food processor
food
processor
from General Electric
Model FP-1/4200
20 Volts Maximum 360 Watts, AC only
jsted by Underwriters Laboratories Inc
^General Electric Company 1978
R EAD A N D SA VE TH IS B O O K
(0£) [ | § | f Q
Because of its speed and versatility, this FOOD PROCESSOR from
General Electric appeals to all types of cooks, the gourmet and the non­
gourmet alike.
As you use this FOOD PROCESSOR, you’ll discover so many ways in
which this appliance can help to speed you through food preparation
tasks of:
★
★
★
★
★
CHOPPING
GRATING
GRINDING
CRUMBING
SHREDDING
★
★
★
★
★
MINCING
MIXING
PUREEING
SLICING
MIXING YEAST BREAD DOUGH
THIS BOOK IS YOUR GUIDE TO FAST AND SURE PROCESSING
TECHNIQUES. PLEASE READ IT CAREFULLY, BEFORE USING
YOUR GE FOOD PROCESSOR.
NOTE: The maximum rating is based on the attachment that draws the
most power. Other recommended attachments may draw significantly
less power.
PAGE
Important Safeguards ............................................................................. 3
Get To Know Your Food Processor ...................................................... 4
What Each Attachment Can D o ............................................................. 5
Before First Use........................................................................................ 6
Taking the Processor Apart and Putting It Together......................7-10
Control B uttons...................................................................................... 11
€
'll
How To Use Knife Blade............................................................... 11-13
1 How To Use Reversible D isc...................................................... 14-17
I
How To Use Knife Bladeand Disc Together...............................18-20
Cleaning and S to ra g e ............................................................................. 20
Daily Use C h a rt...................................................................................21-27
Recipe Section.....................................................................................28-47
Keep this booklet handy; review product warranty and service
statements on separate sheet and record below:
Date product received:_____________________________________ _
Complete model number (located on bottom of Base):________________
2
When using electrical appliances, basic safety precautions should always be followed
including the following:
* Read all instructions.
* To protect against electrical hazards do not immerse Base, plug, or cord in water or
other liquid.
* Close supervision is necessary when any appliance is used by or near children.
* Unplug from outlet when not is use, before putting on or taking off parts, and before
cleaning.
* Avoid contacting moving parts.
* Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions, or has been dropped or damaged in any manner. Return appliance to the
nearest authorized service facility for examination, repair or electrical or mechanical
adjustment.
* The use of attachments not recommended or sold by the appliance manufacturer
may cause hazards.
* Do not use outdoors.
* Do not let cord hang over edge of table or counter, or touch hot surfaces.
* Never feed food into the Food Chute by hand when slicing or shredding food. Always
use the Food Pusher provided.
* To avoid injury, never place cutter assembly or Disc on Base without first having put
Bowl properly in place.
* Always operate Food Processor with Cover correctly in place. Do not attempt to
defeat the Cover interlock system.
* Keep hands and utensils out of container while operating appliance to prevent the
possibility of severe personal injury and/or damage to the Food Processor. A rubber
scraper may be used but must be used only when the Food Processor is not running.
* Handle the sharp Knife Blade and Reversible Disc carefully to avoid cuts and
injuries. When handling Knife Blade, always grasp by center plastic hub. Always remove
Knife Blade before removing processed food from Bowl or reaching into Bowl with hand.
* This appliance is intended for home use ONLY and not for commercial or industrial
use.
* Do not process hot liquids.
* Never exceed Fill Level on Bowl when using Knife Blade or Reversible Disc.
* Do not place on or near a hot gas or electric burner.
* To disconnect, grip plug and pull from wall outlet. Never yank on cord.
* Make sure motor, Disc and/or Knife Blade has stopped completely before removing
Cover.
* Always use ON/OFF switch or PULSE-ON switch to operate appliance. Never use
Cover Release Knob to turn unit OFF since this will allow the appliance to turn ON
unexpectedly when Cover is again put in place.
* Never leave room while appliance is operating.
* This appliance should be used for its intended use as described in this Use and Care
Book.
* Do not operate this appliance in the presence of explosive and/or flammable fumes
or use it to mix flammable materials.
3
PARTS
USES
The FOOD PUSHER fits into the
FOOD CHUTE. It allows you to
control the pressure on the food for
best results and prevents food from
splashing out. The FOOD PUSHER
is also a convenient 1 cup (8 ozs.)
measure.
The COVER with FOOD CHUTE
has an interlock system that assures
you that the PROCESSOR will not
operate unless it is properly in
place. The FOOD CHUTE allows
you to load food for slicing and
shredding or add ingredients while
PROCESSOR is running.
The REVERSIBLE DISC and the
KNIFE BLADE are your two sep­
arate attachments. They fit into the
CENTER POST of the BOWL for
processing as well as for easy
storage.
