I COOKING
Cooking
Continued from Page 105
"Pinquito" beans are grown
only in the Santa Maria Val-
ley. Dried small white beans
are an acceptable substitute.
SANTA MARIA STYLE
BARBECUE BEANS
2 pounds dried white
beans
2 strips beef "frye"
1 cup beef salami, diced
2 large cloves garlic,
minced
11/2 cups tomato puree
1/2 cup chili sauce
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dry mustard
Enjoy poultry the way it should be:
tender, natural, lean and delicious!
Every Empire Kosher chicken and
turkey is raised slowly and naturally,
with no artificial ingredients or
growth stimulants. Special hand
processing in cold water, with no
short-cuts, provides the best in
natural freshness and tenderness.
You can taste the delicious dif-
ference in every bite!
The Empire Kosher Wing Clip is
your assurance of strict kosher
supervision at every step, from
feeding and growing, to processing
and packaging. Every Empire
Kosher product meets a series of
stringent inspections, over and
above those required by the USDA,
to guarantee you the finest kosher
quality, and the finest flavor,
without exception.
The Most Trusted Name in Kosher Poultry
1-800-EMPIRE-4
• -* • Saralyn Balan announces the Grand Opening of • : . ,
• • •
JALARA
TOO
in the Beautyworks Salon
Pick over beans and rinse in
water. Cover with cold water
and let soak overnight in a
large container. Add more
water if needed. Drain. Cover
with fresh water and simmer
2 hours or until tender. Drain
and remove from heat. Saute
beef frye and salami until
lightly browned. Add garlic,
tomato puree, chili sauce,
sugar, salt and mustard and
stir into beans. Keep hot over
low heat or at side of barbe-
cue until ready to serve.
Note: Add more tomato
puree if needed.
• •
• • • 29306 Northwestern Highway, Southfield, Michigan
Continuing to feature its exclusive skin care products
and cosmetics, unique jewelrry and hair accessories
AT EVERYDAY DISCOUNT PRICES
Bring in this ad from September 5th through 23rd, 1989
and receive an additional 10% discount
on any purchase at either Jalara location
DEAUTYWORKS
29306 N'western Highway
k Southfield
356-6590
IT'S A WRAP NAIL SALON
26561 West 12 Mile Road
Southfield ,
356-7020
MACARONI SALAD
3 cups elbow macaroni
1 cup coarsely grated
carrot
1 cup thinly sliced
unpeeled radishes
1 large green pepper,
seeded and diced
1 large sweet red pepper,
seeded and diced
% cup parsley sprigs,
tightly packed
Dressing:
% cup cider vinegar
juice of 3 large lemons
1 /4 cup oil
/4 cup dijon-style mustard
/4 teaspoon white pepper
1
1
Cook macaroni according to
package directions. Drain
well in colander and pour cold
water through, draining well.
Turn into large bowl and
gently stir in carrot, radishes,
green and red sweet peppers
and parsley. Pour dressing
over and stir -to mix. Cover
and refrigerate until needed.
Best made the day before.
For dressing, In a small
bowl, whisk together vinegar,
lemon juice, oil, mustard and
pepper until creamy. May be
prepared several days ahead
and refrigerated.
TOASTED SWEET
FRENCH BREAD
Y4 pound (1 stick)
margarine
1 tablespoon minced garlic
1 teaspoon sugar
pepper
2 long loaves French
bread, split lengthwise
In small saucepan, melt
margarine. Add garlic and
cook over medium heat until
garlic is golden. Remove from
heat and stir in sugar. Brush
generously over cut surface of
bread and sprinkle lightly
with pepper. Place on barbe-
cue, cut side down and heat
until golden, just a few
minutes. Watch carefully to
avoid scorching.
SANTA MARIA SALSA
6 medium tomatoes,
chopped
1 cup finely chopped
celery
1 cup finely chopped green
onions
1 cup finely chopped sweet
green chiles
1 /4 cup snipped cilantro
2 tablespoons vinegar
1
tablespoon
Worcestershire sauce
1 /4 teaspon garlic salt
% teasp000n dried oregano
few drops hot pepper
sauce
Combine all ingredients in
a glass bowl. Cover and let
stand one hour to blend
flavors. ❑
1989 Ethel G. Hofman.