Craftsman 917.38841 Lawn Mower User Manual

11 CUP
FOOD PROCESSOR
INSTRUCTIONS AND RECIPES
1-800-541-6390
Details Inside
™
FOR THE WAY IT’S MADE.™
Hassle-Free Replacement Warranty
We’re so confident
the quality of our
products meets the
exacting standards of
KitchenAid that, if your
food processor should fail
within the first year of ownership,
KitchenAid will arrange to deliver an
identical or comparable replacement
to your door free of charge and
arrange to have your “failed” food
processor returned to us. Your
replacement unit is covered by our
one year full warranty. Please follow
these instructions to receive this
quality service.
If you reside in the United
States and your KitchenAid® food
processor should fail within the first
year of ownership, simply call our
toll-free Customer Satisfaction Center
at 1-800-541-6390, 8 a.m. to 8
p.m., Monday through Friday, 9 a.m.
to 3 p.m., Saturday, Eastern Time.
Give the consultant your complete
shipping address. (no P.O. box
numbers, please), along with your
complete model and serial number.
Upon receipt of the replacement
product, put the failed unit in the
new carton. Include a sheet of paper
with your name and address on it,
and a copy of the proof of purchase
(register receipt, credit card charge
slip, etc.) Attach shipping label
included with the product and return
to UPS.
The consultant will also identify the
Authorized Service Center nearest
your location.
Product Registration Card
Before you use your food processor,
please fill out and mail your product
registration card packed with the
Instructions and Recipes manual. This
card will enable us to contact you in
the unlikely event of a product safety
notification and assist us in complying
with the provisions of the Consumer
Product Safety Act. THIS CARD DOES
NOT VERIFY YOUR WARRANTY.
KEEP A COPY OF THE SALES
RECEIPT SHOWING THE DATE OF
PURCHASE OF YOUR FOOD
PROCESSOR. PROOF OF PURCHASE
WILL ASSURE YOU OF IN-WARRANTY
SERVICE.
Please complete the following for
your personal records:
Model Number* ______________________________________________________
Date Purchased _______________________________________________________
Dealer's Name ________________________________________________________
Address______________________________________________________________
Phone _______________________________________________________________
*Located on the product registration card or under base.
Table of Contents
Total Replacement Warranty ....................................................Inside Front Cover
Product Registration Card ........................................................Inside Front Cover
Important Safeguards........................................................................................2
Warranty ...........................................................................................................3
How To Arrange For Service - USA Only......................................................3
Standard First Year Warranty.......................................................................4
How To Arrange For Service - Outside The USA ..........................................4
If You Need Service or Assistance ......................................................................4
Electrical Requirements ......................................................................................5
How To Obtain Service ......................................................................................5
Food Processor Features ....................................................................................6
Assembling Your Food Processor .......................................................................8
Egg Whip ........................................................................................................11
Operating Your Food Processor .......................................................................12
Disassembling Your Food Processor .................................................................13
Care and Cleaning ...........................................................................................14
Food Processor Tips .........................................................................................15
Helpful Hints ...................................................................................................18
Recipes ............................................................................................................20
Appetizers.................................................................................................20
Salads and Dressings.................................................................................27
Soups and Sandwiches .............................................................................33
Vegetables and Side Dishes.......................................................................41
Main Dishes ..............................................................................................46
Breads.......................................................................................................61
Desserts ....................................................................................................68
Optional Attachments and Accessories ............................................................77
1
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you
and others.
All safety messages will follow the safety alert symbol and either the
word “DANGER” or “WARNING.” These words mean:
You can be killed or seriously injured if
you don’t immediately follow
! DANGER
instructions.
You can be killed or seriously injured if
! WARNING
you don’t follow instructions.
!
All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are
not followed.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. Read all instructions.
2. To protect against risk of electrical shock do not put food processor in water or
other liquid.
3. Close supervision is necessary when any appliance is used by or near children.
4. Unplug from the outlet when not in use, before putting on or taking off parts,
and before cleaning.
5. Avoid contacting moving parts.
6. Do not operate any appliance with a damaged cord or plug after the appliance
malfunctions, or is dropped or damaged in any manner. Return appliance to the
nearest authorized service facility for examination, repair or electrical or
mechanical adjustment.
7. The use of attachments not recommended or sold by the manufacturer may
cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter.
10. Keep hands and utensils away from moving blades or discs while processing food
to reduce the risk of severe injury to persons or damage to the food processor. A
scraper may be used but must be used only when the food processor is not running.
11. Blades are sharp. Handle carefully.
12. To reduce the risk of injury, never place cutting blade or discs on base without
first putting bowl properly in place.
13. Be certain cover is securely locked in place before operating appliance.
14. Never feed food by hand. Always use food pusher.
15. Do not attempt to defeat the cover interlock mechanism.
16. This product is designed for household use only.
SAVE THESE INSTRUCTIONS
2
KitchenAid® Food Processor Warranty - USA
This warranty extends to the purchaser and any succeeding owner for food
processors operated in the 50 United States and the District of Columbia. For
units operated in Puerto Rico, the Standard First Year Warranty applies (see
page 4) and is a Limited Warranty because you must pay to ship the food
processor to an Authorized KitchenAid Service Center.
Length of
Warranty:
One Year Full Warranty
from date of purchase.
KitchenAid
Will Pay For:
Total Replacement
Policy. (See Inside Front
Cover for details)
OR
Replacement parts and
repair labor costs to
correct defects in
materials and
workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center.
KitchenAid
Will not pay for
A. Repairs when food
processor is used in
other than normal
home use.
B. Damage resulting
from accident,
alteration, misuse or
abuse.
C. Any shipping or
handling costs to
deliver your food
processor to an
Authorized Service
Center.
D. Replacement parts
or repair labor costs
for food processor
operated outside the
50 United States,
the District of
Columbia.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL
OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or
limitation of incidental or consequential damages, so this exclusion may not
apply to you. This warranty gives you specific legal rights and you may also
have other rights which may vary from state to state.
How To Arrange For Service — USA Only
If the food processor is operated in
the 50 United States or the District of
Columbia, you may use either the
Total Replacement Warranty program
or our Standard First Year Warranty
program, listed on the Inside Front
Cover and page 4.
Residents of Puerto Rico must use the
Standard First Year Warranty
program. You may also use the
information listed under Standard
First Year Warranty to arrange for
service after your warranty expires.
3
Standard First Year Warranty
(Required Warranty Service for Puerto Rico)
Take the food processor or ship
prepaid and insured to the nearest
Authorized Service Center (nearest
Authorized Service Center location
can be obtained by calling
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 9 a.m. to
3 p.m., Saturday, Eastern time.) Your
repaired food processor will be
returned to you prepaid and insured.
During the warranty period, all local
service must be handled by an
Authorized KitchenAid Service Center.
After the warranty period you may
use any servicer you like, but we
recommend Authorized KitchenAid
Service. If you are unable to obtain
satisfactory service in this manner,
contact the Customer Satisfaction
Center, KitchenAid Portable
Appliances, P.O. Box 218, St. Joseph,
Michigan 49085-0218. Call toll free:
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 9 a.m. to
3 p.m., Saturday, Eastern time.
How To Arrange For Service - Outside The USA
To arrange for service for units
operated outside the 50 United
States, District of Columbia, consult
your local KitchenAid dealer or the
store where you purchased the
product for information on how to
obtain service locally.
If You Need Service or Assistance
KEEP A COPY OF THE SALES RECEIPT
SHOWING THE DATE OF PURCHASE.
PROOF OF PURCHASE WILL ASSURE
YOU OF IN-WARRANTY SERVICE.
If your food processor should
malfunction or fail to operate,
please check the following:
- Is the food processor plugged in?
- Are all the interlock switches
engaged?
- Is the fuse in the circuit to the food
processor in working order? If you
have a circuit breaker box, be sure
the circuit is closed.
- Try unplugging and waiting 15-20
minutes before re-plugging the
food processor.
- If the problem is not due to one of
the above items, see "How to
Arrange for Service" on page 3.
- DO NOT return the food processor
to the retailer as they do not
provide service.
4
Electrical Requirements
Volts: 120 A.C. only.
Hertz: 60
15-amp branch circuit.
This appliance has a polarized plug
(one blade is wider than the other).
To reduce the risk of electrical shock,
this plug will fit in a polarized outlet
only one way. If the plug does not fit
fully in the outlet, reverse the plug. If
it still does not fit, contact a qualified
electrician. Do not modify the plug in
any way.
The electrical rating listed on the unit
is based on the attachment that
draws the greatest load. Other
attachments might draw significantly
less power or current.
How To Obtain Service
HOW TO OBTAIN SERVICE FOR
UNITS OPERATED IN THE 50 UNITED
STATES, DISTRICT OF COLUMBIA
AND PUERTO RICO
1. Call toll-free 1-800-541-6390 to
arrange for service, or write to:
Customer Satisfaction Center,
KitchenAid Portable Appliances,
P.O. Box 218, St. Joseph, MI
49085-0218.
2. Look in your local phone directory
Yellow Pages, under “Appliances,
Small - Repair and Service.”
3. Parts and Attachments for your food
processor can also be obtained by
calling 1-800-541-6390.
5
Food Processor Features
Medium (4 mm)
Shredding Disc
Reversible Thin
Slicing/Shredding Disc
Work Bowl
Medium (4 mm)
Slicing Disc
Heavy Duty
Power Base
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Mini Bowl and
Mini Blade
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Spatula
Dough Blade
Egg Whip
(Professional Model
KFPM650 only)
Food Pusher
Work Bowl Cover and
Feed Tube
Stainless Steel
Multipurpose Blade
6
Food Processor Features
KitchenAid quality means this food
processor was built and tested to
meet high KitchenAid standards for
optimum performance and long,
trouble-free life.
Medium (4 mm) Slicing
Disc gives you thicker,
more substantial slices of
most anything from delicate
strawberries to partially frozen meat
for stir-fry.
Food Pusher features easy to read
measurement markings.
Stainless Steel Multipurpose
Blade is the work horse blade used
most often. It chops, minces, blends,
mixes and emulsifies in a matter of
seconds.
Work Bowl Cover and Feed Tube
are easy to assemble and clean.
Work Bowl features a smooth
design for easy assembly and
cleaning, and
11 cup capacity.
Dough Blade is specially designed
for mixing and kneading yeast
doughs.
Mini Bowl and Mini Blade are
perfect for small chopping and
mixing jobs without soiling the large
work bowl. The mini blade is made of
the same high quality stainless steel
as the multipurpose blade.
Optional Egg Whip is designed to
whip cream and egg whites for
meringues, mousses, souffles and
desserts. Standard with KFPM650.
Heavy Duty Power Base with
Clean Touch™ ON/OFF/PULSE control
pads and Electronic Processing Sensor
to give you consistent speed every
time. The smooth rounded base is
easy-to-clean and features built-in
cord storage.
Reversible
Slicing/Shredding Disc is
a precision sharp slicing
blade on one side and
when turned over can shred most
firm fruits, vegetables and cheeses
into even uniform shreds. The shaft is
removable for easy cleaning.
Medium (4 mm)
Shredding Disc features
larger shredding openings
to coarsely shred firm fruits,
vegetables, and cheeses.
7
Assembling Your Food Processor
1. Before using your food processor
for the first time, wash the work
bowl, work bowl cover, mini bowl,
feed tube pusher and blades either
by hand or in the dishwasher, see
Care and Cleaning, page 14.
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3. Place work bowl on power base,
fitting the center opening over the
power base shaft, making sure the
handle is just to the left of center.
4. Grasp the work bowl handle and
turn to the right until it locks into
position.
2. Uncoil needed length of cord from
storage area beneath power base.
Place power base on a dry level
counter with the controls facing
forward. Do not plug unit in until
completely assembled.
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Assembling Your Food Processor
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•To use the reversible thin (2mm)
slicing/shredding
disc, medium
(4mm) shredding
disc, or medium
(4mm) slicing
disc, place the
disc stem on the
power base
shaft. Fit disc
over the metal
pin on the disc
stem aligning the
center opening
of the disc with the ridges of the
stem.
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
5. Select blade or disc.
• To use the multipurpose blade,
place blade on power base shaft.
It may be necessary to rotate
blade slightly so that it is properly
aligned and falls into place.
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Assembling Your Food Processor
•To use the Mini Bowl, place the
Mini Bowl over
the power base
shaft. Fit the
mini blade on
the power base
shaft. It may be
necessary to
rotate bowl
and blade
slightly so that
they are properly aligned and fall
into place.
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6. Place the work bowl cover on the
work bowl
with the
feed tube
just to the
left of the
work bowl
handle.
Grasp the
feed tube and turn the cover to
the right until
it locks into
place.
NOTE: Your
KitchenAid®
Food Processor
features a
double
interlock safety system to insure
that the unit will not operate
unless the work bowl and the
work bowl cover are properly
aligned on the power base.
NOTE: Never attach cover to the
work bowl before the work bowl
has been positioned on the power
base. Damage to the work bowl
may result.
7. Fit the pusher into the feed tube
and plug unit into an electrical
outlet.
NOTE: Never try to remove the
work bowl before unlocking the
work bowl cover (turning work
bowl cover to the left). Damage to
the work bowl may result.
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Egg Whip (Professional Model KFPM650 Only)
The Egg Whip is designed to whip
egg whites or heavy cream for use as
toppings or meringues. For best
results, at least 1 cup of heavy cream
or 3 egg whites should be whipped
at a time. Whipping smaller
quantities may not result in maximum
volume.
4. Place the work bowl cover on the
work bowl with the feed tube just
to the left of the handle. Be sure
the center pin on whip fits into
center opening of cover. Grasp the
feed tube and turn to the right to
engage the interlock. The Egg
Whip is now ready to operate.
5. Press ON control pad and whip
product to desired texture and
volume.
To Assemble Egg Whip:
To Disassemble:
1. Unplug power base from electrical
outlet. Remove work bowl cover
by turning to the left.
2. Lift whip assembly straight up and
off. Remove whipped product
from work bowl.
3. Remove cap from whip assembly
by pulling straight up. Push down
on stem pin to remove stem from
whip paddle.
1. Place Egg Whip stem on motor
base shaft.
2. Fit the whip paddle on the stem
and push down to engage the
ridges of the stem with the gears
of the paddle.
3. Fit cap over stem and push down
to lock in place.
11
Operating Your Food Processor
!
WARNING
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Rotating Blade Hazard
Always use food
pusher.
Keep fingers out of
openings.
Keep away from
children.
Failure to do so can
result in amputation or
cuts.
• Before operating the food
processor, be sure the work bowl,
blades and work bowl cover are
properly assembled on the food
processor power base (see page 8).
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• The PULSE control pad helps to
better regulate the degree of
processing. By alternately pressing
and releasing the PULSE pad, the
food processor will be quickly
turned on and off. The red indicator
light will glow each time the PULSE
pad is pressed. This allows you to
control the exact length and
frequency of processing since the
KitchenAid® Food Processor
performs in just a matter of
seconds.
NOTE: If unit fails to operate,
check to be sure that both the
work bowl and cover are
properly positioned on the power
base. See Assembling Your Food
Processor page 8.
• To stop your food processor, press
the OFF control pad. The ON
indicator light will go off. (The
PULSE indicator light only glows
when the pad is touched). Wait
until the blade or disc comes to a
complete stop before removing the
work bowl cover. Be sure you push
the OFF pad before removing the
work bowl cover or unplugging the
unit.
AUTOMATIC BRAKE: When the food
processor is turned OFF, the
automatic brake stops the action of
the blade or disc within seconds. The
brake provides an additional measure
of safety as you remove the work
bowl cover.
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• The Clean Touch™ OFF/ON/PULSE
control pads take just a touch of
your finger for optimum control
and convenience in operating the
food processor. By touching the ON
control pad, the unit will run
continuously and the red indicator
light will glow until you touch the
OFF control pad.
NOTE: Line on the work bowl
indicates the maximum level of liquid
that can be processed.
12
Disassembling Your Food Processor
!
WARNING
Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.
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• Turn the work bowl to the left to
unlock it from the base. Lift up to
remove.
• Turn the work bowl cover to the
left and remove.
• If using the multipurpose blade,
you can remove it from the work
bowl before emptying the contents,
or grasp the work bowl from the
bottom placing one finger through
the center opening to hold the
blade in place. Remove contents of
work bowl with spatula. If food
sticks to blade, remove it with the
spatula.
• If using a disc, remove it before
removing the bowl. Place two
fingers under each side of the disc
and lift it straight up. Remove the
disc stem.
13
Care and Cleaning
!
WARNING
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Handle blades carefully.
Failure to do so can result in
cuts.
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• Always make sure off pad has been
pushed and unplug food processor
before cleaning. Wipe food
processor base with warm sudsy
cloth; wipe clean with a damp
cloth. Dry with a soft cloth.