The BOWL with CENTER POST fits
into the BASE with special side
locking tabs.
The CENTER POST with
its
RUBBER RING is held in place in
the BOWL by a SCREW-ON RING
The BASE houses the motor. On the
front of the BASE are
two
/C O N TR O L BUTTONS - the con/ tinuous ON/OFF Button for long
processing jobs and the PULSE
Button for short spurts of action.
4
The FOOD PROCESSOR parts
need no special storage space. All
the parts can be put back together
with the KNIFE BLADE and DISC
both positioned in the BOWL. Keep
you FOOD PROCESSOR handy on
your countertop ready for use.
NOTE: These symbols are used throughout this book to help you easily
identify what attachment to use:
KNIFE BLADE ^
REVERSIBLE DISC, SLICING SIDE UP 9
REVERSIBLE DISC, SHREDDING SIDE U P §
1. The KNIFE BLADE (A) speeds up
numerous everyday tasks depend­
ing on the food and method used. It:
CHOPS • Fruits, vegetables, nuts
• Meat cubes for sausages,
sandwich spreads, or
croquettes
• Beef cubes for fresh
hamburger
CRUMBS • Breads, cookies, crackers - coarsely
GRINDS • Nuts
• Makes fresh peanut butter
MINCES • Garlic, carrots
• Mayonnaise/
• Pancake Batters
MIXES • Pie Doughs
Salad Dressings
Cookie Batters • Yeast Bread Doughs
Cheese Dips
Sauces
PUREES • Family dinner into fresh babyfood for toddlers or juniors
Hearty soups
2. The REVERSIBLE DISC is really two discs in one. One side is for
SLICING (B); the other for SHREDDING (C). Both sides of the Disc are
• With the “ SLICING SIDE UP” , you can:
•
•
•
•
Slice
Slice
Slice
Slice
fruits for pies and salads
vegetables for appetizers or casseroles
partially frozen meats for Stroganoff or Oriental dishes
firm cheeses
• Cross-cut packaged sliced meats for Chef Salad
• Make Matchstick Potatoes
• French cut green beans
• Flip the Disc over with the “ SHREDDING SIDE UP” and you can:
• Make long or short vegetable shreds
• Shred natural cheeses for sauces or garnishes
• Crumb dry bread, cookies, crackers
3. The KNIFE BLADE and DISC with SHREDDING SIDE UP, CAN BE
USED TOGETHER.
This gives you more uses especially for finely processed results.
• Grating Parmesan or Romano cheese
• Fine crumbing bread, crackers, or cookies
• Grating potatoes for potato pancakes
4. SOME FOODS DO NOT PROCESS WELL
The FOOD PROCESSOR is designed to help speed you through many
kitchen tasks, but there are a few things that it is not designed to do. Here
are some tasks that are not performed by the FOOD PROCESSOR.
•
•
•
•
•
•
Beating egg white to large volume
Whipping cream to a thick and fluffy consistency
Slicing or shredding soft cheeses
Mashing potatoes (They become gluey)
Slicing or shredding candied or dried fruits
Slicing hard-cooked eggs or hard nuts
THINGS WHICH CAN DAMAGE THE FOOD PROCESSOR
• Cheese which is so hard you have trouble cutting it
• Solidly frozen meat
• Bones and other inedible parts of food
• Spices ground alone, such as whole cloves, which have a high oil
content
«
«
«
I IK
1. Unpack product and remove all packing material, including the foam
rubber squares which fit on the Center Post and protect the Bowl during
shipment.
2. Before using, wash all parts except Base. Read “Taking FOOD
PROCESSOR apart... and Putting it Back Together" and “Cleaning After
Use” sections to learn the correct steps for taking this product apart and
the proper cleaning methods.
3. Fill out and mail Registration Card.
6
Make sure the FOOD PROCESSOR is not plugged in and the OFF Button
is in up position before taking apart or putting parts together.
1. Food Processor Bowl
★ Take Bowl apart by twisting Screw-On Ring in counterclockwise
direction (D) until it comes off Bowl.
★ Push Center Post out from bottom of Bowl. Note position of rubber ring
- it fits over the Center Post (E). Be sure to always replace rubber rinq
correctly.
★ To put Bowl together, position
rubber ring over Center Post - it
should never be placed in the
Screw-On Ring (E). Fit Center
Post, with rubber ring in place,
through opening in bottom of
Bowl. Attach Screw-On Ring (D)
by turning in clockwise (w p )
direction. Tighten securely, but
do not overtighten.
★ To attach Bowl to Base, hold
bowl with “ FRONT” facing you
(F) Set Screw-On Ring section of
Bowl into Round Well area of
Base. Rotate Bowl until Locking
Tabs on bottom of Bowl drop
down into Locking Holes in Base.
Twist Bowl clockwise ( P * ^ ) as
far as it will go. Be certain both
Locking Tabs drop down into
place.
