Recipes Included On This Page Carol's Grandmother's Hot Milk Cake Carrot Squash Crumble Catalan Flatbread with Topping - Vegan Charmoula Sauce (Moroccan Hot Sauce) Chicken and Pasta Bake Chicken Chili Tortilla Chocolate and Butterscotch Fudge Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carol's Grandmother's Hot Milk Cake Recipe By :Dolores Casella's World of Baking Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk -- hot 2 tablespoons butter 4 large eggs 2 cups granulated sugar 1 teaspoon vanilla Stir in flour with the baking powder and salt. Set aside. Melt the butter in the hot milk. Beat the eggs until very light and gradually beat in the sugar and vanilla. Add the hot milk mixture beating constantly. Then add the flour mixture and beat just until batter is smooth. Turn batter into two 9-inch-round layer pans that have been greased and floured. Bake at 350F. for 25-30 minutes or until cake test done. Cool in pans for 5 minutes before turning out onto racks. Cool completely before filling or frosting. This is a recipe that my grandmother used and it comes from Dolores Casella's World of Baking. It's a very versatile recipe. I use a basic cake recipe and frost with chocolate icing or you can make a Boston Cream Pie out of it as my family always did. Contributed to the FareShare Gazette by Carol; 27 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 3g Fat (15.2% calories from fat); 3g Protein; 37g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 164mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Carrot Squash Crumble Recipe By :The Lactose-free Family Cookbook by Jan Main Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds butternut squash -- (900 g) 2 pounds carrots -- (900 g) 3/4 cup orange juice -- (175 mL) 2 tablespoons packed brown sugar -- (25 mL) 1 teaspoon salt -- (5 mL) 1 teaspoon cinnamon -- (5 mL) **Nutty Topping** 1 1/4 cups fresh bread crumbs -- (300 mL) 1/2 cup chopped toasted almonds -- (125 mL) 2 tablespoons olive oil -- (25 mL) 1/2 teaspoon salt -- (2 mL) Preheat oven to 350F (180C). Grease a 12- x 9-inch (3 L) baking dish. Peel and coarsely chop the squash and carrots. Cook them in a large pot of boiling water until very tender, 25 to 30 minutes (for fresh squash). If using frozen squash, add to the carrots for the last 15 minutes of cooking. Drain thoroughly. Puree until smooth in a food processor. Beat in the orange juice, sugar, salt and cinnamon. Spoon the mixture into the prepared baking dish. **Nutty Topping** Combine the bread crumbs, almonds, oil and salt in a mixing bowl. Sprinkle over the squash mixture in the baking dish. At this point the Crumble can be covered and refrigerated for up to 2 days. Bake, uncovered, for 50 to 60 minutes or until piping hot. Makes 8 to 10 servings. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 4g Fat (21.0% calories from fat); 3g Protein; 31g Carbohydrate; 5g Dietary Fiber; trace Cholesterol; 478mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Catalan Flatbread with Topping (Spanish) - Vegan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 1 large onion -- thinly sliced 1/2 cup pine nut -- (pinyons) [can get by with 1/4 cup] 2 teaspoons olive oil 1/2 teaspoon salt Bread: 1 1/2 cups unbleached all-purpose flour 1/2 cup yellow cornmeal -- plus more for dusting 1 package quick rising dry yeast -- (1/2 oz.) 1 teaspoon salt 1/2 teaspoon granulated sugar 2 teaspoons olive oil Catalan Flatbread with Spinach, Onion and Pine Nut Topping (Spanish) - Vegan 1. Begin topping: In large skillet, heat 2 teaspoons oil over medium heat. Add onions and 1/2 teaspoon salt; cook, stirring often, until very tender and lightly browned, 20 to 25 minutes. To prevent scorching, adjust heat and add water as necessary. 2. In food processor fitted with metal blade, make dough: Combine flour, cornmeal, yeast, salt and sugar and pulse on/off to mix. In measuring cup, combine 2/3 cup hot water (120F to 130F) and 2 teaspoons oil. With motor running, gradually pour hot liquid through food processor feed tube. Process until dough forms ball, then process 1 minute to knead. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Transfer dough to lightly floured surface and knead a few times. Lightly coat large sheet of plastic wrap with cooking spray and place, sprayed side down, over dough. Let dough rest 20 to 30 minutes. 3. Meanwhile, place baking stone or inverted baking sheet on bottom rack of oven to heat. Preheat oven to 450F. (Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes.) 4. In small bowl, cover currants with hot water. Set aside to soak about 20 minutes. Drain and stir currants into onions. Stir in vinegar and pepper. 5. In small baking pan, spread pine nuts and toast in oven until lightly golden, 3 to 4 minutes. 6. In large wide pot, cook spinach with just the water that clings to leaves over medium-high heat, stirring often, until wilted, 3 to 5 minutes. Drain in colander. Rinse with cold water and squeeze out excess moisture. Place in medium bowl and add remaining 1/2 teaspoon salt. 7. Assemble flatbread: Coat baking sheet with cooking spray and dust with cornmeal. On lightly floured surface, use rolling pin to roll dough into 16 x 12-inch rectangle, slightly less than 1/4 inch thick. Transfer dough to prepared sheet. Roll edges under to finish rim of crust. Brush remaining 1 teaspoon oil over rim of crust. Scatter spinach over crust. Top with caramelized onion mixture and sprinkle with toasted pine nuts. Lightly coat topping with cooking spray. 