• All the other parts of your
KitchenAid® food processor are
dishwasher safe. Be sure to load
them away from exposed heating
elements in the dishwasher. If
washing the food processor parts
by hand, avoid the use of abrasive
cleansers or scouring pads. They
may scratch or cloud the work bowl
and cover. Thoroughly dry all parts
after washing.
• Wipe cord with warm, sudsy cloth;
then wipe clean with a damp cloth.
Dry with a soft cloth. Re-coil cord in
cord storage area on bottom of
food processor base.
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• Always store the work bowl and
work bowl cover in the unlocked
position when not in use to prevent
damage to the interlock system.
• Disassembled discs, shafts, and
blades should be stored in the
storage box provided with your
food processor, and in a safe
location out of the reach of
children.
14
Food Processing Tips
USING THE
MULTIPURPOSE BLADE
To mince garlic or to chop
fresh herbs or small quantities
of vegetables: With processor
running, add food through feed tube.
Process until chopped. For best
results, make sure work bowl is very
dry before chopping garlic or fresh
herbs.
To chop nuts or make nut
butters: Process up to 3 cups of nuts
to desired texture, using short pulses,
1 to 2 seconds each time. For a
coarser texture, process smaller
batches, pulsing 1 or 2 times, 1 to 2
seconds each time. Pulse more often
for finer texture. For nut butters,
process continuously until smooth.
Store in refrigerator.
To chop cooked or raw meat,
poultry or seafood: The food
should be very cold. Cut in 1-inch
pieces. Process up to 1 pound at a
time to desired size, using short
pulses, 1 to 2 seconds each time.
Scrape sides of bowl, if necessary.
To make bread, cookie or cracker
crumbs: Break food into 11⁄2 to 2inch pieces. Process until fine. For
larger pieces, pulse 2 to 3 times, 1 to
2 seconds each time. Then process
until fine.
To melt chocolate: Combine
chocolate and sugar from recipe in
work bowl. Process until finely
chopped. Heat liquid from recipe.
With processor running, pour hot
liquid through feed tube. Process
until smooth.
To chop fresh fruits or
vegetables: Peel, core, and/or
remove seeds. Cut food in 1 to 11⁄2inch pieces. Process food to desired
size, using short pulses, 1 to 2
seconds each time. Scrape sides of
bowl, if necessary.
To puree cooked fruits and
vegetables (except potatoes):
Add 1⁄4 cup liquid from recipe per cup
of food. Process food, using short
pulses, until finely chopped. Then
process continuously until reaching
desired texture. Scrape sides of bowl,
if necessary.
To prepare mashed potatoes:
Shred hot cooked potatoes, using the
shredding disc. Exchange shredding
disc for multipurpose blade. Add
softened butter, milk, and seasonings.
Pulse 3 to 4 times, 2 to 3 seconds
each time, until smooth and milk is
absorbed. Do not overprocess.
To chop dried (or sticky) fruits:
The food should be cold. Add 1⁄4 cup
flour from recipe per 1⁄2 cup dried
fruit. Process fruit, using short pulses,
until reaching desired texture.
To finely chop citrus peel: With
sharp knife, peel colored portion
(without white membrane) from
citrus. Cut peel in small strips.
Combine peel with at least 1⁄2 cup
granulated sugar from recipe.
Process until finely chopped.
15
Food Processing Tips
To grate hard cheeses, such as
Parmesan and Romano: Never
attempt to process cheese that
cannot be pierced with the tip of a
sharp knife. You can use the
multipurpose blade to grate hard
cheeses. Cut cheese in 1-inch pieces.
Place in work bowl. Process, using
short pulses, until coarsely chopped.
Process continuously until finely
grated.
To slice or shred fruits or
vegetables that are long and
relatively small in diameter, such
as celery, carrots, and bananas:
Cut food to fit feed tube vertically or
horizontally. Pack feed tube securely
in order to keep food positioned
properly. Process using even pressure.
To slice or shred fruits and
vegetables that are round, such
as onions, apples, and green
peppers: Peel, core, and/or remove
seeds. Cut in halves or quarters to fit
feed tube. Position in feed tube.
Some foods are easier to insert into
tube from the bottom. Process, using
even pressure.
To slice or shred fruits and
vegetables that are small, such as
strawberries, mushrooms and
radishes: Position food vertically or
horizontally in layers in feed tube. Fill
feed tube in order to keep food
positioned properly. Process, using
even pressure.
To shred spinach and other
leaves: Stack leaves. Roll up and
stand roll up in feed tube. Process,
using even pressure.
USING A SLICING
OR SHREDDING DISC
To cut julienne, or match stick,
strips of vegetables and fruits:
Cut food to fit feed
tube horizontally.
Position food
horizontally in feed
tube. Process, using
even pressure to make
plank-like slices.
Re-stack slices and
position vertically or
horizontally in feed
tube. Process, using
even pressure.
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16
Food Processing Tips
To slice uncooked meat or
poultry, such as stir-fry meats:
Cut or roll food to fit feed tube.
Wrap and freeze food until hard to
the touch, 30 minutes to 2 hours,
depending on thickness of food.
Check to be sure you can still pierce
food with the tip of a sharp knife. If
not, allow to thaw slightly. Process,
using even pressure.
USING THE EGG WHIP
To make egg white meringue:
Place 3 egg whites and 1⁄4 teaspoon
cream of tartar in work bowl fitted
with attachment (See page 11).
Process until foamy, about 30 to 45
seconds. With processor running,
slowly add 1⁄3 cup sugar through feed
tube. Process until stiff peaks form,
about 21⁄2 to 3 minutes. Stop
processor as necessary to check
texture of mixture.
To whip cream: Place heavy cream
in work bowl fitted with attachment
(See page 11). Process 30 seconds.
With processor running, add 2
tablespoons powdered sugar through
feed tube. Process just until soft
peaks form, about 30 to 40 seconds.
Stop processor as necessary to check
texture of mixture. With processor
running, add 1⁄2 teaspoon vanilla, if
desired, through feed tube. Process
just until mixed. Do not overprocess.
To slice cooked meat or poultry,
including salami, pepperoni, etc.:
Food should be very cold. Cut in
pieces to fit feed tube. Process food,
using firm, even pressure.
To shred firm and soft cheeses:
Firm cheese should be very cold. For
best results with soft cheeses, such as
mozzarella, freeze 10 to 15 minutes
before processing. Cut to fit feed
tube. Process, using even pressure.
USING THE DOUGH BLADE
To make bread: Use the dough
blade for bread recipes using 2-3
cups flour. The multipurpose blade
can be used for recipes calling for less
than 3 cups flour.
17
Helpful Hints
• Organize processing tasks to
minimize bowl cleanup. Process dry
or firm ingredients before liquid
ingredients.
• Do not overfill work bowl or mini
bowl. For thin mixtures, fill work
bowl up to 1⁄2 to 2⁄3 full. For thicker
mixtures, fill work bowl up to 3⁄4 full.
For liquids fill up to the maximum
level as described on page 12.
When chopping, the work bowl
should be no more than 1⁄3 to 1⁄2 full.
Use the mini bowl for up to 1 cup
of liquid or 1⁄2 cup solids.
• To capitalize on the speed of the
processor, drop ingredients to be
chopped through the feed tube
while the processor is running,
whether using the work bowl or the
mini bowl.
• Position slicing and shredding discs
so that cutting surface is to the
right of the feed tube to allow
blade a full rotation before
contacting food.
• Different foods require varying
degrees of pressure for best
shredding and slicing results. In
general, use light pressure for soft,
delicate foods (strawberries,
tomatoes, etc.), moderate pressure
for medium foods (zucchini,
potatoes, etc.), and firmer pressure
for harder foods (carrots, apples,
hard cheeses, partially frozen
meats, etc.).
• Never process any food that is so
hard or firmly frozen that it cannot
be pierced with the tip of a sharp
knife. Hard food can cause
damage to the blade or power
base. If a piece of hard food, such
as carrot, becomes wedged or stuck
on the blade, stop the processor
and remove the blade. Carefully
remove food from the blade.
• When preparing a cake or cookie
batter or quick bread, use the
multipurpose blade to cream fat
and sugar first. Add dry ingredients
last. Place nuts and fruit on top of
flour mixture to prevent
overchopping. Process nuts and
fruits, using short pulses, until
blended with other ingredients.
Do not overprocess.
• Sometimes single foods, such as
carrots or celery, fall over in the
feed tube, resulting in an uneven
slice. To minimize this, position
food at right side of feed tube, or
cut food in several pieces and put
all pieces in feed tube together to
help hold each other in position.
18
Helpful Hints
• Create delicious “leftover” soups or
salads with the processor. Use up
that last carrot or a couple of green
onions.
• Soft and medium-hard cheeses may
spread out or roll up on the
shredding disc. To avoid this, shred
only well-chilled cheese.
• When shredded or sliced food piles
up on one side of bowl, stop the
processor and redistribute food,
using a spatula.
• When food quantity reaches rim of
work bowl, remove it. Then
continue processing.
• A few larger pieces of food may
remain on top of disc after slicing
or shredding. If desired, cut these
by hand and add to mixture.
• To remove mixtures from work
bowl, use two or three fingers to
steady the post in bowl center;
position thumb on outer edge of
bowl. This allows you to tip the
bowl and scrape with the opposite
hand.
• Your food processor is not
designed to perform the following
functions:
– Grind coffee beans, grains, or
hardspices.
– Grind bones or other inedible
parts of food.
– Liquefy raw fruits or vegetables.
– Slice hard-cooked eggs or
unchilled meats.
• If any plastic parts should discolor
due to the types of food processed,
simply clean with a light bleach
solution, following directions on the
bleach container.
19
APPETIZERS
Stuffed Jumbo Mushrooms
1 slice firm white
bread, broken in
1-inch pieces
1 shallot, quartered
1 clove garlic
14 ounces jumbo
mushrooms, cleaned
6 ounces ground
sausage
1
⁄2 teaspoon dry
mustard
1 teaspoon
Worcestershire sauce
1-2 tablespoons
margarine or butter
1
⁄2 cup freshly grated
Parmesan cheese
(see TIPS)
Position multipurpose blade in work bowl. Add
bread. Process until finely crumbled, about
5 seconds. Set aside. With processor running, add
shallot and garlic through feed tube. Process until
finely chopped, about 5 seconds.
Remove stems from mushrooms. Add stems to work
bowl. Pulse 3 times, about 1 second each time, until
finely chopped.
In large skillet over medium heat, cook sausage until
no longer pink. Drain well. Add shallot, garlic, and
mushroom stems. Cook and stir for 4 to 5 minutes,
until vegetables are tender.
Add sausage mixture to work bowl. Add bread
crumbs, dry mustard, and Worcestershire sauce to
work bowl. Process until thoroughly mixed, about
5 seconds.
Melt margarine in skillet over medium-low heat.
Add mushroom caps. Cook for 11⁄2 to 2 minutes on
each side, until slightly soft.
Place on ungreased cookie sheets. Fill with sausage
mixture. Sprinkle with Parmesan cheese. Bake at
350˚F for 10 minutes, until hot and bubbly.
Yield: 16 to 18 mushrooms (2 to 3 mushrooms
per serving).
Per serving: About 102 cal, 6 g pro, 5 g car, 7 g fat,
13 mg chol, 287 mg sod.
20
Smoky Chicken Pate
1 tablespoon fresh
rosemary leaves or
1 teaspoon crushed
dried rosemary
1 onion, cut in 1-inch
pieces
4 slices bacon
3
⁄4 pound chicken livers
11⁄2 cups cooked chicken,
cut in 1-inch pieces
1
⁄4 pound (about 1 cup)
ham, cut in 1-inch
cubes
3 hard-cooked
egg yolks
2 tablespoons brandy
1
⁄2 teaspoon ground
coriander
1
⁄4 teaspoon ground
cloves
1
⁄4 cup margarine or
butter, softened
Position mini bowl and mini blade in work bowl.
With processor running, add rosemary through feed
tube. Process until finely chopped, about 10
seconds. Set aside.
Exchange mini bowl and mini blade for
multipurpose blade. Add onion. Pulse 3 times,
about 1 second each time, until finely chopped.
In large skillet over low heat, cook bacon for 5 to
6 minutes. Do not crisp or brown bacon. Remove
bacon. Reserve drippings in skillet. Cut bacon in
1-inch pieces. Set aside.
Add onion to bacon drippings. Cut chicken livers in
half and remove connective tissue. Add to skillet.
Cook onion and liver for 6 to 7 minutes, until
tender and liver is slightly pink in center.
Add cooked chicken, ham, and egg yolks to work
bowl. Process until finely chopped, about
10 seconds. Add all other ingredients to work bowl.
Process until smooth and creamy, about 20
seconds, scraping bowl after 10 seconds, if
necessary.
Yield: 31⁄2 cups (32 2-tablespoon servings).
Per serving: About 54 cal, 5 g pro, 0 g car, 3 g fat,
74 mg chol, 85 mg sod.
Seasoned Cheese Straws
8 ounces American
process cheese,
room temperature,
cut in 1-inch pieces
6 tablespoons butter,
room temperature,
cut in 1⁄2-inch pieces
1 teaspoon chili
powder
1
⁄4 teaspoon salt
1
⁄8 teaspoon crushed
red pepper
1 tablespoon milk
or cream
1 teaspoon
Worcestershire sauce
1 cup all-purpose flour
Position multipurpose blade in work bowl. Add all
ingredients except flour. Process until thoroughly
mixed, about 30 seconds, scraping bowl after
10 seconds, if necessary. Add flour. Pulse 5 to
6 times, about 2 seconds each time, just until flour
is mixed. Scrape sides of bowl once, if necessary.
Do not overmix.
Fit pastry bag with #5 star tip. Fill bag with cheese
mixture. Pipe 3-inch strips onto ungreased cookie
sheet, 1 inch apart. Bake at 350˚F for 9 to 11
minutes, until edges start to brown.
Yield: 4 dozen (12 servings; 4 cheese straws
per serving).
Per serving: About 144 cal, 4 g pro, 8 g car,
10 g fat, 29 mg chol, 293 mg sod.
21
Spicy Deviled Eggs
1-2 chipotle peppers*
1
⁄4 cup packed fresh
cilantro leaves
1
⁄2 small onion, cut in
1-inch pieces
6 hard-cooked eggs,
peeled, cut in half
lengthwise
2 tablespoons reducedcalorie mayonnaise
1
⁄4 teaspoon salt
Soak peppers for 10 minutes in 1⁄4 cup boiling
water.
Position mini bowl and mini blade in work bowl.
With processor running, add cilantro through feed
tube. Process until finely chopped, about 5 seconds.
Set aside.
Exchange mini bowl and mini blade for
multipurpose blade. Cut soaked peppers in 1⁄2-inch
pieces, reserving liquid. Add peppers and onion to
work bowl. Process until finely chopped, about 10
to 15 seconds. Add egg yolks, mayonnaise,
1 tablespoon reserved soaking liquid, salt, and
cilantro. Process until smooth, about 5 to
10 seconds, scraping sides of bowl, if necessary.
Spoon or pipe into egg white halves.
Yield: 12 deviled egg halves (6 servings; 2 halves
per serving).
* Chipotle peppers are dried, smoked jalapeno
peppers.
Per serving: About 97 cal, 7 g pro, 3 g car, 6 g fat,
214 mg chol, 182 mg sod.
22
Cheesy Caramelized Onion Squares
4 ounces Monterey
Jack cheese
2 medium onions
2 teaspoons
vegetable oil
2 tablespoons
strawberry-apple jelly
or apply jelly
2 teaspoons dry sherry
1 sheet (from 171⁄4-oz.
pkg.) frozen puff
pastry, thawed
1 egg white, beaten
1
⁄2 cup freshly grated
Parmesan cheese
(see TIPS)
Position 4 mm shredding disc in work bowl. Shred
Monterey Jack cheese. Remove and set aside. Wipe
out bowl if necessary.
Exchange shredding disc for reversible
slicing/shredding disc to slice. Add onions, cut to fit
feed tube, if necessary. Process to slice.
Heat oil in large skillet over medium-high heat, until
oil sizzles. Cook and stir for 5 minutes, until onions
are limp and starting to brown. Add jelly and
sherry. Cook and stir for 1 minute, until onions are
coated and liquid is evaporated. Set aside.
Roll puff pastry to 12 x 12-inch square. Place on
ungreased cookie sheet. Cut a 1⁄2-inch strip from
each edge of pastry. Brush edges of square with
egg white. Fit strips on outside edges of pastry,
cutting at ends to fit.
Bake at 375˚F for 5 to 7 minutes, until pastry puffs
and edges start to brown. Lightly prick top with
fork. Sprinkle Parmesan cheese evenly over pastry.
Top evenly with onions. Sprinkle Monterey Jack
cheese over onions. Bake 15 minutes at 375˚F for
15 to 17 minutes, until pastry is golden brown and
cheese is melted and bubbly. Cool slightly. Cut in
squares.
Yield: 36 squares (12 3-piece servings).
