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RedReubenStew

by Rachel Miller
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

The Beans:
1 Cup Kidney Beans
3 Cup Water
1 or 2 Tablespoon Molasses
1 or 2 Tablespoon Lemon Juice

After washing and sorting beans, add them to boiling water. Simmer gently for several hours until beans are tender and liquid is quite thick. Do not add any salt or oil. Check periodically to make sure beans are covered by the water, but do not add more water than necessary to render a thick broth. When beans are done, add molasses and lemon juice to taste. Note: These beans are delicious just as they are! Try them on brown rice or by themselves.

The Stewed Vegetables:
2 Large Tomatoes, peeled and coarsely chopped
1 Large Green Pepper, cut in strips
1 lb Green Beans

Put the green beans in the bottom of a large kettle. Place green pepper on top and barely cover with water. Put tomatoes on top. Do not mix them up. This method allows you to use a minimum of water to get tender vegetables and a rich broth. Cover the pan and simmer until the beans and pepper are tender.

The Sauteed Vegetables:
1 Onion, Chopped (optional)
1 Large Eggplant, salted drained, peeled and cubed
1 ½ Tablespoon Olive Oil
2 Tablespoon Tamari

Saute the onion in oil and tamari until tender. Turn up the heat and add the eggplant, stirring until all pieces are coated with oil. Continue to stir until eggplant is tender.

The Last Step:
Mix beans and vegetables in large kettle. Simmer until mixture reaches desired consistency. You can serve this as a stew or as a sauce for brown rice. Either way, it is delicious and filling!

Rich Egg Bread

by Sally Rickerman
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative
(modified from a Betty Crocker recipe)

2 Tablespoons Yeast
2 Tablespoons Honey
½ Cup Soy Flour
1 Tablespoon Salt
8 Cup Unbleached White Flour (Approximately)
2 Tablespoon Wheat Germ
2 oz (4 Tablespoons) Butter
20 oz (2 ½ C) Milk
3 Eggs

Dissolve yeast in warm liquid. Have all materials lukewarm. Mix liquids, solids and half the flour (mixer may be used). Add the rest of the flour using enough to handle easily. Knead well. Set in buttered bowl in warm place until it doubles in size. Punch down. Let rise again. Punch down again and shape into three loaves. Place in greased bread pans and let rise again. When doubled in size bake at 375 for 30-35 minutes. Makes 3 loaves 1 ½ lbs each.

Rich Whole Wheat Bread

by Sally Rickerman
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Tablespoon Yeast
¼ Cup Honey
½ Cup Soy Flour
1 Tablespoon Salt
4 Cup Stone Ground WW Flour
4 Cup Unbleached White Flour (Approximately)
22 oz (2 7/8 C) Milk (or ½ Cup Dry Milk plus 22 oz Water)
2 Tablespoon Wheat Germ
2 Eggs
2 oz (4 Tablespoons) Butter

Dissolve yeast in warm liquid. Have all materials lukewarm. Mix all ingredients except white flour (mixer may be used). Add white flour, using enough for easy handling. Knead well. Set in buttered bowl in warm place. Let rise. Punch down and shape into 3 loaves. Place in greased loaf pans. Let rise again. Bake 35-40 minutes at 375. Makes 3 loaves, 1 ½ lb each. This is a Cornell Triple Rich Bread.

Root Cellar Salad

by Norman Kotok
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Each Smallest Sized:
White Turnip
Daikon
Sweet Potato
Carrot
Beet
Peeled Orange

1 Tablespoon Flaxseed Oil
Juice of 1 Lime

Grate vegetables and orange with a rotary grater. Mix with oil and lime juice. Toss well. Serves 2-3.

Russian Tea

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

Juice of 3 Oranges
Juice of 3 Lemons
1 Can Pineapple Juice (32 oz)
1 Quart Water
1 Tablespoon Black Tea or Green Tea

Bring water to a boil; add tea, steep for 5 minutes. Strain, add fruit juices. Chill.

Ryebread

by Sally Rickerman
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

3 Tablespoon Yeast
2 Tablespoon Salt
1 Cup Soy Flour
¼ Cup Wheat Germ
6 Cup Rye Flour
4 oz (8 Tablespoons) Butter
40 oz (6 Cups) Milk (or 1 Cup Dried Milk + 40 oz Water)
4 Eggs
½ Cup Honey
7 Cup Unbleached White Flour (Approximately)

Dissolve yeast in warm liquid. Have all materials lukewarm. Mix liquids, solids and the rye flour (mixer may be used). Add white flour, using enough for easy handling. Knead well. Set in buttered bowl in warm place. Let rise. Punch down and shape into 6 loaves. Place in greased loaf pans. Let rise again. Bake 50 minutes at 375. This is a Cornell Triple Rich Bread.

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