NOTE: If Bowl does not imme­
diately drop down, made sure unit
is unplugged, lift off and slightly
turn Fluted Drive Wheel in center
of Round Well by hand (G).
Replace Bowl. It should drop
down easily with only a slight
turning motion. Make sure Bowl is
seated and firmly in place before
using appliance.
ROUND WELL
FLUTED DRIVE WHEEL
8
2. Knife Blade -O*
★ Grasp Knife Blade by center hub (H). With blade-side down, line up flat
side of center hub with flat side of Center Post and lower Knife Blade to
bottom of Bowl.
3. Reversible Disc § o
★ This Disc will slice or shred depending on which side is facing up.
★ Grasp Reversible Disc by center hub (I) and turn so desired side (either
slicing or shredding) is facing upward.
★ Position opening in center hub of Reversible Disc over Center Post of
Bowl (I). (Note that flat side of center hub on side of Disc facing upward is
always opposite flat side of Center Post.)
★ Rotate Disc until it slides down Center Post into place - about 1 inch
down.
NOTE: Remember to remove Knife Blade before using Reversible Disc,
unless both attachments are to be used together.
4. Food Processor Cover
For your protection, this appliance has a cover interlock system. The
cover must be correctly in place before the Food Processor will
operate. DO NOT ATTEMPT TO OPERATE WITHOUT THE FOOD
PROCESSOR COVER CORRECTLY IN PLACE.
9
★ Hold Cover by Food Chute with Latching Tab facing you (J). The Food
Chute can be used as a handle.
★ Tilt front edge of Cover downward and fit Latching Tab into Slot at top
of Bowl (J) Be sure Tab fits into Slot.
FOOD CHUTE
FOOD
COVER
BOWL
LATCHING TAB
LATCHING SLOT
★ Lower back of Cover to allow Latch Pin to fit into Pin Opening at top of
Base (K).
* Press Latch Pin down into Pin Opening until it clicks into place.
★ To remove the Cover, shut Food Processor OFF and make sure Disc
and/or Knife Blade has stopped rotating. Press Cover Release Knob to
the right—^ - ( L ) and lift off Cover.
FOOD PUSHER
BASE.
FOOD CHUTE
COVER RELEASE KNO
COVER
5. Food Pusher
* Insert Food Pusher into Food Chute and
lower into place (M). Always use Food Push­
er to guide food through Reversible Disc
during shredding or slicing, and to prevent
spattering out of Food Chute when proces­
sing with Knife Blade.
10
NOTE: The open Food Pusher holds slightly more than 1 cup. There is a
line on the inside of the Pusher to mark a 1 cup (8 ozs.) level (M). Use it, if
desired, when adding liquid ingredients during processing.
For your convenience, there are two Control Buttons on the front of the
Base (N).
□
1. ON/OFF BUTTON
★ When pressed down to
“on” position, Food Processorwill run until Button is
lifted upward to “off” posi­
tion.
* Use for longer processing jobs, such as when making peanut butter,
smooth spreads, dips, etc.
2. PULSE-ON BUTTON
★ Must be pressed down and HELD for appliance to run.
★ Use for short processing jobs, such as when chopping raw beef cubes
to make hamburgers or chopping vegetables, etc. This allows you to
control the processing time as well as the type of processed results you
get.
BEFORE PROCESSING
1. Set Base on clean, dry counter or table.
2. Position Bowl on Base and attach Knife Blade.
3. Add foods to be processed to Bowl. NEVER EXCEED FILL LEVEL.
For liquids or semi liquids
Use up to 2 cups at a time
For solid foods
See DAILY USE CHART
for recommended amounts
3. Correctly position Cover with Food Pusher in place. Plug cord into
standard electrical outlet.
4. Read “ For Best Results” and “Simple Steps” sections carefully. You
will find all this information very helpful.
11
TO PROCESS
1. For most chopping, crumbing, orgrinding, it’s better to use the PULSE
ON Button. Press it and release immediately. Short spurts of action stir
food as it is chopped, giving more even results.
2. For longer processing jobs, like pureeing, use the ON/OFF Button.
3. When processing some hard foods, such as carrots or beef cubes, the
Food Processor may move slightly on the counter. Always be sure to use
recommended processing loads.
AFTER PROCESSING
1. After processing food, shut off Food Processor and allow Knife Blade
to stop rotating before pressing Cover Release Knob to the right. Then
remove Cover.
2. Remove Bowl from Motor Base. ALWAYS REMOVE KNIFE BLADE
FROM BOWL BEFORE EMPTYING PROCESSED FOOD FROM BOWL.
GRASP KNIFE BLADE BY CENTER HUB.
M
M r ø , (MHMd, o „
1. SIZE
>.
i
c .
★ To chop, quarter foods or cut them in 1-inch pieces. Large pieces chop
unevenly, with some particles coarse and others overprocessed.
