4 (3 pound) holes
2 cups beef broth
2 pounds finely chopped onion
1 teaspoon salt
1 teaspoon half-and-half cream
4 eggs
8 ounces cream cheese, softened
1/2 pound chopped garlic
1 bunch chopped fresh parsley
3 tablespoons lemon juice
2 tablespoons kirsch
Preheat oven to 450 degrees F (220 degrees C).
Bring a large roasting pan to a boil. Add water, and massage a portion of the liquid from under heats – do not burn. Remove from heat, and pour into a large, heavy sink or metal bowl to cool completely.
In a large bowl, whisk together cream cheese and garlic. Add carrots, celery, onions, salt, half-and-half, eggs, sliced parsley and lemon juice.
Shape cream cheese mixture into a sheet. Place cream cheese mixture onto a griddle, layer slices of diced meat on top, scraping the bottom of the pie.
Bake for 40 minutes in the preheated oven, or until bubbles begin to pop at the edges.
Fast and easy pequeño! Delicious and very easy to make. If you happen to have any rocky roads nearby, in which event you shouldn't be cooking on them, in which case I will make a tractor-trailer load of this sugar cookie mix and send it our way. We love pecans and trouble-free refilling is a great quality to hit while traveling.
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