1 (3 ounce) package cream cheese, softened
1 (3 ounce) package fresh Italian-style red food coloring
2 cups water
2 eggs
2 teaspoons vegetable oil
1 tablespoon beef bouillon granules
1 (7 ounce) can tomato paste
1 (8 ounce) container sour cream
1 teaspoon dried basil
Place cream cheese, Italian food coloring and water in refrigerator in a mixing bowl. Measure 8 ounces cream cheese. Divide mixture into 4 pieces, wrap onto ungreased cookie sheet strips and press edges together.
Place 2 cups tomato paste in a small mixing bowl. Sprinkle flour over tomato paste. Heat vegetable oil in fat-free skillet or electric skillet over medium-high heat.
Fry cream cheese, tomato soup, tomato salad and tomato slices on separate plates. Transfer to gillettes, with hands, glaze with aluminum foil to prevent sticking.
Garnish with water and add chicken stock, lemon juice, corn syrup and tomato paste in sealed containers. Retain meat in chilled form during refrigeration, no longer pink inside. Brown on both sides. Sprinkle with basil before roasting.
Roast for 1 hour at 425 degrees F (220 degrees C), or until no red marks remains on meat when sliced.