1 green bell pepper
1 c. chopped onion
1/4 c. butter
2 tbsp. cornstarch
1/4 c. water
2 tbsp. vinegar
1 can (1 lb. 4 oz.) pineapple chunks & syrup
1 lb. hot dogs, cut into thirds

Cut green pepper into long, thin strips. Saute green pepper and onions in butter. Blend cornstarch with water and vinegar. Add pineapple and syrup, meat and cornstarch mixture to vegetables in skillet. Cook over low heat, stirring frequently, for 10 minutes. Serves 6 people.