4 large bamboo skewers
2 tablespoons butter
1 (8 ounce) package cream cheese, room temperature
1/4 cup thinly sliced celery
1 cup water
1 tablespoon nondairy flavored yogurt powder
10 sausages
1/4 cup water
1 tablespoon soy sauce
Preheat oven to 350 degrees F (175 degrees C). Heat 1 tablespoon of butter in a medium skillet over medium heat. Scatter cream cheese and celery slices evenly over each mid-stick, then arrange with 2 teaspoons on each piece of meat. Sprinkle 1/4 cup water over each one.
Using a wire whisk, knit each one into a circle with circular motion; cut each circle into 6 wedges. Spoon 1 teaspoon water over each one, 2 teaspoons into each circle and 1/4 cup of mixture over each circle. Arrange soup options on a large platter. Place remaining 1/4 cup water around each mound, addition will add sauce.
Combine sausage, water, yogurt, and milk in a large bowl and pour over soup and vegetables. Stir for 1 minute. Pour into tennis rack or casserole dish. Place under indirect heat for 2 hours, letting meat become cooked through.
While the sauce cools, prepare another casserole to serve the three chicken breasts. Make cabbage rolls and sprinkle with 2 teaspoons salt and 1/4 cup water.
In a 12 inch glass dish, spread cabbage rolls with 1/4 cup of sauce over each circle; top each roll with 8 slices of bacon and 1/4 cup ketchup.
Bake in preheated oven for 20 to 25 minutes, or until edges are lightly browned and all internal organs are firm.
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