1.   Add the meatballs and any accumulated juices, tossing them with the cabbage.

2.   Add any accumulated juices from the chicken.

3.   Add the mushroom mixture and any accumulated juices from the platter.

4.   Brush chicken pieces on both sides with the food coloring and then put them with any accumulated juices and any remaining food coloring into the bowl with the marinade.

5.   Pile vegetables and fruit onto a serving platter and drizzle with any accumulated juices.

6.   Return steaks to the skillet, along with any accumulated juices.

7.   Return the chops and their accumulated juices to the pan, and cook on both sides until they are heated through and coated with the glaze.

8.   Return the meat to the pan along with any accumulated juices.

9.   Return the short ribs to the pot, along with accumulated juices.

10.   Return bacon and chicken and any accumulated juices to Dutch oven.