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RECIPES
Traditional Baked Beans
4 cans of vegetarian baked beans, drained (28 oz. each)
1/2 medium onion, chopped
1 cup of barbecue sauce
3/4 cup of brown sugar
3 tbs of ground mustard
Mix all ingredients. 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.
Cheese Dip
3/4 cup of butter
2 stalks celery, thinly sliced
1 medium onion, chopped
1 4 oz can sliced mushrooms, drained
3 tbs. flour
1 10 1/2 oz can cream of celery soup
1 5 to 6 oz garlic cheese roll, cut up
1 10 oz package chopped broccoli
In a small skillet, melt the butter and saute the celery, onion and mushrooms. Stir
in the flour. Place mixture into a lightly greased slow cooker and stir in remaining
ingredients. Cover and cook on High stirring about every 15 minutes until the cheese is
melted. Turn to Low for about 2 to 4 hours or until ready to serve. Serve with corn chips,
cauliflower, broccoli, carrot sticks, celery and radishes.
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