Porcupine Vegetable Bake Recipe
Ingredients
| Ground beef | 1 pound | |
| Instant minced onion | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| Raw rice | 1/3 Cup (16 tbs) | |
| Tomato juice | 1 Can (10oz) | |
| Carrots | 1 Can (10oz), drained | |
| Green beans | 1 Can (10oz), drained | |
| Green beans | 1 Can (10oz), drained |
Directions
Mix first 7 ingredients.
Shape in 12 balls and put in greased 3-quart casserole.
Add tomato juice, cover and bake in preheated slow oven (325°F.) 1 hour.
Uncover, add vegetables and bake 10 to 15 minutes, or until vegetables are heated.
Shape in 12 balls and put in greased 3-quart casserole.
Add tomato juice, cover and bake in preheated slow oven (325°F.) 1 hour.
Uncover, add vegetables and bake 10 to 15 minutes, or until vegetables are heated.
Chef
