Oven Porcupines - a kid-tested recipe
I've tried this one out on little folks & big folks, and everyone agrees it's yummy! Not only does it taste great, but it's fun to look at - like little porcupines. Really adds to the kid-friendly factor. Sorry I don't have pictures, we ate them too fast. Enjoy!
Oven Porcupines, serves 4 to 6
1lb of meatloaf mixture (combination of ground beef, veal, pork)
1/2 c. uncooked rice
1/2 c. water
1/3 c. minced onion
1/2 tsp salt
1/2 tsp celery salt
1/8 tsp garlic powder
1/2 tsp black pepper
15 oz can tomato sauce
1 c. water
2 tsp Worcestershire sauce
Oven to 350 degrees. Mix meat, rice, 1/2 c. water, onion, salts, garlic powder and pepper. Shape mixture into tablespoon-size balls. Place meatballs single layer in ungreased baking dish.
Stir together tomato sauce, 1 c. water, and Worcestershire sauce and pour over meatballs. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes more to let sauce thicken.
Notes:
- The meat will be very soft since there's so much water in it, but the balls will retain their shape.
- Since the meat cooks in the sauce, there may be some grease (depending on how high a fat content the meat is), so be sure to spoon some off the top after it's cooked.
- If the sauce does not cover the balls, you'll want to baste or turn the balls about halfway through, so the rice absorbs more sauce and gets tender.
posted by Elise Michaels Media @ 8:27 AM
5 comments
5 Comments:
O.K.--Here's a recipe that we had last night for some company. Everyone (including the kids) loved it, and it's super easy to make. A lower fat version can be made using non-fat sour cream and low-fat cheese. I've never made this when someone didn't ask for the recipe.
POTATOES SURPREME
-2 lb. bag frozen southern style (cubed, not shredded) hash brown potaoes.
-1 small chopped onion (1/2-1 cup)
-1 can cream of chicken soup
-8 oz. shredded sharp cheddar cheese
-Appx. 1/3-1/2 cup crushed corn flakes
Preheat oven to 350F.
In large bowl, mix all of the ingredients except corn flakes. Butter a 9 by 13 inch casserole dish and spread mixture evenly into it. Top with cruched flakes. Bake for 45 min. to 1 hour until golden and bubbly.
Hey, Anonymous (and we know who you are - jk!), I am going to give this one a try, It sounds so very rich and ooey and gooey I can't pass it up! THX, elise
I'm such a dork. Here's the best part of the Potatoes Surpreme. Also to the mixture add 1 pint of sour cream. OOPS! My bad. It makes just a little difference in the outcome. I posted the thing from memory, and mine ain't that sharp.
I think a lot of us have a variation on that favorite (sooo delicious)! Here's mine: http://fiveforefun.blogspot.com/2006/07/potatoes.html
I couldn't go to that url to look at your recipe, but it is definitely one of those recipes that has about a 1000 variations and names. (There's a reason for that, don't you know.) And by the way, nope, not JK.
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