Monday, July 15, 2013

Porcupines and other things...

I've been M.I.A. lately! Sorry about that.

I thoroughly enjoyed my weekend away to visit my husband. Fredericksburg was a neat town. Our cabin was wonderful and like a little world away from everything. I think one day I would love to own a bed and breakfast. I just think it would be so rewarding. We ate some good food and saw some neat things.

It was unbelievably hard to leave. I just feel so good when I'm with him and it's like I'm incomplete without him. I know that sounds really sappy and maybe a little anti-feminist (not that I care about either), but it is true for me.

This past weekend was a good distraction because three of my college friends came all the way up to Ohio to visit me! It was nice to sit around and talk, show them around town and just have some company from people I feel truly comfortable around. It is so hard making new friends because I always feel an uneasiness until you really get to know the person and they get to know you. I've known these girls for close to ten years know (which blows my mind).

While they were here, I took the opportunity to make a recipe from my childhood. I asked my sister to email it to me a while back and had not made it yet. The recipe is for Porcupines (aka meatballs). Unfortunately we ate them all without taking any pictures, but they were delicious and super easy. I stole the picture below from Google. Here's the recipe:

Quick tomato sauce (recipe below)
1 lb. ground beef
1/2 cup uncooked rice (I used brown rice)
 1/4 cup minced onion
1 tsp. salt
1/8 tsp. pepper

Lightly grease a 2 1/2 qt. casserole w/ lid. Prepare and set aside tomato sauce, adding 1/2 c water. Meanwhile combine beef, rice, onion, salt and pepper. Mix lightly and shape into 1 1/2 inch balls.
Put in casserole, cover with sauce. Cover with lid and bake at 350 degrees for about 1 hour or until rice is tender.

Quick Tomato Sauce
2 Tbsp butter
1/4 c chopped celery
2 Tbsp finely chopped onion (I didn't actually have onion, so I didn't add this)
1 1/4 c (10 1/2-11 oz) condensed tomato soup
3/4 c water
2 Tbsp lemon juice
1 tsp. Worcestershire sauce
2 Tbsp brown sugar
1 tsp dry mustard (I also didn't have this)
1/2 tsp. salt
pepper to taste

Heat butter in small skillet, add veggies, cooking until soft, remove from heat and add everything else. Simmer uncovered for 5 minutes or until warm. (I somehow missed the simmering direction, so my sauce came out really thin and watery...oops!)

My sister suggested that if you want to avoid the canned soup in case of MSG or other reasons, you can use canned tomato sauce with a couple tablespoons of tomato paste. I was lazy and just used canned tomato soup.

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