Show -- -- 2E w tryrrTr"17:7:r:'!':'7: l'T'::- ‘1 - ::::: ::':':i':$ (:)''''-':':':?-- 00e- L1 - - :: :) t - - - ':''' V "' '''' - '' ' ' '0'1 4 - A q f k tt - 4 7 '1:$ 1 ' -itUr- li ' il''' t iv1 ' :45: 4roi ''"'''q ' ::i e3y !!::::::2 - 't :::::::::::::::::7: ::: '4t4i:l ::::::::::-::::- ‘ z ":: :::: :::': '"?17:4'::'''''C- 741 1 It::l-:'7-':- 4:':j t) '1 :':i-:- ::41-- 44f: Akk''' : ' "4':: Atir---- 44 ' '2' A- " 0WV - ' ' ''- - " lc' " '4:?b :: Af7!:'4'4': '4:: ' tI The n:44 :::::$ra:::m:A?!5-- ' z :-- i::'t " Pe ::: ' ) 4" ' t 41 " 1 :'44 411 4P4::'t! '''4::: 144 :::‘:::r:1 Add sizzle to summer ii4:"46VAvirtAmosagsLexugmg 314 ' ' ' '' Bean salads :: :z:' ' gives this mix of black beans vegetables meals with Spicy Black Bean and Corn Salad Picante sauce and Monterey Jack cheese extra "punch" fare er warm-weath- What's a cookout or a picnic without bean salad? Whether they team two three of more kinds of beans cool and colorful bean salads are fare winning This summer take a bold new approach to bean salad with two spicy Southwestern-styl- e recipes Surefire crowd pleasers both begin with convenient canned beans and a bright mix of crunchy vegetables For garden-fresflavor and tongue-tinglin"heat" the recipes rely on mild medium or hot picante sauce A summer salad essential its unmatchable blend of tomatoes onions piapeno peppers and seasonings adds sizzle to any salad Stir it into favorite dressings or savor it solo as a 5- topping Colorful crunchy and chock-ful- l of savory seasonings Spicy Black Bean and Corn Salad makes ideal cookout picnic or patio fare A lively mix of black beans vegetables and Monterey Jack cheese in a garliccumin-picante sauce dressing it's super simple to prepare and can be made up to 24 hours in advance of serving Southwest Bean and Peppers Salad teams the cook's choice of kidney or pinto beans with bell peppers olives onions and avocado The super-speed- y dressing is a boldly seasoned blend of picante sauce and bottled Italian Dressing that's as easy as summer cooking should be Spicy Black Bean and Corn Salad 1 can (16 ounces) black beans rinsed and drained 4 ounces Monterey Jack cheese cut into dice 1 can (8 ounces) whole kernel corn drained 14-in- warm-weath- cup sliced green onions with tops 34 cup thinly sliced celery 1 small red bell pepper diced 34 cup picante sauce 2 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon ground cumin 1 clove garlic minced 34 h Combine beans cheese corn green onions celery and red pepper in large bowl Separately combine picante sauce oil lemon juice cumin and garlic mix well Toss with bean mixture Chill if desired Serve with additional picante sauce Makes 8 servings about 5 cups salad g calories-per-tablespoo- n Southwest Bean and Peppers Salad or can (15 20 ounces) red kidney or pinto beans rinsed and drained cup diced red bell pepper 12 cup diced green bell pepper cup sliced ripe olives I4 cup finely chopped red onion O cup picante sauce 14 cup bottled Italian salad dressing 1 ripe avocado peeled seeded and cut into pieces 12 cup coarsely chopped cilantro (optional) Shredded or torn lettuce (optional) in set- - ting down any tails about it e01!"::::: -or Upton Rams Ey Through the years the lack of enthusiasm for broccoli probably accounts for the fuzziness in writings about its history or nature since Ac call it stir-frBroccoli has returned to America as a popular vegetable We have learned from the Chinese and Italians how to cook it so that it retains By T interested r-'- ' w3ggtkitv1:'!:::"'': - - ' :::' ' or t1Irk"!ct:"1:0 -' : ' ::::::::::?: ! :::4I tJ''::':C:i:?t::il- -:f t:z: :!::: :::::::ii: r 1 Irt'''' f':::: :!:::' -- 10:4:: 4 t'4 y)tc -- - :': 4'':: '' ''''' - 4 :tlqkcpt'' J i:1A "s:4i vi: '''::":''i-'''- ::: v: - ''''''' Al "Ae - 4N:: :74(::H:1444:!4 4 :':::'::'::::: 4)::iA:::: ::: :::00:f-!k ': :' Yek::‘"W :' - "St1 V 2' ' l- - 4a$i: ::44: li7tS41$6 ("r94 ' el -'- :::: IkA v 00:py ' 4L :-- r:::A i4" ilhs14-11:0!:::::7P-- :::4i4 ::" i!: ':::::::::)::::::!'":i):'' AL - ' 1i :!::1:: "4z" :::'::-::(i'llpoake- 4- :''' ::fc: 407— o:o' :': r- 2' T''' 4 2: :44"ii'i':':':::4:i!:4:::::14'1 :0 ' :::::: '-' 44::o:::::::?::e:i:: :E:' - ':'::: broccoli delicious way rI:it1lei Cook 77A- :!:::!:?