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Instructions |
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Put mince in a large bowl. Half cook the rice, rinse with cold water. Add rice and finely diced onion to meat, mix well. Roll mixture into small rissole size balls. Season if desired. Roll Porcupines in flour to prevent sticking if desired.
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Place in a casserole dish. Sprinkle packet french onion soup over rissoles, pour on the 2 tins tomato soup. Then pour on 1 1/3 tins water approx.
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Bake in a moderate oven (180 - 200 C) for 1 hour approx.
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Serving
Suggestions |
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Serve with vegetables, especially mashed potatoes.
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Originally Submitted
5/14/2007
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