"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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