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1 can (398 mL) Heinz Chili Style Beans
1 can (540 mL) stewed tomatoes
1 can (341 mL) corn niblets, undrained
1 cup/250 mL water
1 tsp/5 mL chili powder
¼ tsp/1 mL oregano
dash cayenne
2 green onions, sliced
½ cup/125 mL light sour cream or yogurt

In a medium saucepan combine beans, tomatoes, corn, water, chili powder, oregano and cayenne. Bring to a boil. Reduce heat and simmer 10 minutes. Spoon into servings bowls and sprinkle with green onions and a dollop of sour cream. Serves 4-6.

Warm Cheddar & Maple Bean Dip

1 can (398 mL) Heinz Maple Style Beans
½ cup/125 mL beer
1 clove garlic, minced
½ tsp/2 mL salt
1 ¼ cup /300 mL grated Cheddar cheese
2 tbsp/25 mL pickled jalapeno peppers, minced
2 green onions, sliced

Combine the beans, beer, garlic and salt in a food processor. Process until smooth. Add 1 cup (250 mL) of the grated cheese and the peppers. Process until just combined. Place in heatproof dish. Sprinkle with remaining cheese. Bake at 375F (190C) for 15 minutes. Sprinkle with green onions and serve with tortilla chips. Makes 2 ¼ cups.

Ham & BBQ Beans Skillet Supper

1 can (398 mL) Heinz BBQ Style beans
2 tbsp/25 mL vegetable oil
1 medium onion, chopped
1 clove garlic, minced
½ green pepper, chopped
½ red pepper, chopped
1 ½ cups/375 mL diced ham
½ cup/125 mL shredded English cucumber

In skillet saute onion, garlic, green and red pepper in vegetable oil for 5 minutes. Stir in ham and beans. Simmer for 10 minutes or until heated through. Garnish with shredded cucumber. Serves 3.

Sensual Salsa

3 mangos, peeled and diced
7 kiwis, peeled and diced
2 red peppers, chopped
2 tbsp grated fresh ginger
¼ cup fresh lime juice
2 tbsp chopped fresh basil
2 tbsp diced canned jalapeno peppers
generous sprinkle chili powder

Combine all ingredients in a mixing bowl. Serve with corn chips or with grilled chicken or fish.

Captivating Cranberry Compote

4 medium tart apples, peeled and sliced
2 pkg. (12 ounces) fresh or frozen cranberries
2 1/2 cups sugar
2 cup golden raisins
1/2 cup orange juice
2 tsp grated orange peel
1 ½ tsp salt
1/2 tsp ground allspice
1/2 tsp ground cinnamon
2 cans (15 ounces) sliced peaches drained
2 cans (15 ounces) apricot halves, drained
2 cup chopped pecans

In a saucepan, combine all ingredients, except peaches, apricots and pecans. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, or until cranberries pop and apples are tender. Add peaches and apricots. Heat through. Stir in pecans. Serve warm or chilled. Store in refrigerator. Yield: 12 cups.

Red & Green Holiday Salad with Red Wine Dressing

3 bags spinach washed and torn in bite-size pieces
3 avocados, peeled and thinly sliced
3 cups sweet cherries

Place the spinach in a large serving bowl and arrange the avocados in a circle around the edge of the salad. Place the cherries in the centre of the salad. Drizzle with the champagne dressing.

Romantic Romaine, Almond and Orange Salad

2 heads romaine lettuce, washed and torn in bite-size pieces
1 red onion, thinly sliced
1 cup slivered almonds, toasted
2 small tins mandarin oranges, drained

Satisfying Mexican Sombrero Salad

3 cans (19 ounces) black beans
2 red peppers, chopped
2 green peppers, chopped
4 cups corn niblets
1 cup choppped celery
3/4 cup chopped green onion
2 tbsp chopped fresh coriander

1/2 cup cider vinegar
½ cup olive oil oil
2 tbsp Dijon mustard
1/2 tsp each: sugar, salt and pepper

I asked people at my food demonstrations at the Canadian National Exhibition what one food they would take with them to a desert island. The most popular choice was potatoes, because they are so-oo good and can be eaten in so many different ways.

My Mom’s scalloped potatoes are the best in the world, because they warm your soul as well as satisfying your fall and winter supper-time hunger. With the aroma of the onions sautéing—mmmm—we would imagine the steaming golden brown potatoes that we’d soon be scooping from the casserole!

Mom’s Creamy Scalloped Potatoes

2 tbsp	butter	25 mL
1	medium onion, chopped	1
2 tbsp	flour	25 mL
1-1/2 tsp	salt	7 mL
	pepper to taste
2	cups milk	500 mL
6 cups	sliced potatoes	1.5 L
1 tbsp	melted butter	15 mL
1/4 cup	dried bread crumbs	50 mL

Melt 2 tbsp butter in a large saucepan. Sauté onion. Stir in flour, salt and pepper and cook for 1 minute. Add milk slowly, stirring until sauce thickens. Add potatoes and heat, stirring until sauce boils again and all potatoes are covered with sauce. Turn into buttered casserole. Combine 1 tbsp melted butter with bread crumbs and sprinkle over potatoes. Bake at 350°F (180°C) 1 hour, or until potatoes are tender. (Makes 6 servings)

Potatoes provide fibre, vitamin C and, best of all, they are satisfying and full of comfort value. The 2 cups of milk in this recipe provide a good serving of CLA (conjugated linoleic acid). This is a naturally occurring fatty acid found in many foods of animal origin, like milk. Research is showing that CLA may prevent atherosclerosis, a disease in which cholesterol plaques block the flow of blood in the body.

MORE WAYS TO LOVE YOUR BEANS!

Southwestern Chili Baked Bean Soup