Since I had the itch to cook today I made mushroom soup from the mushrooms I dehydrated a couple of months ago. I dehydrate foods because they would waste if I left them fresh. I tend to not be able to eat a whole package of mushrooms before they go bad. So I dry the tops in slices, then dry the stems in pieces. When the stems are dry I grind them in the spice grinder and use them as a powdered bouillon.
Doing this assures me of 1) less waste, and 2) I have items on hand without having to run to the grocery when I want to cook.
The one large cucumber I picked not only provided seeds for next year's crop, it gave me three cups of thinly sliced cucumbers for another salad which will be served with tonight's dinner.
Dessert will be chocolate cake topped with vanilla ice cream and warm jam.
You all are invited at four PM!
|My brother once asked me if I ate dinner so I could have dessert. Doesn't everyone? In that spirit, I put dessert up first.|
The cream of mushroom soup that will keep the meatballs moist while in the oven.
The meatballs are larger than the normal size. These will be covered with the soup and latter some shredded cheese.
Porcupine Meatballs (serves 4 - 6.
40-45 minutes (last 10 minutes uncovered)
One pound of hamburg
1/2 C uncooked rice
salt and pepper to taste
1 T parsley
1/4 C milk
1/2 to 3/4 C bread crumbs
Boil water (2C) on stove with a pinch of salt. When it comes to a boil, put rice in. Cover and reduce heat to a simmer. Simmer for 10 minutes. Drain and set aside to cool. Mix the rest of the ingredients in a large bowl. Add cooled rice. Form in 4-5 meatballs. Cover with a can of mushroom soup. Cover the dish and heat in a 375 degree oven for 35 minutes. Uncover and add shredded cheese. ( Whatever amount you would like.) Return to the oven and heat for 10 more minutes at 350 degrees..