Per serving: About 184 cal, 6 g pro, 13 g car,
12 g fat, 12 mg chol, 277 mg sod.
Shrimp Dill Dip
⁄4 medium onion, cut
in 1-inch pieces
1 package (8 oz.) light
cream cheese,
softened
1
⁄2 cup light sour cream
1
⁄4 cup reduced-calorie
mayonnaise
1 teaspoon dill
1 teaspoon horseradish
1
⁄4 teaspoon hot pepper
sauce
1 cup (4 oz.) small fully
cooked shrimp
1
Position multipurpose blade in work bowl. Add
onion. Process until finely chopped, about
5 seconds. Add all remaining ingredients, except
shrimp. Process until smooth and creamy, about
20 seconds, scraping bowl after 10 seconds, if
necessary. Add shrimp. Pulse 3 times, about
1 second each time, until coarsely chopped.
Yield: 2 cups (16 2-tablespoon servings).
Per serving: About 68 cal, 5 g pro, 2 g car, 4 g fat,
40 mg chol, 142 mg sod.
23
Salsa Verde
1-2 mild yellow chili
peppers, seeded and
cut in 1⁄2-inch pieces
1 clove garlic,
quartered
1
⁄4 cup well packed
fresh cilantro leaves
4 green onions, cut in
1-inch pieces,
including green tops
12 ounces fresh
tomatillos, husk
removed, cut into
1-inch pieces
1
⁄2 red bell pepper, cut
into 1-inch pieces
1 cup fresh, frozen, or
canned pineapple
chunks
3 tablespoons lime
juice
2 tablespoons sugar
Position multipurpose blade in work bowl. With
processor running, add chili peppers, garlic, and
cilantro through feed tube. Process until finely
chopped, about 10 seconds. Remove to large
mixing bowl.
Add green onions to work bowl. Process until finely
chopped, about 5 seconds. Add to mixing bowl.
Add tomatillos to work bowl. Pulse 8 to 10 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Add bell pepper to work bowl. Pulse 4 to 5 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Add pineapple pieces to work bowl. Process until
finely chopped, about 5 to 7 seconds. Add to
mixing bowl.
Add lime juice and sugar to mixing bowl. Stir to
mix.
Serve with tortilla chips or as a condiment on
grilled meats.
Yield: 21⁄2 cups (10 1⁄4-cup servings).
Per serving: About 32 cal, 1 g pro, 8 g car, 0 g fat,
0 mg chol, 6 mg sod.
24
Vegetable Terrine
2 medium carrots, cut
in 21⁄2-inch lengths
1
⁄4 cup water
1 tablespoon sugar
1 tablespoon lemon
juice
1 medium onion, cut
in 1-inch pieces
10 ounces (about 8
cups packed) spinach
leaves, washed and
dried
2-3 tablespoons peanut
oil
3
⁄4 cup fat-free egg
substitute or 3 eggs
11⁄2 cups cooled cooked
rice
1 1
⁄4- ⁄2 teaspoon cinnamon
1 1
⁄8- ⁄4 teaspoon nutmeg
1
⁄4 teaspoon salt
1
⁄8 teaspoon pepper
Cut 81⁄2 x 12-inch piece of foil. Fit in bottom and up
long sides of 81⁄2 x 41⁄2 x 21⁄2-inch baking pan,
extending foil over sides. Butter foil.
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots lengthwise to feed tube.
Using firm pressure, slice carrots.
In large skillet, bring water, sugar, and lemon juice
to a boil. Add carrots. Cover. Cook for 5 minutes,
until crisp-tender. Drain. Set aside. Wipe out skillet.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion. Pulse 4 times,
about 1 minute each time, until finely chopped.
Heat 1 tablespoon oil in skillet over medium-high
heat, until oil sizzles. Add onion. Cook for
3 minutes, until tender. Return to work bowl.
Heat 1 to 2 tablespoons oil in skillet, until oil
sizzles. Add half of spinach. Cook and stir until
slightly wilted. Add remaining spinach. Continue
cooking and stirring until wilted.
Reduce heat to low. Cover. Cook 1 minute. Cool
slightly.
Add to work bowl. Process until smooth, about
10 seconds. With processor running, add egg
substitute through feed tube. Process 10 seconds.
Add cooked rice, cinnamon, nutmeg, salt, and
pepper. Process until smooth, about 45 to 60
seconds.
Pour half of spinach mixture into prepared pan;
smooth top. Layer cooked carrots evenly over
spinach. Top with remaining spinach mixture;
smooth top. Cover pan with foil. Bake at 325˚F for
50 to 60 minutes, until spinach is set and knife
inserted in center comes out clean. Cool. Remove
from pan, using foil to lift. Slice. Serve slightly warm
or cold.
Yield: 8 servings.
Per serving: About 118 cal, 4 g pro, 17 g car,
4 g fat, 0 mg chol, 293 mg sod.
25
Gorgonzola Cheese Ball
⁄2 cup shelled pistachio
nuts or pecans
1 shallot, quartered
4 ounces white
Cheddar cheese, cut
in 1⁄2-inch cubes
6 ounces Gorgonzola
or blue cheese,
crumbled
4 ounces light cream
cheese, slightly
softened, cut in
1-inch slices
1
⁄4 cup (1⁄2 stick)
margarine or butter,
slightly softened, cut
in 1⁄2-inch slices
2 tablespoons brandy,
cognac, or cream
1 teaspoon
Worcestershire sauce
1
Position multipurpose blade in work bowl. Add
nuts. Pulse 3 to 4 times, about 1 second each
time, until nuts are chopped. Set aside.
With processor running, add shallot through feed
tube. Process to finely chop, about 5 seconds,
scraping sides of bowl, if necessary. Add Cheddar
cheese. Pulse 4 to 5 times, about 2 seconds each
time, until crumbly. Add remaining ingredients.
Process until creamy, about 40 seconds, scraping
sides of bowl after 20 seconds, if necessary.
Spread nuts on waxed paper. Spoon cheese onto a
second sheet of waxed paper. Shape roughly into a
ball with a rubber scraper. (If too soft, refrigerate
1
⁄2 hour.) Roll ball in nuts. Wrap. Chill overnight to
blend flavors. Serve at room temperature for
best flavor.
Yield: 21⁄4 cups (36 1-tablespoon servings).
Per serving: About 60 cal, 3 g pro, 1 g car, 5 g fat,
12 mg chol, 113 mg sod.
Cheesy Hot Salmon Dip
4 green onions, cut in
1-inch pieces,
including green tops
1 pkg. (8 oz.) light
cream cheese, at
room temperature,
cut in 1-inch pieces
4 ounces Camembert
or Brie cheese, cut in
1-inch pieces
1 can (71⁄2 oz.) red
salmon, (bones, skin,
and dark meat
removed)
1 jar (6 oz.) marinated
artichoke hearts,
drained
Position multipurpose blade in work bowl. Add
green onions. Process to coarsely chop, about
3 to 4 seconds. Add cream cheese and Camembert
cheese. Process until creamy, about 10 seconds.
Add salmon. Process to mix, about 8 to 10 seconds.
Add artichoke hearts. Pulse 5 times, about 1 second
each time, until coarsely chopped. Spread in
10-inch pie plate or quiche pan.
Bake at 325˚F for 10 minutes, until heated
thoroughly. Serve with vegetable dippers, crackers,
or chips.
Yield: 3 cups (24 2-tablespoon servings).
Per serving: About 53 cal, 4 g pro, 1 g car, 4 g fat,
14 mg chol, 162 mg sod.
26
1 small carrot, cut in
4 pieces
3 cups cooked chicken
chunks
2 medium pears or
1 medium mango
1 medium green bell
pepper
1
⁄2 small (about 1⁄2 lb.)
red cabbage
Dressing
6 tablespoons reducedcalorie mayonnaise
1
⁄4 cup chutney
3 tablespoons skim or
low-fat milk
1 teaspoon curry
powder
Position multipurpose blade in work bowl. Add
carrot. Process until finely chopped, about
10 seconds. Set aside. Add chicken. Process until
coarsely chopped, about 10 to 15 seconds. Set
aside.
Exchange multipurpose blade for 4 mm slicing disc.
Add pears or mango. Process to slice. Set aside.
Add bell pepper. Process to slice. Set aside.
Exchange slicing disc for reversible slicing/shredding
disc to slice. Add cabbage. Process to slice.
In small bowl, combine dressing ingredients. To
assemble salads, divide cabbage among 6 salad
plates. Alternate pear or mango slices and pepper
slices around plate. Fill center with chicken. Spoon
dressing over salad. Sprinkle with chopped carrot.
Yield: 6 servings.
Per serving: About 259 cal, 22 g pro, 18 g car,
10 g fat, 63 mg chol, 179 mg sod.
Spicy Jicama Salad
1 medium (about 1 lb.)
jicama, peeled
2 ribs celery, cut in
21⁄2-inch pieces
6 small lettuce leaves
Dressing
⁄3 cup no-fat
mayonnaise
1
⁄2 small red bell
pepper, cut in
6 pieces
4 teaspoons Dijon
mustard
1
Position 4 mm slicing disc in work bowl. Add
jicama. Process to slice. Remove to mixing bowl.
Add celery to work bowl. Process to slice. Add to
mixing bowl.
Exchange slicing disc for mini bowl and mini blade.
Add dressing ingredients. Pulse 5 to 6 times, about
1 second each time, until mixed thoroughly.
Pour dressing over jicama and celery. Toss gently.
Serve on lettuce-lined plates.
Yield: 6 servings.
Per serving: About 62 cal, 2 g pro, 13 g car, 0 g
fat, 0 mg chol, 230 mg sod.
27
SALADS AND DRESSINGS
Chicken Chutney Salad
Chopped Chicken and Vegetable Salad
3 cups cooked chicken
chunks
1 cup cooked wild rice
1 small red bell
pepper, cut in
4 pieces
1 rib celery, cut in
4 pieces
6 green onions, cut in
1-inch pieces
Spicy Dressing
⁄4 cup vegetable oil
4 teaspoons red wine
vinegar
4 teaspoons Dijon
mustard
1 1
⁄4- ⁄2 teaspoon hot pepper
sauce
1 1
⁄8- ⁄4 teaspoon black pepper
1
Position multipurpose blade in work bowl. Add
chicken. Process until coarsely chopped, about
10 to 15 seconds. Remove to medium mixing bowl.
Add rice to mixing bowl.
Add bell pepper, celery, and onions to work bowl.
Pulse 5 to 8 times, about 1 second each time, until
vegetables are coarsely chopped. Add to mixing
bowl. Stir to mix.
Exchange multipurpose blade for mini bowl and
mini blade. Add dressing ingredients. Process until
smooth, about 10 to 12 seconds. Pour dressing
over chicken mixture. Toss to coat.
Yield: 4 servings.
Per serving: About 371 cal, 34 g pro, 12 g car,
21 g fat, 88 mg chol, 164 mg sod.
Chinese Coleslaw
⁄2 medium (about 1 lb.)
Napa cabbage
1 small red onion
3 tablespoons
sunflower seeds
1 package (3 oz.)
ramen noodles
1
⁄4 cup vegetable oil
2 tablespoons vinegar
2 tablespoons sugar
1
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage and onion. Process to
slice. Remove to large serving bowl. Add
sunflower seeds.
Remove seasoning packet from noodles. Set aside.
Crumble noodles. Add to serving bowl.
In small mixing bowl, combine oil, vinegar, sugar,
and contents of noodle seasoning packet. Stir to
mix. Pour over cabbage. Toss to coat.
Yield: 8 servings.
Per serving: About 111 cal, 2 g pro, 7 g car, 9 g
fat, 0 mg chol, 79 mg sod.
28
Red Cabbage Slaw
⁄2 medium (about
3
⁄4 lb.) red cabbage
1 medium Granny
Smith or golden
delicious apple,
cored, cut in
4 pieces each
1
Dressing
⁄2 cup nonfat yogurt
⁄4 cup nonfat
mayonnaise
2 tablespoons fresh
lemon juice
11⁄2 teaspoons sugar
1
1
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage. Process to slice.
Remove to large mixing bowl.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add apple. Pulse 8 to 10 times,
about 1 second each time, until finely chopped.
Add to mixing bowl.
In small mixing bowl, combine dressing ingredients.
Pour over cabbage and apple. Toss to coat.
Yield: 6 servings.
Per serving: About 60 cal, 2 g pro, 14 g car, 0 g
fat, 0 mg chol, 177 mg sod.
Shredded Summer Squash Salad
3 small (about 3⁄4 lb.)
green zucchini, cut in
21⁄2-inch pieces
2 small (about 1⁄2 lb.)
yellow zucchini, cut
in 21⁄2-inch pieces
Dressing
⁄3 cup vegetable oil
3 tablespoons red wine
vinegar
1
⁄4 small red bell pepper
3 green onions, cut in
1-inch pieces
2 tablespoons loosely
packed parsley leaves
1
⁄4 teaspoon garlic salt
1
⁄4 teaspoon dry
mustard
1
Position 4 mm shredding disc in work bowl. Add
zucchini. Process to shred. Remove to medium
mixing bowl.
Exchange shredding disc for multipurpose blade.
Add dressing ingredients. Process until almost
smooth, about 10 to 12 seconds. Pour dressing
over zucchini. Toss to coat.
Yield: 6 servings.
Per serving: About 126 cal, 1 g pro, 4 g car,
12 g fat, 0 mg chol, 45 mg sod.
29
Carrot and Date Salad
5 medium carrots, cut
in 21⁄2-inch pieces
1
⁄2 cup chopped dates
4 small lettuce leaves
3 tablespoons toasted
pecans
Position 4 mm shredding disc in work bowl. Add
carrots. Process to shred. Remove to medium
mixing bowl. Add dates.
Exchange shredding disc for mini bowl and mini
blade. Add dressing ingredients. Process until
smooth, about 10 to 12 seconds.
Pour dressing over carrots and dates. Toss to coat.
Serve on lettuce-lined plates. Sprinkle with pecans.
Yield: 4 servings.
Per serving: About 157 cal, 2 g pro, 32 g car,
4 g fat, 0 mg chol, 253 mg sod.
Dressing
⁄4 cup nonfat
mayonnaise
2 tablespoons orange
juice
1
⁄2 teaspoon grated
orange peel
1
Hot Chicken Salad
3 cups cooked chicken
chunks
1 hard-cooked egg,
peeled, halved
1
⁄3 cup whole ripe
olives, pitted
3 green onions, cut in
1-inch pieces
2 ribs celery, cut in
21⁄2-inch pieces
3
⁄4 cup reduced-calorie
mayonnaise
1 jar (2 oz.) diced
pimientos, drained
1 tablespoon fresh
lemon juice
1
⁄4 teaspoon salt
1
⁄8 teaspoon black
pepper
1
⁄4 cup sliced almonds
Spray 8 x 8-inch baking dish with no-stick
cooking spray.
Position multipurpose blade in work bowl. Add
chicken, egg, olives, and onions. Pulse 8 to
10 times, about 1 second each time, until coarsely
chopped. Remove to large mixing bowl.
Exchange multipurpose blade for 4 mm slicing disc.
Add celery. Process to slice. Add to mixing bowl.
In small mixing bowl, combine mayonnaise,
pimientos, lemon juice, salt, and pepper. Stir to
mix. Add to mixing bowl. Stir to coat.
Spread in baking dish. Sprinkle with almonds.
Bake at 375˚F for 20 to 25 minutes, until
thoroughly heated.
Yield: 4 servings.
Per serving: About 408 cal, 35 g pro, 9 g car,
26 g fat, 152 mg chol, 626 mg sod.
30
Hot Potato Salad
4 medium potatoes,
boiled, peeled
1 medium onion, cut
in 4 pieces
4 slices bacon
4 teaspoons allpurpose flour
4 teaspoons sugar
1
⁄2 teaspoon celery seed
1
⁄4 teaspoon black
pepper
1
⁄2 cup water
1
⁄4 cup vinegar
1 jar (2 oz.) diced
pimientos, drained
Position 4 mm slicing disc in work bowl. Add
potatoes. Process to slice. Set aside.
Exchange slicing disc for multipurpose blade. Add
onion. Pulse 8 to 10 times, about 1 second each
time, until coarsely chopped.
In large skillet over medium-high heat, cook bacon
for 3 to 4 minutes, until crisp. Remove, drain and
crumble. Reserve 1 tablespoon drippings in skillet.
Add onion. Cook and stir for 2 to 3 minutes, until
tender. Add flour, sugar, celery seed, and pepper.
Stir to combine. Reduce heat to medium-low. Cook
and stir until mixture is bubbly. Add water and
vinegar. Heat to boiling, stirring constantly. Boil for
1 minute. Add potatoes, bacon, and pimientos. Stir
gently to combine. Heat until warm.
Yield: 6 servings.
Per serving: About 123 cal, 3 g pro, 23 g car,
2 g fat, 4 mg chol, 74 mg sod.
