RED RICE CROCK POT RECIPE

* 4 to 6 slices bacon, fried & crumbled
* 1 large onion, coarsely chopped
* 2 cans chopped tomatoes, (15 oz each)
* 1 cup converted rice
* 1/2 to 1 cup cooked chopped ham
* salt and pepper, to taste
* 1/8 teaspoon hot pepper sauce, or to taste
Fry bacon; drain and crumble. Cook onion in bacon grease just until softened. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 6 to 7 hours, or until rice is tender but not mushy.
Serves 6 to 8

REFRIED BEAN DIP

* 1 (20 oz can) refried beans
* 1/4 teaspoon salt
* 1 cup shredded cheddar cheese
* 1 (4 oz can) chopped green chiles
* 2 tablespoons bottled taco sauce
* 1/2 cup chopped green onions
* tortilla chips
In Crock Pot combine beans with cheese, chiles, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.

REUBEN DIP

* 1 small can sauerkraut
* 1 (8 oz.) cream cheese
* 1 (6 oz.) shredded Swiss cheese
* 6 ounces diced corned beef
* 2 tbsp. Thousand Island Dressing
Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced corned beef and Thousand Island dressing. Cover and heat on low until cheeses are melted, stirring occasionally to blend all ingredients. Serve warm with crackers or cocktail rye bread.

RHUBARB BAKE

* 1 3/4 cup fresh rhubarb
* 3/4 cup sugar
* 1 cinnamon stick
* 2 whole cloves
* 1 teaspoon grated lemon peel
* 1/4 cup butter or margarine
* 1/3 cup flour
* 1/3 cup sugar
Cut rhubarb into small pieces. Combine rhubarb with 3/4 cup sugar, cinnamon, cloves and lemon peel in cooker. Cover and cook on low for 3 to 4 hours. Remove whole spices. Spoon rhubarb into baking dish. Combine remaining ingredients and sprinkle over rhubarb. Bake at 400 degrees for 20 to 25 minutes.
Serves 4 to 6.