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Handful Salad

by Andy DiLorenzo
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Handful Shelled Peanuts
9 Dates
1 Apple
1 Melon (Cantaloupe or Honeydew)
36 Raisins
Lettuce

Dressing:
Yogurt (Plain or Vanilla)

Chop the shelled and skinned peanuts. Place in large mixing bowl. Add raisins. Cut the dates in half lengthwise and cut in half again. Cut the melon in half and remove the seeds. Use a melon baller to make 36 melon balls. Quarter the apple and slice each quarter into thirds cutting lengthwise. Cut each twelfth into thirds to make 36 pieces. Remember to remove the seed area. Add a handful of lettuce that has been cut into bite sized pieces. (Add more or less according to the number of people you expect to serve). Toss all ingredients together in a bowl and serve. If this must be prepared ahead of time, do not add apples and peanuts until serving time or the apples will turn brown and the peanuts will be soggy. Serve with yogurt dressing. Serves a handful of people.
Variations:

18 White Seedless Grapes cut in half
A handful of sliced strawberries
A handful of sliced red cabbage
A handful of grated carrot
Any or all of these go well with the basic handful salad.

Heirloom Boston Brown Bread

by Maren Ketcham
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

This bread is one of our family favorites. Adults like it with cream cheese and kids love PB/BBB sandwiches. For something so tasty, it's a nutritional marvel, having good quality protein, low fat, and no refined sugars.

2 Cup Buttermilk
3/8 Cup Molasses
½ Cup Soy Flour
½ Cup Rye Flour (fine)
½ Cup Cornmeal
1 Cup All-Purpose WW flour
2 Teaspoon Baking Soda
Scant ½ Teaspoon Salt
1 Cup Raisins
2 (1 lb) Coffee Cans
Waxed Paper

Combine all the dry ingredients in a bowl. I always put the soda through a small strainer or sifter to be sure no lumps remain, as these can cause bitter spots. Mix in raisins with your hands, being sure they are separated and well floured. Stir together buttermilk and molasses in another small bowl until well blended. Prepare coffee cans: cut circles of waxed paper to fit in bottom (draw around outside of can, then cut 1/8" inside your line). Cut waxed paper to fit around sides of can; stick together with a little oil at the seam. Cut off excess at top. If you don't mind sacrificing the cans, omit above procedure and just grease inside of cans lightly. Make a well in the center of the dry ingredients. Pour in the liquid and fold together gently just until blended. Don't overmix. Divide batter between the two cans, cover with a dish towel and let stand 30 minutes. Bake in a preheated 325 oven for about 1 hour. When done, a cake tester inserted in center should come out clean and loaves should shrink from the side of the cans. Remove cans to a rack; cool about ½ hour. Remove bread from the cans (Pull wax paper out or remove bottom of can and push bread out). Stand loaves on their tops on the rack and cool until completely cold. Wrap airtight. Best if cut after 24 hours.

Himalayan Orange Pilaf

by Pat Bjorke
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 ½ Cup Raisins
4 Cup Water
2 Cup Brown Basmati Rice
½ Cup Slivered Toasted Almonds
¼ Cup Chopped Parsley
2 Tablespoon Olive Oil
2 Tablespoon Grated Orange Rind
2 Tablespoon Freshly Squeezed Orange Juice

Simmer raisins in 3-4 cups water until plump (about 7 minutes). Drain, reserving water for future use in desserts or cooking breakfast cereals. Or see note below. In large saucepan combine basmati rice with 4 cups water and 2 pinches sea salt. Bring to boil, cover, lower heat and simmer until tender (about 40 minutes). Drain any excess water and rinse rice in cool water. Drain in colander. In large bowl, mix rice with raisins, almonds and parsley. Whisk together oil, orange rind, and orange juice; pour over rice mixture and toss to mix thoroughly. Chill 2 hours before serving. 6-8 servings.
Note: In place of basmati, use long-grain brown rice and cook in reserved raisin water. Another nice variation is to use ½ basmati rice and ½ wild rice.

Homemade Ginger Ale

by Maren Ketcham
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup finely chopped Fresh Ginger Root, about 6 oz
2 Cup Water
1 Cup Very Light Honey (or 1 ¼ Cup Sugar)

Finely mince ginger with chef's knife or food processor. Add to water in a small saucepan. Bring to a boil, reduce head and simmer, covered, 5 minutes. Let pot stand covered 12-24 hours. Strain through cheesecloth, squeezing out as much juice as possible. Return to saucepan, add sweetener and simmer gently 5 more minutes. Pour into tapered-neck bottles (that you can easily pour from). Optional, but good: Add the zest of ½ organic lemon to bottle (yellow part only, no pith).
To use: fill a tall glass with ice. Add a tablespoon of the syrup (or to taste) and fill the glass with seltzer.

Homemade Pancake Mix

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

2 Cup WW Flour
½ Cup Nonfat Dry Milk
2 Teaspoon Baking Powder
½ Teaspoon Cinnamon or other favorite spice
¼ Teaspoon Sea Salt
Optional:
2 Tablespoon Brewers' Yeast
½ Cup Wheat Germ
Sunflower Seeds

Combine ingredients in a quart jar or 1 lb coffee can and shake well. Store in refrigerator. When you want pancakes, use: 1 Cup Mix, 1 Egg, 1 Tablespoon Oil, 1 Tablespoon Honey and ¾ - 1 Cup Water. Makes 4 big fluffy ones.

