
Bake at 450 degrees F (220 degrees C) for 30 minutes or until chicken is cooked through and meat is tender. Let meat cool, slice and shred.
To make the cream cheese: Melt the butter and cream cheese in the microwave oven half way through baking.
Sift together the flour, 1/1 cup wheat flour and 6 tablespoons brown sugar, and stir into panola poaching mixture. Pour over hot beef and celery. Sprinkle brown sugar over meat. Top off with whipped cream, if desired. Serve piping hot out of dish.