Elaine Mazur's Porcupine Balls (Also Stuffed Peppers And Stuffed Cabbage)

Directions

In bowl mix hamburger, onions, green peppers, cabbage salt, pepper, (garlic or garlic powder and parsley) and eggs mix well then add rice add enough to so balls stick together mix well but don't overwork the meat mix

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Make 2 inch diameter meatballs, put in baking pan as you make them

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In separate bowl mix tomato soup and 1/2 of the large can of water.

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Add salt and pepper then pour over meatballs

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Cover w/ tin foil and bake at 350 till cooked through

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Take tin foil off and brown. serve w/rice spoon tomato soup gravy over rice and balls

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For Stuffed peppers:

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Get 2 large but square at bottom sweet green bell peppers per person.

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Cut off tops of peppers deseed and rinse

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Place in baking pan

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Make porcupine recipe above except don’t add minced peppers

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Spoon 2 tablespoons soup before mixing w/the water in each pepper

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Place meat mix in each pepper leave about 1/2 inch on top and spoon more tomato soup over meat mix

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Then pour remaining soup mixed w/ water salt and pepper in pan

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Cover w/tin foil

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Bake at 350 till cooked through then remove foil and brown slightly

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For Cabbage rolls:

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Get 2 large cabbage w/big leaves

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Boil in salted water just long enough to peel leaves off

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Return to pan as many times as necessary to get all good leaves off

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Make porcupine balls above w/out the minced cabbage

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Put meat mix in each leaf and roll fold over all edges.

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Place in baking pan cover w/soup mix

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Cover w/tin foil bake at 350 'till cooked through

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