1 lb. ground meat (beef or turkey) seasoned with salt & pepper to taste
1 jar currant jelly
1 bottle chili sauce
1 can tomato soup
1 onion, chopped
1 pinch garlic
1 pinch parsley flakes
1 pinch celery flakes (sm. pinch, optional)

Cook onions in small amount of shortening until soft, but not browned. Form ground meat into patties, brown lightly in onion mixture. Remove meat to warm platter. Add currant jelly and tomato soup to onion mixture, add 1/3 soup can water and the seasonings. Cook until slightly thickened. Return meat patties to sauce and continue cooking until meat is completely done. Serve over white rice.

HINT: Add 1 1/2 tsp. tarragon vinegar to about 3 cups white rice while cooking.