FOURBEAN.TXT                                                     D-14



               HILL COUNTRY FOUR BEAN BAKE

  1 pound ground chuck               1 16 oz can red kidney beans
  1 mediun onion chopped                rinsed and drained
  1 16 oz can pork and beans         3/4 cup barbecue sauce
  1 16 oz can pinto beans            3/4 cup maple syrup
    rinsed and drained               2 Tbs prepared mustard
  1 16 oz can cannellini (white)     1/2 tsp salt
    beans rinsed and drained         1/2 tsp pepper


 1. Preheat oven to 400 degrees.

 2. In a large skillet, cook ground chuck and onion over medium-high
    heat, breaking up lumps, until meat loses its pink color
    (about 5 min).  Drain off excess liquid.  Add remaining ingredients
    and bring to a boil stirring constantly.

 3. Put mixture in a baking dish and bake uncovered, stirring
    occasionally, until casserole is bubbly (20 - 30 minutes).


 HSCHKPIE.TXT



                       HOT AND SPICY CHICKEN PIE

  3 whole chicken breasts, cooked    5 oz frozen whole kernel corn
    and cut in bite size pieces      1/2 cup chicken broth
  1/2 cup sliced celery              1 medium onion cut into thin wedges
  2 4 oz cans green chilies          1/2 cup picante sauce
  4 tsp cornstarch                   2 Tbs water
  8 1/2 oz pk cornbread mix          1 1/2 cup shredded cheddar cheese

 1. Combine chicken, corn, broth, celery, and onion.  Bring to a boil,
    reduce heat and simmer uncovered for 10 -15 minutes.

 2. Add picante and chilies.  Stir well.

 3. Mix the water and cornstarch, then add to the chicken mix.  Cook
    and stir until bubbly, then cook 2 minutes more.

 4. Prepare cornbread to package directions.

 5. Pour chicken mix into a 9 X 9 X 2 inch baking dish,  Sprinkle with
    chiles, then cheese.  Spread cornbread on top.

 6. Bake for 20 minutes in a 425 degree oven.