2. QUALITY
★ Fresh, crisp or firm fruits and vegetables process best.
3. QUANTITY
★ Medium size loads chop more evenly than large ones. If your recipe
calls for 4 medium onions, chop two at a time. It only takes a few seconds
longer and food will be evenly chopped without being overprocessed.
4. TEMPERATURE
★ Fruits, vegetables and medium-hard cheeses process best at
refrigerator temperature.
m m §bim w
1. TO CHOP OR GRIND
*•
#
■* *
Fruits, Vegetables, Nuts
★ Cut food no larger than 1" cubes and place recommended amount in
Bowl (see DAILY USE CHART for amounts).
★ Press and immediately release the PULSE ON Button.
For Coarse Chopping - Try 1-2 pulses.
For Medium Chopping - Try 3-4 pulses.
For Fine Chopping - Start with a few short pulses and finish with longer
ones.
12
★ Check results often and use a spatula to scrape down sides of Bowl if
necessary.
Uncooked Meat
Food Processors CHOP rather than GRIND uncooked meat, such as beef
for fresh hamburger. The result with the Food Processor is finely chopped
meat for patties, sausages, or meat loaf. Uncooked meat chopped in the
Food Processor is used in the same dishes as the ground meat you buy in
the supermarket, which is made with a Meat Grinder.
2. TO CRUMB, coarsely (For fine crumbs, see section on “ How To Use
Knife Blade and Disc Together” .)
★ Break up to 4 slices of fresh bread into quarters and place in Bowl.
Process by Pulsing to desired fineness.
3. TO MINCE garlic cloves, 1” pieces onion or carrots
★ Use well dried Bowl for best results.
★ With Processor running, drop up to 4-5 pieces through Food Chute one
at a time. Cover Chute. Process 3-5 seconds.
4. TO MIX
Cookies, Pie Dough, Party Dips, Sauces
★ Follow the recipes found in this book or adapt your own favorite
recipes to the Processor by combining and processing ingredients as
described in the recipes in this book.
Pancake Batters, Crepe Batters
★ Add dry ingredients to Bowl, then the liquids. Process until smooth.
NOTE: Use only Yeast Bread recipes in this book and in the General
Electric Cookbook.Cookinq with a Food Processor. These recipes
have been specially adapted for preparation in this appliance.
5. TO PUREE Cooked Fruit and Vegetables
• Drain food, reserving liquid.
• Add to Bowl 1/2 to 3 cups of food, and 1/4 cup liquid for each cup of
food. Add butter and seasonings, if desired.•
• Process to desired consistency. If necessary, stop Processor to scrape
down sides of Bowl with spatula.
6. DO NOT USE KNIFE BLADE FOR PROCESSING:
•
•
•
•
•
Marshmallows
Frozen Meat
Ice Cubes
Spices with high oil content, such as cloves
Inedible parts of foods, such as bones, pits
13
BEFORE PROCESSING. . .
1. Set Base on clean, dry counter or table.
2. Position Bowl on Base and attach Disc, desired side up.
3. Correctly position Cover. Plug cord into standard electric outlet.
4. Read the “ For Best Results” and “ Helpful Hints” sections carefully.
You will find all the information very helpful.
TO PROCESS
1. Fill Food Chute with food and position Food Pusher on top of the food.
2. Press Food Processor ON or PULSE Button and gently guide food
through Disc with Food Pusher.
AFTER PROCESSING
1. After processing food, shut off Food Processor, and allow Disc to stop
rotating before pressing Cover Release Knob to the >■right. Then
remove Cover.
2. Remove Disc and empty sliced or shredded food from Bowl.
3. When processing large quantities, be sure to empty Bowl when
processed food reaches FILL LEVEL in any section of the Bowl. If
overfilled, processed food may interfere with Disc rotation and cause hub
of Disc to rise up and rub against inside of Cover.
ma w msm, @ n K . .
1. TEMPERATURE
★ Fruits, vegetables and medium-hard cheeses should be processed at
refrigerator temperature.
★ Grate Parmesan and Romano cheese at room temperature.
★ To slice raw meat, it should be partially frozen, firm but not solid.
2. SIZE
★ Foods that are too large for the Food Chute must be cut to fit. Try to buy
foods that fit the Chute whole (O).★
★ Cut long foods into 5" lengths for slicing or shredding.
14
3. QUALITY
★ Fresh, crisp or firm fruits and vegetables process best. That doesn’t
mean you can’t use up an old carrot or limp piece of celery, but you should
not expect the same results as with fresh produce.
m am s w n
mim
1. LOADING OF FOOD CHUTE
★ When processing long narrow foods, pack Chute so food will stand
upright, by alternating thick and thin ends (P).
★ To process a single food, position it on the left side of the Chute (OFF
Button side). Hold it in place with the Pusher. The clockwise rotation of
the Disc pushes the food against the left wall of the Chute, which helps to
hold food upright.
