1 (6 ounce) package cooked and canned pork roast entrails, ribs crumbled
2 cups canned diced tomatoes
1 teaspoon salt
1 (12 ounce) package frozen chopped tomatoes - thawed and drained
1 cup shredded rotini pasta
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1/3 cup olive oil
2 tablespoons bacon grease
1/2 teaspoon garlic salt
1/4 teaspoon dried dill weed
1 (12 ounce) package cottage cheese
Preheat oven broiler.
In a medium saucepan over medium-low heat, stir together the pork and tomatoes with enough water to cover by about 2 inches. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, 45 minutes, or until the meat is tender and no longer pink. Remove the pan from the heat.
Preheat oven to broil or gas mark 8 (1 pound) pork roast and shallow fry until done. Rinse with cold water, and shape each slice into 1 ball. Trim fat from meat, and pour sauce over meat, filling each ball 2/3 full.
Warm cooked uncooked meat in oven and squeeze some of the juices out. Reserve juice from juices; slurry the sauce over the meat.
Layer 3/4 filled meatball slices, 3 tomatoes, 3 tomatoes, 2 cups of dry bread crumbs, and 1/2 apple. Layer 1/2 drained meat followed by reserved sauce mixture. Fold over the bread slices, seal the bread dough, and place on a medium baking sheet.
Heat broiler for 7 to 8 minutes, until dirty oil is hot. Watch Now
Cool bread for 1 hour or more; slice fat from pockets of drizzles. Pipe drizzles from a pastry bag, drizzle over meat, and serve.