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Jalapeno Corn Muffins

by Carl Devore
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Bunch Scallions, including the green part
2-3 Jalapeno Peppers
¼ Cup Tequila
1 ½ Teaspoon Salt
1 Cup Soft WW Flour
½ Cup Oat Bran
1/3 Cup Rolled Oats
½ Cup Soymilk Powder
½ Cup Nutritional Yeast
1 Tablespoon Baking Powder
¼ Cup Unrefined Corn Oil
¼ Cup Barley Malt Syrup
1 Egg (optional)
1 Cup Milk (optional)
Up to 1 Cup leftover Rice or Corn (optional)
1 Cup Water (if using Milk, otherwise use 2 C)
Preheat oven to 400. Finely chop scallions and jalapeno peppers. Combine in small bowl with tequila and salt. In a large bowl, combine all dry ingredients. Put oiled muffin tins in oven to heat (This prevents sticking. Make sure oil does not begin to smoke). Add wet ingredients to dry. Mix well with a fork. You may need to add more water to get a pourable batter. Fill muffin tins to ¾ full. Bake 20-25 minutes. When you open the oven, beware of the steam. The tequila and jalapenos make it ferocious! Let the pans sit, covered with a cloth, for ten minutes before removing muffins. Best served warm, they will keep unrefrigerated for two days. Makes about 20 muffins.
Note: Milk and egg option can be used to replace soy and nutritional yeast. This will produce a lighter muffin.

Jay's Ruby French Dressing

by Matilda Thompson
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Olive Oil
2/3 Cup Catsup
½ Cup Cider Vinegar
1/3 Cup Clover Honey
2 Tablespoon Minced Onion
1 Tablespoon Lemon Juice
1 Teaspoon Pepper
1 Teaspoon Salt
1 Teaspoon Dry Mustard
1 Teaspoon Paprika

Put all ingredients into a quart jar and shake. Let stand 2-3 hours before using. Gets better as it ages. Different oils, vinegars and honeys give subtle and sometimes not so subtle changes, all usually OK. The ones given are my favorites.

Joy's Festive Ratatouille

by Joy Schweizer
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Medium Eggplant
3 Long Medium Thick Zucchini
1 Large Onion
2 Large Green Peppers
3 Cloves Garlic
½ Teaspoon Oregano
¼ Teaspoon Basil
¼ Teaspoon Black Pepper
1 Pint Stewed Tomatoes or 3-4 Fresh
½ Can Tomato Paste
1 Cup Mushrooms
1 Cup Raisins
10 Tablespoon Cooking Oil
½ Cup Black Olives
¼ Teaspoon Salt

Sauce
1 Cup Yogurt
2 Cloves Garlic
½ Cup Chopped Green Onions
¼ Cup Chopped Parsley

Slice eggplant into ¼ inch slices. Place them on paper towel or cloth and salt each piece lightly. Let stand for 20 minutes. (This process removes the bitterness.) Slice Zucchini into ¼ inch rounds. Set aside. Slice peppers, onions and garlic, separating each. Turn the eggplant over on the paper and slice each piece into thin matchsticks. Heat 2 Tablespoon oil in heavy skillet. Saute the eggplant one later at a time until slightly transparent. Place in container. Saute zucchini the same way and add to eggplant. Saute onions, peppers and chopped garlic until soft. Add tomatoes, herbs, and salt and pepper. Mix all in pot. Add mushrooms, raisins and black olives. Stew on stove for one hour or bake in medium oven for one hour. Serve the sauce separately. Serve the ratatouille over brown rice.

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