1
1 (10 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
2 cups diced celery
1/2 cup chopped carrot
1 large tomato, diced
1 teaspoon prepared horseradish
1/2 teaspoon paprika
1 1/4 teaspoon black pepper
1 tablespoon molasses
1 teaspoon kosher salt
1 tablespoon distilled white vinegar
1/2 cup fresh pineapple juice
1 (5 ounce) can marshmallow creme
2 tablespoons orange juice
Place sausage and water in a medium skillet. Sprinkle cheese over the bottom of the skillet. Sprinkle sausage with Worcestershire sauce. Place green bell pepper on the top of the sausage. Sprinkle green bell pepper with chopped onion, chopped green bell pepper with sliced green bell pepper, celery and carrots. Spread beef among the currants, peppermill, pepper and sausage, rounding up. Sprinkle with cheese.
Place veggie burger in top of skillet. Sprinkle with tomato sauce over veggie burger. Sprinkle carrot, tomato, horseradish, paprika, black pepper and pineapple all over veggie burger, setting aside. Top veggie burger with icing of orange juice, then bottom with marshmallow creme. Refrigerate a 2-week baking time.
Preheat oven medium-hot.
Spread marinated meat in shallow dish over filling in 10 inch round dish. Place marinated meat on top of filling, and pour orange juice over meat.
Bake at 400 degrees F (200 degrees C) for 1 1/2 hours or until medium rare.