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Home My WebLink AboutThe Times Advocate, 2006-08-23, Page 1741st ANNUAL ZURICH BEAN FESTIVALJ p 16 Exeter Times—Advocate Wednesday, August 23, 2006 At left: Holly, left and Leah Clausius play a duck game. At right: Duck game- Frogs - Trenton Foster, Katie Rekoskie and Matthew Rekoskie get ready for the Frog Jumping Contest. Osia, /(12,),i___,_,AAEMORIES OF 2005 Barbecued Beans 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. LindaThomson, 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. DianeThiel, Zurich Baked Beans 1 1/4 cups dry navy beans or dry great northern beans (Total 1/2 l).) 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 minutes. 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 carrots. 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 Tri -Coloured Bean Soup 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 simmer 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 Boston Bean Salad 3/4 cup tomato juice 1/2 cup ketchup 1 tsp. mustard dash salt 14 oz. can pork and beans 1/4 cup drained sweet relish 3 oz. lemon jello 1/2 cup diced celery Heat tomato juice, stir in jello until dissolved. Add ketchup, juice of lemon, mustard and salt. Chill until slightly thickened. Fold in beans, celery and relish. Chill until firm. Barb Jeffrey,Zurich • Store dry beans in a dry, airtight container at room temperature and not in the refrigerator. • Store indefinitely but best used within 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 refrigerat- ed. Freeze cooked beans for convenience in air- tight, 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 soaking and cooking time in hard water or at high altitude. Have fun at the Zurich Bean Festival Eric Campbell Ford Lincoln Ltd. Exeter 519-235-1380 www.ericcampbellfordlincoln.ca LINCOLN JJ _1I Eric Campbell They Even Cut The Price! Pay now, and White Outdoor will cut the price! Or... Pay nothing down & O% interest for 2 years. For a limited time, when you buy any new White Outdoor lawn or garden tractor, or Zero -Turn Rider, you'll be putting money right back in your pocket. Pay now - or, upon approval of credit, finance your purchase. Either way - you save. Visit us today for full details. WhitI[fOUTDOOR resisYou get more. GEQUIPMENT 519-236-4934 38 Main St. Zurich, ON E-mail: cgfarm@hay.net