©2009 Kraft Food!
G iv e o rd in a ry th e b o o t
w ith th e s p ic y S ic ilia n .
Dare to dance with the Sicilian: a zesty blend of
marinara, Italian sausage, ham and salami on a
rising crust. It’s big enough for everyone to enjoy.
In your grocer’s freezer. www.cpkfrozen.com
A trad ition o f being n o n -tra d itio n a l.
food
10 F O R 2010 R E C IP E S
BAKED BEANS WITH HAM
These tangy-sweet beans have big chunks of smoky
ham for a satisfying main course. Round out the
meal with Green Apple-Cabbage Slaw,
right.
PREP: 10 MIN. COOK: 23 MIN.
2
tsp. canola oil
1
m edium onion, diced
1
12-oz. slab sm oked Virginia ham , cut
in/4-inch cubes
2
cloves garlic, m inced
2
15-oz. cans low-sodium navy beans,
drained and rinsed
V2
28-oz. can no-salt-added crushed
tom atoes (1 / cups)
V2
cup w a ter
/
cup unsulphured m olasses*
1
Tbsp. Dijon m ustard
1
Tbsp. cid er vinegar
1
reci pe Green Apple-Cabbage Slaw,
right
Heat oil in large skillet over medium-high
heat. Add onion. Cook 5 minutes or until
softened and translucent. Add the ham and
garlic. Cook 3 minutes more. Stir in beans,
crushed tomatoes, water, molasses,
mustard, vinegar, and V
2
teaspoon
pepper.
Bring to boiling. Reduce to a simmer. Cover
and cook 15 minutes or until about half of
the liquid is absorbed. Serve with Green
Apple-Cabbage Slaw. MAKES 4 SERVINGS.
*NOTE Unsulphured refers to molasses that
is processed without sulphur. It is typically
lighter, with a purer sugar cane flavor.
EACH SERVING
168 cal, 3 g fat, 19 mgchol,
587 mg sodium, 28 g carbo, 6 g fiber, 14 g pro.
GREEN APPLE-CABBAGE SLAW
START TO FINISH: 25 MIN.
5
Tbsp. red w ine vinegar
’/4
cup w a ter
2
Tbsp. sugar
4
tsp. canola oil
1/2 tsp. Dijon-style m ustard
1/2
tsp. salt
/4
tsp. fresh ly ground black pepper
1
small head red cabbage (1 lb.), leaves
cu t in 1-inch pieces
1
large green apple (ab o ut 8 oz.),
halved, cored, and sliced
3
scallions (w h ite and green parts),
chopped (ab out V i cup)
In screw-top jar combine vinegar, water,
sugar, oil, mustard, salt, and pepper; shake
to combine. In large bowl combine
cabbage, apple, and scallions; add dressing.
Toss to combine. Serve with Baked Beans
with Ham. MAKES 4 SERVINGS.
EACH SERVING
133 cal, 5 g fat, 0 mg chol,
365 mg sodium, 22 g carbo, 4 g fiber, 2 gpro.
canned beans
“ Beans are the ultim ate nutritional
package. They’re an excel lent source of
protein, fiber, m inerals, and antioxidants.
Canned beans are also super-quick and
convenient. W h e n buying canned, look fo r
low-sodium varieties. Ri nsi ng canned
beans can wash o ff up to 40 percent of
the sodium.”
106
JANUARY 2010
BETTER HOMES AND GARDENS
