Slow Cooker Hawaiian Meatballs

32 oz. package of precooked, frozen meatballs 

13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar

2 Tbl. cornstarch

2/3 cup of white vinegar
2 Tbl. Soy sauce

Place meatballs in crock pot and top with green pepper and drained pineapple chunks.  In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through. Serve with rice or as an appetizer.

Pasta Primavera with Pepperoni Crisps

1 lb. penne pasta or fettucine
2 small zucchini
2 small yellow squash
2 plum tomatoes
4 leaves fresh basil
olive oil
1/2 cup heavy cream
2/3 cup shredded parmesan cheese
1/2 stick butter
12 pepperoni slices
salt and pepper

1) Preheat oven to 400. 
2) Slice zucchini and squash (core them if seeds are large).  Cut the tops off the tomatoes and seed them by scooping out the seeds with your finger.  Cut the tomatoes into wedges.
3) Place the veggies on a baking dish, sprinkle liberally with olive oil, salt, and pepper.  Use your fingers to mix the vegetables, ensuring they are well coated with oil and spices.
4) Roast the vegetables for 20 minutes, turning them once, halfway through the cooking time.  The vegetables should be slightly carmelized when done.  (Vegetables may need more or less time depending on the oven, so check them.)
5) When vegetables are done, set the aside.
6) Turn the oven down to 325.
7) Start the water boiling for the pasta and cook the pasta according to the package directions, stirring it often.
8) Melt the butter in a saute' pan.
9) Add the vegetables to the saute' pan.
9) Mix the vegetables with the butter until heated through.  Julienne the basil and add it to the mixture.
10) Place the pepperoni slices on a baking sheet and put them in the oven.  Bake for 6 minutes (may need more or less depending on oven) until crispy.  Stack the pepperoni on top of each other and slice it into strips.
11) Add the heavy cream and the parmesan to the vegetables. 
12) When the pasta is nearly done, but slightly al dente, add the pasta and a little bit of pasta water to the vegetable mixture.  (Very little pasta water is needed.  By adding the dripping wet pasta to the water with tongs or a spoon, you should have enough pasta water for the saucy vegetable mixture.)
13) Mix everything together.  Add pepper to taste.
14) Sprinkle with fresh shredded parmesan and pepperoni crisps and serve.
Serves: 4

Grandma Stahle's Stuffed Green Peppers ala Alison

4 medium green bell peppers
1 small green bell pepper
1 lb. extra lean ground beef
1 medium yellow onion
1 loaf french bread
1/2 cube butter
salt, coarse black pepper, garlic powder to taste

1) Preheat the oven to 350.
2) Dice the small green pepper, and onion.  Cut caps out of the tops of the green peppers (reserve them) and seed the insides and tops.  Trim any prominent ribs.
3) In a saute' pan, brown the hamburger over medium heat.  Add salt, pepper, and garlic powder to taste.  Drain off the grease and transfer the hamburger to another container.
4) Add half the butter and let it melt. 
5) Add the diced onions and green pepper.  Cook the onions and green pepper until wilted and translucent.
6) Using only the insides of the french loaf, tear the loaf into 1-inch pieces.
7) Add the remaining butter to the saute' pan and let it melt.  When butter is melted, mix in the french bread pieces.
8) Saute' the french bread until it is coated in butter and slightly crispy.
9) Mix bread-onion-pepper mixture with the ground beef.  Add more salt and pepper to taste.  (Keep in mind that the green peppers will be unseasoned, so slightly oversalting the stuffing is appropriate.)
10) Add the stuffing mixture to each green pepper, filling it to the brim.  Replace the caps of the peppers to cover the stuffing, securing them as tightly as possible.
11) Fill a deep glass baking dish with about 3/4 inch of water.
12) Put the peppers, cap up, in the baking dish.
13) Bake at 350 for 30-40 minutes until the peppers are soft.
Serves: 4