Bean Cuisine it's a naturalSalt and pepper, sugar and...

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July 11, 1993|By Karol V. Menzie | Karol V. Menzie,Staff Writer

Bean Cuisine it's a natural

Salt and pepper, sugar and spice, turkey and stuffing, basi and tomatoes -- the culinary world is full of natural pairings. Grains with legumes is a pair increasingly popular, as people learn the tenets of healthful eating. A new product that makes it easy to enjoy this carbohydrate-rich combination is Bean Cuisine Pasta & Beans. There are four mixes: Mediterranean Black Beans With Fusilli; Barcelona Red Beans With Radiatore; Country French Beans With Gemelli; and Florentine Beans With Bow Ties. Bean Cuisine Pasta & Beans can be found at specialty markets, including Cross Street Cheese at Cross Street Market, and Fells Point Coffee & Cheese Co., in the Broadway Market. Or call (800) 229-1299 for a catalog. Convenience and value are what the Pillsbury Bake-Off judges will be looking for in the 36th season of this annual cooking contest. Prizes worth $175,000 will be awarded, including a $10,000 Sears Kenmore kitchen make-over and other merchandise from Sears and Black & Decker.

Recipes must be original or significantly changed from existing recipes. There are four categories of recipes being sought: quick ideas to save time; dishes updated for more healthful eating; "special treats"; and ethnic recipes updated for simplicity and more healthful ingredients. A number of Pillsbury products can be used as the basis for a recipe. For a list of rules and an entry form, call (800) 933-7700 (through Sept. 30), or write to Pillsbury Bake-Off Entry Blanks, P.O. Box 4831, Monticello, Minn. 55565-4831. Entries must be postmarked by Oct. 18 and must be received by Oct. 22, 1993.

The big chill

The temperature's 98, the humidity's 99 and the "heat factor" is well over 100 -- but you've got to mow the lawn, weed the garden . . . Or maybe you're hiding out indoors, watching a ballgame on Home Team Sports. Whatever you're doing on a hot day, the best accompaniment is a nice, cold drink. But the trick, both indoors and out, is keeping it from getting warm before you finish it.

To the rescue comes the FrostiMug, from Metro Marketing of Gardena, Calif., a plastic mug with double walls filled with a freezable, non-toxic coolant. Metro Marketing says the mug chills drinks in seconds and keeps them cold, without being diluted by melting ice cubes.

The suggested retail price is $3.99. The mug is available in Maryland at Pace Membership Warehouses. Gerry Bailey needs to cook. "It's just something I have to do," she says, with a laugh. So it's no surprise that one of her recipes won the top prize in the 1993 Maryland Beef Cook-Off.

Ms. Bailey, who works as a nanny for a family in Baltimore County, originally prepared "company's comin' beef tenderloin" for her employers. Because she loves to cook, she prepares the family's evening meal each day. The beef tenderloin recipe was a variation on a recipe for chicken wings. The first time she tried it, she recalls, "The smell in the house was incredible." Her employers invited another couple to share the meal, and the verdict, she learned later, was, "Four thumbs up for that recipe."

So when the beef cook-off came along earlier this year, she entered -- and came in first. Here's the winning recipe:

Company's comin'

beef tenderloin

Serves 8 as an entree, 15 as an appetizer

1 3-5-pound whole beef tenderloin

FOR THE MARINADE:

1 cup vegetable oil

1 large clove garlic

1 cup finely chopped onion

dTC 1/4 cup curry sauce (Madras; see note)

2 tablespoons Dijon mustard

1/4 cup crushed peppercorns (chunky, not fine)

1 tablespoon soy sauce

1/2 teaspoon curry powder

salt to taste

FOR GARNISH, OPTIONAL:

greens, such as kale

mushrooms

raw carrot curls

cherry tomatoes

Combine all marinade items and whisk well. Place in a plastic bag or covered pan with whole beef tenderloin. Marinate at least 2 hours in the refrigerator.

Place beef tenderloin in a pan with a rack. Gather all the heavy ingredients from the marinade and pat on top of beef. Broil until crunchy, about 15 to 20 minutes, turning meat on all sides. Turn broiler off. Let the beef sit in the oven until the oven cools. This yields a rare center. For a medium-rare center, after broiling, turn oven to 375 degrees and cook for 15 to 20 minutes longer.

Garnish and serve thinly sliced with rye squares for an appetizer, cut into slices 1 1/2 inch thick and serve with seasoned rice and greens.

(Note: Ms. Bailey uses Sharwood's Madras curry sauce, which is available at local grocery stores, including Graul's and Giant. If you can't find it, increase curry powder to 1 teaspoon and add 2 tablespoons of honey.)

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