1 pound beef brisket
1 (16 ounce) can tomato sauce
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups beef broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of mushroom soup
1 (2 ounce) can crushed pineapple, drained
1 (15 ounce) can whole kernel corn, chipped
1 (8 ounce) package cream cheese, softened
2 (16 ounce) cans stewed tomatoes, with juice
2 eggs
1/4 cup brown sugar
1/4 cup sliced fresh pineapple
2 tablespoons chopped fresh orange
1 cup shredded Monterey Jack cheese
1 (28 ounce) can diced tomato paste
1/2 cup chopped onion
1/2 teaspoon ground black pepper
Place beef in a slow cooker.
Garlic salt and pepper to taste
20 chicken thighs, sliced
2 teaspoons vegetable oil for frying
Place the beef in the pan with the sauce, tomato sauce, cream of chicken soup, cream of mushroom soup and mixed cream of pineapple and mushroom soup all over the beef. Fry with the oil until golden brown, about 10 minutes.
Place the chicken thighs on kitchen towel. Fry on a large plate to transfer juices around the metal edge of the spoon. Fry the thickest part of the thighs on one side. Fry the rest on the other side until golden brown. Remove from pans and drain on paper towels. Frost with cheese frosting, sprinkle with orange slices and sprinkle with pineapple slices. Brush tops of meat with egg white before serving. Garnish with pineapple-based fruit preserves and Monterey Jack cheese. Store meat in refrigerator. Season with salt and pepper to taste.
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