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In a large bowl, combine the ground roast, steak sauce, celery, relish and mayonnaise. Mix well. Shape into logs about 5 to 6 inches long. Refrigerate. In another bowl, cream together the cheeses. Add the onions, pimiento and bell pepper. Mix well. Spread this mixture over the logs. I like to use my hands for this. It might be a little difficult and messy but it is worth the trouble. An easy way to keep from getting the cream cheese mixture all over your hands is to use a plastic sandwich bag on your hand. Sprinkle each log with paprika and roll it in the chopped pecans. Yield: about 12 logs.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising