Party Time Beans

• 1-1/2 cups ketchup
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup water
• 1/2 cup packed brown sugar
• 2 bay leaves
• 2 to 3 teaspoons cider vinegar
• 1 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Directions

• In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 16 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with non-salt-added ketchup) equals 211 calories, 5 g fat (0 saturated fat), 0 cholesterol, 138 mg sodium, 32 g carbohydrate, 0 fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 meat.

Tropical Beans

Ingredients

• 2 pounds ground beef
• 1 bottle (28 ounces) ketchup
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1-3/4 cups water
• 1 large green pepper, chopped
• 5 celery ribs, chopped
• 3/4 cup pineapple tidbits, drained
• 2 envelopes onion soup mix

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until heated through. Yield: 12 servings.

Calico Beans

• 4 ounces bacon, diced
• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 1 can (21 ounces) pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 tablespoon cider vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon salt

Directions

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings.
• In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a greased 2-qt. baking dish.
• Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Recipe can be easily doubled for a larger group. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 304 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 1,015 mg sodium, 39 g carbohydrate, 7 g fiber, 20 g protein.

Autumn Beans

Ingredients

• 8 bacon strips, chopped
• 1/4 cup finely chopped onion
• 1 cup apple cider
• 2 cans (16 ounces each) baked beans, undrained
• 1/4 to 1/2 cup raisins
• 1/2 teaspoon ground cinnamon

Directions

• In a skillet, lightly fry bacon. Remove to paper towel to drain. Set aside 2 tablespoons drippings. Saute onion in the drippings until tender.
• Stir in the remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, 20-25 minutes, stirring occasionally. Yield: 4 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 434 calories, 28 g fat (10 g saturated fat), 38 mg cholesterol, 808 mg sodium, 38 g carbohydrate, 7 g fiber, 10 g protein.

Scarecrow Veggie Pizza

Scarecrow Veggie Pizza Recipe

Photo by: Taste of Home

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AT HARVEST PARTIES, fall festivals or any autumn event, the flavorful fellow here will raise a crop of smiles! To stuff this savory appetizer full of good taste, our Test Kitchen cooks shaped a scarecrow using red peppers, carrots, broccoli and lots of other fresh veggies. Since you can make the crust with refrigerated dough and quickly prepare a cream cheese spread to put on top, you'll be ready to form your own colorful character in no time.

Ingredients

• 1 tube (10 ounces) refrigerated pizza dough
• 1 package (8 ounces) cream cheese, softened
• 6 tablespoons mayonnaise
• 3/4 teaspoon dill weed
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon onion salt
• 1 small sweet red pepper
• 1 small green pepper
• 1/4 cup shredded Swiss cheese
• 1 small carrot, chopped
• 10 fresh green beans
• 5 pieces Wheat Chex
• 1 large mushroom, halved
• 1 small head cauliflower, chopped
• 1/2 cup chopped broccoli
• 1 pattypan squash, halved
• 2 green onion tops, cut into strips
• 1/4 cup chow mein noodles

Directions

• Press pizza dough onto a greased 14-in. pizza pan. Bake at 400° for 10 minutes or until golden brown. Cool on a wire rack.
• In a small bowl, combine the cream cheese, mayonnaise, dill, garlic salt, onion and onion salt. Spread over cooled crust.
• Scarecrow: Refer to the photo for the size of vegetable pieces and the position of pieces on pizza.
• From a small piece of red pepper, cut a narrow smile for mouth and a triangle for nose. Chop remaining red pepper and set aside.
• Cut one ring from green pepper for the scarecrow's head. Chop remaining green pepper and set aside.
• Position green pepper ring on pizza for the scarecrow's head. Fill with shredded Swiss cheese. Place two carrot pieces on face for eyes. Add red pepper nose and mouth on face.
• Use green beans to create the outline of a shirt and bib overalls below head where shown in the photo.
• Combine chopped red pepper and remaining chopped carrot. Sprinkle on pizza to fill in the shirt. Use chopped green pepper to fill in bib overalls.
• Place cereal on the elbows, knees and bib of overalls for patches.
• Add a mushroom half at the bottom of each pants leg for shoes.
• Arrange cauliflower around scarecrow for sky. Arrange broccoli at the bottom for grass.
• Place one squash half above head for hat. Cut the remaining portion of squash in half again. Place green onion strips and one squash quarter on each side of scarecrow for corn and husks.
• For straw, place chow mein noodles below hat, on each side of neck, at the end of each arm and above shoes. Yield: 10-12 servings.
  

Meatless Hopping John - Southern Dish

• 3/4 cup uncooked long grain rice
• 1 cup frozen corn
• 3 medium carrots, thinly sliced
• 1/2 cup each chopped green, sweet red and yellow pepper
• 1/4 cup chopped onion
• 1 tablespoon canola oil
• 4 garlic cloves, minced
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

Directions

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
• Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer. Yield: 10 servings.

Nutritional Analysis: One serving (3/4 cup) equals 149 calories, 2 g fat (trace saturated fat), 0 cholesterol, 313 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable

Baked Beans

• 8 bacon strips, diced
• 2 medium onions, quartered and sliced
• 3/4 cup packed brown sugar
• 1/2 cup cider vinegar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 can (16 ounces) baked beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (14-1/2 ounces) cut green beans, drained

Directions

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder.
• Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 297 calories, 11 g fat (4 g saturated fat), 15 mg cholesterol, 920 mg sodium, 43 g carbohydrate, 8 g fiber, 10 g protein.