"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

Porcupine Balls Recipe

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This recipe for Porcupine Balls, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Friday, May 22, 2009


2 lbs. hamburger
1 c. uncooked rice
1/2 c. water
1 medium onion, chopped
1/4 tsp. garlic powder
1 (15 oz.) can tomato sauce
1 c. water
2 tsp. salt
1 tsp. celery salt
1/4 tsp. pepper
2 tsp. worcestershire sauce

Mix hamburger, rice, 1/2 c. water, seasonings and onion. Shape into balls (20), brown in skillet and drain well. Mix tomato sauce with 1 c. water and worcestershire sauce. Pour over meatballs and simmer, covered for 45 minutes. If sauce is too thin, add cornstarch to thicken.




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