'COOKING I

Kesher

ot

only
SitIgles

Young Adults

Ages 25-40

A •

Friday, April 6 8 p.m. at Congregation B'nai Moshe

A Shabbat Service led by
Rabbi Allan Meyerowitz
Special guest speaker
Dr. Jerome P. Horwitz
Creator of AZT,
on
"Can We Control the AIDS
Epidemic in Time?"

Oneg Shabbat to follow

Sponsored by
The Conservative Rabbis
of Metropolitan Detroit

Jerome P. Horwitz

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD.

851.9666

•

EAT SMOKED FISH - LIVE BETTER

F R E E

HAND CUT NOVA LOX
BUY 'A LB. OR MORE

GET / 1 4 LB.

FRESH SMOKED

LARGE
WHITE FISH

$ 4 99 lb.

FREE

BUMBLE BEE

TUNA

WATER OR OIL

$1125

can

LIMIT 6

CALIFORNIA

HEAD
LETTUCE

3 9

each

LIMIT 2

MARCH 23.24-25 SPECIALS 3 DAYS ONLY

56

FRIDAY, MARCH 23, 1990

Beans Date
To Ancient Times

Beans have been favorite
family fare for centuries. The
Swiss consumed them during
the Bronze Age and Hebrews
are known to have eaten
beans as early as 1000 B.C.
Puritan families of 17th
century Boston are credited
with originating baked beans,
thus earning that city the
nickname "Bean Town:' Yet
it is believed that American
Indians initiated the process
of soaking beans overnight,
combining them with deer fat
and other ingredients in a
clay vessel and baking them
for hours.
VEGETABLE
BEAN SOUP
• 1 tablespoon vegetable
or olive oil
1 cup sliced leeks
1 clove garlic, minced
3 cups water
1 can (16 ounces)
vegetarian beans in
tomato sauce
1 can (8 ounces) whole
kernel corn
1 cup cubed potatoes
1/2 cup sliced celery
% cup sliced carrots
2 teaspoons
worcestershire sauce
1 bay leaf
i/4 teaspoon dried thyme
leaves
1 /4 teaspoon salt
1/8 teaspoon pepper
In 3-quart saucepan, saute
leeks and garlic in oil until
tender. Add water and re-
maining ingredients. Bring to
a boil. Cover; simmer 30 min-
utes or until vegetables are
tender. Remove bay leaf
before serving. Makes 6 serv-
ings (about 6 cups).
GINGERED
NUT SPREAD
1 can (16 ounces)
vegetarian beans in
tomato sauce
Y3 cup chunky peanut
butter
2 tablespoons finely
chopped crystallized
ginger
Chilled fresh pears or
apples
Assorted crackers
In bowl, beat first 3 ingred-
ients with an electric mixer
until beans are partially
mashed. Cover; chill several
hours to blend flavors. Just
before serving, cut fruit in
half; remove core and cut
crosswise into thin slices.
Place spread in decorative
bowl and serve with fruit and
crackers. Makes about 2 cups.
FIESTA BEANS
AND TOFU FRANKS
1 medium onion,

chopped
1 large red bell pepper,
coarsley chopped
1 clove garlic, minced
1 teaspoon chili powder
1 tablespoon vegetable
oil
2 cans (16 ounces)
vegetarian beans in
tomato sauce
1 can (4 ounces) chopped
chili peppers, drained
1 tablespoon prepared
mustard
1 package (12 ounces)
tofu frankfurters, cut
into 1/2-inch pieces
In 3-quart saucepan, saute
first 4 ingredients in oil until

Zesty Vegetable
Saute is just one
of the suggestions
that is featured in
these recipes.

vegetables are tender-crisp.
Stir in beans and remaining
ingredients. Cover; simmer
15 minutes, stirring occa-
sionally. Makes 4 servings
(about 5 cups).

BAKED BEAN MEDLEY
Cooking spray
% cup diagonally sliced
carrots
1 /4 cup chopped onion
1 clove garlic, minced
1 can (16 ounces)
vegetarian beans in
tomato sauce
1 large tomato, cubed
1 /2 cup cubed zucchini
1 /4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried basil
leaves
1/8 teaspoon dried
oregano leaves
2 slices (1 ounce each)
process sharp
American cheese.
Spray skillet with cooking
spray; saute carrots, onion
and garlic until onion is
tender. Stir in beans and next
6 ingredients just to combine.
Spray a 1-quart casserole
with cooking spray; spoon
bean mixture into casserole.
Cover; bake in 375 °F oven, 30
to 35 minutes. Diagonally cut
cheese in half and arrange on
top of bean mixture. Bake, un-
covered, an additional 5 min-
utes or until cheese is melted.
Makes 4 servings (about 3
cups).
SOUTHERN STYLE
BAKED BEANS
1 medium onion, cut into
thin wedges

Continued on Page 60