1/2 c  Soft whole wheat bread
Crumbs
1    Beaten egg
2 tb Milk
1 tb Chopped onion
1/4 ts Salt
3/4 lb Ground beef
1 cn (10 3/4 oz) condensed cream
Of mushroom soup
1/2    Cup apple juice or water
2 tb Snipped parsley
1/2 ts Dried basil,crushed
2 c  Frozen crinkle-cut carrots
2 tb Margarine or butter,melted
1/2 c  Brown rice, cooked

Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into
20 meatballs;place in 15 x 10 x 1″ pan.Bake,uncovered,in 375 degree oven 15
minutes.Drain and cool. Combine soup,apple juice,parsley and basil;add
meatballs and stir to coat.Divide rice among 4 shallow single-serving
baking dishes.Top with 5 meatballs and some sauce.Place carrots at one end
of dish; drizzle with margarine.Cover with moisture and vapor-proof wrap;
freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or
cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the
e,turning once.Makes 4 servings.