8. Place baking sheet on heated baking stone and bake until bottom of crust is golden and crisp, 20 to 25 minutes. Transfer to cutting board and use pizza cutter to cut into 8 rectangles. Serve hot or warm. Source : "Vegetarian Times, 01-MAR-01 p. 36" This delicate flatbread is an example of a pizza-like specialty of Catalonia in northeastern Spain. It is hearty enough to serve as a meal but you can also cut it into smaller rectangles to serve as tapas or appetizers. Contributed to the FareShare Gazette by Fatima; 18 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 7g Fat (55.3% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 401mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Charmoula Sauce (Moroccan Hot Sauce) Recipe By :Mourad Lahlou, Aziza restaurant, San Francisco Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon cumin seeds 6 tablespoons finely chopped cilantro leaves 4 tablespoons finely chopped Italian parsley leaves 1 1/2 tablespoons chopped garlic 2 tablespoons champagne vinegar 4 tablespoons fresh lemon juice 1 tablespoon sweet paprika 1/4 teaspoon cayenne -- (or more) 1/4 teaspoon white pepper -- (or more) 1 1/2 teaspoons salt To make the charmoula: Put the cumin seeds in a heavy skillet over medium heat. Toast for 5 to 10 minutes, stirring constantly to avoid burning. Let cool for a few minutes, then grind in a spice mill. Combine the cilantro, parsley, garlic and vinegar in a mixing bowl; blend well. Add the lemon juice, ground cumin, paprika, cayenne, white pepper and salt. Mix well. Source : "San Francisco Chronicle, Jan 30, 2002" Contributed to the FareShare Gazette by Fatima; 16 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken and Pasta Bake Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces pasta shapes 1 tablespoon olive oil 1 large onion -- chopped 2 garlic -- crushed (?) [probably garlic cloves] 2 chicken breasts -- (boneless) 6 ounces -- cut into cubes 14 ounces pasta 4 fresh tomatoes -- chopped 3 tablespoons black olives -- pitted and quartered 1 teaspoon dried oregano 2 tablespoons fresh basil -- chopped Salt and pepper 4 ounces blue cheese -- -- cubed [gorgonzola or Stilton] Cook the pasta in boiling salted water until tender. Meanwhile, in a large saucepan, heat the oil and fry the onion and garlic until softened. Add the chicken and continue to fry until just browned. Pour in the pasta, tomatoes, olives, herbs and seasoning. Leave to simmer gently for 5 minutes or until the chicken is cooked through. Drain the cooked pasta and mix with the chicken mixture. Stir in half the cheese. Pour into an oven-proof dish and layer the remaining cheese on top. Place under a preheated grill for 10 minutes, until the cheese has melted. Serve immediately with a leafy green salad. Contributed to the FareShare Gazette by Bobbie; 9 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 695 Calories; 20g Fat (25.6% calories from fat); 44g Protein; 83g Carbohydrate; 5g Dietary Fiber; 93mg Cholesterol; 166mg Sodium. Exchanges: 5 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Chicken Chili Tortilla Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chicken breasts -- cooked and cubed 12 flour tortillas -- torn into pieces 2 cans cream of mushroom soup 16 ounces fresh salsa 1 can Dennison's chili without beans 1 cup milk 2 cups shredded cheddar cheese Preheat oven to 350 F. Spread cooked chicken in bottom of 9x13-inch baking dish. Place tortilla pieces atop chicken. In large mixing bowl, mix soup, salsa, chili and milk. Carefully pour over tortillas. Top with cheese. Bake covered 15 minutes. Remove cover, bake 30 minutes more. From : Karen Bartlet Source : www.thecozyquiltpatch.com Contributed to the FareShare Gazette by Fatima; 13 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 469 Calories; 20g Fat (39.4% calories from fat); 27g Protein; 43g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 689mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 2 Fat. * Exported from MasterCook * Chocolate and Butterscotch Fudge Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Hershey's Butterscotch Chips 14 ounces Sweetened Condensed Milk -- 1 can [NOT evaporated milk] 2 cups Semi-Sweet Chocolate Chips -- 12-oz pkg 1 teaspoon pure vanilla extract 1/2 cup chopped walnuts Line 8-inch-square pan with foil. In small microwave-safe bowl, place butterscotch chips and 1/3 cup Sweetened Condensed milk; set aside. In medium microwave-safe bowl, place chocolate chips, remaining sweetened condensed milk and vanilla. Microwave at HIGH (100%) 1 minute; stir until chips are melted. Stir in walnuts. Spread into prepared pan. Microwave butterscotch chips at HIGH 45 seconds; stir until chips are melted. Spread evenly over chocolate layer. Refrigerate until firm. Remove from pan. Peel off foil; cut into squares. Store in refrigerator. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 1g Fat (36.8% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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