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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 kitpath@earthlink.net http://home.earthlink.net/~kitpath/web/mstrcook.htm Formatted in MasterCook by Art Guyer Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - - 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 salad. 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 flylo@txcyber.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - - NOTES : martha (tx) http://www.geocities.com/Heartland/Fields/5505    * 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   Breads   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 http://www.sfgate.com/ cgi-bin/article.cgi?file=3D/chronicle/archive/1999/02/10/FD35598.DTL Contributed to FareShare, February 14, 1999, Y2V2-12 Pat Hanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - - 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 -------- ------------ --------------------------------   BROWNIE   1 stick unsalted butter -- softened to room   temp.   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   FROSTING   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 JTS13@aol.com Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - -   * 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: www.samcooks.com 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 kitpath@earthlink.net Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 631 0 0 0 0 0 2840 0 0 0 0 3900

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