Porcupine Meatballs

1 ½ pound ground beef
½ cups uncooked white rice
1 teaspoon salt
¼ teaspoon pepper
¼ cup chopped onion, or 2 Tablespoons dried onion
1 can condensed tomato soup
½ cup water

Combine meat, rice, salt, pepper, and onion.
Shape into small balls. Blend soup and water; heat in pressure cooker until soup mixture begins to simmer. Add meatballs. Cook under pressure for 10 minutes. Let pressure naturally release.

Serves 6-8

Mom's Chili

3 15 oz. cans Chili beans (no meat added)
3 15-oz cans Kidney beans
2 15-oz cans diced tomatoes with pepper and onions
1 pound ground beef, browned & grease spooned out
1 large onion, chopped
1 ½ teaspoons chili powder
¾ teaspoon ground cumin
Dash of Worcestershire Sauce
2 small cans diced green chilies

Mix together and simmer 45 minutes to one hour, or put in crock pot.

Meatloaf

3/4 to 1 pound ground beef
1 small onion, chopped
1 egg
1 ½ slices of bread, or oatmeal
Salt & pepper to taste

Mix all ingredients with hands, forming into a ball.
Top with ketchup before baking.
Bake at 350° for 45 minutes to an hour.

Chinese Noodle Casserole

¾ to 1 pound ground beef 

1 small onion, chopped
½ cup uncooked white rice 

1 can cream of chicken (or mushroom) soup
1 ½ cup milk
½ bag of crunchy Chinese noodles

salt & pepper, to taste

Brown ground beef with chopped onion; drain off grease; add soup, rice, milk, and salt and
pepper to ground beef mixture; stir together. Spoon into a 9 x 13” dish.
Bake at 350° for 50 minutes; top with Chinese noodles and bake for 10 more minutes.

4-6 servings

SWEET & SOUR MEATBALLS

Meatballs

1.5 lbs hamburger
3/4 c dry breadcrumbs
3/8 c (5 T) milk
3 T finely chopped onion
1.5 tsp salt
3/4 tsp Worcestershire sauce
1 lg egg

Mix ingredients; shape into about 10 1.5 inch balls. Cook over medium heat, turning occasionally until brown, about 20 minutes or cook in a 9x13 oblong pan (ungreased) at 400* oven for 20-25 minutes.

Sweet & Sour Sauce
3/4 c packed brown sugar
1 1/2 TBL cornstart
1 can (134 1/4 oz) pineapple chunks or tidbits
1/2 cup vinegar (or a little less)
1 1/2 TBL soy sauce
1 small green pepper, coarsely chopped (optional)

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar, and soy sauce.

Heat to boiling, stirring constantly, reduce heat. Add meatballs. Cover; simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover, simmer until crisp tender 5 minutes.

MEXICAN SPANISH RICE

1 ½ cups white rice

3 cups water

1 ½ tsp. salt

1 pkg. taco seasoning mix

¾ to 1 pound ground beef

1 small onion, chopped

Brown ground beef with onion. In a medium-sized sauce pan mix all ingredients together. Bring to a bowl. Simmer for about 20 minutes until rice is tender. Stir carefully only until mixed. Serve with fried corn or flour tortillas. Serves 8.

ENCHILADA CASSEROLE

10 corn tortillas torn in bite-sized pieces

1 pkg. Lawry’s Enchilada Sauce Mix prepared according to pkg. directions

½ lb. browned hamburger

1 cup sour cream, divided

1 sm. can green chilies

About 2 cups shredded cheddar cheese

Sliced olives

Prepare sauce. In a 9”x13” pan put half of the torn tortillas and pour half of the sauce over tortillas and mix all together. Spread coated tortilla pieces out to make a somewhat flat layer. Layer hamburger, green chilies, half of the sour cream, half of the grated cheese, and half of the sliced olives. Then for the other layer, start by putting the rest of the torn tortilla pieces into the pan of leftover sauce to coat tortillas. If you want, you can also add the rest of the gr. chilies, hamburger to the mix (or you can layer as you did the first layer). Spread out on first layer. Then spread the remaining sour cream over the tortilla mix. Top with the rest of the grated cheese and sliced olives.

Cover with foil and bake at 350° for 25-30 minutes.