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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 - -- - -_ '--•'�1,��;-.�.•.)1;<k.'idn'e3k?i:.Da'�r:3is`,F �AA'ftii3t9'�XA�ii3ilt$��7GT3i7� gg - c a art's 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