Vegetable Crunch Salad
⁄3 small head (about
1
⁄2 lb.) cauliflower,
cut into florets
1 stalk (about 3⁄4 lb.)
broccoli, cut into
florets
2 medium carrots, cut
in 21⁄2-inch pieces
1
Vinaigrette Dressing
⁄4 cup vegetable oil
2 tablespoons red wine
vinegar
1 tablespoon fresh
lemon juice
2 green onions, cut in
1-inch pieces
3
⁄4 teaspoon prepared
mustard
1
⁄2 teaspoon sugar
1
⁄4 teaspoon black
pepper
1
Position multipurpose blade in work bowl. Add
cauliflower. Pulse 6 to 8 times, about 1 second
each time, until coarsely chopped. Remove to large
mixing bowl.
Add broccoli to work bowl. Pulse 6 to 8 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Exchange multipurpose blade for 4 mm shredding
disc. Add carrots. Process to shred. Add to mixing
bowl.
Exchange shredding disc for mini bowl and mini
blade. Add vinaigrette dressing ingredients. Process
until smooth, about 20 to 25 seconds. Pour
dressing over vegetables. Toss to coat.
Yield: 6 servings.
Per serving: About 109 cal, 2 g pro, 6 g car, 9 g
fat, 0 mg chol, 29 mg sod.
31
Creamy Orange Dressing
1 package (8 oz.) light
cream cheese,
softened
1 can (6 oz.) frozen
orange juice
concentrate, thawed
2 tablespoons skim or
low-fat milk
11⁄2 teaspoons sugar
1
⁄4 cup pecans
Position multipurpose blade in work bowl. Add
cream cheese, orange juice concentrate, milk, and
sugar. Process until very smooth, about 35 to
45 seconds. Add pecans. Pulse 2 to 3 times, about
1 second each time, until pecans are coarsely
chopped.
Serve over fruit, angel food cake, or pound cake.
Yield: 13⁄4 cups (30 1-tablespoon servings).
Per serving: About 36 cal, 1 g pro, 3 g car, 2 g fat,
6 mg chol, 31 mg sod.
Spicy Mexican Dressing
⁄3 cup mild salsa
⁄4 cup loosely packed
cilantro leaves
3 tablespoons white
wine vinegar
2 tablespoons fresh
lime juice
1 tablespoon
vegetable oil
1 tablespoon prepared
mustard
1
⁄4 teaspoon sugar
1
⁄8 teaspoon black
pepper
2
1
Position multipurpose blade in work bowl. Add all
ingredients. Process until almost smooth, about
10 to 12 seconds. Refrigerate at least 1 hour to
blend flavors.
Yield: 1 cup (16 1-tablespoon servings).
Per serving: About 13 cal, 0 g pro, 1 g car, 1 g fat,
0 mg chol, 117 mg sod.
32
2 tablespoons fresh
parsley
4 ounces Cheddar
cheese
1 small onion, cut in
1-inch pieces
1
⁄2 rib celery, cut in
1-inch pieces
1 tablespoon
vegetable oil
1 pound broccoli
3 cups reduced-sodium
chicken broth
2 teaspoons Dijon
mustard
1 teaspoon curry
powder
1
⁄8 teaspoon black
pepper
2 cups skim or
low-fat milk
3 tablespoons
all-purpose flour
Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until coarsely chopped, about
5 seconds. Set aside.
Exchange mini bowl and mini blade for 4 mm
shredding disc. Add cheese. Process to shred.
Set aside.
Exchange shredding disc for multipurpose blade.
Add onion and celery. Process until finely chopped,
about 5 seconds.
Heat oil in large saucepan or Dutch oven over
medium heat, until oil sizzles. Add onion and celery
to saucepan. Cook for 2 to 3 minutes, until
crisp-tender, stirring occasionally.
Cut stems from broccoli. Cut florets into small
pieces. Cut tough portion from stems. Cut
remaining stems in half lengthwise and in 1-inch
pieces. Add stem pieces to work bowl. Process until
coarsely chopped, about 5 seconds. Remove to
saucepan.
Add florets, half at a time, to work bowl. Pulse
5 times, about 1 second each time, until coarsely
chopped. Remove to saucepan. Repeat with
remaining broccoli florets.
Add chicken broth, parsley, mustard, curry powder,
and pepper to saucepan. Bring to a boil over
medium-high heat. Reduce heat to medium-low.
Cover. Cook for 15 to 20 minutes, until vegetables
are tender. Pour into large bowl to cool slightly.
Add half of broccoli mixture to work bowl. Process
until smooth, about 10 seconds. Return to
saucepan. Repeat with remaining broccoli mixture.
In small bowl, combine milk and flour. Stir until
smooth. Add to saucepan. Bring to a boil. Cook for
1 minute, stirring constantly. Reduce heat to low.
Add cheese. Cook and stir until thoroughly heated.
Yield: 6 cups (6 1-cup servings).
Per serving: About 172 cal, 11 g pro, 12 g car,
9 g fat, 21 mg chol, 346 mg sod.
33
SOUPS AND SANDWICHES
Creamy Broccoli Soup
Creamy Lentil Soup
⁄2 cup loosely packed
fresh parsley leaves
3 slices bacon
1 large carrot, cut in
3-inch pieces
1 clove garlic,
quartered
2 ribs celery, cut in
1-inch pieces
1 medium onion, cut
in 1-inch pieces
2 cups lentils, rinsed,
sorted
61⁄2 cups reduced-sodium
chicken broth,
divided
1 can (8 oz.) tomato
sauce
1
⁄2 teaspoon salt
1
⁄4 teaspoon black
pepper
1 cup plain yogurt
1
Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until finely chopped, about 15 to
20 seconds. Set aside.
In large skillet over medium-high heat, cook bacon
for 3 to 4 minutes, until crisp. Remove bacon;
crumble and set aside. Reserve drippings in skillet.
Exchange mini bowl and mini blade for reversible
slicing/shredding disc to slice. Add carrot. Process to
slice. Add to skillet.
Exchange reversible slicing/shredding disc for
multipurpose blade. With processor running, add
garlic through feed tube. Process to finely chop,
about 10 seconds. Add celery and onion. Process to
finely chop, about 5 seconds. Add to skillet.
Cook over medium-high heat for 4 to 5 minutes,
until vegetables are crisp-tender. Add lentils and
31⁄2 cups broth. Cook for 25 to 30 minutes, until
lentils are tender.
Place half of lentil mixture in work bowl. Process to
puree, about 30 to 45 seconds. Pour into large
saucepan or Dutch oven. Repeat with remaining
lentil mixture.
Add remaining 3 cups broth, tomato sauce, salt,
and pepper to saucepan. Bring to a boil. Reduce
heat to low. Cook for 10 to 15 minutes, until
flavors are blended.
Serve in bowls with yogurt swirled on top. Add
parsley and crumbled bacon.
Yield: 8 cups (8 1-cup servings).
Per serving: About 134 cal, 10 g pro, 19 g car,
3 g fat, 4 mg chol, 623 mg sod.
34
French Onion Soup en Casserole
4 ounces Gruyere or
Swiss cheese
3 large onions
2 tablespoons
margarine or butter
1 tablespoon allpurpose flour
1
⁄2 teaspoon black
pepper
5 cups low-sodium
beef broth
1
⁄2 cup dry sherry
1 teaspoon
Worcestershire sauce
2 cups large homestyle croutons or
6 slices toasted
French bread
2 ounces freshly grated
Parmesan cheese
(see TIPS)
Position 4 mm shredding disc in work bowl. Add
Gruyere cheese. Process to shred. Set aside.
Exchange shredding disc for reversible
slicing/shredding disc to slice. Add onions, cut to fit
feed tube, if necessary. Process to slice.
Melt margarine in large saucepan or Dutch oven
over medium-high heat. Add onions. Cook and stir
for 5 to 7 minutes, until onions are tender. Add
flour and pepper. Stir to mix. Add broth, sherry,
and Worcestershire sauce. Heat to boiling. Cook for
1 minute.
Spoon into 6 individual oven-proof soup bowls. Top
with croutons and Gruyere cheese. Sprinkle with
Parmesan cheese. Place under broiler for 2 to
3 minutes, until cheese is melted and bubbly.
Yield: 6 cups (6 1-cup servings).
Per serving: About 291 cal, 14 g pro, 20 g car,
15 g fat, 25 mg chol, 482 mg sod.
35
Winter Root Soup with Potatoes
⁄4 cup fresh parsley
leaves
3 tablespoons olive oil
1 large leek, white part
only, cut in
1-inch pieces
3 parsnips, cut in
21⁄2-inch pieces
2 large carrots, cut in
21⁄2-inch pieces
1 rib celery, cut in
21⁄2-inch pieces
1 turnip
2 potatoes
1
⁄2 teaspoon ground
allspice
1 cup water
4 cups reduced-sodium
chicken broth
1
Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until finely chopped, about 10
seconds. Set aside. Heat oil in large saucepan or
Dutch oven over low heat.
Exchange mini bowl and mini blade for
multipurpose blade. Add leek to work bowl. Pulse
5 times, about 1 second each time, until coarsely
chopped. Remove to saucepan.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add parsnips, carrots,
and celery. Add turnip, cut to fit feed tube if
necessary. Process to slice. Remove to saucepan.
Increase heat to medium. Cook and stir for 4 to
6 minutes, until crisp-tender.
Exchange reversible slicing/shredding disc for 4 mm
shredding disc. Add potatoes, cut to fit feed tube, if
necessary. Process to shred.
Add to saucepan with allspice, water, and broth.
Heat to boiling. Reduce heat to medium-low.
Cover. Cook for 25 to 30 minutes, until vegetables
are tender. Add 2 cups cooked vegetables to work
bowl. Process until pureed, about 10 seconds. Add
back to soup with parsley.
Yield: 7 cups (7 1-cup servings).
Per serving: About 158 cal, 4 g pro, 23 g car,
7 g fat, 0 mg chol, 205 mg sod.
36
Calico Corn Chowder
1 clove garlic
1 medium onion, cut
in 1-inch pieces
1 rib celery, cut in
1-inch pieces
1 tablespoon
vegetable oil
2 cups fresh or frozen
(thawed) corn
kernels
2 medium potatoes
1 medium carrot, cut
in 21⁄2-inch pieces
3 cups water
1-2 teaspoons dried
marjoram
1 teaspoon seasoned
salt
1
⁄4 teaspoon black
pepper
11⁄2 cups skim or
low-fat milk
2 tablespoons
all-purpose flour
Position multipurpose blade in work bowl. Add
garlic, onion, and celery. Process to finely chop,
about 5 seconds.
Heat oil in large saucepan or Dutch oven over
medium-high heat, until oil sizzles. Add garlic,
onion, and celery. Cook for 2 to 3 minutes, until
crisp-tender.
Add corn to work bowl. Process to partially puree,
about 5 seconds. Remove to saucepan, using
rubber scraper, if necessary.
Exchange multipurpose blade for 4 mm shredding
disc. Add potatoes, cut to fit feed tube, and carrot.
Process to shred. Add to saucepan. Add water,
marjoram, seasoned salt, and pepper. Heat to
boiling. Reduce heat to medium-low. Cover. Cook
for 15 minutes, until vegetables are tender.
In small mixing bowl, combine milk and flour. Add
to saucepan. Stir to mix. Heat to boiling. Cook for
1 minute.
Yield: 7 cups (7 1-cup servings).
Per serving: About 122 cal, 4 g pro, 23 g car,
2 g fat, 1 mg chol, 345 mg sod.
Cheese Sandwich Spread
⁄2 red bell pepper, cut
in half, seeds
removed
8 ounces sharp process
American cheese, cut
in
1-inch cubes
4 ounces cream
cheese, cut in
1-inch cubes
1
⁄3 cup reduced-calorie
mayonnaise
1 teaspoon dry
mustard
1 teaspoon
Worcestershire sauce
1
⁄4 teaspoon cayenne
pepper
1
To roast red bell pepper, place halves, skin side up,
4 inches from broiler for 5 to 7 minutes, until skin
is blackened and blistered. Place in plastic bag.
Close tightly. Let rest for 10 minutes. Peel. Cut in 1inch pieces. Set aside.
Position multipurpose blade in work bowl. Add all
ingredients except bell pepper. Process until smooth
and creamy, about 30 seconds, scraping sides of
bowl after 15 seconds, if necessary. Add bell
pepper. Process to chop in small pieces, about 10
to 15 seconds.
Yield: 21⁄4 cups (9 1⁄4-cup servings).
Per serving: About 167 cal, 7 g pro, 2 g car,
15 g fat, 40 mg chol, 455 mg sod.
37
Ham Sandwich Spread
⁄2 small onion, cut in
1-inch pieces
4 ounces Monterey
Jack Hot Pepper
Cheese, cut in
1
⁄2-inch cubes
8 ounces (about 2
cups) cooked ham,
cut in 1-inch pieces
1
⁄4 cup chili sauce
1
Position multipurpose blade in work bowl. Add
onion. Pulse 3 times, about 1 second each time,
until coarsely chopped. Add cheese. Pulse 4 times,
about 1 second each time, until coarsely chopped.
Add ham. Process to finely chop all ingredients,
about 10 seconds, scraping sides of bowl after
5 seconds, if necessary. Add chili sauce. Process to
mix well, about 6 to 8 seconds.
Serve cold in sandwich buns or spread on English
muffin halves and place under broiler for 3 to
4 minutes, until lightly browned and bubbly.
Yield: 2 cups (6 1⁄3-cup servings).
Per serving: About 150 cal, 13 g pro, 3 g car,
9 g fat, 40 mg chol, 804 mg sod.
Chutney Chicken Spread
2 cups cooked chicken,
cut in 1⁄2-inch pieces
1
⁄2 cup jicama, cut in
1
⁄2-inch cubes
1
⁄4 cup walnuts
1
⁄3 cup reduced-calorie
mayonnaise
1
⁄3 cup mango chutney
1
⁄4 teaspoon salt
1
⁄8 teaspoon black
pepper
Position multipurpose blade in work bowl. Add
chicken. Pulse 5 times, about 1 second each time,
until coarsely chopped. Add jicama. Pulse 3 to
4 times, about 1 second each time, until coarsely
chopped. Add walnuts. Pulse 3 to 4 times, about
1 second each time, until coarsely chopped. Add
mayonnaise, chutney, salt, and pepper. Pulse
4 times, about 1 second each time, until finely
chopped and thoroughly mixed.
Yield: 2 cups (4 1⁄2-cup servings).
Per serving: About 270 cal, 22 g pro, 12 g car,
15 g fat, 64 mg chol, 309 mg sod.
38
Bean and Veggie Melt
8 ounces Monterey
Jack cheese
1
⁄4 small red onion
1 small green bell
pepper, halved,
seeded
1 firm medium tomato
1 clove garlic
1 can (151⁄2 oz.) pinto
beans, well drained
1
⁄2 teaspoon ground
cumin
4 soft pita breads
Position 4 mm shredding disc in work bowl. Add
cheese. Process to shred. Set aside.
Exchange shredding disc for 4 mm slicing disc. Add
onion, bell pepper, and tomato, cut up to fit feed
tube, if necessary. Process to slice. Set aside.
Exchange slicing disc for multipurpose blade. With
processor running, add garlic through feed tube.
Process until finely chopped, about 5 seconds. Add
beans and cumin. Process until smooth, about
10 seconds.
Spread bean mixture evenly over pita breads. (If
beans are very dry, add 1 to 2 tablespoons water to
achieve good spreading consistency.) Spoon
vegetables on bean mixture. Top with shredded
cheese. Place on ungreased cookie sheet. Bake at
350˚F for 10 to 15 minutes, until thoroughly
heated and cheese is melted. Cut in half to serve.
Yield: 4 servings.
Per serving: About 501 cal, 27 g pro, 57 g car,
18 g fat, 54 mg chol, 838 mg sod.
39
Vegetable Hoagie
1 clove garlic
1 tablespoon fresh
basil leaves or
1 teaspoon
dried basil
1
⁄4 cup stuffed green
olives
1
⁄4 cup pitted ripe olives
6 ounces provolone
cheese
2 large carrots, cut in
21⁄2-inch pieces
2-3 tablespoons olive oil
1 medium zucchini, cut
in 21⁄2-inch pieces
1
⁄4 red onion
2 medium plum
tomatoes
2 tablespoons balsamic
vinegar
1
⁄2 teaspoon sugar
4 hoagie buns, split
and buttered,
if desired
Position mini bowl and mini blade in work bowl.
With processor running, add garlic and basil
through feed tube. Process until finely chopped,
about 10 seconds. Add green and ripe olives. Pulse
3 to 4 times, about 1 second each time, until
coarsely chopped. Set aside.
Exchange mini bowl and mini blade for 4 mm
shredding disc. Add cheese, cut up to fit feed tube,
if necessary. Process to shred. Set aside. Wipe out
work bowl, if necessary.
Exchange shredding disc for 4 mm slicing disc. Add
carrots. Process to slice lengthwise.
