Ingredients

• 1 teaspoon (each) paprika, garlic powder, sugar, black pepper, onion powder
• 4 pounds split chicken wings
• 3 jars (12 ounces each) beef gravy
• 2 large onions, chopped
• 4 tablespoons vegetable oil
• 2 pounds ground beef
• 2 eggs
• 1/2 cup bread crumbs
• 1/8 teaspoon salt

Directions

Cook a classic dinner for your family! Serve this over buttered egg noodles for a main dish.

In a soup pot, heat the oil over medium-high heat. Add the onions and saute until softened. Add the chicken wings and cook for about 15 minutes, or until golden, stirring occasionally.

Add the gravy, paprika, sugar, garlic powder, and black pepper and cook over medium heat for about 20 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the ground beef, eggs, bread crumbs, onion powder, and salt. Roll into small meatballs.

Gradually add the meatballs to the pot and cook for 20 to 30 more minutes, or until the meatballs are cooked through, stirring the mixture frequently but carefully so as not to break up the meatballs.

Serving Tip: This is great served in bowls over your favorite egg noodles.

Ingredients

• 1 (5-lb.) hen, cut up (a fryer will fall apart)
• 3 large onions, finely chopped
• 2 cans 98% fat-free, 30% less sodium cream of mushroom soup
• 2 soup cans filled with water
• 2 soup cans filled with water
• ¾ cup chopped green onions
• ½ tsp. celery powder
• ½ tsp. red pepper
• ½ tsp. red pepper

Directions

Wash hen and put in heavy pot and cover. Cook on low for about 1 hour, until it gets very brown. Stir occasionally to avoid sticking.
When it is really brown, remove from the pot and set aside. Discard most of the rendered fat from the pot, keeping just enough to cook the onions.
Over medium heat, cook onions until they are really brown.
Stir 2 cans of cream of mushroom soup in with the onions and add 2 cans of water.
Put the chicken back in the pot, add all the seasonings, cover and cook over low heat for about 2 hours, stirring occasionally. You may need to add a little more water, as it cooks down, to make enough gravy.
Served over rice, this recipe will serve 6 to 8.