Cookie have you ever made these? You use uncooked rice in your meatballs, then you fry the meatballs in a skillet until brown. Drain grease and add 1 can of cream of mushroom soup and 1/2 can milk and 1/2 can water to the meatballs, cover with a tight fitting lid and cook at low heat for 30 minutes longer or until rice in meatballs is completely done. (for a different taste use canned diced tomatoes instead of soup) Stir frequently to prevent sticking, serve gravy and meatballs over white rice, mashed potatoes, or egg-noodles. You can add any spices you want, diced onion, diced celery, garlic, and or bell-pepper.

I love porcupines. I make them with a tomato gravy. I usually make a batch of these when I make stuffed peppers because some of my family doesn't like peppers. It doesn't matter though because while cooking in the gravy with the peppers they pick up the peppers flavors. That's the best part to me.

You know IC when we cook almost any kind of meat in a tomato gravy it comes out good, isn't that your experience too!?! What would food be with-out tomatoes:confused: I love tomatoes:p

Cathy, I am really wanting to make a Beef Braciole. (Bad spelling) It is an Italian dish. A thin slice of beef toped with spinach and cheese, rolled and tied and then cooked in a tomato sauce. I have had them several ways but like them with swiss chard and provolone cheese. The meat gets pot roast tender and the sauce is just so flavor full. I was hoping to find a recipe on our site for it but haven't been that lucky.