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