GE 168989 Hot Mexican Bean Dip, Mini Meat Loaves, Tropical Chicken, Warming & Reheating Tips

840123700 ENv04.qxd 8/3/04 11:36 AM Page 9

Baking Recipes

Warming & Reheating Tips!

•Do not totally enclose foods in alu- minum foil. Foil can insulate foods and slow down reheating.

•To reheat rolls or biscuits, place on baking pan and heat at 300°F for 10 minutes.

•Reheat leftover roasts or casseroles at 350°F for 20 to 30 minutes or until heated through.

Hot Mexican Bean Dip

2 15-ounce cans black beans, well drained

1 teaspoon hot pepper sauce

1⁄2 cup sour cream

1⁄2 cup salsa

8 ounces Monterey Jack cheese, grated

Mash black beans. Add hot pepper sauce, sour cream, salsa, and half of the cheese. Spoon into shallow 1 quart casserole dish. Sprinkle remaining cheese on top. Bake at 350°F about 15 minutes, or until bubbly. Serve with tortilla chips.

Makes 8 appetizer servings.

Mini Meat Loaves

1 pound lean ground beef	1 tablespoon grated Parmesan cheese
1 small onion, finely chopped	1 tablespoon fresh parsley, finely
3⁄4 cup fresh bread crumbs	chopped
1 egg, beaten	1⁄4 teaspoon each, salt and pepper

Combine all ingredients and mix well. Divide the mixture between 6-cup muffin pan. Bake at 350°F for 30 minutes or until done. Makes 4 to 6 servings.

Tropical Chicken

4	boneless, skinless chicken breasts	2	tablespoons soy sauce
8	ounce can crushed pineapple,	2	tablespoons brown sugar
	not drained	1⁄8 teaspoon ground ginger
1⁄4	cup prepared mustard	Rice (optional)
1⁄4	cup cider vinegar

Place chicken breasts in shallow casserole dish or 8-inch square baking pan. Combine remaining ingredients and pour over chicken. Bake at 350°F for 35 to 45 minutes or until done. Serve over rice. Makes 4 servings.

9