Beef and rice \"olives\"

Yield: 8 Servings

Measure Ingredient
2 pounds Lean ground beef
2 cups Cooked converted rice
1 teaspoon Oregano
1 teaspoon Salt
½ teaspoon Pepper
1 \N Egg; beaten

SERVES 8-10

This dish comes from a cookbook that is about 200 years old. I cannot quite figure out the background of the name but we have seen the dish many times since those early days. It is obviously a way of stretching meat using rice. I have added some seasoning and the dish is baked, so it is easy to prepare.

Mix all together and form into 1-inch balls. Place on a baking sheet and bake for about 20 minutes at 375ø, or until they are done to your taste.

If you make these small enough, they are terrific as party snacks. Larger sizes fit the dinner table well, along with a green salad, rolls, and perhaps some Cabbage and Salt Pork (see recipe).

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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