HomeMy WebLinkAboutZurich Citizens News, 1976-08-25, Page 16Page lb -Zurich Citizens News, August 25, 1976
Cooking for 10,000
If you're planning on entertaining, you will likely be doing it on a much smaller scale than Zurich does at
its bean festival. However, just in case you should feel the desire to bake beans for that many, we have
supplied you with the recipe and a few other ideas on how to finish your meal off right.
HOME AKED BEANS
FOR 10,000
INGREDIENTS:
400 lbs. chopped pig jowls
2,400 lbs. white navy beans
500 lbs. brown sugar
200 gallons ketchup plus toma-
to juice as needed
secret spices from bean festival
kitchen (if you can get anyone
to talk)
METHOD:
1. Wash and sort beans to re-
move stones, etc.
2. Have ready two 500 Ib. cook-
ers, place sorted beans inside,
add water and salt and cook all
day (about 10 hours or so).
3. Remove cooked beans from
cookers and place in large flat
steel trays, add other ingredients
including secret spices.
4. Place trays in fridges which
Piave been converted into ovens
by placing them on their backs
and putting an electric element
in the bottom (it takes about
nine such ovens).
5. Bake beans, stirring occasion-
ally, for about two hours until
tender and thick (you will now
have approximately 4,000 lbs.
of baked beans).
6. Serve when ready (if you have
some left over after everyone is
full, these beans may be frozen
for consumption at a later date.
FESTIVAL PORK
The unique flavour of barbecued
pork always pleases. All pork
cuts can be barbecued, chops
(from the pork loin, pork should-
er or leg of pork); pork tender-
loin; spareribs; roasts; bacon
and ham.
Cook slowly over low to medi-
um fire for best results. (If you
can hold your hand at grill level
for five seconds before it gets
too hot the temperative is just
right for pork.)
Boneless pork is perfect spit -
roasted. Choose boneless should-
er or leg of pork. Trim off extra
fat. Of course, it should be well
tied to hold its shape. For a suc-
culent specialty prepare this
uniquely flavoured Festival Pork,
mysteriously marbled with fra-
grant herbs.
4 - 6 pound boned and rolled pork
roast (pork loin, pork shoulder
butt or leg of pork)
1 clove of garlic
2 teaspoons fennel seed
2 teaspoons dill seed
2 tablespoons brown sugar
1 teaspoon thyme
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1 1/2 cups finely chopped pars-
ley or 1/2 cup parsley flakes
Basting Sauce
1/4 cup oil
1 (14 -ounce) can apricot halves
Mix oil and syrup for basting
sauce, Reserve fruit for garnish.
Untie roast; open out flat with
fat side down (remove any excess
fat.) Cut two or three lengthwise
slashes along the thickest part.
Chop and cursh garlic clove,
fennel and dill seeds together;
thoroughly blend with brown
sugar, thyme, seasoned salt and
seasoned pepper. Rub mixture
into pork from one end to the
other and into slashes. Cover
with parsley to make inside of
roast look like a "green lawn".
Roll as before and tie firmly
at 2-3 inch intervals into original
shape.
Insert spit of rotisserie length-
wise through centre of roast;
check balance; secure firmly with
prongs. Insert meat thermom-
eter, angling it so tip is in centre
of roast and not resting in fat
or touching spit rod. Place spit
with roast in rotisserie of barbe-
cue 8 - 10 inches over low to
medium heat.
Place foil drip pan under roast.
Let neat rotate and roast until
thermometer reads 170 degrees F
about 30 - 35 minutes per pound.
During last half hour of roast-
ing, baste frequently with apricot
basting sauce. Serve roast on
platter; garnish with apricot
halves. Allow to "rest"
15 minutes before carving.
Makes 8 - 12 servings.
FRESH FRUIT SALAD
(ONTARIO STYLE)
Take a selection of seasonal
fresh Ontario fruits. Slice- them
into a large glass bowl and serve
with a special salad dressing.
The result is a fresh and color-
ful fruit salad. Food specialists
at the Ontario Food Council,
BEST
SHES
to the Zurich
Bean Festival Committee
We welcome the many visitors to Zurich's
popular Bean Festival. Enjoy yourselves.
HAY MUNICIPAL
TELEPHONE SYST M
OFFICE - 2364338
SERVICE & REPAI- 236-4343
WiandMetomnairlearnrnmeftta4ellimanneerneartrnifewertterwat...mmiaMe ,,,.. ,. =ate
Ministry of Agriculture and
Food, recommend serving this
salad on individual beds of
shredded lettuce or on Large
lettuce leaves.
And don't be afraid to add the
minced onion to the dressing.
It very subtly complements the
combined flavors of the fruits.
Selection of fresh Ontario
summer fruits.
Dressing
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. fresh grated lemon peel
1 tsp. finely minced onion
1/3 cup freshly squeezed lemon
juice
1/2 cup salad oil
Few drops red food coloring
(optional)
Combine dressing ingredients
except food coloring in electric
blender or covered container.
Blend or shake until thoroughly
mixed. Tint with food coloring
if desired. Chill. Serve atop
seasonal Ontario Fruits sliced in
a large bowl. Makes '1 1/2 cups
dressing.
OPEN DAILY
Saturday
A n1 , g. 2
Doris
the Orth
Green Forest Motor Hotel
YOUR HOSTS "PETE" and "CAROLE" DEITZ
HIGHWAY 21 — GRAND.BEND
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WEDNESDAY THRU FRIDAY
AUGUST 25, 26, 27
KIDDIES NITE - Thursday, August 26
Free Chips And Pop For The Kids
Due to Disney Policy:- Adults $2.50
Children 5O; Preschool Free
SATURDAY THRU MONDAY
AUGUST 28, 29, 30
Bobby has a
'68 Camaro. Rose
has a five year-old
kid. On their first
date, they became
lovers and fugitives.
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Adult Entertainment
TUESDAY THRU THURSDAY
AUGUST 31, SEPTEMBER 1, 2
The Comedy Sensation of the Year!
WOODY DIANE
ALLEN KEATON
"LOVE and DEATH"
United Ait,sls
Adult Entertainment
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COMEDY
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