Subject: Porcupine Meatballs
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 17 2002 - 16:33:00 EDT
Campbell's(R) Cream of Mushroom Soup brings a rich and creamy new flavor
to traditional Porcupine Meatballs, and the delicious cooking
convenience for which it is famous!
Porcupine Meatballs
from Campbell's Kitchen
Prep Time 45 min. Cook Time 45 min.
1 lb. ground beef
1 egg
1 cup cooked rice
2 tbsp. finely chopped onion
2 cans (10 3/4 oz. each) Campbell's(R) Cream of Mushroom OR 98% Fat Free
Cream of Mushroom Soup
1/2 cup milk
Directions:
MIX ground beef, egg, rice and onion. Shape into 20 meatballs.
COOK meatballs in nonstick skillet until browned. Place in 2-qt.
shallow baking dish.
MIX soup and milk. Pour over meatballs.
BAKE at 350 degrees F. for 45 min. or until hot. Serves 4.
Kitchen Clip:
You can save prep time by cooking the rice ahead of time. Cooked rice
can be refrigerated for up to three days in an airtight container or
frozen for up to six months.
This archive was generated by hypermail 2b28 : Fri Nov 01 2002 - 00:00:02 EST