Heat 1 to 2 tablespoons olive oil in large skillet over
medium heat, until oil sizzles. Add carrots. Cook
5 minutes until crisp-tender, stirring occasionally.
Push to edge of skillet.
Add zucchini to work bowl. Process to slice
lengthwise. Add to skillet, adding oil, if necessary.
Cook 1 to 2 minutes, until slightly soft. Remove
skillet from heat.
Add onion and tomatoes to work bowl. Process to
slice. Add to skillet. Add olive mixture, vinegar, and
sugar to skillet. Stir gently. Cover. Let stand
10 minutes to marinate. Spoon mixture into hoagie
buns. Top with cheese.
Yield: 4 servings.
Per serving: About 460 cal, 18 g pro, 46 g car,
23 g fat, 40 mg chol, 1102 mg sod.
40
2 medium cucumbers,
peeled
1 small onion
Dressing
⁄2 cup white wine
vinegar
1
⁄4 cup fresh dill weed
2 tablespoons sugar
1
⁄4 teaspoon salt
1
⁄4 teaspoon black
pepper
1
Position reversible slicing/shredding disc in work
bowl to slice. Add cucumbers and onions. Process
to slice. Remove to shallow dish.
Exchange reversible slicing/shredding disc for mini
bowl and mini blade. Add dressing ingredients.
Process until dill is finely chopped, about 10 to
12 seconds, scraping sides of bowl, if necessary.
Pour dressing over cucumber and onion. Stir to
coat. Cover. Refrigerate for 8 hours or overnight,
stirring occasionally.
Yield: 6 servings.
Per serving: About 35 cal, 1 g pro, 9 g car, 0 g fat,
0 mg chol, 92 mg sod.
Scalloped Potatoes
5 medium potatoes
1 medium onion
3 tablespoons
margarine or butter
3 tablespoons
all-purpose flour
1
⁄2 teaspoon garlic salt
1 1
⁄8- ⁄4 teaspoon black
pepper
1 1
⁄8- ⁄4 teaspoon red pepper
21⁄4 cups skim or
low-fat milk
Spray 12 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position 4 mm slicing disc in work bowl. Add
potatoes and onion. Cut to fit feed tube if
necessary. Process to slice. Place in baking dish.
Melt margarine in 2-quart saucepan over medium
heat. Stir in flour, salt, and pepper. Cook until
mixture is smooth and bubbly, stirring constantly.
Add milk. Heat to boiling, stirring constantly. Cook
and stir for 1 minute.
Pour mixture over potatoes and onion. Cover dish
with foil. Bake at 350˚F for 45 minutes. Remove
foil. Bake for 30 minutes more, until tender.
Yield: 6 servings.
Per serving: About 192 cal, 6 g pro, 30 g car,
6 g fat, 2 mg chol, 297 mg sod.
41
VEGETABLES AND SIDE DISHES
Dilled Cucumbers and Onions
Sauteed Zucchini and Peppers
3 medium zucchini, cut
in 21⁄2-inch pieces
2 medium bell
peppers, red and/or
yellow, cut in
quarters
2 tablespoons
margarine or butter
3
⁄4 teaspoon dried
dill weed
1 clove garlic, minced
1 1
⁄8- ⁄4 teaspoon salt
1 1
⁄8- ⁄4 teaspoon black
pepper
Position 4 mm slicing disc in work bowl. Add
zucchini and bell peppers. Process to slice.
Melt margarine in large skillet over medium-high
heat. Stir in dill weed, garlic, salt, and pepper. Add
zucchini and bell peppers. Stir to coat vegetables
with seasonings. Cover. Cook for 4 to 6 minutes,
until vegetables are crisp-tender.
Yield: 6 servings.
Per serving: About 55 cal, 1 g pro, 5 g car, 4 g fat,
0 mg chol, 137 mg sod.
Shredded Vegetable Sauté
1 medium sweet
potato
1 small (about 8 oz.)
jicama
1 small zucchini, cut in
21⁄2-inch pieces
2 tablespoons
margarine or butter
3 tablespoons fresh
lemon juice
1 tablespoon toasted
sesame seed
1
⁄2 teaspoon salt
1
⁄4 teaspoon black
pepper
Position 4 mm shredding disc in work bowl. Add
sweet potato, jicama, and zucchini. Cut to fit feed
tube if necessary. Process to shred.
Melt margarine in large skillet over medium-high
heat. Add vegetables. Cook and stir for 5 minutes,
until vegetables are crisp-tender. Add remaining
ingredients. Cook and stir for 1 minute.
Yield: 6 servings.
Per serving: About 91 cal, 2 g pro, 11 g car,
5 g fat, 0 mg chol, 230 mg sod.
42
Cabbage, Onion and Noodle Casserole
⁄2 medium (about
3
⁄4 lb.) green cabbage
2 ounces Cheddar
cheese
1 medium onion, cut
in 4 pieces
1
⁄4 cup loosely packed
parsley leaves
1 tablespoon
margarine or butter
1
⁄4 cup water
2 cups cooked noodles
1 can (103⁄4 oz.) lowsodium cream of
mushroom soup
3
⁄4 cup skim or
low-fat milk
1 jar (2 oz.) diced
pimientos
1
⁄2 teaspoon black
pepper
1
Spray 8 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage. Cut to fit feed tube if
necessary. Process to slice. Set aside. Reverse disc.
Add cheese. Process to shred. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion and parsley. Pulse
8 to 10 times, about 1 second each time, until
coarsely chopped.
Melt margarine in large skillet over medium-high
heat. Add onion and parsley. Cook and stir for 3 to
4 minutes, until onion is tender. Add cabbage and
water. Cover. Cook for 5 minutes, until cabbage
is tender.
In large mixing bowl, combine all ingredients,
except cheese. Pour mixture into baking dish.
Sprinkle with cheese. Bake at 350˚F for 25 to
30 minutes, until bubbly around edges.
Yield: 6 servings.
Per serving: About 175 cal, 8 g pro, 26 g car,
6 g fat, 29 mg chol, 282 mg sod.
Shredded Beets
4 medium beets,
cooked, peeled
1
⁄3 cup no-fat sour
cream
4 teaspoons prepared
horseradish
1 teaspoon sugar
1 teaspoon vinegar
1
⁄8 teaspoon black
pepper
Position 4 mm shredding disc in work bowl. Add
beets. Cut to fit feed tube if necessary. Process to
shred. Remove to serving bowl.
In small bowl, combine sour cream, horseradish,
sugar, vinegar, and pepper. Pour over beets.
Yield: 4 servings.
Per serving: About 40 cal, 1 g pro, 8 g car, 0 g fat,
0 mg chol, 70 mg sod.
43
Honey Glazed Carrots
1 pound carrots, cut in
21⁄2-inch pieces
1
⁄4 cup water
1
⁄4 teaspoon salt
2 tablespoons honey
1 tablespoon
margarine or butter
Cinnamon, if desired
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots. Process to slice.
In small saucepan, combine water and salt. Heat to
boiling. Reduce heat to medium. Add carrots. Cook
for 7 to 10 minutes, until tender. Drain.
Add honey and margarine. Stir to coat. Sprinkle
with cinnamon, if desired.
Yield: 8 servings.
Per serving: About 53 cal, 1 g pro, 10 g car,
2 g fat, 0 mg chol, 103 mg sod.
Zucchini Patties
3 small zucchini, cut in
21⁄2-inch pieces
1
⁄2 teaspoon salt
1 small onion, cut in
4 pieces
1
⁄2 small red bell
pepper, cut in
2 pieces
2 tablespoons loosely
packed parsley leaves
1
⁄2 cup all-purpose flour
1
⁄4 cup fat-free egg
substitute or
1 egg, beaten
1
⁄4 teaspoon salt
1
⁄4 teaspoon black
pepper
1
⁄4 cup vegetable oil
1
⁄4 cup no-fat
sour cream
Position reversible slicing/shredding disc in work
bowl to shred. Add zucchini. Process to shred.
Remove to colander. Sprinkle with salt. Let drain for
15 minutes. Squeeze dry.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion, bell pepper, and
parsley. Pulse 8 to 10 times, about 1 second each
time, until finely chopped.
In medium mixing bowl, combine zucchini, onion
mixture, flour, egg substitute, salt, and pepper.
Heat oil in large skillet over medium-high heat, until
oil sizzles. Add zucchini mixture by heaping
spoonfuls; flatten. Cook for 6 to 8 minutes, until
golden brown, turning once. Drain. Top with
sour cream.
Yield: 8 patties (2 patties per serving).
Per serving: About 216 cal, 5 g pro, 19 g car,
14 g fat, 0 mg chol, 449 mg sod.
44
Rice Pilaf with Vegetables
1 medium carrot, cut
in 4 pieces
1 rib celery, cut in
4 pieces
1 small onion, cut in
4 pieces
1
⁄3 cup loosely packed
parsley leaves
2 tablespoons
margarine or butter
1 cup uncooked white
rice
1 can (141⁄2 oz.)
vegetable broth
1 1
⁄4- ⁄2 teaspoon black
pepper
1
⁄2 cup freshly grated
Parmesan cheese
(see TIPS)
Position multipurpose blade in work bowl. Add
carrot, celery, onion, and parsley. Pulse 10 to
12 times, about 1 second each time, until
vegetables are finely chopped.
Melt margarine in large skillet over medium-high
heat. Add rice. Cook and stir for 5 minutes, until
rice is golden brown. Add broth, vegetables, and
pepper. Bring to a boil. Reduce heat to low. Cover.
Cook for 15 to 20 minutes, until rice is tender. Stir
rice with a fork. Pour into serving dish. Sprinkle
with Parmesan cheese.
Yield: 6 servings.
Per serving: About 197 cal, 6 g pro, 30 g car,
6 g fat, 4 mg chol, 453 mg sod.
Layered Eggplant Casserole
1 medium (about 11⁄4
to 11⁄2 lb.) eggplant,
peeled
3 ounces mozzarella
cheese
1
⁄4 cup loosely packed
parsley leaves
1 cup no-fat
ricotta cheese
1
⁄2 cup freshly grated
Parmesan cheese
(see TIPS)
1 egg white, slightly
beaten
1
⁄4 teaspoon black
pepper
2 cups spaghetti sauce
Spray 12 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position reversible slicing/shredding disc in work
bowl to slice. Add eggplant. Cut to fit feed tube.
Process to slice. Set aside. Reverse disc. Shred
mozzarella cheese. Set aside.
Exchange reversible slicing/shredding disc for mini
bowl and mini blade. With processor running, add
parsley through feed tube. Process until finely
chopped, about 8 to 10 seconds.
In small mixing bowl, combine ricotta cheese,
Parmesan cheese, egg white, parsley, and pepper.
Pour half of spaghetti sauce into baking dish. Cover
with half of eggplant. Spread with ricotta cheese
mixture. Cover with remaining eggplant. Cover with
remaining sauce. Sprinkle with mozzarella cheese.
Bake at 350˚F for 35 to 45 minutes, until eggplant
is tender.
Yield: 8 servings.
Per serving: About 132 cal, 10 g pro, 12 g car,
5 g fat, 21 mg chol, 191 mg sod.
45
MAIN DISHES
Onion-Cheese Pie
1 pastry crust (pg.73)
2 cloves garlic
2 large yellow onions,
quartered lengthwise
1 small carrot
3 tablespoons
margarine or butter
2 tablespoons allpurpose flour
1
⁄2 teaspoon dried
thyme
1
⁄2 teaspoon salt
1
⁄4 teaspoon black
pepper
8 ounces reduced-fat
or regular Swiss or
Gruyere cheese
Prepare (but do not bake) pastry crust as directed in
recipe. Fit into 9-inch pie plate. Set aside.
Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Add onions. Process to slice.
Exchange slicing disc for reversible slicing/
shredding disc to shred. Add carrot. Process to
shred.
Melt margarine in large skillet over medium heat.
Add garlic, onion, and carrot. Cook for 8 to 10
minutes, until tender. Add flour, thyme, salt, and
pepper. Stir to coat. Set aside.
Exchange reversible slicing/shredding disc for 4 mm
shredding disc. Add cheese. Process to shred. Add
to onion mixture. Stir to mix.
Pour into prepared pie shell. Bake at 375˚F for
30 to 40 minutes, until crust is golden brown and
filling is set.
Yield: 6 servings.
Per serving (filling and crust): About 514 cal,
17 g pro, 41 g car, 33 g fat, 12 mg chol, 518 mg
sod.
46
Beef Fajitas
1 medium jalapeno
pepper, seeds and
stem removed
2 cloves garlic
1 medium red bell
pepper, seeded,
halved lengthwise
1 medium green
pepper, seeded,
halved lengthwise
2 medium onions,
halved lengthwise
1
⁄4 cup water
2 tablespoons reducedsodium soy sauce
1 tablespoon brown
sugar
2 teaspoons cornstarch
1 teaspoon chili
powder
1
⁄2 teaspoon cumin
3 teaspoons olive oil
1 pound beef flank
steak, sliced across
the grain (see TIPS)
6 (7 to 9-inch) flour
tortillas, heated
according to package
Position multipurpose blade in work bowl. With
processor running, add jalapeno and garlic through
feed tube. Process until chopped, about 5 to
10 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Add bell peppers and onions. Process to slice.
In small bowl, combine water, soy sauce, brown
sugar, cornstarch, chili powder, and cumin.
Set aside.
Heat 1 teaspoon oil in large skillet or wok over
medium-high heat, until oil sizzles. Add beef. Cook
and stir for 5 to 8 minutes, until no longer pink. Set
aside.
Add remaining 2 teaspoons oil to skillet. Add onion
mixture. Cook and stir for 5 to 7 minutes, until
crisp-tender. Add beef and soy sauce mixture. Cook
and stir until beef and vegetables are coated and
mixture is thoroughly heated.
Serve in flour tortillas with sour cream, guacamole,
and salsa, if desired.
Yield: 6 servings.
Per serving: About 305 cal, 21 g pro, 33 g car,
11 g fat, 46 mg chol, 406 mg sod.
47
Tarragon Chicken Patties
⁄3 cup skim or
low-fat milk
1 tablespoon
all-purpose flour
1
⁄2 teaspoon dried
tarragon
1
⁄4 teaspoon salt
1
⁄8 teaspoon black
pepper
1 teaspoon lemon juice
1
⁄4 cup fat-free egg
substitute or 1 egg,
beaten
11⁄2 cups cubed cooked
chicken or turkey
breast meat
1 rib celery, cut in
1-inch pieces
2 green onions, cut in
1-inch pieces
1 cup cooked rice
1
⁄4 cup plain dry bread
crumbs
2 teaspoons
vegetable oil
Lemon juice,
if desired
1
In small saucepan, combine milk, flour, tarragon,
salt, and pepper. Cook and stir over medium heat
until thickened and bubbly. Remove from heat. Add
lemon juice. Stir to mix. Add small amount of hot
mixture to egg substitute. Pour all of egg mixture
into hot mixture. Cook and stir for 1 minute.
Set aside.
Position multipurpose blade in work bowl. Add
chicken, celery, and green onions. Pulse 2 to
3 times, about 2 to 3 seconds each time, until
chopped. Add hot mixture and rice. Pulse 3 to
4 times, about 2 to 3 seconds each time, until
mixed. Shape into 6 patties, 1⁄2-inch thick. Coat both
sides with bread crumbs.
Heat oil in large skillet over medium-high heat, until
oil sizzles. Add patties. Cook for 5 to
6 minutes per side until thoroughly cooked, turning
once. Drizzle with lemon juice, if desired.
Yield: 6 servings.
Per serving: About 155 cal, 13 g pro, 15 g car,
4 g fat, 30 mg chol, 311 mg sod.
48
Szechwan Pork
3 cloves garlic
1 piece (11⁄2-inch long,
1-inch in diameter)
fresh ginger root,
peeled
3
⁄4 pound pork
tenderloin, trimmed
and sliced (see TIPS)
2 tablespoons reducedsodium soy sauce,
divided
3
⁄4 teaspoon crushed
red pepper flakes,
divided
1 medium red or green
bell pepper, seeded,
halved lengthwise
2 large ribs celery,
cut in 2-inch pieces
1
⁄2 cup reduced-sodium
chicken broth
2 teaspoons oyster
sauce
1 teaspoon cornstarch
1 tablespoon peanut
oil, divided
4 green onions, cut in
1-inch pieces
Hot cooked rice or
Chinese noodles,
if desired
Position multipurpose blade in work bowl. With
processor running, add garlic and ginger root
through feed tube. Process until chopped, about
10 to 15 seconds.
In medium bowl, combine pork, garlic mixture,
1 tablespoon soy sauce, and 1⁄2 teaspoon red pepper
flakes. Toss to coat. Marinate in refrigerator 1 to
2 hours.
Exchange multipurpose blade for 4 mm slicing disc.
Add bell pepper. Process to slice. Place celery
crosswise in feed tube. Process to slice.
