Alpine Meatballs

Great meal! Easy too!  Made for excellent leftovers the next day...

Alpine Meatballs

Time: 70 minutes

Ingredients

• 1 lb ground beef
• 1 1/2 C shredded swiss cheese, divided
• 1 egg, beaten
• 1/2 C finely chopped onion
• 1/4 C chopped celery leaves (I didn't add this...)
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1 C cooked rice
• 10 oz can condensed cream of mushroom soup
• 3/4 C milk
• garlic, to taste
• 1/2 C grated Parmesan cheese
• 2 C cooked rice

1. Preheat oven to 350 degrees.  In a large bowl, combine beef, 1/2 C Swiss cheese, egg, onion, celery leaves, nutmeg, allspice and 1 C cooked rice and mix gently.
2. Form into 1" meatballs and pplace on a large baking pan.  Bake for 20-30 minutes until browned.
3. Combine 1 C Swiss chees with soup, milk, garlic, Parmesan cheese and 2 C cooked rice in large bowl.  Add cooked meatballs and mix gently.  Pour into 3 quart baking dish.
4. Bake at 325 degrees for 40-45 minutes until sauce bubbles around the edges.

Pecan Mandarin Orange Green Salad

Time: 30 minutes

Ingredients
2 Tbsp white wine vinegar (I used apple cider vinegar...)
3 Tbsp honey
1/2 tsp dry mustard
1/2 tsp celery salt
1/2 tsp paprika
1/4 C olive oil
3/4 C pecan halves
1/4 C sugar
1 head red leaf lettuce, torn into pieces
15 oz can mandarin oranges, drained
1 C chopped celery

1. To make dressing, combine vinegar, honey, dry mustard, celery salt, paprika and olive oil in a small screw-top jar and shake vigorously.
2. Combine pecans and sugar in medium saucepan over medium heat.  Cook and stir until sugar is melted and pecans are coated.  Place on parchment paper separating nuts and let cool completely.
3. When ready to serve, combine lettuce, oranges, pecans and celery.  Drizzle with dressing, toss and serve.