Food
23101 COOLIDGE
(OAK PARK PLAZA)
,e - ,3-,
,
(248) 548-4355
a
8
FRUNIIESS MID QUALITY
MONIED
1-696
SAMBA
from page 128
9 MILE
8 MILE
These sale prices effective Feb. 17 thru March 2, 1998
EMPIRE
KOSHER
1
ponent of any meal. Add a few good
friends, strong coffee, and a little bossa
nova, and you can almost feel the spir-
it and rhythm of carnival and
Copacabana Beach.
CUT UP
FRYERS
Add 1 cup of the cooked beans and
cook, stirring constantly for 3 minutes
more. Let cool slightly before mashing
this mixture or placing it in the bowl
of a food processor and processing it
until well combined. Return this mix-
ture to the pot of beans. Add the red
pepper sauce and parsley. Bring the
beans to a boil, add salt and pepper to
taste, reduce the heat and cook the (
beans, stirring occasionally, for anoth-
er 30 minutes until the flavors are
combined. Adjust seasonings and serve
over fresh hot white rice. Serves 6-8.
FEIJAO SIMPLES
(BLACK BEANS AND RICE)
This is a simplified version of the fei-
joada. It's vegetarian, low fat and an
excellent source of non-meat protein.
RUSSET
POTATOES
54
1 99
5 LB.
BAG
4 cups (about 2 pounds) black
beans, rinsed
12 cups (3 quarts) water
3 bay leaves
1 tsp. salt
2 Tbsp. vegetable oil
2 cups chopped onions
5 garlic cloves, minced
Salt and pepper to taste
1 Tbsp. red pepper (Tabasco) sauce
1/2 cup chopped fresh parsley
FARO FA
This accompaniment is sprinkled over
the black beans on the dinner plate,
not before. This recipe is made with
bread crumbs instead of the difficult-
to-find manioc root.
2 cups plain, dry bread crumbs
2 Tbsp. margarine, melted, or olive
oil
2 hard-boiled eggs, chopped
1 banana, chopped (optional)
Place the bearisin a large bowl or pot
RED
DELICIOUS
APPLES
Place the crumbs in a large skillet
over medium-high heat. Cook,
stirring constantly, until the
crumbs are lightly browned. Pout
the melted margarine over the
crumbs and stir well to combine.
Add the eggs and banana if
desired and set aside until ready
to serve. If chilling, reheat slight-
ly in a warm oven. Serves 6-8.
99!
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MOLHO CAMPANHA
(ONION SAUCE)
This sauce is served over the
be,ans and rice.
1 large onion, peeled and
sliced thin or diced
2 cups boiling water
1-3 Tbsp. red pepper (Tabasco)
sauce
2 Tbsp. red wine vinegar
1 cup chopped tomatoes
1/2 cup fresh chopped parsley
Ruth Schwartz
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Mixam:i&
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2/20
1998
130
Feijao Simples — black beans and rice with
farofa and orange slices.
)ffge.4,tEftECOgg
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JEWISH WRVS
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and cover with fresh cold water. Let
stand overnight and drain. Cover with
the 12 cups of water, 1 tsp. salt and
bay leaves. Bring to a boil. Reduce
heat, cover and cook, simmering for
1-2 hours, until the beans are tender.
While the beans are cooking, heat
oil in a large saucepan. Add the
onions and garlic and cook, stirring,
until the onions are soft and golden.
Place the onion in a medium
glass or non-reactive bowl. Pour
boiling water over and let stand
for 5-10 minutes. Drain well.
Add remaining ingredients and
let rest 30 minutes (up to 2 days)
before serving. Serves 6-8.
SALADA DE PALMITO
(HEARTS OF PALM SALAD
VINAIGRETTE)
This vinaigrette salad is sometimes
served on a bed of fresh watercress.
SAMBA
on page 132