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Beans
The
Continued from Page 98
BLLND
SPOT
The Merchant
JET
pre-soaked beans always on
hand. Soak a large quantity
of beans for several hours or
overnight. Drain and divide
them into recipe portions.
Seal in plastic bags, and store
in the freezer. When you're
ready to use them, there's no
need to defrost. Just allow 5
to 10 minutes longer cooking
time.
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By ARNOLD WESKER
ALL NAME BRANDS
PRESENTED BY
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TAX DEFERRED ANNUITIES IRA's MONEY MANAGEMENT
The Detroit Area Retail Kosher Meat Dealers Associa-
tion is requesting a meeting with the Rabbinical
Council of the Jewish Community Council to clarify
and explain our position concerning the Metropolitan
Koshruth Council of Michigan. After this meeting a
statement will be forthcoming.
TA R K AY
Today's Hottest Selling Artist
New Shipment Just Arrived. All 30% Off.
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Mon., Tues., Wed., Sat. 9:30 A.M. to 6 P.M.
22 E. Long Lake Rd. just east of Woodward, Bloomfield Hills, MI • 642.1310 647-6633
Due to the policy of the Metropolitan Koshruth Coun-
cil, the Detroit Area Kosher Meat Dealers Association
has disassociated itself with the Council.
Let it be known that in no way does this decision by
Detroit Area Retail Kosher Meat Dealers Association
reflect upon the integrity of the New Orleans Kosher
Meat & Poultry Market or any of the other associa-
tion's markets.
Harry Levitt, Business Agent
Detroit Area Retail Kosher Meat Dealers Association
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1
32581 Northwestern Highway, Farmington Hills, MI 48018
(313) 737-7122
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G
HUMMUS
Enjoy a touch of Israel with
a dish of hummus surround-
ed by whole wheat pita cut in-
to small triangular wedges
for dipping and an assort-
ment of fresh raw vegetables.
1 /2 cup lemon juice
1 large clove garlic
1 1/2 cups cooked
chickpeas (nahit)
Reserve a few for
garnish
4 tablespoons tahina
(sesame butter)
paprika, parsley and
toasted sesame seeds
for garnish
In food processor using the
steel blade, combine lemon
juice and garlic and process
until garlic is pulverized. Add
the chick peas and process"un-
til well-blended. Add the ta-
hina and process again brief-
ly. Now you have hummus.
Spread it in a flat bowl or
plate and garnish with pars-
ley, a dash of paprika, a few
whole chick peas and some
toasted sesame seeds.
BEANBURGERS
The combination of beans,
sunflower seeds and wheat
germ make it a complete pro-
tein. The cheese, if you use it,
increases the protein value
even more.
2 cups cooked beans
(preferably red or
pink variety)
1 /2 cup sunflower seeds
1 /4 cup chopped onion
1 /2 teaspoon chili powder
2 tablespoons olive oil
3 to 4 tablespoons catsup
or tomato sauce
1 /4 cup wheat germ
1 /4 cup oat bran
8 thin slices cheddar or
mozzarella cheese,
optional
In food processor using the
steel blade, combine the
beans, sunflower seeds, onion,
and chili powder. Process un-
til smooth. Add the oil, catsup
or tomato sauce, wheat.germ,
and oat bran and process un-
til ingredients are well
combined.
Form into 8 small patties.
Place on lightly oiled baking
sheet and bake at 350 degrees
for 15 to 20 minutes or until
lightly browned and crusty.
If desired, place a slice of
cheese on each burger and
place under broiler until
cheese melts. Makes 8 small
burgers; 4 servings.