Baked Beans
Caramel Rice Pudding
Chicken Stew with Pepper and Pineapple
Easy Scalloped Potatoes & Ham
White Beans with Sun-Dried Tomatoes



Baked Beans

PREP: 10 min; COOK: Low 4 to 5 hr OR High 2 hr to 2 hr 30 min

Sprinkle beans with Betty Crocker. Bac~Os. bacon flavor bits just
before serving for that great smoky flavor that goes so well with
baked beans.


3 cans (28 ounces each) vegetarian baked beans, drained
1 medium onion, chopped (1/2 cup)
2/3 cup barbecue sauce
1/2 cup packed brown sugar
2 tablespoons ground mustard

Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 4 to 5 hours (or high heat
setting 2 hours to 2 hours 30 minutes) or until desired consistency.

Makes 12 servings

Nutritional Info per 1 Serving: Calories 220 (Calories from Fat 10);
Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 1140mg;
Carbohydrate 48g (Dietary Fiber 9g); Protein 13g





Caramel Rice Pudding

PREP: 5 min; COOK: Low 3 to 4 hr

This all-time favorite comfort food lends itself to a little flavor
variety. Try chopped dried apricots, sweetened dried cherries or
dried cranberries in place of the raisins.


3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
Mix all ingredients except sugar and cinnamon in cooker.
Cover and cook on low heat setting 3 to 4 hours or until liquid
is absorbed. Stir pudding.
Sprinkle pudding with sugar and cinnamon. Serve warm.

Makes 8 servings

Nutritional Info per 1 Serving: 385 calories (70 calories from fat);
8 g fat (5 g saturated); 30 mg cholesterol; 140 mg sodium;
68 g carbohydrate (1 g dietary fiber); 11 g protein.




Chicken Stew with Pepper and Pineapple

PREP: 20 min; COOK: Low 7 to 8 hr OR High 3 to 4 hr; FINISH: High 15 min

The yummy gingery-flavored sauce is delicious! To be sure you get
every last drop, spoon the stew over hot cooked rice. To make this
great stew extra-special, just sprinkle with sliced green onions
and toasted coconut or chopped peanuts or cashews.


1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces

Mix all ingredients except pineapple, cornstarch and bell pepper
in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 8 hours (or high heat setting
3 to 4 hours) or until vegetables are tender and chicken is no longer
pink in center.
Mix reserved pineapple juice and cornstarch until smooth; gradually
stir into chicken mixture. Stir in pineapple and bell pepper.
Cover and cook on high heat setting about 15 minutes or until
slightly thickened.
Makes 4 servings

Nutritional Info per 1 Serving: 225 calories (30 calories from fat);
4 g fat (1 g saturated); 70 mg cholesterol; 690 mg sodium;
24 g carbohydrate (3 g dietary fiber); 27 g protein.





Easy Scalloped Potatoes & Ham


1 (20-ounce) bag refrigerated sliced potatoes
2 cups diced CURE 81. ham
1 yellow onion, thinly sliced
1 (2-ounce) jar diced pimentos
1 (8-ounce) container garden vegetable flavored cream cheese
1 (12-ounce) can evaporated skim milk
2 tablespoons flour
1/2 teaspoon ground nutmeg
1/4 cup HORMEL. real bacon pieces
1/2 cup corn flake crumbs
1 to 2 green onions, sliced

In 4-quart electric slow cooker, combine the potatoes, ham, onion,
and pimentos.
Meanwhile, in microwaveable bowl, place the cream cheese, evaporated
milk, flour, and nutmeg. Heat on HIGH (100% power) 1 to 1= minutes or
until smooth and slightly thickened.
Pour cheese mixture over the potatoes and ham. Cover and cook on the
low heat setting 5 to 6 hours or until potatoes are tender.
Before serving, stir in bacon pieces and sprinkle with corn flakes
and green onion.

Makes 6 servings.

Nutritional Information per Serving: Calories: 337, Fat: 15 g,
Protein: 19 g, Cholesterol: 66 mg, Carbohydrates: 32 g,
Sodium: 833 mg



White Beans with Sun-Dried Tomatoes

PREP: 10 min; COOK: High 4 to 5 hr

Caught without sun-dried tomatoes in your cupboard? Add a cup of
finely chopped seeded fresh tomatoes for a slightly different flavor.


1 pound dried great northern beans (2 cups), sorted and rinsed
2 cloves garlic, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup finely chopped sun-dried tomatoes in olive oil
1 can (2 1/4 ounces) sliced ripe olives, drained

Mix all ingredients except tomatoes and olives in 3 1/2- to
6-quart slow cooker.
Cover and cook on high heat setting 4 to 5 hours or until
beans are tender.
Stir in tomatoes and olives.

Makes 5 servings

Nutritional Info per 1 Serving: 300 calories (35 calories from fat);
4 g fat (1 g saturated); 0 mg cholesterol; 640 mg sodium;
62 g carbohydrate (16 g dietary fiber); 23 g protein.





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