In small bowl, combine broth, remaining
1 tablespoon soy sauce, oyster sauce, cornstarch,
and remaining 1⁄4 teaspoon red pepper flakes.
Set aside.
Heat 1 teaspoon oil in large skillet or wok over
medium-high heat, until oil sizzles. Add pork
mixture. Cook and stir for 5 to 8 minutes, until pork
is thoroughly cooked. Set aside.
Heat remaining 2 teaspoons oil. Add bell pepper
and celery. Cook and stir for 3 to 4 minutes, until
crisp-tender. Add onion. Cook and stir for 1
minute. Add pork and broth mixture. Cook and stir
until thickened and bubbly. Serve over hot cooked
rice or Chinese noodles, if desired.
Yield: 4 servings.
Per serving: About 204 cal, 26 g pro, 6 g car,
8 g fat, 79 mg chol, 539 mg sod.
49
Chicken and Broccoli Stir-Fry
2 cloves garlic
1 egg white
1 tablespoon
cornstarch, divided
1 tablespoon plus
1 teaspoon reducedsodium soy sauce,
divided
1
⁄2 teaspoon sesame oil
1
⁄4 teaspoon crushed
red pepper flakes
1
⁄8 teaspoon ginger
2 whole boneless,
skinless chicken
breasts, sliced
(see TIPS)
3
⁄4 cup reduced-sodium
chicken broth
1 cup fresh
mushrooms
1 medium onion,
halved lengthwise
1
⁄2 medium head (about
8 oz.) broccoli
1 medium carrot
4 teaspoons
peanut oil
Hot cooked rice,
if desired
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10
seconds. Add egg white, 1 teaspoon cornstarch, 1
teaspoon soy sauce, sesame oil, red pepper flakes,
and ginger. Process until mixed, about 5 to 10
seconds.
Combine chicken with egg white mixture in
medium mixing bowl. Toss to coat. Marinate 1 to 2
hours in refrigerator.
In small bowl, combine broth, remaining
1 tablespoon soy sauce, and remaining 2 teaspoons
cornstarch. Set aside.
Exchange mini bowl and mini blade for 4 mm
slicing disc. Add mushrooms and onion. Process
to slice.
Cut florets from broccoli stem. Cut florets into small
pieces. Set aside. Add broccoli stalk to work bowl.
Process to slice.
Exchange slicing disc for 4 mm shredding disc. Add
carrot. Process to shred.
In large skillet or wok over medium-high heat, heat
2 teaspoons peanut oil, until oil sizzles. Add chicken
mixture. Cook and stir for 5 to 8 minutes, until no
longer pink. Set aside.
Heat remaining 2 teaspoons oil. Add vegetables,
including broccoli florets. Cook and stir for 7 to
9 minutes, until crisp-tender. Add chicken and
broth mixture to vegetables. Cook and stir until
thickened. Serve over hot cooked rice, if desired.
Yield: 6 cups (6 1-cup servings).
Per serving: About 163 cal, 20 g pro, 7 g car,
6 g fat, 44 mg chol, 387 mg sod.
50
Turkey Slices with Fresh Italian Tomato Sauce
⁄3 cup loosely packed
fresh basil leaves
1
⁄4 cup loosely packed
fresh parsley
3 cloves garlic
1 medium onion,
halved lengthwise
4 teaspoons olive oil,
divided
2 firm ripe medium
tomatoes, cored, cut
in 8 pieces each
1
⁄2 teaspoon brown
sugar
1
⁄2 teaspoon salt
1 1
⁄8- ⁄4 teaspoon crushed
red pepper flakes
1 tablespoon tomato
paste, if desired
1 pound turkey breast
slices
1
⁄2-1 teaspoon
seasoned salt
1
⁄4 teaspoon black
pepper
2 teaspoons margarine
or butter
1
Position multipurpose blade in work bowl. With
processor running, add basil and parsley through
feed tube. Process until chopped, about 5 to
10 seconds. Set aside. With processor running, add
garlic through feed tube. Process until chopped,
about 5 to 10 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Add onion. Process to slice.
Heat 2 teaspoons oil in skillet over medium heat,
until oil sizzles. Add onion and garlic. Cook and stir
for 3 minutes, until onion is crisp-tender. Remove
from heat.
Exchange slicing disc for multipurpose blade. Add
tomatoes. Pulse 1 to 2 times, about 2 to 3 seconds
each time, until coarsely chopped.
Add tomatoes, brown sugar, salt, and red pepper
flakes to onion mixture. Cook over medium-high
heat until bubbly. Add basil mixture.
Reduce heat. Cook for 5 to 10 minutes, until flavors
are blended. Add tomato paste for thicker sauce, if
desired. Pour into serving container. Keep warm.
Wipe skillet clean.
Sprinkle turkey slices lightly with seasoned salt and
pepper. Heat remaining two teaspoons oil and
margarine in skillet over medium heat, until oil
sizzles. Add turkey slices. Cook for 5 to 10 minutes,
until thoroughly cooked, turning once. Serve turkey
topped with tomato sauce.
Yield: 6 servings.
Per serving: About 161 cal, 19 g pro, 6 g car,
7 g fat, 45 mg chol, 376 mg sod.
51
Vegetable Egg Foo Yung
1 small carrot, cut in
4 pieces
2 green onions, cut in
1-inch pieces
1 cup fresh
mushrooms
1 small onion
5 teaspoons peanut
oil, divided
11⁄2 cups fat-free egg
substitute or 6 eggs
1
⁄2 teaspoon salt
1
⁄8 teaspoon black
pepper
2 cups (8 oz.) fresh
bean sprouts
1 cup reduced-sodium
chicken broth
2 tablespoons reducedsodium
soy sauce
1 tablespoon
cornstarch
Dash white pepper
Position multipurpose blade in work bowl. Add
carrot. Pulse 1 to 2 times, about 2 to 3 seconds
each time, until coarsely chopped. Add green
onion. Pulse 1 to 2 times, about 2 to 3 seconds
each time, until finely chopped.
Exchange multipurpose blade for 4 mm slicing disc.
Add mushrooms and onion. Process to slice.
Heat 2 teaspoons oil in large skillet over medium
heat, until oil sizzles. Add vegetable mixture. Cook
and stir for 3 to 4 minutes, until vegetables are
tender. Remove from heat.
In medium bowl, combine egg substitute, salt, and
black pepper. Add vegetable mixture and bean
sprouts. Stir to mix.
Heat about 1 teaspoon oil in same skillet over
medium heat. Pour about 1⁄3 cup egg-vegetable
mixture into skillet for each of 3 patties. Fry patties
for 4 to 6 minutes, until set and golden brown,
turning once. While patties are cooking, gently
push egg mixture back up over vegetables. Remove
patties from skillet. Keep warm. Repeat with
remaining oil and egg-vegetable mixture. Remove
skillet from heat.
In same skillet, combine broth, soy sauce,
cornstarch, and white pepper. Cook and stir over
medium heat until thickened and bubbly. Reduce
heat to medium-low. Add patties to sauce. Spoon
sauce over patties. Heat thoroughly.
Yield: 8 servings.
Per serving: About 93 cal, 7 g pro, 6 g car, 5 g fat,
0 mg chol, 415 mg sod.
52
Spicy Chicken Lo Mein
2 cloves garlic
1 piece (11⁄2 inch long,
1 inch in diameter)
fresh ginger root,
peeled
1 egg white
2 tablespoons plus
2 teaspoons
reduced-sodium soy
sauce, divided
1 tablespoon
cornstarch, divided
1
⁄2 teaspoon sesame oil
1 1
⁄4- ⁄2 teaspoon crushed
red pepper flakes
1 whole boneless,
skinless chicken
breast, cut in 1⁄2-inch
strips (see TIPS)
1 rib celery, cut in
4 pieces
1 cup fresh
mushrooms
3
⁄4 cup reduced-sodium
chicken broth
4 teaspoons peanut oil
3 green onions, cut in
1-inch pieces
1 cup (4 oz.) fresh pea
pods, trimmed,
halved
1 cup (4 oz.) fresh
bean sprouts
6 ounces curly Chinese
noodles or vermicelli
pasta, cooked and
drained
Position mini bowl and mini blade in work bowl.
With processor running, add garlic and ginger root
through feed tube. Process until chopped, about
15 to 20 seconds. Add egg white, 2 teaspoons soy
sauce, 1 teaspoon cornstarch, sesame oil, and red
pepper flakes. Process until mixed, about 5 to
10 seconds.
In medium bowl, combine chicken and egg white
mixture. Toss to coat. Set aside.
Exchange mini bowl and mini blade for 4 mm
slicing disc. Add celery. Process to slice. Set aside.
Add mushrooms to work bowl. Process to slice.
In small bowl, combine broth, remaining
2 tablespoons soy sauce, and remaining 2
teaspoons cornstarch. Set aside.
Heat 2 teaspoons oil in Dutch oven or wok over
medium-high heat, until oil sizzles. Add chicken
mixture. Cook and stir for 5 to 8 minutes, until
chicken is no longer pink. Set aside.
Heat remaining 2 teaspoons oil in same skillet. Add
celery. Cook and stir for 1 minute. Add mushrooms,
green onions, pea pods, and bean sprouts. Cook
and stir for 2 to 3 minutes, until vegetables are
crisp-tender. Add chicken mixture and broth
mixture. Cook and stir until thickened and bubbly.
Add noodles or pasta. Toss to coat. Heat
thoroughly.
Yield: 4 to 6 servings.
Per serving: About 298 cal, 20 g pro, 36 g car,
8 g fat, 33 mg chol, 336 mg sod.
53
Beef Chow Mein
1 clove garlic
2 teaspoons reducedsodium soy sauce
1 tablespoon plus
1 teaspoon peanut
oil, divided
1 tablespoon
cornstarch, divided
1
⁄4 teaspoon ginger
Dash black pepper
1 pound boneless beef
sirloin, trimmed,
sliced (see TIPS)
2
⁄3 cup reduced-sodium
chicken broth
1 tablespoon oyster
sauce
2 cups fresh
mushrooms
1 rib celery, cut in
21⁄2-inch pieces
3 green onions, cut in
1-inch pieces
1 can (8 oz.) bamboo
shoots, drained
1 can (8 oz.) sliced
water chestnuts,
drained
Hot cooked rice or
chow mein noodles,
if desired
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 10 to 15
seconds. Add soy sauce, 1 teaspoon oil, 1 teaspoon
cornstarch, ginger, and pepper. Process until
blended, about 5 to 10 seconds.
In medium bowl, combine soy sauce mixture and
beef. Toss to coat. Marinate 1 to 2 hours
in refrigerator.
In small bowl, blend broth, oyster sauce, and
remaining 2 teaspoons cornstarch. Set aside.
Exchange mini bowl and mini blade for 4 mm
slicing disc. Add mushrooms and celery. Process
to slice.
Heat 1 teaspoon oil in large non-stick skillet or wok
over medium-high heat, until oil sizzles. Add beef
mixture. Cook and stir for 5 to 8 minutes, until beef
is thoroughly cooked. Set aside.
Heat remaining 2 teaspoons oil in same skillet. Add
mushrooms and celery. Cook and stir for 3 to
4 minutes, until celery is crisp-tender. Add green
onions, bamboo shoots, and water chestnuts. Stirfry for 1 minute. Add beef and broth mixture. Cook
and stir until thickened and bubbly. Serve over hot
cooked rice or chow mien noodles, if desired.
Yield: 4 to 6 servings.
Per serving: About 246 cal, 32 g pro, 16 g car,
6 g fat, 75 mg chol, 415 mg sod.
54
Shrimp and Scallop Sauté
with Pasta and Vegetables
2 cloves garlic
1 medium onion,
halved lengthwise
11⁄2 cups fresh
mushrooms
1 small carrot
2 cups loosely packed
spinach leaves,
washed and dried
1 cup reduced-sodium
chicken broth
2 teaspoons cornstarch
1
⁄4 teaspoon crushed
red pepper flakes
1 tablespoon
peanut oil
11⁄2 teaspoons
sesame oil
8 ounces shelled,
deveined raw shrimp,
thawed
8 ounces bay scallops,
thawed
1 cup brine-packed
baby corn on the
cob, drained
8 ounces vermicelli
pasta, cooked
and drained
Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add onion. Process to
slice. Set aside. Add mushrooms. Process to slice.
Reverse slicing/shredding disc to shred. Add carrot.
Process to shred. Set aside mushrooms and carrot.
Exchange reversible slicing/shredding disc for 4 mm
slicing disc. Lay spinach leaves flat and stack
together. Roll up entire stack into bundle to fit feed
tube. Place in feed tube and slice.
In small bowl, blend broth, cornstarch, and red
pepper flakes.
Heat peanut oil and sesame oil in large non-stick
saucepan or wok over medium-high heat, until oil
sizzles. Add onion mixture, shrimp, and scallops.
Cook and stir for 2 minutes. Add mushrooms,
carrot, and corn. Cook and stir for 2 to 3 minutes,
until mixture is hot and shrimp and scallops are
opaque. Add broth mixture. Cook and stir until
bubbly and thickened. Add spinach. Toss to mix.
Add hot cooked vermicelli. Toss to mix.
Yield: 4 to 6 servings.
Per serving: About 470 cal, 36 g pro, 63 g car,
9 g fat, 129 mg chol, 680 mg sod.
55
Vegetarian Pizza
1 recipe white bread
dough (pg.62)
8 ounces part-skim
mozzarella or
provolone cheese
2 cloves garlic
1 medium onion,
halved lengthwise
1 tablespoon olive oil
1 medium green bell
pepper, seeded,
halved lengthwise
1 cup fresh
mushrooms
1 small zucchini or
yellow summer
squash
3 firm ripe medium
tomatoes, cored, cut
in 8 pieces each
1 teaspoon oregano
leaves
1
⁄2 teaspoon salt
6-8 drops hot pepper
sauce
Cornmeal
2 tablespoons freshly
grated Parmesan
cheese (see TIPS)
Prepare bread dough and let rise once, as directed
in recipe.
Position 4 mm shredding disc in work bowl. Add
cheese. Process to shred. Set aside.
Exchange shredding disc for multipurpose blade.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10
seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add onion. Process to
slice. Set aside.
Heat oil in large non-stick skillet over medium heat,
until oil sizzles. Add garlic and onion. Cook for
5 minutes, until onion is tender.
Add green pepper, mushrooms, and zucchini to
work bowl. Process to slice. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add tomatoes. Pulse 1 to
2 times, about 1 to 2 seconds each time, until
chopped. Add tomatoes, oregano, salt, and hot
pepper sauce to onion mixture. Cook for 10 to
15 minutes, until mixture is thickened and most
liquid is evaporated, stirring occasionally. Remove
from heat.
Lightly grease pizza pan or large baking sheet.
Sprinkle with cornmeal. Press dough to a 12-inch
circle. Spread tomato mixture on crust. Top with
vegetables. Bake at 425˚F for 10 minutes. Top with
mozzarella and Parmesan cheeses. Bake for 8 to
12 minutes more, until crust is golden brown and
cheese is melted.
Yield: 8 servings.
Per serving: About 355 cal, 16 g pro, 49 g car,
11 g fat, 17 mg chol, 627 mg sod.
56
Vegetable-Stuffed Chicken Breasts
4 boneless, skinless
chicken breast halves
2 cloves garlic
1
⁄2 medium (about
8 oz.) head broccoli
2 medium shallots,
halved
1 medium carrot
1 tablespoon olive oil
1 tablespoon
margarine or butter
1 slice bread, torn in
4 pieces
1
⁄4 cup toasted
pine nuts*
1
⁄2 teaspoon dried
marjoram
1
⁄2 teaspoon salt
1
⁄4 teaspoon black
pepper
Place chicken breast halves between 2 sheets of
plastic wrap. Using meat mallet or rolling pin,
flatten chicken breasts to 1⁄4 to 1⁄2-inch thickness.
Set aside.
Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds. Cut
broccoli florets from stem. Add florets and shallots
to work bowl. Pulse 3 to 4 times, about 1 to
2 seconds each time, until chopped.
Exchange multipurpose blade for reversible
slicing/shredding disc. Shred broccoli stem
and carrot.
Heat oil and margarine in medium non-stick skillet
over medium heat, until oil sizzles. Add vegetable
mixture. Cook and stir about 5 minutes, until
vegetables are tender. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add bread. Process until fine,
about 5 to 10 seconds. Add bread crumbs, pine
nuts, marjoram, salt, and pepper to vegetable
mixture.
Spread one-fourth of vegetable mixture over each
flattened chicken breast half. Roll up jelly-roll style.
Secure with wooden picks, if desired. Spray 9 x
9 x 2-inch baking pan with no-stick cooking spray.
Arrange chicken rolls seam side down in pan. Bake
at 375˚F for 25 to 35 minutes, until thoroughly
cooked and juices run clear.
Yield: 4 servings.
* To toast pine nuts, spread in single layer in
shallow baking dish. Bake at 375˚F for 5 to
7 minutes, until golden, stirring occasionally.
