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FareShare Gazette Recipes -- February 1999 - M's



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Recipes Included On This Page

Marie Callender's Potato Cheese Soup
Martha Wells' Potato Salad
Mexican Chocolate Bread for Machine
Mocha Brownies
Moroccan Chicken Stew with Brown Rice

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* Exported from MasterCook *
  Marie Callender's Potato Cheese Soup
Recipe By    : Marie Callender's Restaurants
Serving Size : 8 Preparation Time :0:15
Categories   : Restaurants                 Soups
               Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  8 cups peeled and cubed potatoes
  2 cups peeled and chopped onions
  4 cups chopped celery
  2 teaspoons salt
  4 cups half and half
  6 tablespoons butter or margarine
  1 cup shredded sharp Cheddar cheese
  4 tablespoons chopped fresh parsley -- optional garnish
Marie Callender's is a chain of restaurants in the southwest (US). Sister
companies are: Chi-Chi's restaurants, Taco Bell, Claim Jumper, El Torito
and the Cheesecake Factory.
1. Place potatoes, onions, celery and salt in water to cover in a large
pot. Simmer until tender, about 15 minutes.
2. Put in blender or food processor fitted with the metal blade and puree
until chunky.
3. Return to soup pot; add half-and-half, butter and cheese. Stirring,
simmer until piping hot. (Do not boil.)
Presentation: Garnish with parsley if desired. Good served with cornbread.
Serve 1.5-cups per person (approx). 352 cals, 27g fat (68% cff)
Pat's Note: I don't know if this is a clone/copy cat recipe - What I
have at the restaurant is so thick and heavy, I suspect that the
restaurant uses flour too. pat
Contributed to FareShare, February 24, 1999, Y2V2-20
PatHanneman at
Formatted in MasterCook by Art Guyer
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NOTES : Featured in Orange County Register 02/24/99 (Wed), "Ask your
  neighbor" recipe exchange.
Nutr. Assoc. : 4608 4294 0 0 0 0 4922 0
 * Exported from MasterCook *
  Martha Wells' Potato Salad
Recipe By    :
Serving Size : 0 Preparation Time :0:00
Categories   : Salads Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  10 cooked new potatoes -- diced into med chunks,
     -- (I left the skin on
     but you could peel if you choose.)
  3 tbsp mayonnaise (guestimate this -- you may need more or 
     less, depending on the quantity and size of the potatoes)
2 tbsp German mustard. My current RAVE over mustards is
  Jack Daniels which would have worked great. This was a
  specialty German mustard -- stone ground and spicy.
  1 tsp sea salt
  fresh cracked pepper
  rough chopped fresh garlic chives to garnish
  -- (scallions would work but I had garlic chives growing.)
  fine chopped fresh rosemary to garnish
Toss all and rechill till ready to serve.
Cook's Notes:
The potatoes aren't going to turn to cream and dilute the
tangy mustard like regular potato salad.
This was different because I used new potatoes instead of
the normal mealy bakers. I had boiled a saucepan full of
new potatoes and had about 10 med sized ones left over.
Chilled them and the next night had an interesting potato
Along with this potato salad, I baked chicken and slid
rosemary and some chives between the skin and the meat.
I've hated rosemary for years. Love the scent but didn't
like the 'sticks' in cooking with them. Grow your own!
The tender shoots growing on the tips cut perfectly and
are easy to eat. And the woodier stems are great 'shishka 
bob's this summer.
Contributed to FareShare, February 10, 1999, Y2V2-9
Martha Wells at
Formatted in MasterCook by Art Guyer, 
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NOTES : martha (tx)
 * Exported from MasterCook *
  Mexican Chocolate Bread for Machine*
Recipe By    : Beth Hensperger's The Bread Bible (Chronicle)
Serving Size : 10 Preparation Time :4:00
Categories   : Ethnic                     Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  1/2 cup milk
  1/4 cup water
  1 large egg -- at room temperature
  2 tablespoons unsalted butter -- melted
  3 tablespoons sugar
  2 cups bread flour
  2 tablespoons unsweetened cocoa -- preferably
  Dutch-process cocoa
  1 tablespoon gluten
  3/4 teaspoon instant espresso powder
  3/4 teaspoon salt
  1/2 teaspoon ground cinnamon
  1/4 teaspoon dried orange peel
  1 1/2 ounces bittersweet chocolate chips
  1 1/2 teaspoons bread machine yeast. 
Place all ingredients in a bread machine in the order suggested by
the manufacturer. Set crust on light, if your machine has options for
crust settings, program for sweet bread and press the start key.
2. After the baking cycle ends, remove the bread immediately from the
machine to a cooling rack. Cool to room temperature before slicing.
Yields 1 loaf, about 10 slices.
PER SLICE: 180 calories (25% cff); 5 g protein, 28 g carbohydrate,
5 g fat (3 g saturated), 29 mg cholesterol, 175 mg sodium, 0 g fiber.
Recipe is from Veteran Bay Area baker/author Beth Hensperger's sixth book.
Editor's note: Because of the inclusion of egg and milk, it is not
