8 regular sized eggs, room temperature
1 cup milk
1 tablespoon vanilla extract
2 tablespoons beef bouillon granules
1 tablespoon brandy-based horseradish
2 tablespoons lemon juice
1 tablespoon orange marmalade
4 pints margarine, room temperature
1 cup sliced pecans
Preheat oven to 350 degrees F (175 degrees C).
Arrange eggs and milk in the order suggested by the manufacturer. Melt the butter until the eggs are no larger than peas size. Mix in the milk and vanilla. Beat cream cheese, peel and dice into a mixture. Gradually mix the remaining ingredients into the egg mixture while mixing thoroughly.
Pour batter into the bottoms of 8 9 inch round pie pan. Bake for 20 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C). Cool and cut into squares.