My grandmother had a love of cookbooks! She always liked to buy those little ones at the checkout stand. She had a gazillion!

She also had quite a collection of pamphlets from the county extension office. You can still get info from your local agency. However, with computers these days, getting little pamphlets is kinda “old school”.

I don’t know where she got this little cookbook. (As you can see, it is a Riceland Rice cookbook. There is no date or publication information on it. My guess is late 1950s-early 1960s.) Since my grandparents had rice on their farm, maybe they sold to Riceland and they sent her a cookbook. Maybe she got it at the Extension office. Who knows! Stuttgart, AR, the home of Riceland Foods, is not far from here.

One day I was thumbing through it and came across this recipe.

Riceland Rice Porcupines

1 pound ground beef

1/2 cup uncooked Riceland Rice

1 teaspoon salt

1/4 teaspoon pepper

Dash of chili powder

1 tablespoon fat

1/2 medium onion, sliced thin

1/2 green pepper, sliced thin

2 1/2 cups tomato juice

Mix ground beef and uncooked Riceland Rice, the salt and pepper together. Add  dash of chili powder and mix well. Form into small balls about 1 1/2 inches in diameter. Place in a covered baking dish

In a skillet, melt the 1 tablespoon of fat (or drippings). Saute in this the onion and green pepper. Pour the onion, green pepper, tomato juice over the porcupines-to-be and place in a 350˚F oven. Cook from 1 to 1 1/4 hours. They’re done when the visible rice is tender. Serve with additional tomato sauce if desired. This recipe makes 8 Riceland Rice porcupines.

I have made these before, but it has been a while.

Mine were a little smaller that 1 1/2 inches. I ended up with 17! They were not too small though.

I don’t put the whole 1/2 of a green pepper in my version. The Critics are not too in to peppers. I did buy some green peppers not too long ago. They were 3/$1, so I thought I’d chopped them up and freeze them for when I needed them. Life got in the way. When I was making my meatballs, I noticed I had some withered RED peppers! I salvaged what I could. Most of it was put in the freezer. I put just a tiny amount in the meatballs.

I sautéed my peppers and onions in bacon fat. Duh!

I was missing a key ingredient…tomato juice. Ugh! There was no time to go to the store. I had to improvise! I had some canned tomatoes in juice. I drained off the juice. It was a little more than 1 cup. I chopped up the tomatoes even finer and added them in there too. I also added a little tomato paste and water.

Since the meatballs weren’t the size called for in the recipe, I cut the cooking time to about an hour, I think.


Critics’ Corner

Chip: Who knew porcupines tasted so good?

Megan: I prefer the other kind, but these are very tasty! (I imagine she is referring to the time I made them with actual tomato juice.)

Katie: Porcupine Meatballs are one of my favorite things to eat, and this  batch was no exception. Delicious! I enjoyed them to the last bite!

We had the opportunity to visit with my husband’s family over the Memorial Day weekend. (I know, I’m a little behind.)

We all gathered at Mamaw’s house.

As usual, the women folk all sat around the kitchen table visitin’. Somehow we got to talking about food-go figure. Someone pulled out Mamaw’s recipe box. Isn’t it a thing of beauty?! An old popcorn box filled with handwritten recipes. All the recipes are alphabetized and most are in plastic sleeves. Some of the recipes were given to Mamaw 50 years ago from friends. Some are from newspapers. Some are her own concoctions. I love it!

Mamaw, Brenda, my mother-in-law,  Aunt Shan, and I had a blast pawing through the recipes. We all got to reminiscing about Mamaw’s yummy Lemon Jello Cake. Seems like anytime Chip and I would go to Mamaw’s house there was a lemon cake. Well, at least there was a cake until Donny or David, the cousins, arrived. When Chip and I were first married, I tried to act reserved and not dig in to the desserts, like I normally would. I learned pretty early on that if you snooze-you lose. The first time I “waited to have my cake later” THERE WAS NO CAKE LATER! Boy was I sad. Now, I throw elbows like the rest of ’em!

We were all laughing and having a good time when suddenly, Mamaw popped up out of her chair and headed toward the pantry. Oh, yes she did! She went in there and pulled out all the ingredients for a lemon jello cake! Since half of my Pork Chop Tuesday readership was there at the table, they all suggested I blog about it! We had not brought our “fancy” camera. Brenda had a point and shoot, so I used that. Some of the pictures came out a little blurry, just because it was an unfamiliar camera — I’m sure!

So, here is my second guest chef, Mamaw! This picture is a little blurry because I was trying to take it fast and on the sly! She didn’t think she needed  to have her picture in the blog. Don’t shoot me, Mamaw!

Mamaw was “Rosie the Riveter” in Memphis, TN during WWII! I don’t think there is a thing in the world Mamaw CAN’T do!

Here is the recipe:

Lemon Jello Cake

1 box Duncan Hines Lemon Supreme Cake Mix

3/4 cup Wesson oil (Hmmmm, the recipe card I have says 2/3 cup)

4 eggs, beaten ’til fluffy

1 small box of lemon jello

Put oil and eggs together.

Put Jello in 1/2 cup of hot water. Stir to dissolve. Add enough cold water to make 1 cup.

Mix together the egg/oil mixture, the dissolved jello, and the cake mix.

Pour into a lightly greased pan. Bake at 350˚. (My recipe card does not say how long to bake it. Check your cake mix box and guesstimate.)

Yummy! The cake’s done!

Let the cake cool a little but not too much. Just long enough for you to mix up the topping.


1 cup powdered sugar

Juice of one lemon or however much bottled lemon juice you want!

Poke holes in the cake.

Spread the topping all over the cake.

Let it soak in all the way.

Cut a big hunk and eat it while it is still warm!

Get it before the hoarders do!

Mamaw with PCTuesday!

I came across this cookbook not too long ago while going through some of my grandmother’s things with Mom.


As I flipped through it I saw names I remembered hearing Juju mention. Then I came across Mary Steely’s name. She was one of Juju’s besties, so I paid a little more attention to what the recipe was. It was for Dago’s Delight! Mom used to fix this all the time when we were little. It seems like I remember liking it. So, I thought I’d try it out on my own family.


Click the recipe for an upclose look.

Dago’s Delight

1/2 lb. ground round steak  I just used whatever ground beef I had.

1 medium onion

1 clove garlic

3 Tbsp. bacon drippings

1-No. 2 can tomatoes

1/2 can cream corn

3 c. noodles (dry)

1 c. parsley-chopped fine  I left out the parsley.

1/2 lb. Swiss cheese  Only had mozzarella in the fridge. Swiss gives it a VERY different flavor.

*Put meat in pan with onion and garlic and brown in bacon drippings. In a separate pan stew tomatoes and parsley-do not boil-but simmer. (Sorry but I have never “stewed” tomatoes before. I just dumped a 15ish ounce can of diced tomatoes in a pot and let them cook for a little while-Just until some of the water cooked off.) 

*After cooking down put all ingredients together, and cook until mixture is well blended, stirring constantly. Fold in the noodles which have been previously cooked, (Cook the noodles-even though the ingredients say “dry”. The 3 cups is the measurement prior to cooking.) the corn and the diced cheese. Save part of the cheese to sprinkle over the top. (I grated my mozzarella.)

*Bake in casserole in slow oven (325 degrees) for about 45 minutes.

Yeah, baby! They went back for seconds…

Critics’ Corner

Chip:  The flavor was good and casserole-y. Since I love casseroles I was very impressed.

Megan:  It tastes like a hamburger but the noodles from the top were rather crunchy.

Katie:  I LOVED it! In fact, (this is saying something) I loved it so much, I didn’t even think about eating my bread!