Anyone for some porcupine? Doodle?
Published 3:17 pm Monday, January 28, 2008
Happily, it’s not yet time, not nearly, to quit with the comfy food, so I’m delighted to pass on two more favorites today. Both are from Dianne Berst, our own Forum helper-outer, cookbook author and Marysville cook, all rolled into one.
The first recipe, porcupine meatballs, has always been such a comfort food hit with the family, at least one Berst thought it would be just the ticket for Christmas dinner, even!
“Anyway,” Dianne says, “now I can’t stop thinking about them, and will either make them to eat on for a week (or eat some and freeze some), or take this dish to a potluck dinner.
“My other go-to comfort food is konkie doodle. This recipe was originally called all-American casserole but, over the years, I have tweaked it to suit my family’s likes.
“My daughter Julie doesn’t like stewed tomatoes (she’d rather starve than have stewed tomatoes, or tomatoes of any kind, cross her lips!), so I usually made some for her in a small casserole dish without the stewed tomatoes and mushrooms, and then she liked it!
“It was renamed konkie doodle by a family member, and the name just stuck.”
By the way, both of the following recipes are taken from Dianne’s first cookbook, “Sharing Our Best.”
Porcupine meatballs
1/2pound lean ground beef
1/2pound bulk pork sausage
1cup Minute rice, uncooked
1egg
1/2teaspoon salt
1/8teaspoon pepper
1/8teaspoon garlic powder
1/4cup chopped onion
1can tomato soup
1can (about 141/2 ounces) stewed tomatoes
In mixing bowl, combine the beef, sausage, uncooked rice, egg, salt, pepper, garlic powder and onion. Mix well and shape into small balls.
Brown balls in a frying pan, turning often, then cover and cook approximately 15 minutes or until no pink remains in the center of the meatballs.
In a small saucepan, blend together the soup and tomatoes and heat; pour over the meatballs and continue cooking, uncovered, until heated through.
Makes 4 servings.
Konkie doodle
2cups elbow macaroni
1/8teaspoon salt
1/2pound ground beef
1/2cup chopped onion
1/4cup chopped green bell pepper (optional)
1can (about 141/2 ounces) stewed tomatoes
1can tomato soup
1/4cup ketchup
1can (4 ounces) mushrooms, drained
1can (4 ounces) sliced ripe olives, drained
1cup small cubes cheddar cheese
Cook macaroni according to package directions; drain and set side. Add salt to the ground beef and brown in a frying pan with onion and green pepper, cooking until no pink remains in the beef. Drain off any fat.
In a 21/2-quart casserole dish sprayed with nonstick coating, combine the macaroni, beef mixture, tomatoes, soup, ketchup, mushrooms, olives and cheese cubes; mix well, cover and bake at 350 degrees for about 45 to 50 minutes, or until heated through.
Makes 6 servings.
SOS: Everett reader Terry Fournier hopes someone can share a recipe for Portuguese bread.
“This bread is quite popular in Massachusetts, where my husband is from,” she says. “Does anyone have such a recipe?”
If you can come up with the proper how-to for this utterly delicious specialty bread, not just Terry and her husband, but my husband and I as well, will all be most appreciative.
A loaf of this is good beyond belief — and, truth be told, just one of the highlights at a marvelous, memorable dinner Wayne and I had some years ago now at a cozy Portuguese neighborhood restaurant in New Bedford, Mass. Trust me on this one — if you’ve never had any, you should!
So, if you can share the recipe for this ethnic delight, please write to Judyrae Kruse at the Forum, c?o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code.
No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
