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Hot Mexican Bean Dip
2 15-ounce cans black beans, well drained
1 teaspoon hot pepper sauce
1
⁄2 cup sour cream
1
⁄2 cup salsa
8 ounces Monterey Jack cheese, grated
Mash black beans. Add hot pepper sauce, sour cream, salsa, and half of the
cheese. Spoon into shallow 1 quart casserole dish. Sprinkle remaining cheese on
top. Bake at 350°F about 15 minutes, or until bubbly. Serve with tortilla chips.
Makes 8 appetizer servings.
Mini Meat Loaves
1 pound lean ground beef
1 small onion, finely chopped
3
⁄4 cup fresh bread crumbs
1 egg, beaten
1 tablespoon grated Parmesan cheese
1 tablespoon fresh parsley, finely chopped
1
⁄4 teaspoon each, salt and pepper
Combine all ingredients and mix well. Divide the mixture between 6-cup muffin
pan. Bake at 350°F for 30 minutes or until done. Makes 4 to 6 servings.
Tropical Chicken
4 boneless, skinless chicken breasts
8 ounce can crushed pineapple, not drained
1
⁄4 cup prepared mustard
1
⁄4 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1
⁄8 teaspoon ground ginger
Rice (optional)
Place chicken breasts in shallow casserole dish or 8-inch square baking pan.
Combine remaining ingredients and pour over chicken. Bake at 350°F for 35 to 45
minutes or until done. Serve over rice. Makes 4 servings.
9
Baking Recipes
Warming & Reheating Tips!
• Do not totally enclose foods in alu-
minum foil. Foil can insulate foods
and slow down reheating.
• To reheat rolls or biscuits, place on
baking pan and heat at 300°F for 10
minutes.
• Reheat leftover roasts or casseroles
at 350°F for 20 to 30 minutes or until
heated through.
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