top of page

Porcupines

(by Mary Jones)


2 lb. ground beef

1 c. Minute Rice

garlic salt, onion salt, seasoning salt, or salt and pepper to taste

vegetable oil

2 cans cream of mushroom soup

Mix ground beef and rice.

Add seasonings to taste.

Form mixture into small meatballs.

Coat a cast iron skillet with a film of vegetable oil, and brown the meatballs on all sides.

Place in a baking or roasting pan that has a lid.

Preheat oven to 350 F.

In the same pan that was used to brown the meatballs, add the soup and 3/4 can of water.

Cook until browned and somewhat reduced. Pour soup mixture over meatballs and bake, covered, for 40 - 45 minutes, until fully cooked.

Serve over rice or potatoes.


(Read Bambi and Bullwinkle Stew, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page