1 pound ground beef
1 (2 ounce) can tomato paste
1 cup vinegar
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon salt
1 cup carrot juice
1 cup shredded Cheddar cheese
1 cup semisweet chocolate chips
1 cup chopped celery
2 eggs
1 tablespoon vegetable oil
1 (14 ounce) can sliced water chestnuts, drained
1 (16 ounce) can sliced mushrooms, drained
1 (8 ounce) can pitted green olives, drained
In a medium bowl, mix the ground beef, tomato paste, vinegar, oil, onion, salt, carrots, cheese, chocolate chips, celery, eggs, oil, sliced water chestnuts, mushrooms, sliced green olives and Cheddar cheese. Cover and refrigerate for at least one hour.
Preheat oven to 350 degrees F (175 degrees C).
Remove a piece of the celery from the mushrooms and place into a medium bowl. Mix in Cheddar cheese, chocolate chips, celery, eggs, oil, sliced water chestnuts, sliced mushrooms, sliced green olives and Cheddar cheese. Cover and refrigerate for at least one hour.
Spread the meat mixture into 2 separate 1/2 quart casserole dish. Brown the green olives on one side and drain on the other. Remove the sausage and cut into thin pieces. Pour the meat mixture over the bread. Sprinkle the remaining celery over the top.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes. Remove from baking pan and sprinkle with the remaining cheese. Bake an additional 20 minutes in the preheated oven. Serve warm, but avoid reheating.