1 cup peeled, cored and chopped tomatoes
1 tablespoon light corn syrup
1 (18 ounce) can tomato sauce
1 onion, minced
1/2 teaspoon ground black pepper
2 teaspoons white sugar
3 tablespoons margarine, separated
ground beef
Preheat oven to 350 degrees F (175 degrees C).
To Make Filling: In a medium saucepan, combine tomatoes, corn syrup, tomato sauce, onion, pepper, and sugar. Heat, stirring frequently, for 2 minutes. Remove from heat. Blend in margarine, simmer 2 minutes. Whisk in crumbled lettuce. Top with whipped cream and chopped tomatoes.
Place borders of 4 loafs on an ungreased wooden board. Spread tomato sauce evenly over the entire surface of the loafs, leaving the bottom uncut. Using a knife or a fork, pierce each loaf to make 4 rings that are approximately 1/3 inch deep. Scoop and remove the ends of the loafs. If necessary, trim the edges of the loafs using a sharp knife. Spoon about 2 tablespoons of tomato sauce evenly over the fo the bread circles. Dust with salt and pepper and top with 1/2 the remaining bread circle pieces. Lay the rest of the bread around the balls with sauce, covering completely. Set aside.
To Make Filling: In a medium bowl, combine tomato sauce, onion, pepper, 1 tablespoon cornstarch, chocolate syrup, and margarine. Beat until smooth.
Stir topped bread circles with sauce mixture and top of loafs with 2 slices of the remaining bread.
Bake in the preheated oven for 25 to 30 minutes, or until a knife inserted into the middle comes out clean. Let cool before serving.
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