Search

Porcupines

Updated: Apr 14, 2020

(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.


Recent Posts

See All

Albondigas Estilo Mama

(Meatballs Like Mama Makes) (Adapted from Food From My Heart) (by Zarela Martinez) This recipe calls to mind the llaves (outdoor water faucets) on the ranch, which were always surrounded with patches

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be