-7741l e ' ''''- t: ' 77--::- "' ''' - 'i ° °''7 :: 0$0 June 20 1990 The Salt Lake Tribune Wednesday 14'304- 4- nwt4tastolo4airgoamiiiiL de- - It' ' '' period when the United States discovered broccoli began Curry Broccoli and Carrots i r 1 -- 004 134 '0''41 4!"' g P ': r $' a between 1925 and :'t 4 1930 Most Amer- icans thought it Mr Ramsey was a newly de- veloped plant America's enthusiasm for the vegetable was not shared by President Bush as he recently explained to the public Actually John Randolph of Williamsburg wrote about it in 1775 in his Treatise on Gardening by a Citizen of Virginia He stated that the stems would eat like asparagus and the heads like cauliflower After this broccoli succumbed to general indifference and disappeared from American tables not to be rediscovered until the 20th century The rediscovery came in Boston in a different manner The story is that when the Suffolk Downs race track opened in that city the lawn had not yet been seeded for opening day An Italian gardener was hired to plant something that was green and would grow fast He chose broccoli for its luscious green As a result the Boston markets were flooded with broccoli The name of the plant informs us that we received it from Italy because the word is obviously an Italian name adopted unchanged in every country The Romans knew of it because it was noted in history that Drusus the son of Tiberius was so fond of it that the emperor warned him that he was overdoing it Where did the Romans get it? Old reference books describe it as a native of Asia Minor and the eastern Mediterranean which does not fit into the picture because it thrives best in moderate to cool climates Broccoli is a form of cabbage a plant that has branched out into a number of directions — kale collards kohlrabi Brussels sprouts and cauliflower none of Mediterranean origin It may be the Romans created it from its ancestor the cabbage unless it was the Etruscans who were better gardeners did it for them Catherine de'Medici introduced it to France when she married Henry II in 1533 and the first known use of the word brocli in French was in 1560 Broccoli is one of the Western vegetables that was adopted by the Chinese who have mastered the art of cooking it in their woks so that it comes out crisp and flavorful We t - pounds broccoli 2 medium carrots 10 garlic cloves 2 teaspoons curry powder 1t cup vegetable oil NNe00r '' 0 teaspoon sugar 1 small lime Peel stems and cut broccoli into stems with florets attached Peel the carrots and cut into strips Peel garlic Bring 3 quarts of water to a boil in a large pot Blanch broccoli and carrots until the color is bright and slightly softened about 3 minutes Drain and rinse under cold water drain again Shake off any excess water and sprinkle with curry powder Heat oil in a large skillet or wok Saute whole garlic cloves over medium heat until slightly browned set aside Chop coarsely and keep warm Add the broccoli and carrots saute stiruntil ring often for about 5 minutes Sprinkle with the sugar and stir-fr- y vegetables are lightly browned Arrange on a platter and sprinkle with the garlic Squeeze the juice from the lime over the vegetables and serve Serves four to six Canning with restrictions Q With all the luscious fruits and vegetables available now I keep thinking about the canning my grandmother used to do I'd like to low-satry it but I'm on a diet Can I just cut down on the sugar and salt in her recipes? — Janie Gunnerson Millbrae Calif A No it's not a good idea to change recipes for