Times-Advocate, 1988-08-24, Page 14Page 14 Times -Advocate, August 24, 1988
Local girls compete in
fair Queen Pageant
at Toronto Exhibition
By Carmel. Sweeney quite an experience t:or all of them.
Wednesday !creme and myself
along with Heather and Paul Klopp
travelled to. Toronto. Paul attended a
-Federation of Agriculture meeting,
wliite the rest of us went to see the
"Queen of the -Fairs Pageant" at the
C.N.E.
Among those in the Nliss.e.N.E.
• pageant- were Julie Consitt from the
Zurich Fair, Beth Sweeney from the
11cnsall-South Iluron Fair and•
('hristine Gould_ front' the Exeter
i :;ir of '87. Even though none of
girls won they enjoyed spend -
i three full days there and it was
The 1988. Queen - is Kathy
McNaughton- from the Ildertbn
Fair.
May we offer our sincere sympa-
thy to the family and relatives of
the late Mary LaPorte who passed.
away suddenly fast Tuesday August
16 - and especially to her husband
Isidore and sons.
Women's Institute
The Zurich Women's Institute
members' arc reminded of their
meeting on Monday, August 29 at
7:30 p.m. in the Hay Township
hall. Visitors arc also welcome.
•
•
i
Conjra1u/a1ioni
ZURICH BEAN
FESTIVAL
for 23 successful years
Westlake Insurance
Brokers Inc.
Zurich 236-4391
Success to the
23rd Annual
Zurich Bean Festival
Distributed by
TUCKEY BEVERAGES LTD.
Huron Park
Ontario
Welcome
to the
23rd Annual
Zurich Bean Festival
While enjoying the Bean
Festival plan to stay at
Hessenland Hotel
Reserve your room and table Now for
Octoberfest September 9 & 10
Breakfast - Lunch - Dinner
Hessenland Restaurant and Hotel
NEW BAVARIAN BEER GARDEN
Open 7 Days a Week
236-7707
Reservations appreciated
RR 2 Zurich
10 km. north of Grand Bend
Just north of St. Joseph
SECRET RECIPE - Kevin Flunking (left), Jim Parkins, Gerald Shantz, and Ruth Gingerich dealt with steaming
hot beans as they mixed in the special ingredients which gives the Zurich Bean Festival a flavour of its own.
Bean recipes
from the OBPMB
QUICK, EASY AND
SAUCILY ITALIAN
3.gtecn 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 Ib. 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
medium 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.
Spoonhot• sauce over- indi vidual
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 bcans in sauce, tomato
sauce, Oregano, basil and ham.
Cover and heat at 100 percent pow-
er for 5-6 minutes, stirring after 3
minutes: Cook pasta and serve as
indicated above.
SCRUMPTIOUS SALAD
FROM THE SOUTII SEAS
3 cups cooked white pea beans
1 (10 oz./284 ml) can mandarinor-
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 redapple, 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
tight 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 t c dried
1 tsp salt
1 tbsp chili powder
paprika
1. Brown -meat in fat
2. Add onian, 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, macaro-
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-
er
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.
BAKED BEANS
2 cans of pork and beans
1/2 cup brown sugar
1 tsp vinegar
1/2 tsp mustard
1 Ib. of ground beef (fry) -
10 slices bacon cup up (fry) 1 1/2
cups catsup'
• Mix all together and bake for 1 1/2
hours stirring occasionally.
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 arc
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 degrecC) for 30 min-
utes. Yield 2 dozen. Fibre per scrv-
ing2g.
GAUCHO BEAN DIP
1 (14 oi/398nt1) 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 jalopcno pepper or green pep-
per
tastadosor 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 8-1.0.
PORK AND BEANS
2 1 pounds cans pork and beans
in tomato sauce
5 or 6 lean pork rib chops
Prepared mustard • .
1/2 cup'brown sugar '
1/2 cup catsup
5 or 6 onion slices
5 or 6.thin lemon slices
Turn beans into 13x9x2 inch bak-
ing dish. Arrange chops- over
beans.' Dash chops with salt and
.pepper, then spread tops lightly
with mustard; sprinkle brown sug-
ar atop and spread with catsup.
Bake at 325 degree for 1 114 hours.
Place onion_ and lemon slice atop
each chop. Bake 15 minutes. Trim
with parsley.
Bean Festival
August 27
My Attitude will
Impress you
Ron Rader
HURON MOTOR PRODUCTS LTD.
Exeter, Ontario NOM 1S0
Telephone (519) 235-0363
WELCOME
TO THE
VILLAGE OF
ZURICH
Residents of the Village of
Zurich
extend a warm welcome
to all those who are
attending the
23rd Annual
Bean Festival
Corporation of the
VILLAGE OF ZURICH
ROBERT FISHER
REEVE
Keith Semple
Herb Turkheim
MAUREEN REGIER
CLERK
COUNCILLORS
Ray McKinnon
Paul Morrison
Welcome to the Zurich Bean Festival
NI/4s OVindow
• Interior Design Cc
Featuring:
• Custom draperies
• Decorator fabrics • all styles
• Drapery hardware
• Verticals • .Shades
• Bedspreads • Accessories
Come, see us at the Zurich Bean Festival
and discuss your personal decorating
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
Cail Zurich 236-4793
Monday - Saturday