Ingredients: Servings: 4-6 Units: US | Metric 1 1/2 lbs lean ground beef 1/2 cup uncooked long grain white rice 1/2 medium onion, finely chopped 1 egg, beaten 1 teaspoon salt 1 pinch black pepper uncooked spaghetti, broken into quarters thinly sliced raw carrot black peppercorns, cooked black beans 1 (19 ounce) can ground tomatoes 1 1/2 cups water 1 tablespoon granulated sugar 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon black pepper Directions: 1 In a mixing bowl, combine the ground beef, rice, onion, egg and 1 teaspoons (5 mL) of the salt. Mix well. 2 Now make the rats. Using a measuring cup, scoop out 1/4 cup (50 mL) of the ground beef mixture. Form it, by hand, into a firmly packed teardrop shape — pointy on one end, rounded on the other. This is your basic rat. Place it into a 3-quart (3 liter) shallow baking dish and gently pinch in the neck area. Poke a piece of uncooked spaghetti into the larger rounded end as a tail. Repeat with the remaining ground beef mixture. 3 When all the rats are neatly placed in the baking dish, stir together the tomatoes, water, sugar, Worcestershire sauce, remaining 1 teaspoons (5 mL) of salt and 1/4 teaspoons (1 mL) pepper. Pour over the rats. Cover the dish with foil wrap (or a lid, if it has one) and bake at 350° F (180° C) for 45 minutes. Uncover and continue to bake for another 45 to 50 minutes, basting occasionally with sauce, or until the rice is tender and the rats are fully cooked. 4 Gently remove rats, one at a time, from the sauce and place gently on a serving platter. (Take care not to damage the tails — they’re fairly delicate.) Into each rat, insert two carrot slices as ears, peppercorns (or whatever) for eyes, and a few more broken strands of uncooked spaghetti for whiskers. Spoon sauce around the rats and serve, smiling wickedly.
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