★ For long shreds or slices, arrange 21 /2 inch food pieces horizontally in
the Chute. These are attractive in salads, Oriental dishes and vegetable
dips (Q).
* For foods that don’t seem to fit the Chute, try loading Chute from the
bottom when slicing. Bottom of Chute is slightly larger than the top, so
food which won’t fit the top may fit the bottom. For neater slices, cut a
small slice off one end of food so it rests flat on Disc.
★ Place small foods, or short pieces, which will stand upright, directly on
the Disc to simplify arrangement. Then carefully position Food Chute
over them and slice.
2. USING THE FOOD PUSHER
★ Position food in the Chute and hold Food Pusher over the food before
turning Processor on.★
★ The amount of pressure you should apply on the Pusher varies
depending on the firmness of the food you are slicing or shredding and
the results desired. For most foods, steady, even pressure is needed.
Press down lightly on food with Food Pusher. Let the Food Processor do
the work. HEAVY PRESSURE WILL NOT SPEED UP processing.
15
★ Use firm pressure on the Food Pusher for hard foods, such as lemons.
Always be sure to position the Pusher before starting to process.
★ Light pressure should be used for soft foods, such as strawberries.
Cucumbers and potatoes will self-feed without pressure for thinner, but
slightly irregular pieces.
★ With some foods, such as hard or medium-hard cheeses, use a press
down, then release motion with the Food Pusher instead of constant
pressure.
★ To slice partially frozen meat, use firm pressure on Pusher. Result is
thinly sliced meat for casseroles and stir-fries.
m mm m
m a in !
1. TO SLICE UNCOOKED MEAT
★ Spread boned meat on cookie sheet and place in freezer until partially
frozen (firm, but not solid).
★ When using thick pieces of beef or pork, cut to fit Food Chute.
★ When using thin flat pieces of chicken, roll up to size of Food Chute
before freezing.
★ Position Disc in Bowl with Slicing Side Up. Insert meat through bottom
of Chute. Pack firmly for best results. Slice using firm pressure.
2. TO JULIENNE OR MATCHSTICK SLICE
Potatoes, Cucumbers, Eggplant
★ Slice vegetables using firm pressure. TURN UNIT OFF. Remove slices
from Bowl. Reposition Disc with Slicing Side Up.
★ Hold Cover sideways with Food Pusher inserted part way to act as a
stopper (R).
★ Stack enough slices together so you can wedge slices tightly into
bottom of Chute with cut surfaces side to side across the bottom of the
Chute (R).★
★ Carefully place Cover on Bowl holding slices in position. TURN UNIT
ON again to slice. Repeat procedure with remaining slices.
Carrots
★ Slice large, fat carrots horizontally for long slices. TURN UNIT OFF.
Stack slices and wedge in bottom of Chute horizontally (S). Reposition
disc with Slicing Side Up. Carefully position Cover on Bowl. TURN UNIT
ON to slice again. Repeat with remaining slices.
16
Packaged Meats, Cross-Cut
★ Position Discs in Bowl with Slicing Side Up.
★ Stack several slices of boiled ham, bologna, soft (not hard) salami or
other lunch meat. (An 8 oz. package works best.) Roll up or fold over
stack.
★ Wedge roll up the bottom of Food Chute (T). Place Cover on Bowl and
slice meat. Use in chef salad, sandwich spreads or soups.
3. TO FRENCH CUT SNAP BEANS
★ Trim off ends and cut beans in 2 1/2 inch lengths.
★ Beans may be blanched five minutes before slicing, then briefly cooked
before serving.★
★ Position Disc in Bowl with Slicing Side Up. Stack beans horizontally in
Food Chute, using a spatula to help arrange them. Slice using light
pressure.
4. TO CRUMB
Fresh Bread, Finely
★ Position Disc in Bowl with Shredding Side Up.
★ Fold 1 or 2 slices of fresh bread in half and place in Food Chute.
★ Using light pressure on Food Pusher, shred.
17
BEFORE PROCESSING
1. Set Base on clean, dry counter or table.
2. Position Bowl on Base and position
Knife Blade. Position Disc, Shredding
Side Up, over Knife Balde (U).
3. Correctly position Cover on Bowl. Place
food in Food Chute with Food Pusher in
place on top of it.
4. Plug cord in standard electrical outlet.
TO PROCESS
1. Process using the PULSE ON or ON/OFF Control Button.
AFTER PROCESSING
1. After processing food, shut off Food Processor and allow Knife Blade
and Disc to stop rotating before pressing Cover Release Knob. Then
remove Cover.
2. Remove Bowl from Motor Base. ALWAYS REMOVE DISC AND KNIFE
BLADE FROM BOWL BEFORE EMPTYING PROCESSED FOOD FROM
BOWL. GRASP DISC AND KNIFE BLADE FROM CENTER HUB.
mmmm mm
mm
1. TO GRATE Parmesan or Romano Cheese
★ Position Knife Blade in Bowl with Disc above it, Shredding Side Up.