Per serving: About 391 cal, 40 g pro, 10 g car,
22 g fat, 93 mg chol, 508 mg sod.
57
Chicken-Vegetable Frittata
1 medium shallot
1 whole boneless,
skinless chicken
breast, sliced
(see TIPS)
1 cup fresh
mushrooms
1 small zucchini
3
⁄4 cup fat-free egg
substitute or 3 eggs
2 teaspoons skim milk
1
⁄4 teaspoon salt
Dash black pepper
2 ounces reduced-fat
colby cheese
Position multipurpose blade in work bowl. With
processor running, add shallot through feed tube.
Process until chopped, about 5 to 10 seconds.
Spray 12-inch skillet with no-stick cooking spray.
Heat over medium-high heat. Add shallot and
chicken. Cook and stir for 5 to 8 minutes, until
chicken is no longer pink. Set aside.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add mushrooms.
Process to slice.
Reverse disc to shred. Add zucchini. Process to
shred. Combine mixture with chicken in skillet.
Cook and stir over medium-high heat for 2
minutes, until crisp-tender.
In small bowl, combine egg substitute, milk, salt,
and pepper. Pour evenly over vegetables in skillet.
Reduce heat to medium. Cover. Cook for 3 to
5 minutes, just until set, occasionally lifting edges
of egg mixture to allow uncooked egg to flow to
the outer edge.
Add cheese to work bowl. Process to shred.
Sprinkle over egg mixture. Cover. Reduce heat to
low. Cook for 1 to 2 minutes to melt cheese.
Yield: 4 to 6 servings.
Per serving: About 149 cal, 22 g pro, 5 g car,
4 g fat, 41 mg chol, 333 mg sod.
58
Satay Chicken Strips with Peanut Sauce
2 cloves garlic
⁄4 cup reduced-sodium
soy sauce
2 tablespoons peanut
oil, divided
1 teaspoon brown
sugar
1
⁄4 teaspoon ginger
3 boneless, skinless
chicken breast
halves, cut in 1⁄2-inch
strips (see TIPS)
1
⁄4 cup loosely packed
cilantro leaves
1 small onion,
quartered
1
⁄3 cup peanut butter
1
⁄3 cup water
1 tablespoon lemon
juice
1 1
⁄8- ⁄4 teaspoon crushed
red pepper flakes
1
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10
seconds. Add soy sauce, 1 tablespoon oil, brown
sugar, and ginger. Pulse 2 to 3 times, about 1 to 2
seconds each time, until blended.
In medium bowl, combine chicken strips and soy
sauce mixture. Toss to coat. Marinate 1⁄2 hour at
room temperature or at least 2 hours in
refrigerator. Remove chicken from marinade,
retaining marinade.
Thread chicken strips on 4 oiled metal or soaked
wooden 10-inch skewers. Place on foil-lined baking
sheet. Broil 4 to 6 inches from heat for 5 to
8 minutes, until thoroughly cooked, turning once.
Brush with any remaining marinade once during
cooking, if desired.
With processor running, add cilantro through feed
tube. Process until chopped, about 5 to 10
seconds. Set aside. Add onion to mini bowl. Pulse 2
to 3 times, about 3 to 4 seconds each time,
until chopped.
Heat remaining 1 tablespoon oil in small saucepan
over medium heat, until oil sizzles. Add onion.
Cook and stir for 3 minutes, until tender. Reduce
heat to low. Add peanut butter, water, lemon juice,
red pepper flakes, and cilantro. Cook and stir until
mixed. Serve with skewered chicken.
Yield: 4 main dish or 8 appetizer servings.
Per main dish serving: About 316 cal, 26 g pro,
9 g car, 20 g fat, 50 mg chol, 750 mg sod.
59
Ham Loaf
2 slices bread, torn in 4
pieces each
1 pound (about 21⁄2
cups) extra lean or
regular ham, cut in
11⁄2-inch cubes
1 medium onion,
quartered
1
⁄4 medium green bell
pepper, seeded,
quartered
1 small carrot, cut in
3 pieces
1
⁄2 pound lean ground
turkey meat,
crumbled
1
⁄2 cup fat-free egg
substitute or 2 eggs
1
⁄2 cup skim or
low-fat milk
1 tablespoon prepared
mustard
2 teaspoons prepared
horseradish
1
⁄4 teaspoon salt
1
⁄4 teaspoon black
pepper
Position multipurpose blade in work bowl. Add
bread. Process until fine, about 5 to 10 seconds.
Add ham cubes. Pulse 4 to 5 times, about 1 to
2 seconds each time, until chopped. Add onion,
bell pepper, and carrot. Pulse 6 to 7 times, about 2
to 3 seconds each time, until vegetables are
chopped. Add turkey, egg substitute, milk,
mustard, horseradish, salt, and pepper. Pulse 6 to 7
times, about 3 to 4 seconds each time, until mixed.
Form into loaf in ungreased 8 x 4 x 2-inch loaf pan.
Bake at 350˚F for 1 to 11⁄2 hours, until set and
center reaches 170˚F. Let stand for 5 minutes.
Remove from pan.
Yield: 8 servings.
Per serving: About 189 cal, 22 g pro, 7 g car,
7 g fat, 56 mg chol, 707 mg sod.
60
1 cup water
2 tablespoons
margarine or butter
1 package active
dry yeast
21⁄4 cups bread flour*
3
⁄4 cup cracked wheat
2 tablespoons brown
sugar
11⁄4 teaspoons salt
Combine water and margarine in small saucepan.
Heat over low heat until warm, 105˚F to 115˚F.
Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour,
cracked wheat, sugar, and salt. Process 10 to
12 seconds. With processor running, slowly add
yeast mixture through feed tube until dough forms
a ball, about 1 to 11⁄4 minutes. Dough will be
slightly sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double in size, about 1 to 11⁄4 hours.
Punch dough down. Shape into a loaf and place in
greased 81⁄2 x 41⁄2 x 21⁄2-inch loaf pan. Cover. Let rise
in warm place until double, about 11⁄4 to 11⁄2 hours.
Bake at 375˚F for 35 to 40 minutes, until loaf is
well browned and sounds hollow when tapped.
Remove loaf from pan immediately. Cool on
wire rack.
Yield: 1 loaf (12 1-slice servings).
* You can substitute all-purpose flour, but the loaf
may not be as large.
Per serving: About 129 cal, 3 g pro, 25 g car,
2 g fat, 0 mg chol, 246 mg sod.
61
BREADS
Cracked Wheat Bread
White Bread
⁄4 cup water
⁄4 cup milk
2 tablespoons
margarine or butter
1 package active
dry yeast
3 cups bread flour*
1 tablespoon sugar
1 teaspoon salt
3
1
Combine water, milk, and margarine in small
saucepan. Heat over low heat until warm, 105˚F to
115˚F. Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour,
sugar, and salt. Process 4 to 5 seconds. With
processor running, slowly add yeast mixture
through feed tube until dough forms a ball, about
1 to 11⁄4 minutes. Dough will be slightly sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double in size, about 1 to 11⁄4 hours.
Punch dough down. Shape into a loaf and place in
a greased 9 x 5 x 3-inch loaf pan. Cover. Let rise in
a warm place until double, about 1 to 11⁄4 hours.
Bake at 375˚F for 35 to 40 minutes, until loaf is
deep golden brown and sounds hollow when
tapped. Remove loaf from pan immediately. Cool
on rack.
Yield: 1 loaf (12 1-slice servings).
* You can substitute all-purpose flour, but the loaf
may not be as large.
Per serving: About 150 cal, 4 g pro, 28 g car,
2 g fat, 0 mg chol, 203 mg sod.
VARIATIONS:
Cinnamon Bread
After first rising, roll out dough and spread with
1 tablespoon soft margarine. Sprinkle with
3 tablespoons sugar and 1 teaspoon cinnamon.
Shape into loaf. Proceed as with white bread recipe.
Per serving: About 171 cal, 4 g pro, 28 g car,
3 g fat, 0 mg chol, 215 mg sod.
Herb Bread
Add 1 tablespoon each fresh chopped basil, thyme,
and chives to flour mixture. Proceed as with white
bread recipe.
Per serving: About 150 cal, 4 g pro, 28 g car,
2 g fat, 0 mg chol, 203 mg sod.
62
Oatmeal Raisin Scones
11⁄2 cups all-purpose
flour
3
⁄4 cup rolled oats
3 teaspoons
baking powder
1
⁄2 teaspoon cinnamon
1
⁄4 teaspoon salt
1 tablespoon plus
1 teaspoon sugar,
divided
1
⁄3 cup raisins
1
⁄3 cup cold margarine
or butter, cut in
1
⁄2-inch pieces
1
⁄4 cup fat-free egg
substitute or 1 egg
1
⁄2 cup half and half
Grease cookie sheet.
Position multipurpose blade in work bowl. Add
flour, oats, baking powder, cinnamon, salt, and
1 tablespoon sugar. Process until thoroughly mixed,
about 10 seconds. Add raisins. Process to coarsely
chop, about 5 seconds. Add margarine. Pulse
5 times, about 2 seconds each time, until mixture
is crumbly.
In small bowl, combine egg substitute and half and
half. With processor running, add through feed
tube. Process just until dry ingredients are
moistened, about 5 to 6 seconds.
Turn onto lightly floured surface. Pat into 7-inch
circle, 1-inch thick. Place on greased cookie sheet.
Cut into 8 wedges. Do not separate. Sprinkle with
remaining 1 teaspoon sugar.
Bake at 400˚F for 18 to 20 minutes, until light
golden brown and firm when tapped on top. Cut
into wedges. Serve warm.
Yield: 8 scones (1 scone per serving).
Per serving: About 234 cal, 5 g pro, 31 g car,
10 g fat, 6 mg chol, 321 mg sod.
63
Cranberry Pear Coffee Cake
Topping
⁄4 cup packed brown
sugar
2 tablespoons
all-purpose flour
1
⁄2 teaspoon cinnamon
1 tablespoon
margarine or butter
1 firm ripe pear,
peeled, cored
1
Coffee Cake
⁄2 cup sour cream
⁄4 cup margarine or
butter, softened
1
⁄2 cup sugar
1
⁄4 cup fat-free egg
substitute or 1 egg
11⁄4 cups all-purpose
flour
1 teaspoon baking
powder
1
⁄2 teaspoon
baking soda
1
⁄2 cup cranberries
1
1
Grease and flour 8 or 9-inch round cake pan.
Position multipurpose blade in work bowl. Add
brown sugar, flour, cinnamon, and 1 tablespoon
margarine. Process to mix until crumbly, about
10 seconds. Set aside.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add pear, cut to fit
feed tube, if necessary. Process to slice. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add sour cream, 1⁄4 cup
margarine, sugar, and egg substitute. Process to
mix well, about 20 seconds, scraping sides of bowl
after 10 seconds, if necessary. Add flour, baking
powder, and baking soda. Process just until
combined, about 10 seconds. Add cranberries.
Pulse 10 times, about 1 second each time, until
coarsely chopped.
Spread batter in baking pan. Arrange pear slices
over batter. Sprinkle topping over pears. Bake at
350˚F for 40 to 45 minutes, until toothpick
inserted in center comes out clean.
Yield: 8 servings.
Per serving: About 263 cal, 3 g pro, 40 g car,
10 g fat, 10 mg chol, 206 mg sod.
64
Poppyseed Rolls
⁄3 cup warm water
(105°F to 115°F)
1 package active dry
yeast
1
⁄2 cup skim or
low-fat milk
3 tablespoons
margarine or butter,
melted
1
⁄4 cup fat-free egg
substitute or 1 egg,
slightly beaten
3 cups bread flour*
3 tablespoons sugar
1 teaspoon salt
1 cup poppyseed filling
1
Dissolve yeast in warm water; set aside. In small
bowl, combine milk, margarine, and egg substitute.
Position dough blade in work bowl. Add flour,
sugar, and salt. Process 4 to 5 seconds. With
processor running, slowly add yeast and milk
mixtures through feed tube until dough forms a
ball, about 40 to 45 seconds. Dough will be slightly
sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double, about 1 to 11⁄4 hours.
Punch dough down. On lightly floured surface,
flatten or roll dough to a 15 x 10-inch rectangle.
Spread with poppyseed filling. Roll up tightly,
beginning at 15-inch side. Pinch edge to seal. Cut
dough in 15 slices, 1-inch thick. Place on greased
jelly roll pan so that slices do not touch. Cover. Let
rise in warm place until double, about 45 minutes.
Bake at 350˚F for 25 to 30 minutes, until rolls are
golden brown. Drizzle with powdered sugar
frosting, if desired.
Yield: 15 rolls (1 roll per serving).
* You can substitute all-purpose flour.
Per serving: About 194 cal, 4 g pro, 37 g car,
4 g fat, 0 mg chol, 202 mg sod.
Biscuits
2 cups all-purpose
flour
3 teaspoons baking
powder
1
⁄2 teaspoon salt
1
⁄3 cup shortening
2
⁄3 cup skim or
low-fat milk
Position multipurpose blade in work bowl. Add
flour, baking powder, and salt. Pulse 3 times,
about 1 second each time, until mixed. Add
shortening. Pulse 5 to 6 times, about 1 second
each time, until mixture is crumbly. Add milk.
Pulse 5 times, about 1 second each time, until
mixture forms a ball. Do not overmix.
Place dough on floured surface. Knead gently 5 or
6 times. Pat or roll to 1⁄2-inch thick. Cut with
floured 2 to 21⁄2-inch round cutter. Place on
ungreased baking sheet. Bake at 450˚F for 8 to
10 minutes, until light golden brown.
Yield: 10 to 12 biscuits (1 biscuit per serving).
Per serving: About 158 cal, 3 g pro, 20 g car,
7 g fat, 0 mg chol, 229 mg sod.
65
Zucchini Chocolate Chip Bread
1 medium zucchini, cut
in 21⁄2-inch lengths
1
⁄2 cup margarine or
butter, slightly
softened
3
⁄4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking
powder
1
⁄2 teaspoon baking
soda
1
⁄2 teaspoon salt
1
⁄2 cup fat-free egg
substitute or 2 eggs
1
⁄2 cup buttermilk
1 teaspoon vanilla
3
⁄4 cup miniature
chocolate chips
2 cups all-purpose
flour
Grease and flour bottom of 9 x 5 x 3-inch loaf pan.
Position 4 mm shredding disc in work bowl. Add
zucchini. Process to shred. Remove to colander.
Drain. Wipe out work bowl.
Exchange shredding disc for multipurpose blade.
Add margarine and sugar. Process until light and
fluffy, about 20 seconds, scraping sides of bowl, if
necessary. Add cinnamon, baking powder, baking
soda, and salt. Process until mixed, about
5 seconds. With processor running, add egg
substitute through feed tube. Process 20 seconds.
With processor running, add buttermilk and vanilla
through feed tube. Process 5 seconds. (Mixture may
look curdled.)
Stop processor. Add zucchini and chocolate chips.
Pulse 3 times, about 1 second each time, until
mixed. Add flour. Pulse 4 to 5 times, about
1 second each time, just until mixed. Do not
overmix.
Spread evenly into prepared pan. Bake at 350˚F for
50 to 60 minutes, until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Remove
from pan. Cool completely on wire rack before
cutting.
Yield: 1 loaf (12 1-slice servings).
Per serving: About 255 cal, 4 g pro, 37 g car,
11 g fat, 0 mg chol, 276 mg sod.
66
Flavored Butters
Honey-Orange Butter
⁄2 cup very soft butter,
margarine, or
reduced-calorie
margarine
2 tablespoons orange
juice concentrate,
thawed
1 tablespoon honey
1
⁄2 teaspoon cinnamon
1
Lemon-Thyme Butter
⁄2 cup very soft butter,
margarine, or
reduced-calorie
margarine
1 tablespoon fresh
thyme leaves
(stripped from stem)
4 teaspoons
lemon juice
1
Cheesy Garlic Butter
1 clove garlic
⁄2 cup very soft butter,
margarine, or
reduced-calorie
margarine
1
⁄4 cup freshly grated
Parmesan cheese
1
Position mini bowl and mini blade in work bowl.
Add all ingredients. Process until thoroughly mixed,
about 30 seconds. Serve on warm biscuits, muffins,
toast, etc.
Yield: 1⁄2 cup (16 1⁄2-tablespoon servings).
Per serving: About 56 cal, 0 g pro, 1 g car,
6 g fat, 16 mg chol, 38 mg sod.
Position mini bowl and mini blade in work bowl.
Add all ingredients. Process until thoroughly mixed,
about 30 seconds. Serve on cooked carrots, green
beans, zucchini, etc.
Yield: 1⁄2 cup (16 1⁄2-tablespoon servings).
Per serving: About 51 cal, 0 g pro, 0 g car,
6 g fat, 16 mg chol, 39 mg sod.
Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until coarsely chopped, about
5 seconds. Add remaining ingredients. Process until
well mixed, about 30 seconds. Serve on grilled
vegetables or as a spread for garlic bread or toast.
