World Famous Recipes

CON QUESO BEAN DIP

Yield: 20 servings (2 tablespoons each)

INGREDIENTS

- 1 (15-1/2 ounce) can low-sodium or regular
light red kidney beans, rinsed and well drained
- 3/4 cup mild or medium salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/8 teaspoon salt, or to taste (optional)
- 1 cup shredded reduced-fat Cheddar cheese
- 1/2 cup fat-free sour cream
- 2 tablespoons chopped chives or green onions

DIRECTIONS

In a 1-quart microwave-safe casserole, mash the beans with
a fork. Stir in the salsa, chili powder, cumin, and salt
(if desired). Stir to mix well. Stir in the cheese.

Cover with the casserole lid, and microwave on high power
for 3 to 4 minutes until heated through. Remove from
microwave. Stir to mix in the melted cheese. Spread the
sour cream on top. Sprinkle with the chives.

Serve warm with fat-free tortilla chips. Cover and
refrigerate leftovers, which will keep 3 to 4 days.

Nutritional Information Per Serving (2 tablespoons):
Calories: 44, Fat: 1 g, Cholesterol: 4 mg, Sodium: 86 mg,
Carbohydrate: 5 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1/2 Starch

HONEY MUSTARD TENDERLOIN

½ of a 16-ounce package peeled baby carrots

12 tiny new potatoes, halved

1/3 cup honey mustard

2 tbsp. olive oil or cooking oil

½ tsp. garlic pepper

¼ tsp. seasoned salt

1 (12- to 16-ounce) pork tenderloin

Preheat oven to 425 degrees. In a large covered saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside.

In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of the mixture on the tenderloin. Place tenderloin in a shallow roasting pan. Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin.

Roast, uncovered, in the preheated oven for 25 to 35 minutes, or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees, stirring the vegetables once. Makes 4 servings

Coffee Can Bread

4 cups Flour — divided
2 1/2 teaspoons Yeast
1/2 cup Water
1/2 cup Milk
1/2 cup Vegetable Oil
1/4 cup Sugar
1 teaspoon Salt
2 large Eggs — beaten

Combine 1 1/2 cups of flour and the yeast in a large bowl. Mix well and set aside.

In a medium saucepan, combine the water, milk, oil, sugar and salt. Place over medium heat and cook until mixture reaches 105 - 115 degrees F. Remove from the heat and pour the heated mixture into the flour and yeast mixture.

Preheat oven to 375 degrees F. Beat the mixture with an electric mixer until smooth. Add the eggs, mixing well. Slowly add the remaining flour, beating until smooth, elastic, very stiff batter is formed.

Spoon batter into two well oiled 1-pound coffee cans. Cover coffee cans with lids and allow to rise in a warm place 35 - 40 minutes or until batter rises to within 1-1/2 to 2 inches from top of can. Uncover and bake 30 - 35 minutes or until golden brown. Cool in cans 10 minutes, then remove to wire racks. Yield- 2 loaves

To freeze for later use: Cool loaves completely and wrap securely in foil. Place wrapped loaves into zip baggies. Label and freeze for up to 12 weeks. DO NOT slice bread before freezing. Thaw overnight on counter top, and re-heat foil wrapped loaves in 200 degree F oven for 10 - 15 minutes.

Bloody Mary Chicken (crockpot)

4 skinless, boneless chicken breast halves

1 (32 ounce) bottle bloody mary mix

Wash, skin and remove fat from chicken breasts and place in a slow cooker. Pour Bloody Mary mix over the chicken breasts, turn slow cooker to low and cook on low for 8 hours.

Peruvian Chicken with Plums

Not your ordinary chicken!

Serves 8

Ingredients:

3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.

Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.

Serve with extra plum wedges, if desired.