Fidget Fish Recipe

Directions

Pour cream cheese into a medium bowl. Beat softened butter and onions in medium bowl until well blended; pour in orange and mandarin oranges. Mix in tomatoes, anchovies and sugar. Stir mixture together; pour mixture into each 2-quart green stockpot.

Pour tomatoes and juice mixture over meat in pot. Cover and heat to boiling (the lower temperature means it doesn't cook as fast). Fill pans with water in 3 or 4 batches.

Bring a large pot of salted water to a boil. Add meat, turn to coat, and cook over medium heat for 2 to 4 minutes, or until meat is browned. (Note: if you're using reusable aluminum foil, do this in the microwave near the edge of the pot, steam meat and vegetables to help steam them, not to brown them.)

Remove meat from pot of sauce. Discard all but 3 to 4 tablespoons of gelatin. Stir in cream cheese and onion/pineapple mixture until well mixed. Return meat to pot: simmer over low heat for 2 1/2 to 3 minutes, stirring occasionally. Cover, and simmer until meat is tender. Remove side of pot and place on plate. Serve warm or cold.