* Skillet Porcupines *
February 1st, 2009 at 4FebEST - 04:00
I remember enjoying this recipe with my mom for dinner. Dad and my brother worked afternoons and mom would always fix something that she knew I would enjoy.
I have added the Watkins Tomato Basil Dip seasoning and butter parley noodles to me it has added more flavor to the recipe.
1 pound ground beef
1/8 teasp garlic powder
1/8 teasp pepper
1/2 cup uncooked regular rice
1/2 cup water
1 can (15oz tomato sauce
1/3 cup chopped onion
1 cup water
1/2 teasp celery salt
2 teasp Worchestershire sauce
1 to 2 tblsp Watkins Tomato Basil Dip and Snack Mix
Mix meat, rice,1/2 cup water, the onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. melt 2 tablespoons shortening in large skkillet brown meatballs. Drain off fat. Stir together remaining ingredients; pour over meatballs. Reduce heat; cover and simmer 45 minutes. If necessary, add small amount of water during cooking. Serve over rice or butter and parley noodles.
Enjoy!
Watkins has brought back everyone’s favorite Snack Dip the Garden Vegetable
Garden Vegetable
Article No. 02056 (120 g/4.2 oz.
Vegetable Spinach Dip
Our version is better than the one made with the
1-1/2 cups/375 mL reduced-calorie sour cream
1 cup/250 mL reduced-calorie mayonnaise
1/4 cup/125 mL Watkins Garden Vegetable Snack & Dip Seasoning
2 tsp/10 mL Watkins Parsley
1 tsp/5 mL Watkins Garlic Granules
1/3 cup/80 mL coarsely chopped radish
1/4 cup/60 mL chopped green onion
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famous supermarket brand!
1 package (10 oz/280 mL) frozen chopped spinach, thawed
Squeeze spinach until dry. In medium bowl, stir together all ingredients. Cover and refrigerate two
hours. Serve with crackers, rye bread rounds, or
fresh vegetable dippers, or serve in a hollowed out
bread bowl with toasted bread cubes as dippers.
Makes 3 cups/750 mL.
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