Wednesday, April 29, 2009

Confetti Meatball Supper

This beautiful, elegant (?) dish is also from the After Work Cookbook. There should have been a vintage cookbook on creative uses of molds. In my mind, only the rare dessert and Jelly should be in molds, or perhaps muffins. Folks from decades past put EVERYTHING in molds.
Confetti Meatball Supper
It tells readers to 'keep canned meatballs on hand for this dish.' Help.
In skillet combine one 11-oz. can condensed Cheddar cheese soup, 1/4 cup catsup, 1 tsp. instant minced onion and 1 tsp. Worcestershire sauce. Heat through. Add two 15-oz. cans meatballs in gravy; simmer till heated through.
Meanwhile, in saucepan combine 2 cups uncooked packaged precooked rice; 2 cups water; one 8 1/2 oz. can mixed vegetables, drained; 2 tablespoons chopped canned pimiento; and 1/4 tsp. salt. Bring to boiling. Cover. Remove from heat; let stand 5 minutes. Press rice mixture lightly into oiled 4 1/2 cup ring mold. Unmold at once onto hot platter. Fill center of rice ring with meatballs and some of the sauce Pass remaining sauce.
How would you serve this? I would think that once you delve into it with a spoon, the rest would kind of sink and slide over. I have no plans to try and find out, though!

1 comment:

Marcia@Frugalhomekeeping said...

This is an unusual-looking dish! "Wow" is all I can say. I am featuring Cross Creek Cooking by Marjorie Kinnan Rawlings on my blog today, thought you might enjoy it.