Pass the Potatoes, Please

Porcupine Meatballs

1 beaten egg
1 can condensed tomato soup
1/4 cup long grain rice
2 Tablespoons finely chopped onion
1 Tablespoon snipped parsley (or 1/2 Tablespoon dried Parsley)
1 Pound ground beef
1 teaspoon Worcestershire Sauce

In a bowl combine egg and 1/4 cup of the soup. Sitr in uncooked rice, onion, parsley, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add beef and mix well. (Hands work best) Shape meat mixture into 20 small balls, place in a 10-inch skillet. Mix remaining soup with Worcestershire and 1/2 cup water, pour over meatballs. Bring to a boiling; reduce heat. Cover and simmer for 35 to 40 minutes; stir often.

**Pandora's variation** I make mashed potatoes along with this dish. When serving, we would place the meatballs on top of the mashed potatoes on our plate. Other variations could be using cooked egg noodles or white rice instead of the mashed potatoes.

Almond Chicken

4 boneless, skinless chicken breasts
2 Tablespoons cornstarch
1/2 cup wine (I use Riunite Lambrusco or White Zinfandel)
1/2 cup soy sauce
4 teaspoons sugar

Cut chicken breasts into one-inch squares. Mix remaining ingredients together and pour over chicken. Let soak at least six hours or overnight in the refrigerator.

Heat up 2 Tablespoons of oil. Saute chicken until no longer pink. Remove chicken from pan. In the same pan, add a variety of fresh vegetable which have been cup up into bite sized pieces. You can use broccoli, cauliflower, carrots, snow peas, fresh mushrooms, onion, or green peppers. Saute vegetables until tender, adding more oil if necessary. Do not over cook. When vegetable are done, add chicken to pan along with 1/2 cup water. Cover pan and simmer for two minutes. Add slivered almonds and serve over white or brown rice. (I use brown rice because it gives it a nice nutty taste)