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.