Jump to page:

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Index

Easy 7-Grain Herb Bread

by Deborah Fox
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 ½ Cup Boiling Water
½ Cup 7-Grain Cereal
6 Tablespoon Oil
½ Cup Honey
½ Cup Warm Water
2 pkg (5 t) Dry Yeast
2 Eggs, Beaten
3 Cup WW Flour and 2 ½ Cup Unbleached White Flour, Mixed
1 Tablespoon Dried Chives
2 Teaspoon Parsley
1 Teaspoon Sage
1 Teaspoon Basil

Pour boiling water over 7-grain cereal in a large bowl. Dissolve yeast in warm water. When cereal mixture is lukewarm, add yeast and all remaining ingredients except flour. Beat vigorously for two minutes. Work in remaining flour. Divide dough in half and spread into bottoms of two well-oiled loaf pans. Let rise until double. Bake at 375 for 35-50 minutes. Store tightly wrapped in refrigerator.

Easy Eggplant Curry

By Bill Naylor

25 baby eggplants (or 2-3 grownups)
1 big can (fire-roasted) diced tomatoes (drained, reserve the juice)
3 T chopped fresh cilantro (or 3 t dried, crushed)
2 T garam masala or curry powder or 1 of each
2 t turmeric

Wash and destem the eggplants and cut them in quarters (or just in little hunks if using grownups). Put the eggplant in a big glass baking pan, like a 9 x 13. Sprinkle the garam masala and the turmeric over the eggplant.

Mix the cilantro into the tomato juice. Pour the tomatoes over the eggplant and spread them around lightly so the eggplant is covered. Try not to mess up the eggplant. Pour the juice and cilantro mix over the whole thing. Check to make sure the eggplant is pretty well covered with liquid, you may need to add a little water. The tomatoes don't need to be covered with water, they'll cook down. Bake at 400 for 1 hour.

It takes a little longer, and has a few more ingredients, but this recipe can be very artistically presented by slicing large eggplants, first in half lengthwise, then in half-inch slices. Cut up some potatoes and fresh tomatoes the same way and alternate slices in the pan. Dust with spices and do the canned tomato thing and bake, probably more like an hour and 15 minutes. Garnish with fresh cilantro sprigs.

Eggplant

by Judy Thayer
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Cut an eggplant into slices about ½ inch thick. Place on lined broiler pan. Brush with olive oil or spread with butter. Sprinkle with garlic powder or slices and grated parmesan cheese. Broil until cheese is melted and eggplant is soft.

Everyday Breakfast Cereal

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1/3 Cup Almonds
2 Cup Boiling Water
½ Cup Oatmeal

The evening before, pour boiling water over almonds. Allow to soak, covered, overnight. In the morning, put almonds and water through blender, to desired consistency. Pour into saucepan, add oats, bring to boil and simmer 5 minutes.

Back to Top