12
Baked Beans (Hot Dog Topping)
The perfect side di sh to complement the hot dog bar.
Makes 6 cups
10 bacon slices, cut int o small dice
1 pound navy beans, so aked in water overnight ,
drained and rinsed
12 o unces water
1 medium onion, cut in to small dice
2 garlic cloves, crushed
6 ounces ketchup
2 ounces molasses
2 tablespoons tomato paste
½ cup brown sugar, packed
½ teaspoon dry mustard
1¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1. Put the diced bacon into a medium sk illet and place over medium
heat. Sauté until cooked through. Remove c ooked bacon and drain
on a paper towel.
2. Put the bacon with remaining ing redients into the cooking pot of
the Cuisinart® Programmable Slow Cooker. Selec t Low and set the
timer for 16 hours.
3. When time elapses and slow coo ker switches to Warm, stir beans,
taste and adjust seasoning accordingly.
4. Serve warm.
Note:
The beans can also be cooked on the stove. Fol low same
directions and put all ingredien ts plus an additional cup of water into a
large stockpot. Bring mixture to a bo il. Cover and reduce heat so that
the mixture is just simmering. Simm er until tender, about 3 hours
Nutritional Informa tion per serving b ased on ½ cup:
Calories 337 (39% from fat) • carb. 40g • pro. 13g • fat 15g • sat . fat 5g
• chol. 22mg • sod. 670mg • calc. 74mg • fiber 10g
Middle Eastern Spiced Chicken and Vegetable Kebabs
Makes 2 servings
Spice Rub
½ teaspoon ground cumin
1 to 2 pinches ground cor iander
¼ teaspoon ground cinnamon
pinch cayenne
¼ teaspoon sea or kosher s alt
1 to 2 pinches freshly gr ound black pepper
½ pound s kinless, bonele ss chicken,
cut into 1½ to 2-inch pieces
½ medium bell pepper, cut into one-inch pieces
4 ounces winter squas h, cut into one-inc h pieces
4 small mushrooms (1 to 2 in ches in diameter)
2 tablespoons olive o il
1½ tablespoons fresh li me juice
1. Prepare spice rub. Put all spice r ub ingredients into a small bowl.
Stir to combine.
2. Use immediately or contain in a s ealed glass jar. Store in a dry,
cool place.
3. Rinse the chicken and pat dry w ith paper towels. Put into a large
mixing bowl and toss with the vegetable s, oil, lime juice and rub.
Cover the bowl with plastic wrap; let marina te in the refrigerator for
1 to 2 hours.
4. Ten minutes before chicken has complete d marinating, preheat the
Cuisinart® Compact Grill Centro to High. T hread the chicken and
vegetables onto three of the provided s kewers, starting with and
alternating chicken and then vegeta ble. Fit skewers into place as
instructed on page 5 of the instructi on booklet.
5. Let skewers cook for 24 to 30 minutes, or until c hicken is fully
cooked.
Nutritional information per serving:
Calories 288 (48% from f at) • carb. 10g • pr o. 28g • fat 16g • sat . fat 2g
• chol. 66mg • sod. 34 6mg • calc. 54mg • fiber 2g