Cooking Up a Hooley in the Kitchen: A Trip Down Memory Lane

By Katie Gange

I just love how easy it is to dine out and try all kinds of foods and to be able to experiment with so many unique and delicious ingredients in my recipes. Yet, if I had to pick one meal that I will always love; one that I never tire of eating and that I would not alter at all from the way my mother made it when we were kids, it would be her Meatballs and Macaroni Salad.

My mom only made this meal in the summer and the ingredients and preparation are very simple and very tame compared to what is available today. She actually called the meatballs “porcupine balls,” because she made them with cooked white rice instead of breadcrumbs.

This may make some of our readers cringe, but the macaroni salad is made with Miracle Whip. You have to be brave, trust me and give it a try.

Porcupine Meatballs

Ingredients      Serves 6
2 lbs.  80/20   Ground Beef
2 cups White Rice cooked
2 tablespoons Coarse Kosher Salt
2 tablespoons Black Pepper
1 tablespoon Garlic Salt
2 eggs
2 tablespoons Worcestershire Sauce

Mix all ingredients by hand in a large mixing bowl.
Form into football-shaped meatballs These are approximately 4 ounces each.
Place on a rimmed baking sheet and cook at 350* for approximately 30 minutes until cooked medium well.

Macaroni Salad

Ingredients      Serves 6
1 box Macaroni Noodles
2 tablespoons Coarse Kosher Salt
1 ½ cups Miracle Whip Dressing
1 Cucumber  peeled and diced
4 Green Onions  cut small  Use both white and green parts
4 Celery Stalks   diced small
1/3 cup White Granulated Sugar
2 tablespoons Salad Vinegar
2 tablespoons Garlic Salt
1 tablespoon Black Pepper


Prepare macaroni according to directions on box. Make sure to generously salt the water.
Drain pasta and run under cold water to stop the cooking process and to remove extra starch from the noodles.
Put pasta in large bowl and chill for 1 hour.
In a small bowl mix together Miracle Whip, vinegar, garlic salt, pepper, and sugar, stir until combined.
Add scallions, celery, and cucumbers to the macaroni. Toss with dressing and chill until ready to eat.
The porcupine balls can be served warm, room temperature, or even cold.
Serve with the Macaroni Salad.

*Katie is an English teacher at Trinity High School by day and in her “spare” time runs her own at-home baking business, Sassy’s Sweets and Oh So Much More, specializing in gourmet cakes, cookies, cupcakes, and pastries. She can be reached at [email protected]or (440) 773-4459

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