"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Porcupines Recipe

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This recipe for Porcupines, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Goode
Added: Thursday, February 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 chopped onion
salt and pepper
3/4 cup raw rice
parsley
small can tomato sauce
1/2 cup water

Directions:
Directions:
Mix meat, raw rice, onion, parsley, salt and pepper. Form into firm balls about 1 1/2 inches in diameter. Brown in hot skillet in small amount of fat. Add water and tomato sauce. Cover skillet and leave on high heat until it steams. Then turn to “simmer” and cook one hour.

Personal Notes:
Personal Notes:
I added a few drops of Tabasco Sauce for more flavor, and up to an extra 1/2 cup of water and/or tomato sauce to make extra sauce.

 

 

 

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