3 c. ground sirloin
1 1/2 c. cracked wheat (Borgue)
1 med. chopped onion
Kibbee Seasoning

MIDDLE LAYER - STUFFING:

1 lb. coarsely ground sirloin
1 onion, cut into sm. pieces
3 tbsp. pine nuts
1/2 tsp. salt
1 tbsp. melted butter

Grind meat through fine meat grinder, refrigerate. Soak cracked wheat in a bowl covered with water for 1/2 hour, then press out water from cracked wheat between palms of hands. Mix wheat with meat and spices, kneading well. When the mixture becomes stiff, dip your hands into cold water, then knead mixture until softened. Run mixture through the grinder again. Refrigerate while making stuffing.

Mix all ingredients together and fry in pan adding salt, pepper, then pine nuts - only until partially cooked. Spread half of first mixture into buttered 8 1/2 x 11 x 3 inch baking pan. Spread all of the stuffing mixture onto the first layer.

Make patties out of the remainder of the first mixture and layer on top, using ice water to make a smooth surface. Run a knife around the edge of the pan. Cut into diamond shapes. Make 4 holes with your fingertip through the top of the bottom of the pan. Put melted butter all over the top layer. Bake at 450 degrees for 30 minutes.