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1/2 lb. ground round
2 tbsp. dried bread crumbs
1 egg
1/4 c. chopped onion
Salt and pepper to taste
2 tbsp. salad oil


1 c. diced celery
4 tbsp. butter
1 c. onion
2 tbsp. curry powder
1 can shrimp, medium
1 (14 oz.) can chicken broth or 2 c.
2 c. Minute Rice

Combine first 5 ingredients. Form into tiny balls, using 1 tablespoon for each. Brown in salad oil on medium heat, slowly. Brown celery and onion in 2 tablespoons butter on medium heat. When golden, add shrimp. Set aside. Melt 2 tablespoons butter in saucepan on low, add curry powder, salt and pepper to taste, add rice and broth and cover.

Bring mixture to boil on high, remove from heat. Let stand 5 minutes. Add meatballs and shrimp to rice, cover and heat through on low heat.

Makes 4 to 6 servings.

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