"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Porcupine Meatballs, by Jo Ann Lamb, is from The Wright Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. ground beef 1/2 cup long grain rice 1 tsp salt 1/4 tsp. garlic salt 1/2 cup milk or water 4 Tlb. chopped onion 1/2 tsp. celery salt dash pepper
2- 8 oz. can tomato sauce 3 tsp. Worcestershire sauce 1 cup water
Mix ground beef, rice, salt, 1/2 cup milk or water, chopped onion, celery salt, garlic salt and pepper. Shape in small meat balls. Brown in skillet. Pour tomato sauce, 1 cup water and Worcestershire sauce over meat balls and cook until meat is done and rice is tender.
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