My Grandma was Queen of the casserole. She almost had to be to make dinner stretch for the paying guests. We always seemed to have an extra room to let, and Grandma never let anything go to waste, and according to her if it was good by itself then several things together would probably be just as good and maybe better.
I’m always wary of cocky recipes. You know the sort. They swagger right off the page–or screen–all braggadoccio and conceit. They promise the best chocolate cake or they oversell themselves as the only mac and cheese recipe you will ever need. They’re the culinary equivalent of an overly enthusiastic end zone dance by a preening football player who managed to stumble his way to his only career touchdown.
And I think we all like to smirk a bit after we make one of these recipes. It’s only human nature to take a bite or two and ask, hey, is that all you got?
Having said that, today’s recipe isn’t a casserole, but it does contain ground beef and is a go-to for me, and will even stretch in a pinch. I know you’re going to roll your eyes and say “More meatballs?”, but trust my grandma, they’re good.
PORCUPINE MEATBALLS”
2# ground beef
1 package onion soup mix
2 tsp salt
2 tsp pepper
1 Tbs. Worcestershire sauce
1 cup uncooked rice
1 cup water
Gravy
1 can French onion soup condensed
2 can condensed golden mushroom soup
1 can water
Brown meatballs, mix soups and pour over, cover and simmer 30 min.
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After this, you will need dessert, and my friend Judy’s Grandma has a good one.
GRANDMA RICHARDSON’S APPLE CRISP
4 cups peeled, sliced apples
1/4 cup sugar
1/2 tsp cinnamon
Mix apples, sugar and cinnamon together and place in baking dish
CRUMB TOPPING
Combine 1 cup flour
1 tsp baking powder
2/3 cup sugar
12 tsp. salt
1 egg unbeaten
Mix with fork, sprinkle over apples. Pour 1/3 cup melted butter over crumb topping.
Bake 40-45 min. at 350
Pachofa-Unfinished 