Monthly Archives: May 2008

Porcupine Meatballs

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Submitted by Robb “Movidude74” Johnston
Serves 6-8

Ingredients

1 lb. ground beef 1 egg, slightly beaten
2 tbsp onion, finely chopped ¼ c. rice, uncooked
1 tbsp parsley, snipped ½ tsp salt
½ c. water 1 tsp Worcestershire sauce
10 ¾ oz. condensed tomato soup (1 can) dash of pepper

Directions

  1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup. 
  2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
  3. Mix remaining soup, water, & sauce; pour over meatballs.
  4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.

Sweet Corn Tomalitos

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Submitted by Trish
Serves 6-8

Ingredients

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

Directions

  1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
  2. Blend ½ the corn kernels with the water in a blender until smooth.
  3. Combine with margarine mixture, stirring well.
  4. Add the remaining corn, cornmeal, baking powder, salt & milk.
  5. Bring a medium saucepan of water to boil.
  6. Pour the mixture into an 8″ baking dish.
  7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
  8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
  9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.