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Gazpacho for a Crowd

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

(Also nice to have a batch around for quick summer suppers)

3½ lb Beautifully Ripe Tomatoes
6 Ribs Celery
1 Large Cucumber
1 Green Pepper
1 Can Tomato Paste
1 Medium Onion
2 Cloves Garlic
1 Teaspoon Salt
¼ Teaspoon Black Pepper
¼ Teaspoon Hot Sauce
Juice of 2 Limes
1 Tablespoon Olive Oil

Trim and core vegetables. Cut into pieces your blender can handle and process in batches. Add 1 Cup of water to each batch of vegetables to ease processing. Blend tomato paste, but stir oil and lime juice into finished soup by hand. Thin with additional water if desired. Makes approximately one gallon. Keeps well refrigerated.

German Vegetable Soup

by Adele Baldwin
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Quart Crushed Tomatoes
1 Small Head Cabbage, Chopped Fine
1 Small Rutabaga, Diced
2 Carrots, Diced
1 Onion, Chopped
1 pkg Frozen Lima Beans
1 pkg Frozen Corn
1 Quart Water
2 Vegetable Bouillon Cubes
Salt and Pepper to taste
1 Tablespoon each Thyme, Marjoram, Basil, or to taste

Bring tomatoes, cabbage, rutabaga, carrots, onion, water, and bouillon to boil. Add herbs and spices. Simmer 2-3 hours. One hour before serving add the lima beans and corn. This recipe can be made in quantity. Also, can be cooked in a crockpot. In this case, add everything at once and come home to a house filled with the aroma of good hot soup. Sometimes I add 1-2 cups of grated zucchini I have in the freezer. It is a good thickener.

Ginger Salad Dressing

by Carol Krum
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Heaping Tablespoon Mellow White Miso
2 Slices Pickled Ginger
3 Tablespoon Olive Oil
¼ Teaspoon Maple Syrup
1 Tablespoon Water
1 Teaspoon Tahini, or to taste

Blend all together. Makes about ½ Cup.

Granola

by Rama and Sita
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

6 Cup Rolled Oats
2 Cup Wheat Flakes
1 Cup Wheat Germ
1 Cup Sunflower Seeds
1 Cup Sesame Seeds
1 Cup Chopped Walnuts
1 Cup Chopped Almonds
½ Cup Chopped Cashews
½ Cup Dry Milk
1 Cup Honey
¾ Cup Oil
2 Teaspoon Vanilla
2 Cup Raisins
1 Cup Chopped Dates

Mix all of the ingredients, except the raisins and dates, and spread in 2-3 large baking pans. Bake in 325 oven, stirring often, until brown (about 25 minutes). When brown, add raisins and dates. Cool and store. Makes about 1 gallon.

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