The Rural Voice, 1989-08, Page 38NOW YOU CAN
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36 THE RURAL VOICE
RURAL LIVING
Full
of
Beans
Honey Ginger Baked Beans
photo: Canadian Bean Council
or bean lovers, an important
annual celebration is the Zurich Bean
Festival, which has been cooking for
more than 20 years.
I talked with festival treasurer Pat
Gingerich of Zurich and, as I had ex-
pected, the recipe used to feed the
thousands that come to feast on beans
each year is top secret. On August 26,
the festival committee of 12 plus six
volunteers will be hauling out their
unique bean pots — recycled fridge
bodies tumed into giant cauldrons.
To cook for such a large crowd, the
volunteers start the Monday before
and the beans, once cooked, are quick-
ly refrigerated until the big day. The
chilling enables the spices to work and
makes for a richer -tasting bean dish.
Pat Gingerich did divulge that the
cooks add bacon to their beans. At the
festival, salads and rolls will also be
served. For those with a sweet tooth
there will be pie booths and home
baking offered. To add to the party
atmosphere there is a midway, craft
sale, and a Queen of the Festival
celebration.
Beans should be soaked for 12
hours or overnight. For a quick soak,
bring the beans to a boil and simmer
gently for 2 minutes. Remove from
the heat and let stand one hour. Drain
and proceed with regular cooking.
A good rule of thumb is to simmer
beans for 1 1/2 to 2 hours per pound or
600 mL. They can be eaten at this
stage without further cooking, or may
be combined with other ingredients
and cooked some more.
This is a family recipe that is quite
tasty and uses the oven for baking. To
avoid overheating the kitchen in hot
weather, try a crock pot.
Baked Beans
Simmer one pound of beans with a
chunk of bacon for two hours. Drain
and save the liquid.
Cut up one onion and mix with
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup molasses
1 t. salt
1 cup beer
Cut up bacon and add to spiced
mixture. Pour everything over the
beans, including the reserved liquid,
and cover. Bake 3 hours at 300°F.
And for those who can't bear to
spend summer inside cooking, the
Canadian Bean Council has come up
with some tasty adaptations of canned
beans that will provide a quick lift to
your next meal.
Honey Ginger Baked Beans::
1 can (14 oz./398 mL) beans with pork
and tomato sauce
2 green onions, sliced
1 T. liquid honey
2 t. prepared mustard
1/2 t. ground ginger
Combine ingredients in a casserole.
Bake covered at 375°F (190°C) for 20
to 25 minutes. Makes 4 servings.
Microwave: Combine ingredients
in casserole. Cover. Heat on high
power for 6-8 minutes, stirring once.0
Rhea Hamilton -Seeger, in addition
to working as advertising production
manager for The Rural Voice, serving
as deputy reeve of West Wawanosh
Township (Huron County), and
raising two children, is a skilled cook
and gardener.