advisable to use the delay cycle of the bread machine. Bread dough
enhancers sold in many cookware shops work as well as gluten to ensure
a light, fluffy loaf. Leftovers make great toast or positively sinful
French toast. -- Karola Saekel, San Francisco Chronicle 02/10/99(Wed)
* Her Mexican Chocolate Bread, made start to finish in the bread
machine, is an utterly delicious loaf, every bite and bit as good as
the much more labor-intensive Bread With Three Chocolates made the
conventional way. This melding of tradition and innovation is one of
the strong points of this book, which does an admirable job of
convincing readers that they can create a sturdy loaf of cracked-wheat
bread for everyday sandwiches or zucchini madeleines, a sophisticated
snack/ appetizer that begs to accompany a bottle of crisp Chardonnay. For 
the complete review of the book see
Contributed to FareShare, February 14, 1999, Y2V2-12
Pat Hanneman at
Formatted in MasterCook by Art Guyer, 
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NOTES : This bread-machine recipe yields a 1-pound loaf and 10 slices.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3309 750 0 0 1009 0 2019
 * Exported from MasterCook *
  Mocha Brownies
Recipe By    :
Serving Size : 0 Preparation Time :0:00
Categories   : Brownies Desserts           Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  1 stick unsalted butter -- softened to room
  1/4 tsp baking pwder
  1 cup sugar
  2 squares unsweetened chocolate
  2 eggs
  1 1/3 cup flour
  1/2 cup milk
  2 T strong coffee
  1 cup confectioner's sugar
  1 square unsweetened chocolate
  1/2 T softened butter
  4 T coffee
Preheat oven to 350 degrees.
BROWNIES: In large bowl cream together butter,
sugar and eggs. In another bowl combine flour and baking powder.
Melt chocolate in microwave. Slowly add dry ingredients to wet
ingredients. Stir to combine. Add chocolate, milk and coffee.
Mix well. Pour into a buttered 8 inch square baking pan and
bake for 30 min. Cool before serving.
FROSTING: In a bowl combine sugar and butter. In microwave
melt chocolate. Add chocolate and coffee to butter mixture.
Stir to combine and spread onto cooled brownies.
Contributed to FareShare, February 1999, Volume 2-2
Angenene at
Formatted in MasterCook by Art Guyer, 
Subscribe to this list at
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* Exported from MasterCook *
  Moroccan Chicken Stew with Brown Rice
Recipe By    : Adapted from p. 116 Cooking to Beat the Clock
Serving Size : 2 Preparation Time :0:15
Categories   : Beans                     Chicken
               Rice                      Stews
               Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  2 teaspoons olive
  6 ounces skinless boneless chicken breast
  4 ounces onion -- chopped
  1 tablespoon ground cumin -- or less to taste
  2 teaspoons pureed ginger
  1 teaspoon paprika -- for color
  1/8 teaspoon cayenne pepper
  2 1/2 cups low sodium chicken broth
  6 ounces baby zucchini
  8 ounces cooked garbanzo beans -- drained
  1 1/2 cups brown basmati rice cooked
  salt and black pepper
  2 tablespoons chopped fresh cilantro
  or substitute young spinach leaves
  cornstarch solution -- to thicken
  4 teaspoons lemon curd
There's a picture of a Moroccan Chicken Soup with Couscous
on the cover of Sam Gugino's book, Cooking to Beat the Clock.
This stew is a knock-off inspired by that sight. This recipe
serves 2. If you like the flavors of Moroccan cuisine, check
out another book: Mediterranean Cooking by Matthew Kenney and
Sam Gugino:
1. Heat a nonstick saucepan. Cut chicken into bite-sized pieces. Add oil
to pan. Saute chicken. While chicken browns, chop onion in food
processor. Add onion to the pan and cook briefly. Add the cumin, ginger,
paprika and a pinch of cayenne. Cook, stirring, until aromatic. Add a few 
minutes while you prepare the next vegetable.
2. Wash the zucchini. Trim the ends. Slice lengthwise; then slice
half-circles 1/4-inch thick. Add to the stew. Bring to a boil; add the
garbanzos. Reduce heat to simmer uncovered. Cook for about 4 minutes.
Add the cooked rice and heat through: 1- 2 minutes. Taste and add salt, 
and water. Serve with a dab or two of lemon curd and optional slice of
bread. Serves 2 generously.
Per serving: 598 Calories; 7g Fat (10% calories from fat); 52g Protein;
93g Carbohydrate; 66mg Cholesterol; 972mg Sodium
RECIPE VARIATIONS: Instead of pasta (1/4 cup instant couscous)
we used leftover brown basmati rice. Instead of ground ginger,
we pureed fresh. We also used less chicken than he suggested
6 instead of 9 ounces). Our version was thick enough to be
called a stew and we added the lemon curd condiment.
Cook's Notes: The brown basmati rice added a nuttiness. The lemon
curd was like .... putting a hershey's kiss in a brown bag lunch! -pat
Contributed to FareShare, February 6, 1999, Y2V2-5
PatHanneman at
Formatted in MasterCook by Art Guyer, 
Subscribe to this list at
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Nutr. Assoc. : 0 0 0 0 631 0 0 0 0 0 2840 0 0 0 0 3900


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