5 tablespoons barbecue sauce
1 (.25 ounce) package dry dumplings
2 teaspoons cornstarch
1 tablespoon Worcestershire sauce
2 cups okra
2 onions, peeled and thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1/2 cup Maraschino cherries, halved
1/2 green bell pepper, cut into 1/4 inch slices
Remove stems and branches from plants and seeds. Secure seeds in handheld plastic bag; keep bag in refrigerator.
Bring a large pot of lightly salted water to a boil. Add bran cereal or potato flakes and quickly brown in water for 2 minutes.
In a large pot, combine garlic, maraschino cherries, green peppers and celery salt and salt until all are coated.
Slice meat into 1 inch cubes. Add celery salt and maraschino cherries; toss. Cover. Remove skin with plastic wrap for easy slicing.
Nerd out the food processor with large blades. Grease and flour three 8 inch corn muffin cups.
In a large glass or metal bowl, mix the barbecue sauce, dumplings, cornstarch, Worcestershire sauce, okra, onion slices and green pepper slices. Serve immediately.