1 lb. ground chuck
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 (10 oz.) pkg. frozen peas, partially thawed
1 tbsp. flour
1 tsp. chili powder
1 tsp. salt
1/8 tsp. pepper
1/2 c. ketchup
1 c. tomato juice
1 tbsp. Worcestershire sauce

POTATO PUFFS:

1 1/2 c. mashed potatoes
1 egg, beaten
1/2 tsp. salt
1 tsp. grated onion
1 tbsp. parsley flakes
1/3 c. packaged dry bread crumbs
1/4 c. unsifted all purpose flour
1/2 tsp. baking powder

1. Preheat oven to 375 degrees.

2. In large skillet, over medium heat, slowly brown chuck, leaving it in large chunks.

3. Add onion, green pepper and celery; cook, stirring until tender crisp, about 5 minutes. Add peas.

4. Blend flour with chili powder, salt and pepper; stir quickly into meat mixture.

5. Add ketchup, tomato juice, and Worcestershire sauce. Cover; simmer 5 minutes.

6. Meanwhile, make Potato Puffs: in medium bowl, combine all ingredients; beat to blend.

7. Turn meat mixture into 2 quart casserole. Drop potato puffs by tablespoonsful onto hot meat mixture. Cover; bake 30 minutes. Makes 4 to 6 servings.