HomeMy WebLinkAboutTimes Advocate, 1989-08-23, Page 31Souped up - Ken Clark of Zurich took part in the Kirkton Klassic Kruise for classic cars last Thursday
at the Kirkton Community Centre. He poses here with his refurbished 1933 Plymouth Coup. If you
missed that show, many of the same .cars will be on display this weekend at the Zurich Beanfest car
show..
Beans by the pail - Gerald Shantz removes a pail of beans from
the cooker.
s embarrassed by her frog which, despite all
encouragement, would not jump for the 1987 Bean Festival frog jumping
contest.
COCon,ra1ufaIioni
ZURICH BEAN
FESTIVAL
for 24 successful years
Wesflake Insurance
• Brokers Inc.
7,.qri ch. :436-4391
Branch Offices in Hensall and Grand Bend
BEAN AND MAPLE SYRUP
PIE
Protein per serving 7 g. Fibre per
serving 4 g.
ingredients:
1 cup well cooked white pea beans
1/2 cup maple syrup
2 eggs
1/3 cup brown sugar
1/3 cup melted -butter
1/2 cup raisins or chopped pecans
1-9 inch (23 cm) unbaked pastry pie
shell or 18 unbaked tart shells. Pe-
can halves optional.
Puree beans in food processor or
blender with maple syrup until
smooth. Add eggs, sugar and butter
and mix just until well blended.
Sprinkle raisins or chopped pecans
in bottom of pie or tart shells. Pour.
filling on top of raisins. Garnish
with pecan halves if desired. Bake
pie in a 350 degree (180 C) oven for
35-45 minutes or tarts for 20 min-
utes - serve with whipped cream.
THREE BEAN BAKE
(Courtesy of Agriculture Canada)
1 can (398 ml) baked pea beans
1 can (398 ml) lima beans, drained
1 can (398 m1) kidney beans
500 ml chopped onion
2 cloves garlic, crushed
24 ml fat
15 ml. flour
50 ml molasses
15 mi soya sauce
2 ml ginger
Dash chili powder
Combine beans in greased 2 L. bak-
ing dish. Saute onion and garlic in
fat until onion is transparent. Stir
in flour, then remaining ingredients
and bring to boil. Pour over beans
and stir lightly. Cover and bake one
hour at 160 degrees celcius. Uncov-
er, stir and bake until thick (about
30 minutes more). 6 servings.
BAKED BEANS
2 cans of pork and beans
1/2 cup brown sugar
1 tsp vinegar
1/2 tsp mustard
1 lb. of ground beef (fry)
10 slices bacon cut up (fry) 1 1/2
cups catsup
Mix all together and bake for 1 l/2
hours stirring occasionally.
Times -Advocate, August 23, 1989
Pape 31
Bean. recipes from the OBPMB
QUICK, EASY AND
SAUCILY ITALIAN
3 green onions
2 tbsp olive oil
1 clove garlic, minced
1 (14 oz/398 ml) can beans in
sauce
1 (7 1/2 oz./213 ml) can tomato
sauce
1 tsp dried oregano
1 tsp dried basil
1/4 lb. cooked ham or cooked back
bacon, cut in julienne strips
12 oz. fresh or dried spinach fettu
cine
1/3 cup grated parmesan cheese
Finely chop white part of onion
and thinly slice green tops. In a
mediuni saucepan heat oil over me-
dium heat; add .white part of onion
and garlic and saute 2-3 minutes.
Stir in beans in sauce, tomatoe
sauce, oregano, basil and ham.
Simmer 5-7 minutes or until hot.
Cook fettucine just before serving,
according to package directions.
Spoon hot sauce over individual
servings' of pasta. Garnish with
green onion tops and sprinkle
cheese on top. Serve with a green
salad and Italian bread.
Microwave directions
In a 2 qt.. (2L) micro proof casse-
role or bowl combine oil, white
part of onion and garlic. Cover and
heat at 100% power for 2 minutes.
Stir in beans in sauce, tomato
sauce, oregano, basil and ham.
Cover and heat at 103 percent pow-
er for 5-6 minutes, stirring after 3
minutes. Cook pasta and serve as
indicated above.
SCRUMPTIOUS SALAD
FROM THE SOUTH SEAS
3 cups cooked white pea beans
1 (10 oz./284 ml) can mandarin or-
anges, drained
2 cups canned or fresh pineapple
chunks, drained
1/2 cup diced green pepper
1 (8 oz./227 ml) canned sliced wa-
ter chestnuts, drained
2 stalks celery, sliced diagonally
1 red apple, cored and diced
1/2 cup raisins
1/4 cup yogurt or sour cream
2 tbsp mayonnaise
1/2 cup toasted macadamia nuts or
slivered almonds
1/2 cup broken banana chips
leaf lettuce (optional)
In a large bowl, combine the first
eight ingredients. Mix yogurt with
mayonnaise and stir into bean and
fruit mixture. Serve in a lettuce -
lined bowl or in hollowed out
pineapple halves. Garnish with
nuts and banana chips. Serve with
pineapple or whole wheat muffins.
