Rice and Corn Flour
1 (16 ounce) can whole peeled, pitted cranberries, drained
1 (10.75 ounce) can condensed tomato soup
1 small onion, sliced
1 clove garlic, minced
1 medium head cabbage
1 cup ham stewed
3 cups shredded Cheddar cheese
1 (5 ounce) can chopped green chile peppers
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix rice, corn flour, cranberries, tomato soup and onion. Shape into 1-inch balls. Place about 1 cup in the bottom of a 9x13 inch casserole dish. Sprinkle with cheese and pepper.
Bake at 350 degrees F (175 degrees C) for 1 hour, then remove from oven and brush with remaining 1 cup cranberry mixture. Bake for an additional 1 hour, or until bubbly.
I tried this out for my husband and she said it was 🍁 I kept putting water in the can to make it a thicker consistency but she said it still was 🍁 and would probably be 🍁 again. She added fresh garlic cheddar chunks to the top and sides of the can and drizzled that over everything before closing the can. She said it tasted perfect when she took it out of the fridge. It wasn't strong at all and was perfectly good. I will make this time and time again.
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