May 3, 1993
1 pouch, ready to cook rice
1 1/2 c. fresh mushrooms, sliced
1/4 c. green onion, minced
1 # ground beef
3/4 c. bread crumbs
1 egg
salt/ pepper
1/2 t. marjoram
1 t. garlic powder
1/2 c. water
1/2 c. beef bouillon
2 t. cornstarch
1 T. Worcestershire sauce
1 T. oleo
1 T. lemon juice
Cook rice according to package directions. Drain. In skillet, saute vegetables in oleo until tender. Remove from skillet and set aside. Combine meat, crumbs, egg and seasonings. Form into 12 balls. Add water and bouillon, Worcestershire sauce and lemon juice. Cover and simmer 12 minutes. Combine cornstarch with a little of the hot liquid and stir into skillet. Cook until thickened. Mix rice with vegetables. Serve meatballs and sauce over rice. Serves 4
If you stop to be kind, you must swerve often from your path.....Mary Webb
