Orzo

Source: Nancy Ramberg

• 16 oz. Orzo, cooked according to package directions
• 1 lb. Monterey Jack cheese, cubed
• 1 cup sour cream
• 1 cup grated Parmesan
• 1/3 cup butter, cut into pats
• 1 cup roasted red peppers, diced (optional) 
• 2/3 cup green chiles, diced (optional)

Mix orzo and cheese (and peppers, if desired), put in a buttered casserole dish.

Layer on, in order:

• sour cream
• Parmesan cheese
• butter pats

Bake at 350º until top is browned and bubbly.  

Nancy's Curried Meatballs

Source: Nancy Perri

Meatballs

• 1 1/2 lbs. ground beef
• 1 cup bread crumbs
• 1/2 cup tomato juice
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup flour (to roll balls in)
• 2 T. butter (to fry in)

Curry Sauce

• 2 medium onions, sliced (1 cup)
• 1 tsp. curry powder
• 1/2 cup currant jelly (OR orange marmalade OR apricot preserves... Nancy uses apricot preserves from Aldi)
• 1/2 cup tomato juice (OR sweet bbq sauce like Sweet Baby Rays... Nancy uses bbq sauce)
• 1 cup beef broth

1. Reserve the flour and butter, combine all other ingredients for meatballs.
2. Shape into balls, about 1" in diameter, roll in flour.
3. Melt butter in a large skillet and brown meatballs on all sides. Remove and drain on paper towels.
4. Add jelly, beef broth, and tomato juice to skillet and bring to a boil.
5. Add meatballs to skillet.  Cover and simmer 20 minutes, stirring often.  (Can thicken with a roux or cornstarch if you want it thicker.)