BEEF RICE BALLS

(from Nancy Klock’s little red cookbook)

1 pound ground beef

3 tablespoons chopped onion

¼  cup uncooked rice

¼  cup cracker crumbs

1/3 cup milk

1 teaspoon  salt

1/8 teaspoon pepper

2 tablespoons fat

1 can mushroom soup

½ cup hot water

1 cup canned mushrooms

Mix together beef, onion, rice, crumbs, milk, and seasonings.

Shape into 1" balls.  Fry slowly in fat in skillet.  Turn to brown evenly.

Add soup mixed with hot water.  Cover and simmer about 1 hour.

Stir mushrooms and liquid into gravy in pan.  [This really is the way the original recipe ends.  I assume it is appropriate to at least continue to cook the casserole briefly right after you add the canned mushrooms.  It would be better with (sautéed) fresh mushrooms.]

This recipe has been kitchen tested.