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.)