I've made something similar quite often. The only difference is I mix the ground meat with the rice and 1 Tbs. of Worschestershire to form meatballs. Once the rest of the mixture starts to boil, I add the meatballs and let cook for at least an hour. The longer it cooks, the thicker it is. And yes, I do add golden raisins. Even thought I'm not a raisin fan, they do add a sweetness to the dish. I love this over mashed potatoes!
Recipe By : Penchard
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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