Speaking of Spaghetti

I’m always trying to find ways to change my spaghetti recipe, and I was delighted to find these two suggestions.

PORCUPINE MEATBALLS

(courtesy of Darcy L. Thompson)

Preheat oven to 375 degrees

Mix the following:
1 ½ lbs. lean ground beef
2/3 cup white rice (DO NOT use instant rice)

½ cup water
1 tsp seasoning salt
1/8 tsp pepper
¼ cup onion flakes

Roll into 1- to 1 ½-inch round meatballs in a lightly sprayed 9×13 pan.

In mixing bowl, combine one large family size (26 oz.) can of tomato soup, 1-2 cans of Italian stewed tomatoes (crushed up and smooshed w/your hands) and one cup of water.

Pour tomato soup mixture over meatballs in pan and cover with foil.

Cook for 45 minutes to an hour. Sometimes it may take a little longer. Test the meatballs in the middle of the pan to make sure that the rice in the meatballs is thoroughly cooked. I serve ours over rice or with egg noodles.

After it’s all cooked, the rice pokes out of the meatballs, hence – porcupines!

Octopus Spaghetti

Noemi K. recommends making octupus spaghetti:

“We make Octopus spaghetti. We cut hot dogs into fourths and then split the spaghetti noodle (dry) into two parts. Insert four of the split noodles in a piece of the hot dog. Boil in water until cooked. Spaghetti makes the legs and the hot dog is the body of the octopus.”

Twin Sisters Chicken & Rice Casserole

from Laura Larson, Cubmaster for Cub Scouts Pack 266

Ingredients:
1 package Lipton Chicken Noodle Soup mix
1 cup instant rice
1 can chicken meat
1 cup water

Directions:
In a pot, bring water to boil. Add soup mix. Then add rice. Cover and cook for 5 minutes or until rice has cooked through. Add drained chicken meat. Heat through and serve.