canning Sugar and salt act as preservatives and changes in the amounts could lead to spoilage The same is true of ingredients such as lemon juice and vinegar which control acidity If it's changed bacteria that cause food poisoning can grow The good news is that there are newer recipes and canning methods that allow less sugar and salt while still being safe For these new recipes and methods contact your county home economist (usually part of the county extension service) — Heloise DEAR REMISE: Whenever I cook broccoli I save the stems to use later in salad I just peel them slice thinly and toss into a green salad to add flavor and crunch — Imogene Keller Corydon Ind I do the very same! Sometimes I e drop them into the jar for a really different taste Heloise Q I keep a small box of baking soda in the fridge and change it every month but I hate to just throw it low-sug- 4 Old Lumber Combine beans red and green pepper olives and onion in large bowl Combine picante sauce and dressing mix well Toss with bean mixture Chill ' if desired Just before serving stir in avocado and if desired 4 cilantro Serve over lettuce if desired with additional picante sauce Makes 6 servings about 4 cups salad has left over from Ns constittcbon projects brings readg cash from readers of the CLASSIFIED ADS C y g :': 111 ss qCISRIep 0 UTAH a 21 E 74 West Burton Avenue (2360 South) Salt Lake City Utah 485-008- Mon-F- 3 9:00 ri Sat 10:00 am-5:0- am-2:0- 0 0 pm pm 00 ' Free! & - 1 4( ri tl--- Itrittlh T5yOpezs 41P-- 'd toire 1:7 NM IMO I Shampoo or 29 11 I I 1 11 NI I slt 4n cs ES (I ma veb 1 7 Oz Aerosol 8 Oz Pump Hair Spray 5 Oz Styling Mousse or 8 Oz Spritz L--- F:g?r Id 401 e EXPIRES I Levels and I PI -- J OFF I Conditioner 4 00 OFF 20 I All O' s : Hot D294 (Not good for cheese curd or specials) EXPIRES L om Don't Have It 44 ODA J OM -- 3 ES HOT LUNCH SPECIAL Buy one FRESH CHEESE CURD! DELI TRAYS! 6 FOOT SANDWICHES! AT PARTICIPATING GET ONE FREE EXPIRES J VINEG 11 MEATS 15°A) L '! 'V IPSIL sAntirsur "4" 10607011C Stop14op wml 10 to spat hose owns some dotes may 40 0 e eettabto at 3 mizI FOOD STORES alt tocattoel FOOD STORES ASSOCIATED 141400NrAM LARGEST GROCERY 045 tHI fiT S own 1'4 OFF EXPIRES :ZM gET15Cau' al DELI SLICED GARDEN FRESH SALAD BAR! Our Deli Sandwiches Include free string cheese salad & a mint! ER 0 1 DPI I SANDWICHES 31E I WCM L) Prizes i0c rALIA 041' The printed price on any cheese in stock We'll Get It! 0 ( I á CHEESE I SHOP If We Balloons 10c Coke 1 - CP c" ' - ) 11111011- 0 v 10:00 - 4:00 I WE CARRY A FULL LINE OF CHEESE Domestic and Imported S 04 - Saturday June 23rd SAEIFALCLE CDHEELEI Q o 0 20 Fff - 0 0 a'g FIRST ANNIVERSARY CELEBRATION WORKS a)) S e feature k :03 V b i : a f --- I 0 t ELECTIVES 'ilikmo I E2:1 r out and waste it What else I can use It for? — Bob Thornton Little Rock Ark A Don't toss it out toss it down the drain Then pour in a cup of vinegar let it fizz and bubble and rinse it well with hot water Your sink will smell as nice as your fridge One of my secretaries changes the baking soda in her fridge at the same time that she runs vinegar through the coffee maker then uses that vinegar to pour on the baking soda in the drain That way she gets two uses for each item and cleans with environmentally safe products Now that's conservation! My pamphlets on baking soda and vinegar will show you many more uses for these two great natural products They are $2 each and can be ordered from HeloiseBaking Soda or HeloiseVinegar PO Box 19765 Irvine Calif 92713 Include a stamped (45 cents) legal-size- d envelope — Heloise IF): 23 7 2000 ! CALL 4 y oSALON 1- ) Jack 7116111111 lt dill-pickl- 12-in- 4 its bright green color and crispness I hope this recipe accomplishes this Mr Ramsey was graduated from Cordon Bleu LaVarenne and Robert Carrier's Seminar for Chefs TMOUT001 PRICES EFFECTIVE JUNE 20 - 23 1990 ' i wOIKR1!"Pown orpenrOVVP |