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Between 10 Mile & Grand River Ave. 810-471-2220 OPEN SATURDAYS http://www.infinitif'h.com SALES & SERVICE G1Z-IM17 O1 s cooked, drained and rinsed black beans 1 1/2 cups cooked rice 112 Scotch bonnet or habanero pepper, or 1 jalapeno pepper, chopped (include the seeds if you want more heat) 1 teaspoon salt, or a bit more, to taste Fresh-ground black pepper to taste 4 bulky or kaiser rolls or hamburger buns, toasted 1. Break the bread slices into pieces and grind them to crumbs in a food processor. Transfer the crumbs to a large bowl. 2. In a large skillet, heat 1 ta- blespoon of the oil over medium heat. Add the onions and saute them, stirring occasionally, for 5 minutes or until they soften. Add the garlic, ginger, allspice and nut- meg and saute for exactly 2 min- utes more. Put the mixture into a food processor. Add the black beans, rice and chopped chile pep- per. Running the machine in quick spurts, chop the ingredients (do not puree them). Transfer the mixture to a bowl. 3. Add the salt, pepper and bread crumbs to the bowl and stir well with a large spoon. Taste and adjust the seasonings, if you like. If the mixture is too wet to form patties, add more bread crumbs. 4. In a large skillet, preferably not non-stick, heat the remaining 1 tablespoon oil over medium heat. Form the burger mixture into four patties. Cook the burg- ers for about 4 minutes per side, until a dark brown crust forms. Serve the burgers in the toasted rolls, with tomato, lettuce and your favorite ketchup or chutney. Makes 4 burgers. SPEEDY BURGERS *CON TINENTAL EXECL I SIVES* 4 slices stale or toasted bread 112 cup whole or slivered almonds 1 teaspoon ground coriander seeds 1 garlic clove, minced NOW AT SOUTHFIELD COMMONS 29209 SOUTHFIELD ROAD (BETWEEN 12 AND 13 MILE) NEAR THE HOUSE OF WATCHBANDS 1/4 teaspoon ground cloves 1/2 cup chopped onion 1 cup coarsely chopped fennel bulb or celery 3/4 cup coarsely chopped cilantro stems and leaves 1 1/2 cups (1 -15 ounce can) cooked, drained and rinsed black beans 1/2 medium red bell pepper, seeded and chopped fine 2 tablespoons toasted wheat germ or untoasted rolled oats 1/2 teaspoon salt, or more, to taste Fresh-ground black pepper to taste 1 1/2 tablespoons olive oil, or more, as needed Break the bread into pieces, and whirl it to crtunbs in a food proces- sor. You should have 2 cups crumbs. Transfer them to a large bowl. Put the almonds into the processor, and run the machine until they are finely chopped. In a dry skillet over medium- high heat, toast the chopped al- monds with the coriander, shaking the pan constantly, for 1 minute or until the almonds taste lightly toasted. Transfer the co- riander and the almonds to the bowl of bread crumbs. Add the cloves to the bowl. Chop fine the onion, fennel or celery, and the cilantro in the processor. Add the beans, and run the machine in 1-second spurts until the beans are mixed and mostly chopped (not pureed). Transfer the mixture to a bowl. Add the bell pepper, wheat genii, or rolled oats, salt and pepper and stir well. With well-floured hands, form six patties from this mixture. Heat a large skillet or griddle over medium high heat and add 1 and 1/2 tablespoons olive oil. Cook the burgers about 3 minutes per side. (You may need to cook them in 3 batches. If so, add a lit- tle oil to the pan before cooking the second batch. Serve the burg- ers in bulky or kaiser rolls or in hamburger buns. Makes 6 burg- ers. 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FRIENDS DON'T LET FRIENDS DRIVE DRUNK. have recently returned from a vacation to the ABC Islands and have come home with wonderful recipes that I would love to share. The ABC Islands are Aruba, Bonaire and Curacao. They are called the ABC Islands because they are moored closely together in the Caribbean Sea. Curacao is the bustling capital of the Netherlands Antilles. The recipes are unique to the island of Curacao and have been passed down for generations dat- ing back as far as 300 years. Capture the flavor of the Caribbean with these tasty recipes. KESHIYENA 2 pounds fish, cut in squares (tuna or salmon) 2 tablespoons capers 1 onion, chopped 2 green peppers, chopped 1 plantain, diced 1/2 tablespoon garlic 1/4 cup raisins 1 tablespoon paprika 1/2 tablespoon curry powder 2 tablespoons soy sauce 1 teaspoon tabasco sauce CARIBBEAN page 112