MEATBALL CAKES
1 lb ground veal
1 lb ground pork
1/4 cup flour
1 tbsp salt
1/2 tsp pepper
4 eggs
1/2 cup light cream or half & half
1 cup milk
1 large onion, chopped
1 tbsp butter or shortening
BEER RICE
2 1/2 tbsp olive oil
1 cup raw long grain rice
10 3/4 oz condensed onion soup
10 3/4 oz beer
A Recipe for
Meatball Cakes With Beer Rice
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This Recipe for Meatball Cakes With Beer Rice is one of thousands in the Recipes-to-go Dessert Cookbook.
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This is a recipe for Meatball Cakes With Beer Rice from the recipe cookbook of Recipes-to-go (Dessert)
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Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
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*** Meatball Cakes ***
Brown onions in butter or shortening for 5 minutes, set aside to
cool. In a large bowl place the ground meats. Using an electric
beater on low speed, add the flour, salt, pepper, then the eggs one
at a time, then the cream and milk. Finally add the onions, mixing
all well. Shape into 6-8 oval cakes. Fry on both sides about 30
minutes or bake uncovered for 45 minutes in a preheated 350oF oven
*** Beer Rice ***
Heat oil over medium heat. Add rice and brown lightly stirring
constantly. Add soup and beer, stir well. Sover tightly and simmer
until all liquid is abosrbed, about 25 minutes.
Source: "The Yankee Kitchen" 03-29-93 (#3) [Jim]
Serves: 1
Meatball Cakes With Beer Rice Recipe brought to you by Recipes To-Go