Rival 3950, 3164, 3355, 3145, 3670, 3140 Hot Mulled Cider, Chili-Cheesedip, Old-Fashionedrice Pudding

HOT MULLED CIDER

1⁄2 cup brown sugar	1 1⁄2 teaspoon whole cloves
2 quarts cider	2 sticks cinnamon
1 teaspoon whole allspice	Orange slices

Put all ingredients in slow cooker. If desired, tie whole spices in cheesecloth or put in a tea strainer. (If spices are added loose, strain before serving.) Cover and cook on LOW 2 to 8 hours. Serve from stoneware using a ladle.

HOT SPICED WINE: Use above recipe, substituting two fifths of sweet sherry or port wine for cider.

CHILI-CHEESE DIP

2-lbs. lean ground beef

4-lbs. processed American cheese, cut into small pieces 1 teaspoon chili powder

2 cans (8-oz. each) tomatoes with green chilies 1 tablespoon Worcestershire sauce

Brown ground beef well and drain off excess fat. Put ground beef and remaining ingredients in stoneware. Stir well. Cover and cook on HIGH 1 hour, stirring until cheese if fully melted. Serve immediately or turn to LOW for serving up to 6 hours later. Serve with tortilla or corn chips.

OLD-FASHIONED RICE PUDDING

2 1⁄2	cups cooked rice	2 teaspoons vanilla
1 1⁄2	cups evaporated milk	1⁄2	teaspoon nutmeg
2⁄3 cup sugar		4 eggs
3 tablespoons soft butter		1⁄2	cup raisins (optional)

Thoroughly combine rice with all ingredients. Pour into a lightly greased stoneware. Cover and cook on HIGH 2 hours. Stir after first hour.

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