SOYBEAN CHILI
1 lb. round steak, 1/2" cubes
1 tbsp fat
1 large onion, diced
1-28 oz. tin tomatoes (3 1/4 c)
2 cup cooked soybeans or 1 c dried
beans
1 tsp salt
1 tbsp chili powder
paprika
1. Brown meat in fat -
2. Add onion, tomatoes and beans.
Cook 1 1/2 hours. add boiling water
if liquid boils away.
3. Season
4. The gravy may. be thickened if
desired with 3 tbsp flour mixed with
1/2 c. cold water.
5. Serve with rice, noodles, onsa macaro-
r tuCationi
Every Success to
24th Annual
Zurich
Bean Festiva
Quality Soil Preparation
and Materials handling
equipment
rpo KONGSKILD■
Conde:Iteod offk. Local Dot/or
Thames Rood East, J
Box 880 Exeter, Ont,C.G.-Farm Supply .
(519)235-0840 22 Main St., Zurich
Telex 064.5818
ni or mashed potatoes or on hot
toast.
In a pressure Cooker
1. Soak washed soybeans overnight
in cold water.
2 Drain. Cook for 15 minutes in
pressure cooker in 2 c water
3. Remove beans from cooker,
brown meat in fat in pressure cook-
4. Add onions, tomatoes and drained
beans and cook 15 minutes
5. Season
6. The gravy may be thickened if
desired with 3 tbsp flour mixed with
1/4 cup cold water.
FIBRE RICH BEAN
MUFFINS
1 cup raisins
1 cup bowling water
3 eggs
1 cup oil
2 cups white sugar
1 (14oz/398 ml) can beans in toma-
to sauce
1/2 tsp salt
3 cups flour
1 tsp vanilla
1 tsp soda
1 tsp cinnamon
1/2 tsp baking powder
1 cup walnuts (optional)
Mix raisins with boiling water, stir
and set aside. Beat eggs, oil, sugar,
vanilla and beans until beans are
broken. Add flour, remaining ingre-
dients, including raisins and water.
Mix well. Spoon batter into large
paper muffin cups. Bake at 325 de-
gree F (160 degreeC) for 30 min-
utes. Yield 2 dozen. Fibre per serv-
ing 2 g.
GAUCHO BEAN DIP
1 (14 oz/398m1) can beans in sauce
1/2 tsp garlic powder
1/2 tsp onion powder
2/3 tsp chile powder
Optional garnishes
grated cheddar cheese
sliced black olives
sour cream
diced avocado or guacamole
diced tomato
diced jalopeno pepper or green pep -
Per
tastados or nacho or tortilla chips
Puree beans and sauce in food pro-
cessor or blender with seasonings
until smooth. Spoon into a shallow
9" or 10" (23-25cm) pie plate or
casserole. Arrange your choice of
garnishes on top. Serve with chips
to dip into the layers and don't be
concerned if garnishes work down
into bean mixture. Serves 8-10.
Come to Zurich
August 26
Ready to bake - Strong arms lift a pan of beans into one of the
converted fridges used to bake the. Zurich beans.
Drop by and see our
New Restaurant while
enjoying the 24th Annual
Bean Festival
1111P1,1.1 110
Erb's
GouRt;Pr Kitchen
Air Conditioned
Licensed Under L.L.B.O. • Homecooked Meals
YOUR HOSTS: CHUCK, TANYA & PHIL ERB
16 Main Street • Zurich, Ontario • 236-4812
THE EDGE THAT KEEPS YOU PROFITABLY AHEAD
EttemF-es
We hope you enjoy your day
in Zurich
� . come.
Huron Ridge
Flowers
21 Goshen St. N.
Zurich 236-7772
The Bean Festiva
Come and have a
great time at this
Welcome to the Zurich Bean Festival
(w,ancys
)1, OW
.,
1X 1, L s
• Interior Design Consultant •
Featuring:
--,ea.0 ora. ,les
• DC& i-ator
• rlrarnnnr harrlwr+rn
• Verticals • Shades
• Bespreads • Accessories
unique event. Come and see our instore displays and
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�AA'ftii3t9'�XA�ii3ilt$��7GT3i7�
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FOOD MARKET
-plums i41 k iidepe«deitt„
Hensall
262-2648
We have our own workroom, so we can make your
selections as unique and individual as you are.
Plus! 15% discount on Sheer Fabrics
for the Month of September
For consultation and free estimates
CaII Zurich 236-4793
Monday - Saturday