★ Cut room temperature cheese to fit Food Chute. If you can’t insert a
knife point in cheese, it’s too hard to process.
★ Place cheese in Chute. Use only light pressure with the Food Pusher.
★ Process to desired fineness.
2. TO FINE CRUMB Dry Bread, Crackers, Cookies
★ Position Knife Blade in Bowl with Disc above it, Shredding Side Up.
★ Pack food in Chute.
★ Using light pressure, process to desired fineness.
18
1. Always unplug from electrical outlet before cleaning.
2. Whenever possible, rinse off parts immediately to make clean-up
easier.
3. Wipe Base with damp cloth when necessary. Remove stubborn spots
by rubbing with damp cloth and mild, non-abrasive cleanser. Dry with
clean soft cloth. DO NOT IMMERSE MOTOR BASE IN ANY LIQUID.
4. The Bowl should be taken apart for thorough cleaning after use at the
end of each meal preparation session. See “Taking FOOD PROCESSOR
Apart” section.
NOTE: Sometimes the Screw-On Ring may become overly tightened and
will not readily twist off the Food Processor. If this happens, position the
Screw-On Ring portion under hot running water for 15-20 seconds. Then
wrap a dishtowel around Screw-On Ring and turn counterclockwise
(4r^w) to loosen. Repeat if necessary.
5. Except for the Center Post, rubber ring, and, of course, the Base, all
remaining FOOD PROCESSOR parts may be washed in a dishwasher.
★ The Food Pusher and Screw-On Ring should be placed on the
dishwasher rack that is furthest away from heating element. Position
these parts carefully, making sure they will not fall through the rack
during washing.
★ The Knife Blade and Reversible Disc should also be placed on the
upper rack of the dishwasher - not in or near the silverware basket since
someone could accidentally cut their hand when removing silverware.
6. ALL FOOD PROCESSOR parts - except Base - may be washed by
hand using hot, sudsy water. If necessary, use a nylon bristle brush when
hand washing to clean all parts of Bowl and Food Chute.
7. The Center Post and rubber ring must be washed by hand in hot, sudsy
water - never in the dishwasher since the high dishwasher heat could
damage these parts.
8. Use a nylon bristle brush to prevent cutting yourself when washing the
Knife Blade and Reversible Disc by hand. Rinse and dry these parts
carefully.
9. For proper care of FOOD PROCESSOR
a. DO NOT use rough scouring pads or cleansers on any plastic or metal
parts.
b. DO NOT fill Bowl with boiling water or put any of the parts in boiling
water.
c. DO NOT allow Knife Blade or Disc to soak in water for long periods of
time.
d. DO NOT attempt to sharpen cutting edges - it is not necessary.
10. Other than cleaning steps listed in this book, no additional home
maintenance is required. Repairs must be handled by an authorized
service facility.
W STrølSH
Think of your Food Processor as a countertop appliance. Keep it handy,
ready for use. After cleaning, put it back together with the Knife Blade and
Reversible Disc in the Bowl.
Remember to:
★ Remove cord from outlet when not in use.
★ Coil cord in large loops or wrap around Base.
For expanded, step-by-step hints, tips and recipes for using the G.E.
Food Processor, you may want to order a copy of our cookbook, Cooking
with a Food Processor. It contains over 200 easy-to-read, tested recipes
and over 350 color photographs.
To purchase this cookbook, use the enclosed return mailer or write to:
General Electric Company
Housewares Product Service
P.O. Box 861
Bridgeport, CT 06602
Enclose a check or money order payable to the General Electric
Company. Include $7.95 for each copy of the cookbook, plus $ .75 for
postage or handling, and, where applicable, state and local tax. Allow 2-4
weeks for delivery.
20
FOOD
Apples
PROCESS/
ATTACHMENT
Chopped
ti
Sliced
o
Artichokes,
Jerusalem
Asparagus,
fresh
Sliced
o
Sliced
o
Avocado
Sliced
o
Baby Food
Pureed
Bananas
Mashed
Sliced
o
Beans, Snap
Beets
French Cut
Sliced
Bread
Dry
Fine
Crumbed
Fresh
Cabbage
Coarsely
Crumbed
Chopped
Carrots
Shredded, o
Coarse
Fine
G
Chopped
o
-T V O
Sliced Round
Long Sliced
Julienne Sliced
Shredded, Short ^
Shredded, Long
o
Cauliflower
Sliced
Celery
Sliced
SEE
“ HOW TO”
SECTION
O
SPECIAL INSTRUCTIONS
Peel if desired. Quarter core.
Add up to one cup at a time.
Stack quarters horizontally.
Use firm pressure.
