HomeMy WebLinkAboutThe Times Advocate, 2005-08-24, Page 2424
Exeter Times—Advocate
Wednesday, August 24, 2005
39th ANNUAL ZURICH BEAN FESTIVAL
MEMORIES OF 2004
Leeanne Bechard serves up sides of coleslaw.
Bryce Lothian waits for his balloon creation from S.C. the Clown at the 2004
Zurich Bean Festival.
Western Barbecued Tri -Coloured Bean
Beans Soup
1/3 cup green pepper, chopped
1/3 cup chopped onion
1 tbsp. oil
1 lb. pork and beans (1 can)
1/3 cup chili sauce
1/2 tsp. chili powder
Saute onion and pepper together. Stir in remaining
ingredients, place in small covered casserole. Bake at
350° for 30 minutes. You may also brown a small
amount of ground beef with the onions and pepper.
Linda Thomson, Zurich
Bean Salad
Boil white beans in salt and water til tender. Left
with 1 1/2 quarts of beans. When cool add:
1/2 cup sour cream
1 tbsp. vinegar
3 tbsp. white sugar
1/4 tsp salt
1 small onion chopped fine.
Pepper to taste. Let stand 1 hour before serving.
Barb Jeffrey, Zurich
White Bean Salad
2 cups cooked white navy beans
2 tbsp. chopped onion
2 tbsp. diced green pepper
2 tbsp. diced celery
2 tbsp. shredded carrot
salt and pepper
1-2 tbsp. mayonnaise
Use medium size bowl to mix all vegetables and sea-
sonings. Blend in mayonnaise to coat vegetables. Serve
chilled
Diane Thiel, Zurich
Baked Beans
1 1/4 cups dry navy beans or dry great northern
beans (Total 1/2 1b.)
1 cup chopped onion.
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup molasses
1/2 tsp. salt
1/2 tsp. dry mustard
pinch of pepper
Rinse beans. In a medium saucepan, combine beans
and 3 cups water. Cover and let stand overnight, or
bring to boiling and reduce heat, simmer for 2 min-
utes. Remove from heat, cover and soak for 1 hour.
Rinse and drain beans. In a 1 1/2 quart casserole or a
beanpot combine soaked beans, onion, celery and car-
rots. Stir in molasses, salt, mustard, pepper and 2 cups
water. Bake covered in 325° oven for 4 1/2 to 5 hours
or until the beans are tender and most of the liquid is
absorbed. Stir occasionally and add more liquid (water
or ketchup) as it is needed. (about 1 1/2 cups). Serves
8. Per serving: 133 calories. 1 gr. fat
2 large onions sliced
2 cloves garlic minced
4 cups water
2 potatoes cubed
3 carrots sliced
1 can pinto beans drained
1 can read kidney beans drained
1 can chick peas drained or green lima beans
1 tsp. oregano
23 tsp. basil
salt and pepper
In a large saucepan, combine onions, garlic, water,
potatoes, and carrots. Bring to a boil, cover and sim-
mer for 20 minutes until the vegetables are tender.
Add all the beans, oregano, basil and salt and pepper
to taste. Simmer for 10 minutes to blend the flavours.
Serves 12. Per serving: 120 calories. 1.6 gr. of fat.
Mrs.Adelaide Sippel
Thedford
• Store dry beans in a
dry, airtight container
at room temperature
and not in the refrig-
erator.
• Store indefinitely
but best used with-
in one year
because they lose
moisture over time and
take longer to cook and
soak.
• Always rinse and sort
beans.
• Cooked beans can be
kept four or five days
covered and refrigerated.
Freeze cooked beans for
convenience in airtight,
freezer containers or
Baggies for up to six
months.
• Add a tablespoon of
butter, margarine or oil
to cooking water to
reduce foaming and boil-
ing over.
• Salt and acids in lemon
juice, vinegar or toma-
toes will make beans
firm and could impair the
softening process. If your
recipe calls for these
ingredients, add at the
end of cooking time
when beans are
almost tender.
• Increase the soak-
ing and cooking
time in hard water
'or at high altitude.
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Best Wishes to the 40th Zurich Bean Festival
We see each other at the supermarket, on the street or in the park. Our children play on the same teams
as yours. We work for the same good causes. Our people are part of the
community - and we're here to stay. We think that's important to you when you need insurance.
People you know. People who care.
43 Main Street, Zurich, Ontario NOM 2T0
Tel (519) 236-4381 Fax (519) 236-7681
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