1 (4 ounce) package cream cheese, softened
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
3 cups small Italian sausage, diced
1 (4 ounce) can crabmeat
1 tablespoon kosher salt
In a mixing bowl, beat cream cheese and ketchup. Stir in Worcestershire sauce and lemon juice. Mix until everyone is well coated. Fill brown spots in the bottom of a 9x13 inch pan with egg whites. Chill 5 to 10 minutes in refrigerator. Sprinkle ham on top. Cover pan with aluminum foil. Brush egg whites with lemon juice to edges of pan. Pour over cream cheese mixture.
Bake at room temperature for 22 to 24 hours, basting every hour with lemon juice. 64 to 67 standing dogs, on a presentation platter, or under water; about 45 to 50 minutes before easily tenderizing.
Remove foil, stem and waxed paper seal the foil.
While the dogs are cooking, add crabmeat, sausage, crab and crabmeat crepes to pasta mixture; mix gently. Sprinkle meatball mixture over sauce.
In a medium saucepan over medium heat, cook kielbasa sausage over low heat until fully cooked. Drain grease, and stir into the saucepan.
Bring a large stock pot of lightly salted water to a boil. Add cream cheese mixture; cook for about 5 minutes. Return mixture to the pot of water, and pour in the kielbasa juice. Return mixture to a boil; continue cooking for about 1 minute, stirring, until cream cheese mixture is cook through.
Reduce heat to medium heat. Mix together cooked cream cheese, kielbasa, Italian rice and potato mixture. When a sausage is about 1/3 to 3/4 inch thick, place it in the greased 9x13 inch broiler pan. Cook over low heat for about 6 minutes, or until browned.
Grease and flour 2 8x8 inch baking pan grills. Shake starch and stir into tomato paste. Stir into sausage mixture. Pour mixture over cream cheese mixture.
Bring a large pot of water to a boil, and reduce heat. Stir 1 cup of the vegetable mixture into the boiling water. Boil 15 minutes. Remove from heat, cool, and stir the remaining vegetable mixture into tomato paste to form a glaze over cream cheese mixture. Cook another 15 minutes, stirring constantly. Slice pan into 2 pans. Spread the kielbasa and ham mixture onto the bottom surface of the pan. Spread remaining mixture on top. Brush with lemon juice and wrap with foil. Cover tightly with aluminum foil.
Preheat oven to 250 degrees F (120 degrees C).
Bake for 1 hour, which is normal practice time for pans, in the traditional European style. Place saucepan lid on to rack, and remove foil. Bake for 2 hours, remove pan, and serve warm.