Clear Creek Coop Announcement Archives

1. Smashing, Painting, Counting, OH MY!  WORK DAY THIS SATURDAY!
2. Grand Re-opening Open House
3. Meal Plan Menu: April 3-7
4. Job Opening: Co-op Kitchen Manager
5. Recipe of the Week: Stuffed Cabbage Leaves

1  Smashing, Painting, Counting, OH MY!  WORK DAY THIS SATURDAY!
Join us at the Co-op for our quarterly work day this Saturday, anytime
from 8am - 5pm.

The quarterly work day is a time for the Co-op to take inventory and do
important "touch up" projects. You will have a great time supporting your
Co-op through much needed "down and dirty" help.  Along with the
satisfaction of helping the Co-op, you will also receive a coupon for
discount on Co-op products.  There will be plenty for everyone of any
skill level.  For the tasks we'll be working on, visit
http://www.clearcreekcoop.org/lists/announce/msg00307.html

See you there!

2. Grand Re-opening Open House

Earlham, Bethany and ESR students, faculty and staff are invited to
celebrate the grand re-opening of the Clear Creek Co-op! We are excited to
show off our new bulk bins and library, so join us between 1 and 4 on
Saturday, April 8th to enjoy free food, door prizes, sales and membership
deals. Whether you're a regular, or have never been inside, you'll be glad
you came. See you at the co-op! (next to Security)

contact the co-op (983.1547) with questions

3. Meal Plan Menu: April 3-7
Monday-Spinach and Feta Risotto Casserole
Tuesday-3 Salad Medley (Gado Gado, Balinese Rice Salad, Spicy Watermelon
Cucumber)
Wednesday-Quinoa and Artichoke Stew, Corn Bread
Thursday-Burrito Bar
Friday-Sesame Noodles

4. Job Opening: Co-op Kitchen Manager
The Clear Creek Food Coop is looking for an enthusiastic, creative
individual for the full time position of Cook/Kitchen Manager for the
2006-07 academic year (August-May). Responsibilities include management
and preparation of the weekday lunches/Meal Plan at the Coop (serving
approx. 60-85 persons daily) and responsibility for the Coop kitchen.
Ideal candidate would have knowledge and experience with vegetarian/vegan
and whole foods cooking.

For more information and to obtain an application and job description,
contact Carrie Eikler or Torin Eikler at the Clear Creek Food Coop.
Applications and job description available starting Monday, March 13th.
Application deadline: Monday, April 10th.
765-983-1547


5. Recipe of the Week: Stuffed Cabbage Leaves
"From a Traditional Greek Kitchen" by Aphrodite Polemis

2 medium cabbages
2 T butter or oil
3 onions, chopped
1 C chickpeas
1/2 C uncooked rice
1 (16oz) cn tomato sauce
1/2 C fresh parsle, chopped
2 cloves garlic, minced
1 t cinnamon
1 t salt
1/2 t pepper
1 C boiling water
juice of 1/2 lemon
lemon slices for garnish

Discard torn or discolored outside leaves of cabbages.  Remove the core,
cutting as deeply as you can, an discard (or eat it!).  Immerse cabbages,
core-sides down, into boiling salted water for 5-10 minutes, until jut
softened.

Heat 1 T of the ubtter or oil and saute the onions and a 4 quart saucepan.
 Add chick peas, rice, half the tomato sauce, parsley, garlic, cinnamon,
salt and pepper, and boiling water.  Simmer until rice is half done,
approx. 10 minutes.  Take off the cabbage leaves one by one.  Line the
bottom of  an 8 quart pot with the first 4-5 thick leaves.  They will
prevent the stuffed leaves from burning.

Cut off the thick stems of the remaining leaves.  Place 1 rounded T of
chickpea mixture about 1/4 inch about cut end of each leaf and fold cut
end over filling.  Then fold sides in to enclose filling; roll up lightly
to give the rice room to expan as it continues to cook.  Leftover cabbages
leaves, if any, can be used for another dish.

Layer stuffed leaves, seamside down, on teh cabbage leaves covering the
bottom of the pot.  Dot with remaining butter or oil.  Place an inverted
heatproof plat directly above the stuffed leaves.  Add remaining tomato
sauce, the lemon juice and enough hot water to just cover the rim of the
plate.  Cover and simmer for 1.5 hours.  Serve warm with lemon slices --
Clear Creek Food Cooperative
"Food for Life, Not for Profit Since 1972"

765-983-1547
701 W. National Road
(D Street Entrance of Earlham College, next to security)
www.clearcreekcoop.org

"Food is our common ground, a universal experience."
~James Beard~









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