Porcupine Meatballs II

[Very similar to Jess' recipe, but different enough to post]

1 lb. hamburger
1/2 c. uncooked rice (not minute rice)
1/3 c. onion, chopped
garlic salt to taste
pepper to taste
1 egg
1/4 cup bread crumbs
1/4 cup milk
1 (15 oz.) can tomato sauce
1 can of diced tomatoes (not drained)
1 c. water
2 tsp. Worcestershire sauce

mix hamburger, rice, onion, salt, pepper, egg, bread crumbs, and milk in bowl. Form desired size meatballs. Cook meatballs in a lightly coated pan until brown and cooked through. Add remaining ingredients to pan and continue to simmer until rice is done. Approx 20-30 minutes. Serve over rice.

[how I cook my rice: I use Uncle Ben's long grain 20 minute rice, cook according to directions on the package. Fold 3 paper towels slightly less than the width of the pot, lay paper towel across the pot and place lid on top. The paper towel absorbs the extra steam and leaves the rice perfect and not soggy. WARNING: do not walk away from the stove top]

Pasta E Fagioli Soup

1 lb extra lean ground beef
1/2 tsp salt
1/2 tsp ground black pepper
2 garlic cloves, minced (I use 1 Tbs chopped garlic from the jar)
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 14 oz. cans diced tomatoes
1 can red kidney beans, undrained
1 can great northern beans, undrained
1 15oz. can tomato sauce
1 12oz. can V8 vegetable juice
1 Tbs white vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 lb ditali pasta, cooked al dente and drained


Brown ground beef, onion, and garlic in large dutch oven pot. Add carrot and celery. Simmer 10 minutes, then add remaining ingredients except pasta and simmer 1 hour.
Add cooked pasta, simmer an additional 5 minutes.

Pantry Chili

I really don't have a official name for this chili, mainly because it's my standard chili recipe, but "Pantry Chili" certainly describes it, since almost everything comes from the pantry so it's easy to always have on hand and make it on a whim.

1 lbs. lean hamburger
1 small sweet onion, chopped
1-2 Tbs. chopped garlic (i use the kind in the jar)
1 can chopped green chili
2 cans of Ranch Style Beans (this brand only and regular style)
2 cans Bush's plain pinto beans
1 can Bush's dark red kidney beans
1 can Bush's white northern beans
1 bag Carrol Shelby's Chili Kit
shredded cheese of your choice (colby, cheddar, jack, mozzarella)
sour cream, optional

**this chili is spicy enough for my taste, however my husband and son like it even hotter, so we divide it in half and he adds the following: 1/2c sliced fresh mushrooms, 3 sliced and seeded jalapeños, 1 Tbs crushed red pepper, and a few more items that I will have to come back and post after consulting with him)



In a large dutch oven pot, brown the following together: hamburger meat, 1/2 of the chopped onion, can of green chili, garlic, salt and pepper to taste. Once all of the meat is cooked through, open the Chili Kit and add the packet of masa to the meat mixture. Stir well and cook a few more minutes. Do not add any water to the meat mixture. Add the large packet of seasonings, stir well. Discard the salt packet. Add all of the beans + their juices. Cook over a medium heat, stirring often as it will stick to the pot. Depending on your preference, you can add a can of water at this point. Add the small packet of cayenne pepper from the kit. If the kids will be eating this too, remove their portion before adding this, as it gets hotter the longer it is cooked. Heat through and serve when ready. Top with cheese, remaining onion, sour cream. Serve with crackers or a boxed cornbread (all again from the pantry).

Hamburger Chowder

The soup that eats like a meal.

1/2 lb. ground beef
4 medium carrots, sliced
1 large onion
2 C. celery, chopped
1 small cabbage, chopped
1/2 green pepper, chopped
2 cans tomatoes, broken up
5 C. water
3 beef bullion cubes
1/2 C. uncooked long grain rice
3 tsp. salt
1/2 tsp. pepper
1 bay leaf

Saute meat in a large pot until brown. Add the carrots, onion, celery cabbage and green pepper to the browned meat and saute for a few minutes. I chop and add as I finish chopping. After sauteing the veggies, add the remaining ingredients and bring to a boil. Once boiling, reduce heat to simmer and cover. Let it simmer for 35-45 minutes or until all of the vegetables are tender. Remove the bay leaf prior to serving. Leftovers freeze very well.

Porcupine Meatballs

I used to beg for these as a child. Now my kids love them too.

1/2 C. uncooked rice
1 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. onion, minced
2 Tbs. oil
1 C. condensed tomato soup
1 C. hot water


Combine rice, beef, salt, pepper and onion; mix and shape into 12 balls. Brown meat and rice balls in oil in a heavy frying pan. Once browned, add tomato soup and water. Cover and cook for 1 1/2 hours over low heat or until rice is tender.