Yield: 1⁄2 cup (16 1⁄2-tablespoon servings).
Per serving: About 58 cal, 1 g pro, 0 g car,
6 g fat, 17 mg chol, 67 mg sod.
67
DESSERTS
Carrot Cake
Cake
1 pound carrots, cut in
21⁄2-inch lengths
2 cups sugar
2
⁄3 cup vegetable oil
3
⁄4 cup fat-free egg
substitute or 3 eggs
2 teaspoons vanilla
21⁄4 cups all-purpose
flour
2 teaspoons baking
soda
2 teaspoons cinnamon
1
⁄2 teaspoon salt
1
⁄4 teaspoon nutmeg
1
⁄2 cup pecan halves
or pieces
Frosting
4 ounces no-fat
pasteurized process
cream cheese
product, cut in
2 pieces
1 tablespoon
margarine or butter
1 teaspoon vanilla
21⁄2 cups powdered
sugar
3 tablespoons pecan
halves or pieces,
if desired
3 tablespoons raisins,
if desired
2 tablespoons
shredded coconut,
if desired
Spray 13 x 9 x2-inch baking pan with no-stick
cooking spray. Flour pan lightly. Set aside.
Position 4 mm shredding disc in work bowl. Add
carrots. Process to shred. (Yield should be about
3 cups.)
Exchange shredding disc for multipurpose blade.
Add sugar, oil, egg substitute, and vanilla. Process
until thoroughly mixed, about 5 to 8 seconds.
Spread flour, soda, cinnamon, salt, and nuts evenly
over carrot mixture in bowl. Pulse 3 to 4 times,
about 2 to 3 seconds each time, until just blended.
Hold blade firmly in work bowl to prevent leakage
and pour batter evenly into prepared pan. Bake at
350˚F for 40 to 55 minutes, until wooden pick
inserted in center comes out clean. Cool on rack.
Clean work bowl. Position multipurpose blade in
work bowl. Add cream cheese product, margarine,
and vanilla. Process until thoroughly mixed, about
5 to 10 seconds. Add powdered sugar. Pulse 3 to
4 times, about 2 to 3 seconds each time, until
mixed.
Refrigerate frosting in work bowl until cake is
cooled. If necessary, pulse 2 to 3 times, about 1 to
2 seconds each time, until frosting returns to
spreading consistency. Add pecans, raisins, and
coconut, if desired. Pulse 2 to 3 times, about 2 to
3 seconds each time, until mixed. Spread over
cooled cake.
Yield: 12 to 16 servings.
Per serving: About 518 cal, 7 g pro, 85 g car,
18 g fat, 0 mg chol, 428 mg sod.
68
Cheesecake
Crust
16 21⁄2-inch square
graham crackers,
broken in half
2 tablespoons sugar
3 tablespoons,
margarine or butter,
melted
Filling
1 cup sugar
Thin yellow peel
from 1 medium
lemon, cut in strips
2 packages (8 oz.
each) cream cheese
1 cup fat-free egg
substitute or 4 eggs
1
⁄4 cup fresh lemon juice
2 tablespoons
all-purpose flour
Position multipurpose blade in work bowl. Add
graham crackers and 2 tablespoons sugar. Process
until fine, about 25 to 35 seconds.
With processor running, add margarine through
feed tube. Process until blended, about 5 to 10
seconds. Press firmly into bottom and 3⁄4-inch up
sides of 9-inch springform pan. Chill.
Add 1 cup sugar and lemon peel to work bowl.
Process until peel is finely chopped, about 20 to
25 seconds. Add cream cheese. Process until
blended, about 10 to 15 seconds. Add egg
substitute, lemon juice, and flour. Process until
smooth, about 15 to 20 seconds.
Pour into pan. Bake at 350°F for 45 to 55 minutes,
until edges are set and center is soft-set. Cool 1 to
2 hours on rack. Refrigerate at least 4 hours.
Remove pan.
Yield: 10 to 12 servings.
Per serving: About 341 cal, 7 g pro, 34 g car,
20 g fat, 51 mg chol, 294 mg sod.
69
Fresh Fruit Tart
Crust
1 pastry crust (pg.73)
1 tablespoon fat-free
egg substitute plus
1 teaspoon water or
1 egg, beaten and
1 tablespoon water
Filling
1
⁄4 cup sugar
1 tablespoon
cornstarch
3
⁄4 cup skim or
low-fat milk
1
⁄4 cup fat-free egg
substitute or
1 egg, beaten
1
⁄2 teaspoon vanilla
Fruit Topping
1 small mango, peeled,
halved, pit removed
1 cup fresh
strawberries, hulled
1 kiwi fruit, peeled
2 tablespoons
strawberry or apple
jelly, melted
Prepare pastry crust as directed in recipe. Fit into
10-inch tart pan. Trim edges. Prick shell thoroughly
with fork. Bake at 425°F for 9 to 12 minutes, until
light golden brown. Brush shell with egg mixture
to seal holes. Bake for 1 minute to set egg.
Cool completely.
In small saucepan, combine sugar and cornstarch.
Add milk and egg substitute. Cook and stir over
medium heat until thickened. Remove from heat.
Add vanilla. Refrigerate until completely cooled.
Position reversible slicing/shredding disc in work
bowl. Add mango. Process to slice. Repeat with
strawberries and kiwi fruit.
Spread cooled custard mixture in cooled shell.
Arrange sliced fruit on custard. Brush with melted
jelly. Refrigerate until serving.
Yield: 8 to 10 servings.
Per serving (filling and crust): About 332 cal,
6 g pro, 43 g car, 16 g fat, 0 mg chol, 201 mg
sod.
70
Light Cranberry Cream Cheese Bars
⁄4 cup dried cranberries
or dried cherries
3 tablespoons apple
juice or water
1 cup plus
1 tablespoon allpurpose flour,
divided
11⁄3 cups old-fashioned
rolled oats
3
⁄4 cup packed brown
sugar
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon baking
soda
2
⁄3 cup cold margarine
or butter, cut up
1 package (8 oz.)
no-fat pasteurized
process cream
cheese product, cut
in 4 pieces
1 cup no-fat sour
cream
1
⁄2 cup fat-free egg
substitute or 2 eggs
2
⁄3 cup sugar
2 teaspoons vanilla
3
Spray 13 x 9 x 2-inch baking pan with no-stick
cooking spray.
In small saucepan over medium heat, cook
cranberries and apple juice until bubbly. Cover.
Reduce heat to low. Cook for 2 minutes. Set aside.
Position multipurpose blade in work bowl. Add
1 cup flour, oats, brown sugar, cinnamon, and
baking soda. Process until mixed, about 5 to
10 seconds. Add margarine. Pulse 4 to 5 times,
about 2 to 3 seconds each time, until crumbly.
Reserve 1 cup of mixture for topping. Press
remaining mixture into prepared pan. Bake at 350°F
for 10 minutes.
Add cream cheese, sour cream, egg substitute,
sugar, remaining 1 tablespoon flour, and vanilla to
work bowl. Process until smooth, about 10 to
15 seconds, scraping sides of bowl, if necessary.
Add cranberry mixture. Pulse 1 to 2 times, about
1 to 2 seconds each time, until mixed.
Spread over partially baked crust. Sprinkle with
reserved crumb mixture. Bake at 350˚F for 25 to
35 minutes, until center is set and top is light
golden. Refrigerate until serving. Cut in bars.
Yield: 20 to 24 servings.
Per serving: About 195 cal, 6 g pro, 27 g car,
7 g fat, 5 mg chol, 295 mg sod.
71
Instant Chocolate Sauce
⁄3 cup packed brown
sugar
1
⁄4 cup sugar
1
⁄4 cup semi-sweet
chocolate chips
1
⁄3 cup skim or
low-fat milk
1 tablespoon
margarine or butter
2 tablespoons light
corn syrup
3
⁄4 teaspoon vanilla
1
Position multipurpose blade in work bowl. Add
sugars and chocolate chips. Process until chocolate
is finely chopped, about 25 to 30 seconds.
In small saucepan, heat milk, margarine, and corn
syrup until very hot but not boiling. With processor
running, add hot milk mixture through feed tube.
Add vanilla. Process until smooth, about 5 to
10 seconds, scraping sides of bowl, if necessary.
Serve warm or cool.
Yield: 1 cup (16 1-tablespoon servings).
Per serving: About 58 cal, 0 g pro, 12 g car,
2 g fat, 0 mg chol, 16 mg sod.
Orange-Chocolate Mousse
⁄2 cup semi-sweet
chocolate chips
1
⁄4 cup sugar
Orange portion only
of peel from 1⁄3
medium orange, cut
in strips
1
⁄2 cup skim milk
1 teaspoon unflavored
gelatin
1 tablespoon water
11⁄2 cups light
whipped topping
1
Position multipurpose blade in work bowl. Add
chocolate chips, sugar, and orange peel. Process
until chocolate and peel are finely chopped, about
30 to 40 seconds.
In small saucepan over medium heat, heat milk
until very hot but not boiling.
In small bowl, sprinkle gelatin over water. Let stand
for 10 to 15 seconds to soften. Add to hot milk.
Reduce heat to medium-low. Cook and stir until
gelatin dissolves.
With processor running, slowly add hot milk
mixture through feed tube. Process until smooth,
about 10 to 20 seconds, scraping sides of bowl, if
necessary. Remove to medium mixing bowl.
Refrigerate for 10 to 15 minutes. Fold in whipped
topping. Pour into individual dessert dishes, if
desired. Chill completely.
Yield: 6 servings.
Per serving: About 146 cal, 2 g pro, 22 g car,
6 g fat, 1 mg chol, 25 mg sod.
Variation: Omit orange peel. Add 1⁄4 teaspoon
almond extract with milk mixture.
72
Pastry Crust
One Crust
1 cup all-purpose flour
1
⁄4 teaspoon salt
1
⁄4 cup shortening
1 tablespoon cold
margarine or butter
2-4 tablespoons
ice water
Two Crusts
2 cups all-purpose
flour
3
⁄4 teaspoon salt
1
⁄2 cup shortening
3 tablespoons cold
margarine or butter
5-7 tablespoons
ice water
Position multipurpose blade in work bowl. Add
flour and salt. Process until mixed, about 2 seconds.
Add shortening and margarine. Pulse 3 to 4 times,
about 2 to 3 seconds each time, until crumbly.
Sprinkle minimum amount of water evenly over
mixture. Pulse 1 to 3 times, about 2 to 3 seconds
each time, until mixture pulls away from sides of
bowl and forms a loose ball.
Form into a ball (2 balls for 2-crust pie). On lightly
floured surface, roll each ball to a circle 2 inches
larger than inverted pie plate. Fit into pie plate.
Proceed as directed in pie recipe.
To bake single crust shell, flute edges of crust. Prick
shell thoroughly with fork. Bake at 425˚F for
9 to 12 minutes, until light golden brown.
To bake 2-crust pie, follow directions in pie recipe.
Yield: 1 pie (6 or 8 servings).
One Crust (6 servings for main dish pie)
Per serving: About 168 cal, 2 g pro, 16 g car,
11 g fat, 0 mg chol, 111 mg sod.
One Crust (8 servings)
Per serving: About 126 cal, 2 g pro, 12 g car,
8 g fat, 0 mg chol, 84 mg sod.
Two Crusts (8 servings)
Per serving: About 265 cal, 3 g pro, 24 g car,
17 g fat, 0 mg chol, 250 mg sod.
73
Apple Pie
2 pastry crusts (pg.73)
⁄3 cup sugar
1
⁄4 cup packed brown
sugar
2 tablespoons
all-purpose flour
1 teaspoon cinnamon
1
⁄8 teaspoon nutmeg
5 medium to large
crisp apples (Gala or
Rome), peeled,
cored, halved
lengthwise
1 tablespoon
margarine or butter,
cut up
2 teaspoons milk,
if desired
1 tablespoon sugar,
if desired
1
Prepare pastry crust as directed in recipe. Fit one
crust into 9-inch pie plate. Cover both halves of
crust with plastic wrap. Set aside.
Position multipurpose blade in work bowl. Add
sugars, flour, cinnamon, and nutmeg. Process until
mixed, about 2 to 3 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Fit apples upright in feed tube, cutting into quarters
if necessary. Process to slice.
Remove apples and sugar mixture to large mixing
bowl. Stir gently to coat. Spoon mixture into
unbaked pie shell. Dot with margarine.
Cover with top crust. Seal edge and flute. If desired,
brush with milk and sprinkle with sugar. Cut 6 to 8
slits in top crust, allowing steam to escape. Bake at
425°F for 45 to 60 minutes, until crust is golden
brown and filling begins to bubble. Cool on rack.
Yield: 8 servings.
Per serving (filling and crust): About 661 cal,
7 g pro, 78 g car, 36 g fat, 0 mg chol, 521 mg
sod.
74
Thumbprint Cookies
⁄2 cup sugar
⁄3 cup margarine or
butter, cut up
1
⁄4 cup fat-free egg
substitute or 1 egg
1 teaspoon vanilla
11⁄2 cups all-purpose
flour
1
⁄2 teaspoon baking
powder
1
⁄4 cup pecan or walnut
halves or pieces, if
desired
2-3 tablespoons any
flavor jelly
1
2
Position multipurpose blade in work bowl. Add
sugar and margarine. Process until blended,
about 10 to 15 seconds. Add egg substitute
and vanilla. Process until blended, about 30
seconds. Spread flour, baking powder, and nuts
evenly over mixture. Pulse 2 to 3 times, about 2
to 3 seconds each time, just until mixed.
Roll into 1-inch balls. (Lightly flour hands if
dough is sticky.) Place balls 2 inches apart on
ungreased baking sheet. Make a deep
indentation in each cookie with thumb.
Bake at 350°F for 9 to 13 minutes, until
bottoms of cookies are light golden and edges
begin to turn light golden. Remove to cooling
rack. Fill each cookie center with about 1⁄4
teaspoon jelly. Cool completely.
Yield: 2 dozen cookies (1 cookie per serving).
Per serving: About 104 cal, 1 g pro, 12 g car,
6 g fat, 0 mg chol, 73 mg sod.
75
Cookie Crumb Crust
Graham Crust
20 21⁄2-inch square
graham crackers
3 tablespoons sugar
1
⁄3 cup margarine or
butter, melted
Position multipurpose blade in work bowl. Add
crackers or cookies and sugar. Process until fine,
about 35 to 50 seconds. With processor running,
add melted margarine through feed tube. Process
until blended, about 10 to 20 seconds.
Press crumbs firmly into 9-inch pie plate to line
bottom and sides. Bake at 350°F for 7 to 9 minutes,
until set. Cool completely. Fill.
Yield: 1 pie crust (8 servings).
Per serving: About 159 cal, 1 g pro, 18 g car,
9 g fat, 1 mg chol, 200 mg sod.
VARIATIONS:
Chocolate Wafer Crust
Use 20 23⁄8-inch chocolate wafers, 3 tablespoons
sugar, and 1⁄4 cup margarine, melted.
Per serving: About 117 cal, 0 g pro, 12 g car,
8 g fat, 0 mg chol, 116 mg sod.
Vanilla Wafer Crust
Use 25 13⁄8-inch vanilla wafers, 2 tablespoons sugar,
and 1⁄4 cup margarine, melted.
Per serving: About 162 cal, 1 g pro, 16 g car,
10 g fat, 8 mg chol, 125 mg sod.
Ginger Snap Crust
Use 24 2-inch ginger snaps and 1⁄4 cup margarine,
melted.
Per serving: About 162 cal, 1 g pro, 19 g car,
9 g fat, 0 mg chol, 210 mg sod.
76
• Reversible Thin (2mm) Slicing/Shredding Disc - Model KFPRD2
• Medium (4mm) Slicing Disc - Model KFPSL4
• Thick (6mm) Slicing Disc - Model KFPSL6
• Medium (4mm) Shredding Disc - Model KFPSH4
• Thick (6mm) Shredding Disc - Model KFPSH6
• French Fry Disc - Model KFPFF
• Parmesan/Ice Grating Disc - Model KFPPS
• Julienne Disc - Model KFPJU
• Egg Whip - Model KFP6EW
• Citrus Juicer - Model KFPCJ
Use to make fresh citrus juice with grapefruits, oranges, lemons, and limes.
• Juice Extractor - Model KFPJE
Use to extract juice from carrots, celery, tomatoes, and other vegetables.
• 6 Disc Storage Rack - Model KFPDS6
Stores 6 discs conveniently.
• Storage Box - Model KFPSB
Stores multipurpose blade, dough blade, three slicing or shredding discs,
disc stem, and egg whip in a clear, covered box.
77
OPTIONAL ATTACHMENTS AND ACCESSORIES
Optional Attachments and Accessories
™
FOR THE WAY IT’S MADE.™
® Registered Trademark/™Trademark of KitchenAid, U.S.A.
9701758 Rev. C
© 2001. All rights reserved. KPA115 (dZw 401)
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