| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | American | Rice | 8 | Servings |
INGREDIENTS
| 2 | lb | Lean ground beef |
| 2 | c | Cooked converted rice |
| 1 | ts | Oregano |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | Egg; beaten |
INSTRUCTIONS
SERVES 8-10 This dish comes from a cookbook that is about 200 years old. I cannot quite figure out the background of the name but we have seen the dish many times since those early days. It is obviously a way of stretching meat using rice. I have added some seasoning and the dish is baked, so it is easy to prepare. Mix all together and form into 1-inch balls. Place on a baking sheet and bake for about 20 minutes at 375°, or until they are done to your taste. If you make these small enough, they are terrific as party snacks. Larger sizes fit the dinner table well, along with a green salad, rolls, and perhaps some Cabbage and Salt Pork (see recipe). From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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