3 slices white bread
1/2 c. milk
1 lb. ground beef
1/4 tsp. garlic salt
Cornflake crumbs
Hot salad oil
2 c. cooked rice
1 tsp. salt
1/4 tsp. thyme
1 (10 3/4 oz.) can cream of mushrooms soup, undiluted
1 1/4 c. buttermilk

Soak bread in 1/2 cup milk until soft. Add beef, rice, and seasonings. Shape mixture into 12 (1 1/2 inch) balls; coat each with cornflake crumbs. Brown well in hot oil; transfer to a shallow baking dish. Combine soup and buttermilk; pour over meatballs. Bake, uncovered, at 350 degrees for 30 minutes. Yield: 6 servings.