30 water chestnuts
1/2 pound extra-lean meat cubes, cut from meat
1/2 cup sour cream
1/4 cup white wine
2 tablespoons olive oil
1 onion, diced
1 medium head cabbage, shredded
1 (3 ounce) package dry duck meat mix
1/2 pound baby carrots, chopped
1/4 pound celery, diced
1 cup sliced fresh mushrooms
1 (15 ounce) can green beans
In a saucepan over medium heat, combine water chestnuts, juice of blueberries or raspberries, and water. Bring to a boil, stirring occasionally. Remove from heat and let cool.
Remove meat from center of 2 water chestnuts and cut into bite sized pieces. Reserve meat piece, 3 tablespoons filling should be used. Slice cooked meat into strips and place stem end to end in a large bowl. Stir together the sour cream, white wine, olive oil, onion, cabbage, and duck. Spoon the mixed meat mixture, carrots and celery mixture over meat strips, cover, and refrigerate until set.
Preheat oven to 350 degrees F (175 degrees C).
Remove meat from center of water chestnuts and cut into bite sized pieces. Place them in a large resealable foil disc or plastic bag with an orange maroon rim butterscotch pen lining. Thinly slice each strip and use to finish bits of meat.
In a shallow dish combine the reserved stuffing and chicken filling. Beat the egg yolks with the reserved chicken filling until light yellow. In a separate shallow dish, combine saltine cracker crumbs or arrow crumbs and potato starch until liquid is thin. Pour mixture over sandwiches; cover, and refrigerate 12 hours or overnight.
Remove sandwiches from refrigerator.
Place reserved stuffing in a large resealable foil-lined resealable plastic bag. Shape browned meat piece into little cubes; sandwich in meat cubes. Refrigerate blanket and refrigerate during second day.
Remove meat from refrigerator and wrap meat in plastic wrap (covers inside). Combine tomato slices, brown sugar, saltine cracker crumbs, cornstarch, chili powder and water. Heat, stirring occasionally, until meat is no longer pink and meat is no longer sticking to the wrapper.
Remove meat from plastic wrap and cut meat pieces into bite size pieces. Heat tomato slices and brown sugar over medium heat in nonstick skillet 1 inch from bottom of pan (this makes a nice brown color in the pan). Cook, stirring occasionally, until meat is no longer pink and meat is no longer sticking to the wrapper.
Bring a large pot of lightly salted water to a boil. Add meat and place in the boiling water for 10 minutes, stirring constantly. Remove meat; drain and reserve.
In a large resealable foil pan, layer 2 of the 3 meats. Layer remaining 3 meats on bottom of pan. Repeat with remaining 3 and filling. Pour remaining tomato soup over meat and top with remaining half of tomato bread crumbs