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

(by Beth Levine) (adapted from Levana's Table by Levana Kirschenbaum) 1 medium onion, peeled and quartered 2-in. piece fresh ginger, peeled 6 large cloves garlic 1/4 c. Dijon mustard 1/2 c. dry red wi

(by Hani Malaika M) 2 c. basmati rice 2 garlic cloves handful of cilantro leaves 2 T. olive oil 1 chicken bouillon cube 1 1/2 c. hot water 1 T. ghee 1 t. seasoning salt Preheat oven to 350 F. Wash ric

(by Diane Zinna) 1 bunch celery, washed and strings removed 16 oz. Philadelphia cream cheese small jar of green pimiento-stuffed Manzanilla olives paprika Slice celery stalks into one-inch pieces. Usi