Meatball stew

2 lb bag Italian Meatballs
2 cups diced sweet potatoes
2 cups diced carrots
1 cup diced celery
6 oz can tomato paste
32 oz beef broth
2 cups frozen peas
2 cups frozen corn
2 cups cooked pasta if desired

Place meatballs, sweet potatoes, carrots, celery, tomato paste and broth in slow cooker.  Cook on low for 6-8 hours or high for 3-4 hours until vegetables are soft.   Add frozen peas, corn and cooked pasta.  Cook another 30 minutes. 

Party Pizzas

 

 

1 lb lean ground beef
1 lb Italian sausage
1 lb Velveeta
1 Tbsp ketchup
1 Tbsp Worcestershire sauce
1-2 loaves party rye bread (I used Pepperidge Farm Jewish rye or Dark Pump)

optional -
1 8 oz can mushroom bits and pieces
1 15 oz can black olives

Brown meats and drain.   Add in velveeta (cut into cubes), ketchup and Worcestershire sauce.  Stir frequently until cheese is melted and creamy. 
If adding mushrooms and/or black olives:
Drain and dice up into smaller pieces.  For the olives, I slice them and reserve about 60 - 70 slices to put on top of the pizzas, then dice the remaining olives. 
Stir in mushrooms and olives while melting the cheese.

Line baking sheets with parchment paper.  Lay out slices of bread in a single layer on the baking sheets.  Place a rounded teaspoon of the meat mixture on each slice and spread around a little bit to almost cover the bread ( I like to leave a little edge to allow for the mixture spreading as it bakes. ) 
Bake at 350 for 10 - 15

I made two batches and put them in the freezer on the baking sheets.  Once frozen, place in a ziplock bag and you have a quick appetizer for the holiday parties.   From frozen, place on parchment lined baking sheets and back at 350 for 15 - 20 minutes. 

Batch without mushrooms and olive - made 52 pizzas (1.5 loaves of bread)
Batch with mushrooms and olves - made 68 pizzas (2 loaves of bread)