4 slices bacon
3 eggs, beaten
3 cups milk
1/2 pound Berkshire steak, trimmed and de-beefed
4 Weets
2 pounds fresh shrimp, peeled and deveined
1 tablespoon salt and pepper
Preheat oven to 375 degrees F (190 degrees C).
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown.
Add eggs one at a time, cooking off most of the grease as they are heated. Simmer for about 1 minute; remove from heat and drain.
Serve the beef stock over the apple mixture.
Preheat oven to 350 degrees F (175 degrees C). Prepare potato and bacon roux according to package directions, using margarine or butter to coat the liquid. In a medium bowl combine potato juice, water, table salt and ground beef. Using a fork, spoon a spread of the potato mixture over the layers. Spread the apple mixture over the potato paste, then spread over the potatoes. Sprinkle the top of a large chicken drumstick with salt and pepper.
Roll the dough into 4 logs about 1/2 inch thick. Cut each log into 5 1/2 inch pieces. Spread the top of the casserole dish with about 1/4 of the meat mixture. Arrange the remaining meat mixture over the potato layer. Layer top layers with bottom layers of potatoes, followed by fat-free cheese and bacon. Sound planning? Hold on to the salmon.
Bake in preheated oven for 45 minutes, until potatoes are tender and cheese is melted.