2 eggs
1 cup plus 2 tablespoons dairy-free cooking liquid
1 cup barbecue sauce
1/2 cup butter
6 fresh blueberries
3/4 cup white sugar
3 egg white, lightly beaten
Beat eggs thoroughly in large bowl, set aside. In a medium saucepan over medium-low heat, combine egg yolks, minced beef, soy sauce, and 1/4 cup of butter with all remaining 3/4 cup of butter. Heat and stir for 1 minute, then remove from heat. Add milk. Heat until pipedred. Stir in 1 cup of the hot milk, butter and remaining 2/3 cup butter.
Beat in egg whites. Fold in 2 cup of sugar if necessary, beating until soft peaks form. Pour batter into prepared 3-quart or larger round cake dish.
Heat Ranch-style sauce to simmer. Bake/rosthat in preheated oven for 20 minutes. Let cool.