100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

March 23, 1990 - Image 59

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-03-23

Disclaimer: Computer generated plain text may have errors. Read more about this.

I

COOKING

Ancient Beans

Continued from Page 56

Start with the Best!

None other compares with the fine flavor and
tenderness of naturally grown Empire Kosher poultry.
Special attention at every stage, from feeding and
growing to processing and packaging, ensures the
highest kosher quality possible. For holidays, and every
day, specify genuine Empire Kosher. You can taste the
difference in every tender bite!

1990
Empire

The Most Trusted Name in Kosher Poultry and Foods 1-800-EMPIRE-4

BABY FOOD
THAT'S GOOD
FOR YOUR BABY

THE JULIUS CHAJES
MUSIC FUND
CONCERT SERIES
1989-1990

50th Anniversary Season

presents

Sheila Fiekowsky, Violinist

In recital
Sunday,
March 25
at 3:30 p.m.

DeRoy Theater
Jewish Community
Center

6600 W. Maple Road
W. Bloomfield

60

FRIDAY, MARCH 23, 1990

Call 421-0085

for a store near you

home delivery available

Admission: $7.00/
Members: $6.00/
Senior Adults
& Students: $5.00

For ticket information call Annette Chajes
at the Center 661-1000

Handmade - Steamed
FROZEN to stay fresh

51,

AMERICAN

I

CANCER
SOCIETY'

Help us keep winning.

2 tablespoons butter or
margarine
2 cans (16 ounces each)
vegetarian beans in
tomato sauce
2 tablespoons brown
sugar
1 teaspoon dry mustard
1 /2 teaspoon ginger
1 /2 teaspoon allspice
Saute onion in butter until
tender. Combine beans and
remaining ingredients in a
1-quart casserole; stir in
onion. Cover; bake in 375 °F
oven, 40 to 45 minutes or un-
til hot. Makes 4-6 servings.
(about 31/2 cups).
PASTA BEAN SALAD
PA cups radiatore pasta
(about 2 cups cooked)
1 /4 cup olive or vegetable
oil
1 /4 cup apple cider
vinegar
1 tablespoon granulated
sugar
1 can (16 ounces)
vegetarian beans in
tomato sauce
1 /4 cup sliced pimiento-
stuffed olives
1 /4 cup sliced red onion
1/4 cup diced green
pepper
1/4 cup
- diced yellow bell
pepper
Cook pasta according to
package directions. Drain;
keep warm. For dressing,
combine oil, vinegar and
sugar in jar; cover and shake
vigorously. Combine beans
and next 4 ingredients in
large bowl; stir in warm pasta
and dressing. Cover; chill
several hours to blend flavors.
Serve salad mixture on lett-
tuce, if desired. Makes 5 serv-
ings (about 4 cups).
ZESTY VEGETABLE
SAUTE OVER RICE
Cooking spray
1 cup broccoli flowerets
1 cup sliced zucchini
1 cup sliced carrots
1/2 cup sliced onion
1/2 cup sliced red bell
pepper
1 clove garlic, minced
1 can (16 ounces)
vegetarian beans in
tomato sauce
1 teaspoon lemon juice
1 teaspoon low-sodium
lite soy sauce
1/8 to 1/4 teaspoon
crushed red pepper
2 cups hot cooked rice
Spray large skillet with
cooking spray; quickly saute
broccoli and next 5 ingredi-
ents until vegetables are ten-
der-crisp. Stir in beans, lemon
juice, soy sauce and red bell
pepper; heat, stirring gently,
until hot. For each serving,
place 1/2 cup rice on plate and
top with 1 cup vegetable mix-
ture. Makes 4 servings (about
4 cups vegetable mixture).

STUFFED EGGPLANT
2 medium eggplants
(about 1 pound each)
2 cloves garlic, minced
1/2 cup chopped onion
% cup chopped green
pepper
2 tablespoons vegetable
oil
1 can (16 ounces)
vegetarian beans in
tomato sauce
1 medium-size tomato,
cubed
1 /4 cup pine nuts
1 teaspoon dried mint
flakes
Y2 teaspoon salt
1/8 teaspoon pepper
1 /4 cup Parmesan cheese
Cut eggplant in half length,
wise. Scoop out pulp with
spoon, leaving a 1/2-inch thick
shell. Chop pulp into bite-size
pieces and set aside. Blanch
eggplant shells in boiling
water 1 to 2 minutes; drain.
Place shells in a lightly oiled
9x13-inch baking pan. In skil-
let, saute pulp, garlic, onion
and green pepper until
tender. Stir in beans and next
5 ingredients; heat. Fill shells
with vegetable mixture;
sprinkle cheese evenly over
top. Bake in preheated 350°F
oven, 25 to 30 minutes.
Makes 4 servings.

BEANIZZA
Cooking spray
1 small zucchini, sliced
(about 1 cup)
1/2 cup sliced fresh
mushrooms
% cup sliced green
onions
1 h teaspoon Italian
seasoning
1 can (16 ounces)
vegetarian beans in
tomato sauce
2 tablespoons grated
Parmesan cheese
1 (12-inch) pre-baked
pizza shell
1 cup shredded
mozzarella cheese
1/2 cup finely shredded
Cheddar cheese

Spray large skillet with
cooking spray; saute zucchini
and next 3 ingredients until
vegetables are tender-crisp.
Stir in beans and Parmesan
cheese. Simmer 5 minutes,
stirring occasionally. Spray
cookie sheet with cooking
spray; place pizza shell on
cookie sheet. Spoon vegetable
mixture evenly over pizza
shell; sprinkle mozzarella
cheese on top. Bake in pre-
heated 425 °F oven, 10 to 12
minutes or until shell is light-
ly browned. Remove from
oven and sprinkle with Ched-
dar cheese; cut into 8 wedges.
Makes 4 servings (2 wedges
per serving). ❑
Compiled by Barbara Pash

Back to Top

© 2020 Regents of the University of Michigan