Peel before slicing. Use whole
if small or cut to fit chute.
Cut crosswise in thirds. Place
upright in chute. Use firm
pressure.
Pit; quarter; core. Arrange
quarters back to back in chute,
alternating thick and thin ends.
Use firm pressure.
Results are best for toddlers or
juniors.
Use ripe fruit. Peel; cut in 1 inch
pieces. Process up to 3 bananas
at a time.
Peel, cut in half. Place with cut
side against Disc. Use light
pressure.
Cook whole with 2" top and
root left on. Cool; trim; remove
skins. Cut to fit Chute.
A good way to use up stale
bread. Store crumbs in
refrigerator.
Process up to 4 slices at a
time.
Core; cut in 1" pieces. Add up
to 2 handfuls at a time.
Cut in pieces to fit chute. Use
light pressure. Use coarse
shreds for cole slaw, soups.
Peel; cut in 1" lengths. Add up
to 2 cups at a time.
For best results, slice more than
one stalk at a time.
Position standing up in Chute.
Arrange 2 1/2" lengths sideways
in Chute.
Divide into flowerets. Arrange
in Chute alternating heads and
stems. Wedge large pieces up
into bottom of Chute. Use
crumbled pieces in soups and
salads.
Remove strings. For best results,
slice more than 1 stalk at a time.
If base of stalk is very wide, slit
lengthwise 1 or 2 inches.
21
FOOD
Cheese
Hard
Parmesan,
Romano
Medium Hard
Cheddar,
Swiss
Soft
Feta,
Mozzarella,
Blue Cheese
PROCESS/
ATTACHMENT
Process at refrigerator
temperature.
Crumbled
Break chilled cheese in 1"
pieces. With Processor running,
drop up to five pieces down
Chute. Process about 5
seconds.
Remove brown husk. Cut meat
to fit Chute.
Prepare as above.
Chill well. Process 1 cup at a
time, 10-20 seconds.
Break up to fit
Chute.
Add up to 1 cup.
Add 1 cup to bowl. Process
until thickened. Check after
20 seconds. Sweeten with 1-2
tablespoons confectioners’
sugar.
Peel, if desired. Halve length­
wise. Scoop out seeds if tough.
Cut in 1" pieces. Add up to 2
cups at a time.
Prepare as above, cutting to fit
Chute lengthwise.
Prepare as above, cutting to fit
Chute lengthwise. Use in
relishes, salads and fish
sauces.
Peel if desired; quarter or cut to
fit Chute. Slice using firm
pressure.
To fry after slicing, salt and let
stand in colander to drain off
excess moisture.
Peel; dry; halve; add up to 6
eggs at a time.
Add up to 2 cups at
a time.
Add up to 2 cups, pitted. Add
1/2 cup flour per cup of fruit.
Remember to substract the flour
used in processing fruit from
amount called for in
recipe.
Chocolate
Grated
Grated
Cookies,
Crackers
Cranberries
Cream,
whipping or
heavy
Chopped
Thickened
Cucumbers
Chopped <X±
Crumbed 'X ^ Q
Sliced
a
Julienne Sliced ”
Shredded C j
Sliced ^
Julienne, Sliced
22
If knife pointed can’t be
inserted easily it’s too hard to
process. Bring to room temper­
ature.
Shredded Q
Shredded O
Eggs,
hard cooked
Fish, boned,
raw
Fruit,
candied,
dried
SPECIAL INSTRUCTIONS
^
Grated
Coconut, fresh
Eggplant
SEE
“HOW TO”
SECTION
Chopped
Chopped
Chopped
FOOD
Garlic,
Glngeroot
Horseradish
Jicama
SEE
“ HOW TO”
SECTION
PROCESS/
ATTACHMENT
Minced
§
Lemons
Grated
Sliced
Shredded V
Sliced, whole
Lettuce
Sliced into strips O
Limes
Meat
Boneless,
Uncooked
pork, beef,
chicken
Sliced
%
Sliced O
Boneless,
Cooked,
ham, lamb,
beef, pork, veal
Packaged meat
Melon
C ross-C utO
S lic e d ^
Mushrooms
Chopped
1
I
g
1
i
Chopped
Chopped * 0 *
>
Q
Sliced Q
Nuts
Hard
Almonds,
Peanuts
2
Ground
Chopped, Coarsely
a*
Chopped, F in e ly * ^
Prepare as for potatoes.
Choose a lemon to fit Chute.
Slice the top off. Place in Chute
with cut end on Disc. Slice using
firm pressure.
DO NOT USE SHREDDING
SIDE OF DISC. Cut wedges to
fit Chute.
Prepare as for lemons.
Slice meat partially frozen,
If meat is too solid, it can
damage Processor.
Cut in 1” cubes. Add up to 1
cup of cubes at a time.
Cut in 1” cubes. Add up to 2 cups
at a time. Chop coarsely for
salads, finely for spreads.
