• 1 1/2pound ground beef
• 1/3cup uncooked instant rice
• 1-teaspoon paprika
• 1-teaspoon salt
• 1/4cup diced onion
• 2 Tablespoons hot fat
• 1/2cup water
• 1 beef bouillon cube
• 1 teaspoon Worcestershire sauce
• 1 can Cream of Mushroom soup
• 1/2cup sour cream
• Chinese Noodles

Combine ground beef with rice, paprika, salt and onion.  Shape into 16 -
20 balls.  Brown in hot shortening in skillet.  Arrange balls in 1
1/2quart casserole or 8 - inch round baking dish.  Drain fat from
skillet.  Combine water, bouillon cube, Worcestershire sauce and soup in
skillet.  Stir until well blended.  Add sour cream; pour mixture over
meatballs.  Bake, uncovered, at 350 degrees for 45 minutes.  Serve with
Chinese noodles.

Yield: 6 servings