1 tablespoon olive oil
1 (3 ounce) package frozen sweet potatoes, thawed and drained
2/3 cup sliced cranberries
1 tablespoon dried oregano
1/2 onion, chopped
1 clove garlic, minced
3 cups all-purpose flour
1 cup sliced fresh mushrooms
1/4 cup chopped fresh parsley
1 (8 ounce) can crushed pineapple, drained, juice reserved
1 package instant lemon-lime flavored Jell-O mix
1 teaspoon dried marjoram (optional)
1/2 teaspoon dried oregano
3 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Fry sweet potatoes in olive oil about 4 minutes on each side, until golden brown and crisp. Remove from heat. Mix in cranberries, oregano, onion, garlic, flour, mushrooms, parsley, pineapple, lemon-lime flavored gelatin mix and marjoram (optional).
Stuff each sweet potato half with cranberry mixture and place foil or bread sheets over the ends of the peeled and deveined potatoes. Pour mixture over the sweet potatoes. Set dumplings and stuffing aside.
In a large bowl, combine gelatin mix, lemon juice and marjoram. Mix thoroughly. Shape mixture into one large chicken or steak slice. Place meat piece on foil or bread sheets and place flesh side down on foil or bread sheets. Pour gelatin mixture over stuffing and set aside.
Stuff stuffed potatoes with stuffing mixture and set aside.
Heat oven to 350 degrees F. Fry chicken, potatoes and greens about 5 minutes on each side, or until just cooked through and skin flakes easily. Drain off juices. Place green and potato halves on foil or bread sheets and spoon sauce over each. Place stuffing atop meat piece. Serve hot with sliced oranges and sliced lemon.
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