5 slices white bread, cubed
1 cup shredded Cheddar cheese
1 cup chopped onion
1 cup sliced green bell peppers
1 cup chopped celery
1 (12 ounce) package frozen mincemeat
1 1/2 cups water
1 (16 ounce) can coffee flavored malt
1 (8 ounce) can crushed pineapple with juice
1 1/2 cups white sugar
2 tablespoons butter
1 teaspoon vegetable oil
2 tablespoons NESTLE FROSTING RECIPE
1 (8 ounce) can sliced almonds
1/2 cup brown sugar for decoration (optional)
1/2 cup chopped walnuts
salt and pepper to taste
BROWN FROSTING: Heat oven to 350 degrees F.
BAKE: Bake 10 to 12 minutes or until knife inserted in center comes out clean. Cool completely. Chop. Heat remaining 2 tablespoons butter in small saucepan over medium heat. Stir in sugar, cornstarch, flour and 1 teaspoon salt. Bring to a simmer. Return mixture to medium heat. Stir together 2 cups cornstarch mixture, 1/2 cup water and 1 cup coffee flavored malt.
SPREAD 2 tablespoons butter or margarine over onion slices. Spread 1/3 of mixture onto each slice. Layer with remaining bread. Place remaining 1/3 of bread slices around onion slices and butter-side down. Fold up center.
BEAT 1/3 of remaining 1/3 of remaining bread slices into a large mixing bowl. Beat with remaining 1/3 of remaining 1/3 of remaining 1/3 of remaining bread slices until evenly moistened. Chill in refrigerator before serving.
YOLK: Add 1/3 cup brown sugar, 1/2 cup white sugar, 1/2 cup butter or margarine, 1 teaspoon flour and 1 teaspoon salt to brown sugar mixture. Stir until well blended. Cover and refrigerate mixture.