Dhahran Theatre Group Cookbook, 1993


2 Lbs. ground beef
1 Cup bread crumbs
1 Cup water
2 Teaspoons salt
1/2 Teaspoon pepper
2 Cups water
1 Small onion, finely chopped
1/4 Cup Instant beef in a mug soup powder
1 Teaspoon salt
1/4 Teaspoon pepper
4 Tablespoons cornstarch
1/4 Cup water
10 Oz. mushrooms, sliced
10 Oz. Condensed cream of mushroom soup
2 Teaspoons dry parsley flakes
1/4 Teaspoon paprika
2 Cups sour cream


In a large bowl mix beef, crumbs, water, salt and pepper. Shape into about 40 meatballs. Put on cookie sheet with sides. Bake in 425? F oven for 15 minutes. Pile into casserole.

In medium saucepan put water, onion, soup powder, salt and pepper. Bring to a boil.

In small bowl, stir cornstarch into water. Pour into boiling liquid, stirring until thickened.

Stir in mushrooms, soup, parsley, paprika and sour cream. If too thick stir in a bit or water.

Pour over meatballs. Cover. Bake in 350? F oven for 25 to 30 minutes until heated through. Serves 6.

Kathy Gunter Smith