Monday, August 17, 2009

Porcupine Meatballs

1 1/2 lbs hamburger
1/2 cup uncooked rice
2/3 cup milk
1/2 tablespoon dried onion flakes
1 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can tomato soup
3/4 cup water
1Combine hamburger, rice, milk, dried onion, salt and pepper make into meatballs and put in shallow pan.
2Combine 1 can tomato soup and 3/4 cup of water. Mix together and pour over meatballs.
3Cover tightly with aluminum foil and bake for 1 hour at 325°F.

Ground Beef Stuffed Green Bell Peppers With Cheese

6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
1Cut tops from green peppers; discard seeds and membranes.
2Chop enough of the tops to make 1/4 cup, set aside.
3Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
5Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
6Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
7Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
8Bake, covered in a 350 degree oven for 30 minutes.