Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F.OVEN

1. COOK RICE ACCORDING TO DIRECTIONS IN RECIPE NO. E00500.

2. THOROUGHLY COMBINE RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT EGGS, AND GARLIC AND WORCESTERSHIRE SAUCE. DO NOT OVERMIX.

3. SHAPE INTO 200 BALLS WEIGHING ABOUT 3 2/3 OZ EACH (1 NO. 8 SCOOP).

4. PLACE AN EQUAL QUANTITY OF BALLS IN EACH PAN. BAKE 30 MINUTES OR UNTIL BROWN. DRAIN OR SKIM OFF EXCESS FAT.

5. MIX TOMATOE PASTE, SALT, AND WATER. POUR AN EQUAL QUANTITY OVER BALLS IN EACH PAN.

6. BAKE 45 MINUTES OR UNTIL DONE.

NOTE:

1. IN STEP 3, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS AND 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS.

NOTE:

2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)

DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 8 OZ FROZEN DICED GREEN PEPPERS MAY BE USED.

NOTE:

3. IN STEP 2, 1 1/3 TB (4 CLOVES) DRY GARLIC MAY BE USED.

NOTE:

4. IN STEP 5, 4 1/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE:

5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

6. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325F. 15 MINUTES ON HIGH FAN, CLOSED VENT. IN STEP 6, BAKE AT 325F. 30 MINUTES OR UNTIL DONE ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 2 PORCUPIN

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