3/4 cup fine bread crumbs
1/2 cup milk
1 pound ground beef
1 egg slightly beaten
3/4 cup finely chopped onion
2 1/2 teaspoons salt
2 tablespoons butter
1 1/3 cups Minute Rice
1 can (8 1/2 oz.) sliced pinneapple
1 green pepper, diced
1/4 cup catsup


Combine bread crumbs, milk, beef, egg, 1/4 cup onion and 1 1/2 teaspoons salt. Gently form into 20 meatballs, brown in butter in large skillet. Add rice and remaining onion; stir gently until rice is lightly browned. Drain pineapple, measuring syrup. Add water to syrup to make 1 1/3 cups liquid. Cut each pineapple slice into 6 wedges, gradually add with the liquid, 1 teaspoon salt, and remaining ingredients to rice mixture; stir thoroughly. Bring to boil. Reduce heat, cover and simmer 5 minutes. Makes 4 servings.

Cherlene August (Teri August's Daughter)