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FareShare Gazette Recipes -- August 2008 - D's


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Deep-Dish Taco Squares

Dilled Potato Leek Soup

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* Exported from MasterCook *

Deep-Dish Taco Squares

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-08 Aug 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ground beef -- (at least 80% lean)
1/4 cup chopped onion
2 tablespoons Old El Paso taco seasoning mix
[from 1 ounce package]
1 cup Original Bisquick mix
1/4 cup cold water
1/2 cup sour cream
1/3 cup mayonnaise -- or salad dressing
1/2 cup shredded sharp Cheddar cheese -- (1/2 ounce)
1 medium tomato -- chopped (3/4 cup) or more
4 1/2 ounces Old El Paso chopped green chilies -- (1 can)

Heat oven to 375 F. Spray 8-inch square (2 quart) glass baking dish with
cooking spray.

In an 8-inch skillet, cook beef and onion over Medium-High heat 5-7
minutes, stirring occasionally, until thoroughly cooked, drain. Stir in
taco seasoning mix until blended.

In a medium bowl, stir Bisquick mix and water until soft dough forms. Using
fingers dipped in Bisquick mix or flour, pat dough in bottom and 1/2 inch
up sides of baking dish.

In same bowl, mix sour cream, mayonnaise and cheese until blended.

Layer beef mixture, tomato and chilies over dough; spoon sour cream mixture
over top.

Bake for 25-30 minutes or until edges of dough are light golden brown.

Makes 4 to 6 servings.

Source : "Betty Crocker Bisquick #245, Fall, 2008"
S(Mc Formatting by): "Bobbie"
Yield : "4 to 6 servings"

NOTES : Kitchen Tip: This "one-pan taco combines all the great ingredients
of tacos but is a snap to make and less messy to eat than regular tacos.
Cut down on prep time by using frozen chopped onion.

Bobbie's Note: This was delicious. It originally was said to make 6
servings, but 1/4 of this recipe was the serving we wanted. I would cut the
sour cream mix down to 1/3 cup sour cream and cheddar and 1/4 cup
mayonnaise. It was a little over-powering.

Contributed to the FareShare Gazette by Bobbie; 16 August 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 291 Calories; 28g Fat (83.7% calories 
from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 
166mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


* Exported from MasterCook *

Dilled Potato Leek Soup

Recipe By : Agnes Ward, Stratford, Ontario, Canada
Serving Size : 2 Preparation Time :0:00
Categories : Volume 11-08 Aug 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sliced leeks -- (white portion only)
1 celery rib -- chopped
1 1/2 teaspoons butter
2 cups chicken broth
1 1/2 cups cubed peeled Yukon gold potatoes
1 large carrot -- finely chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup buttermilk
1 1/2 teaspoons snipped fresh dill -- or 1/2 teaspoon dill weed
Herb potato chips and finely shredded leeks

In a large saucepan, sauté leeks and celery in butter until tender. Stir in
the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 10-15 minutes or until vegetables are
tender. Cool slightly. Transfer to a blender; cover and process until
smooth. Return to the pan. Whisk a small amount of soup into buttermilk;
return all to the pan, stirring constantly. Add dill; heat through (do not
boil). Garnish if desired with herb potato chips and shredded leeks.

For the herb potato chip garnish: Peel a russet potato and slice it paper-
thin with a mandolin. Line a baking sheet with parchment paper and spray
with cooking spray. Place the potato slices flat on the sheet. Brush the
slices with melted butter, then place an herb on each slice. We used dill
but any flat herb will do. Place another potato slice on top of each herbed
slice. Try to use a slice of similar size/shape. You can trim with kitchen
scissors if necessary. Spray with cooking spray and cover with another
sheet of parchment paper. Place a baking sheet on top of the parchment and
bake at 350 degrees F. for 20 minutes.

Yields 3 3/4 cups.

Source: "Cooking for 2, Winter 2008"
S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie"
Copyright: "Reiman Publications, 2008"
Yield: "3 3/4 cups"
Start to Finish Time: "0:30"

NOTES : "It's your 'leeky day,'" writes Agnes. "This smooth, comforting
soup is scrumptious and always gets rave reviews."

Bobbie's Note: I made this soup but didn't make the garnish of herb potato
chips. Delicious, very thick and lush.

Contributed to the FareShare Gazette by Bobbie; 17 August 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 109 Calories; 5g Fat (40.8% calories 
from fat); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 
1153mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 
0 Non-Fat Milk; 1/2 Fat.

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