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Lasi

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative
½ Cup Plain Yogurt
1 Teaspoon Honey
2/3 Cup Orange Juice
3 or 4 Ice Cubes

Combine all ingredients in a blender (Add honey after the blender is running). Blend at high speed for a few seconds. Makes 1 tall, cool glassful.

Lemony Garbanzo Bean Cake

From The Brilliant Bean by Sally and Martin Stone

2 cups canned chickpeas, drained, rinsed, and loose skins discarded
4 eggs
1 cup of sugar
½ teaspoon baking powder
Grated zest of one lemon
Juice of one lemon
Confectioner's sugar
1 cup of semi-sweet chocolate chips (optional)

A moist tight-textured Mexican cake to serve with fresh fruit or ice cream.

A great recipe for all of our shoppers who are unable to eat wheat! Employees at the Co-op tried this and it tastes just like cake!

Preheat oven to 350°. Place drained beans in the work bowl of a food processor and puree. Add the eggs, sugar, baking powder, and lemon zest to the puree and pulse the processor a few times just to combine ingredients well. Butter a 9-inch cake pan. Cut a round of waxed paper to fit bottom of pan, set in place, and butter top side. Pour in batter. Bake on center rack of oven for 45 minutes or until a knife inserted in the center comes out dry. Set in wire rack to cool for 15 minutes, then remove cake from pan and cool at room temperature. Before serving, squeeze lemon juice over the cake and sprinkle generously with confectioner's sugar.

Lentil Soup

by Mary Ellen Finucane
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative
1 6" Piece of Kombu
½ Cup Diced Carrot
½ Cup Diced Onions
¾ Cup Diced Celery
1 Clove Garlic, Minced
1 Cup Lentils
1 Cup Water
3 Cup Vegetable Stock
¼ Cup Tomato Paste (1 Small Can)
Bouquet Garni of 3 Cloves, 1 Bay Leaf, 3 Parsley Sprigs, 1 Thyme Sprig (in place of thyme sprig, ½ Teaspoon thyme leaves may be used) tied in a square of cheesecloth
½ Teaspoon Salt
¼ Teaspoon Pepper
1 ½ Cup Diced Potato
1 ½ Tablespoon Red Wine Vinegar

Soak kombu 10 minutes in the 2 cups water; dice kombu and reserve water. Saute carrots, onion, celery and garlic in a little light oil until golden. Combine with lentils, kombu, water, stock, tomato paste, bouquet garni, salt and pepper. Cove and bring to a boil; simmer 1 ½ hours. Add potatoes and 1 cup water if needed, bring to a boil and cook 20 minutes. Adjust salt and pepper and, if desired, season with red wine vinegar. Red wine vinegar may also be passed at the table for individual seasoning.

Lentil Stroganoff

by Steve Dentel
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative
This is a main-course dish which includes complementary sources of protein (lentils and noodles) as well as some sour cream. It's also a vegetarian dish which seems to find favor with non-vegetarians.
3-5 Cup Water
1 ½ Cup Dry Lentils
2 Medium Onions, Chopped
½ lb Fresh Mushrooms, Chopped
¼ Cup Butter
2 Tablespoon Soy Sauce
1 Teaspoon Pepper
¼ Teaspoon Salt
1 Cup Sour Cream (or Sour Half and Half)

Cook the lentils in water until soft. Pour or boil off excess water. While lentils are cooking, chop and saute onions and mushrooms in butter. Combine lentils, onions and mushrooms, sour cream and seasonings. Serve over egg noodles. Serves 5-6.

Lima Corn Salad

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

3 Cup Cooked Limas (or Shelled Edamame, Butterbeans, etc.)
5 Ears Sweet Corn, Steamed
1 Small Red Sweet Pepper
1 Rib Celery
½ Sweet White or Red Onion
¼ Cup Olive Oil
2 Tablespoon + 2 Teaspoon Lemon Juice
2 Tablespoon + 2 Teaspoon Rice Vinegar
1 Bay Leaf
1 Teaspoon Sea Salt
1 Clove Garlic, Minced

Cut corn from cob, dice pepper, and slice celery and onion. Combine vegetables with cooked limas. In small saucepan combine oil, lemon juice, vinegar, bay leaf, salt and garlic. Bring to simmer and immediately turn off heat. Cover and let sit 5 minutes. Remove bay leaf from dressing and pour over bean-vegetable mixture; toss gently and thoroughly. Chill 8 hours or overnight before serving for best flavor.

Lulu's Paste

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

A cheese spread recipe from the days of 5 cent beer and free lunch.
1 lb Sharp Cheese, Grated
1 Small Onion
½ Bunch Parsley
½ Tablespoon Worcestershire Sauce
½ Tablespoon Mustard
½ Tablespoon Paprika
¼ - ½ Teaspoon Salt
¼ Cup Chili Sauce
¼ Cup Sherry or Port Wine

Grind or blend first three ingredients together. Add other ingredients, blend until smooth. Chill. Serve with crackers and a beverage.

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