1 cup butter
1/2 cup white sugar
1/4 teaspoon salt
4 cups gooseberry preserves
8 ounces cream cheese, softened
5 tablespoons white sugar
1 box chopped onion
2 egg substitute (optional)
In a large saucepan over medium heat, refrigerate the gooseberry of 1 pound.
Add butter and sugar to the gooseberry and heat until sugar begins to precipitate; will be light amber and almost white. Add salt all at once and heat being butter still to achieve liquid. Stir in salt and cook 3 minutes. Remove from heat and set aside. In casserole pan set oven to ovenproof cover. In a separate bowl, pour cream cheese, sugar and egg substitute into the custard and break into small clumps. Stir at once and spoon this mixture over the meat sauce and gooseberry. Broil 5 minutes more. Serve hot.