Note: the pancake can is a good place to put the dust from the bottom of your walnut packages. Also, if you have a moment to spare in the morning, slice up an apple, pear, tangerine or banana and add it to the batter.

Hot Bean Discovery

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

½ Cup Cooked Kidney Beans
½ Cup Cooked Black Turtle Beans
2 Cup Cooked Macaroni
2 Cup Tomato Marinara Sauce
2 Tablespoon Chopped Chivesv 2 Spears Leftover Asparagus, chopped finely
2 Teaspoon Oregano
1 ½ Teaspoon Chili Powder
½ Teaspoon Cayenne Pepper
1 Teaspoon Thyme

Topping:
½ Cup Wheat Germ
½ Cup Grated Cheddar Cheese
½ Cup Sliced Mushrooms.

Preheat oven to 350. Mix tomato sauce, chives, asparagus, and spices. Layer in alternate order the beans, noodles and sauce in an oiled deep casserole dish. Sprinkle topping over all. Bake for 35-40 minutes. This dish is also good as leftovers in taco shells. Serves 8 people.

Hot Mushroom Sandwiches

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

Marinade:
1 Tablespoon Red Wine Vinegar
1 Tablespoon Lemon Juice
2 Teaspoon Dijon Mustard
1 Garlic Clove Minced
½ Teaspoon Worcestershire Sauce or Tamari
Dash Hot Pepper Sauce
Pinch each Dried Oregano and Tarragon
3 oz Olive Oil
1 lb Mushrooms, sliced in a "T"
1 Sweet Red Pepper, sliced very thin
1 Sweet Green Pepper, sliced very thin

Sauce:
2 Tablespoon Butter
2 Tablespoon Flour
¾ Cup Milk
½ Cup Miso Broth or Vegetarian Bouillon
2 Tablespoon Dry Sherry (or Port Wine)
2 Tablespoon Prepared Mustard
1 Teaspoon Curry Powder

6 Slices Russian Rye Bread
3 Cup Shredded Swiss or Gouda Cheese

Marinate Mushrooms: Combine first seven ingredients. Whisk in olive oil. Add mushrooms and peppers; toss lightly to coat. Set aside.
Make Sauce: Melt butter over medium heat (do not brown). Stir in flour and blend. Reduce heat to low and cook two minutes. Blend in milk, broth, sherry, mustard, and curry. Bring to boil, stirring constantly. Remove from heat when thick.
To Assemble: Preheat oven to 350. Arrange bread on baking sheet. Divide mushrooms evenly among slices, mounding in middle. Pour on a few tablespoons of sauce and a generous helping of cheese. Bake for 10 minutes until cheese melts.

Hungarian Honey Cookies

by Bob Griisser

My grandparents came to this country from Austria-Hungary in 1908. This is a recipe that my grandmother brought with her. This is my favorite cookie. These cookies are keep extremely well (they contain no shortening) and are great for mailing to servicemen and women.

4 cups of flour
1 1/2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of cinnamon
5 egg yolks
1 egg white (set additional egg whites aside)
1/4 teaspoon of ground cloves
1/2 teaspoon of ground allspice
1 cup of honey, warmed

Sift dry ingredients on a board or in a bowl. Add eggs and enough honey to make a medium stiff dough. Roll out to about 1/8 inch thick. Cut into 2-inch rounds (I use a juice glass.) Brush with slightly beaten egg whites. Dip in a mixture of sugar, cinnamon and finely chopped nuts. Place on a greased cookie sheet. Bake approximately 10 minutes or until lightly brown, at 350 degrees.

For colorful Holiday cookies you can use a cinnamon-sugar mix colored by a couple of drops of food coloring.

Hunter's Moon Pumpkin Pie

by Pat Bjorke
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Prepared single 9" Pie Crust, your favorite recipe
1 ¼ Cup Soymilk
¼ Cup Maple Syrup
1 Tablespoon Molasses
½ Teaspoon Salt
1 ½ Tablespoon Agar Flakes
1 ½ Tablespoon Kuzu
¼ Cup Soymilk
16 oz (2 C) Pumpkin Puree
2 Teaspoon Cinnamon
¾ Teaspoon Ginger Powder
½ Teaspoon Nutmeg
¼ Teaspoon Cloves
¼ Teaspoon Allspice
¼ Teaspoon Mace

Combine 1 ¼ Cup soymilk, maple syrup, molasses, salt and agar in saucepan. Bring to simmer over medium heat; simmer just one minute while stirring. Dissolve kuzu in ¼ Cup soymilk; add to hot liquid; return to simmer and cook just 2 minutes. Remove from heat and stir in spices and pumpkin. Pour into prepared pie crust. Bake at 425 for 15 minutes; reduce heat to 350 and bake an additional 45-50 minutes. Tester will not come out completely clean - pie will set up on cooling. Cool thoroughly on wire rack. Serve at room temperature or chilled.

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