Meatball Cakes With Beer Rice Recipe




Meatball Cakes With Beer Rice Ingredients


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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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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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.

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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.

Julia Child



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James Michener



Meatball Cakes With Beer Rice

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.

Elaine Boosler






Meatball Cakes With Beer Rice Directions

*** 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

 

 

 

 

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