Top Ten Reasons to OWN a Bean Pot!

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Is it really done?

Remember that all cooking times are approximate and the only way to really know if meat is done is to check the internal temperature.

Use a meat thermometer to gauge the internal temperature and follow these FDA guidelines:

Beef, veal, and lamb roasts and steaks, at least 145° F

Ground beef, veal, lamb, and pork, at least 160° F

All poultry, at least 165° F

All pork, at least 145° F (63° C), with a 3 minute rest time.

Happy (and Safe!) Cooking!

FAVORITE SAUSAGE DIP

1 lb. browned sausage,

1 block of cream cheese (softened) ,

1 can ro-tel diced tomatoes w. green chilies.

Mix all together and heat in the microwave for about 15 minutes....serve with tortilla scoops.....YUMMY Appetizer :)

CHILI CON QUESO

1 lb. Velveeta Cheese, melted

1 (15 oz.) can Chili with Beans

1 (4 oz.) can Green Chiles, chopped

1 medium Onion, finely chopped

Preheat oven to 350 degrees. Mix all ingredients and bake in BEAN POT for 35 minutes. Serve with chips. 

50-YARD LINE HOT DOG FONDUE

3/4 cup CHEEZ WHIZ Cheese Dip

1-1/2 tsp. milk

1/2 tsp. chili powder

1 pkg. (1 lb) Beef Franks

24 small pretzel sticks

MIX CHEEZ WHIZ, milk and chili powder in bean pot. Cook on MEDIUM 1 hour or until heated through, stirring occasionally. Reduce heat to LOW. CUT each frank into 4 bite-sized pieces. Heat franks as directed on package. Insert 1 pretzel stick into each frank piece. DIP franks into CHEEZ WHIZ mixture to serve.