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Rice
And Salmon Porcupines
| ½ c uncooked rice
1 large can salmon and liquid ½ c grated carrot 1 egg 2 T finely chopped onion ¼ t curry powder ½ t salt 1/8 t pepper 1 can cream of mushroom soup 1½ cups water Mix together rice, salmon, carrots, egg,
onion, curry powder, salt and pepper. Shape mixture into six balls. Place
in greased baking dish, allowing space between. Mix together soup and water
and heat to boiling. Pour over the salmon balls. If a very large baking
dish is used, almost all of soup mixture can be poured over them immediately.
If a shallow dish is used, use half the mixture, and add more as the rice
absorbs the liquid. Bake at 350° for about 30 minutes, or until much
of liquid is absorbed. Serve with remaining soup as sauce.
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