Use in salads or soups.
Halve and remove seeds. Cut to
fit Chute. Slice using moderate
pressure.
Wash; keep stems on. Use Knife
Blade and Disc together. Place
5-6 mushrooms in Chute. Pulse
until chopped to desired texture.
Cut a thin slice off one side of 2
mushrooms. Place cut sides
directly on Discs in the area
beneath the Food Chute; then
cover. Stack remaining mush­
rooms sideways in Chute. Slice,
using firm pressure alternating
stems and caps.
ii
Use Knife Blade. Use well dried
Bowl. Add up to 2 cups at a time.
For best results, process
frozen.
Use Knife Blade. Add 1/4 cup
flour for 1 cup nuts. Subtract
flour used in processing from
recipe.
6,
Use Slicing Disc. Fill Chute with
nuts. Use moderate pressure.
Use Knife Blade. Add up to 1 cup
at a time.
Very Finely Ground
Soft
Walnuts,
Pecans, Brazil
SPECIAL INSTRUCTIONS
23
FOOD
PROCESS/
ATTACHMENT
Okra
Sliced ©
Olives
Chopped
S lic e d ©
Onions
White
Chopped
Sliced ©
Green Onions
Scallions
Chopped
Sliced ©
Oranges
Sliced ©
Parsley
Chopped
Parsnips
Sliced ©
SEE
“HOW TO”
SECTION
SPECIAL INSTRUCTIONS
Remove ends and cut in half
crosswise. Place upright in
Chute, alternating thick and thin
ends. Use in Gumbos or other
Creole dishes.
Add up to 1 cup pitted or
stuffed.
Arrange pitted or stuffed olives,
open end down on Disc, in area
beneath the Food Chute; then
cover. Slice, using moderate
pressure.
Peel and quarter. Cut large ones
in eights. Add up to two medium
at a time. Pulse desired
size.
Peel, slice off ends. Use small
ones whole for rings. Position on
Disc with root side down. For
large onions, cut in half from
root to stem and wedge upright
in Chute. Slice using firm
pressure.
Remove roots and all but 3
inches of green tops. Cut onions
in 1” pieces. Add up to 2 cups
at a time to Bowl. Chopped
pieces may be slightly longer
than hand-chopped results.
Remove roots and soft parts of
tops. Place onions upright in
Chute. Pack tightly.
Cut a slice off one end of orange.
If orange is too large to fit Chute,
halve lengthwise by cutting
straight down through stem.
Insert orange through bottom of
Chute with sliced off end down.
Slice using firm pressure.
Wash and dry thoroughly.
Chopped parsley can be stored,
covered, in the refrigerator at
least a week.
Halve crosswise, place upright
in Chute with cut side on Disc.
Shredded ©
Peaches
Sliced ©
Pears
Sliced ©
24
Peel; halve and pit firm, ripe
peaches. Position 2 halves in
Chute. Slice using firm pressure.
Sprinkle with lemon juice to pre­
vent browning.
Quarter and core firm ripe pears.
Arrange quarters in Chute back
to back, alternating thick and
thin ends. Sprinkle slices with
lemon juice to prevent
browning.
FOOD
PROCESS/
ATTACHMENT
SEE
“HOW TO”
SECTION
SPECIAL INSTRUCTIONS
Pepperoni
Sliced Q
2
Cut into 3” lengths. Remove in­
edible casing. Wedge pieces up­
right in Food Chute. Slice, using
firm pressure.
Peppers
Sweet, Red
or Green
Chopped
li
Sliced O
li
Chopped
Sliced
Sliced ^
%
Quarter, remove tops, seeds and
pith. Cut quarters crosswise in
thirds. Add up to 12 pieces at a
time to Bowl. Pulse to desired
size.
Remove top from pepper. If
pepper is small enough to fit
Food Chute, remove seeds and
pith from top. Leave pepper
whole. Halve large peppers and
remove insides. Fit pepper into
bottom of Food Chute by gently
squeezing pepper by the sides.
Slice, using moderate pressure.
Prepare as for cucumbers.
Pickles
Pineapples,
fresh
Plantins
Potatoes
1
%
Sliced O
Chopped
Julienne or
^
Matchstick Cut "
Shredded Q
Remove top and cut into
wedges to fit Chute. Trim
off rind, eyes and core.
Stand wedge upright in
Chute. Slice, using firm
pressure.
Process as for bananas.
Peel if desired; quarter; cut each
quarter in half crosswise. If very
large cut quarters into thirds.
Pumpkin
Mashed
Radishes
Sliced
Rhubarb
Rutabagas
Sliced O
Sliced Q
t
%
Place shreds in cold water to
prevent darkening. Drain before
cooking. Dry well for frying.
Peel if desired. Use small
potatoes for whole slices or cut
larger ones to fit Chute.
Peel; cut into 1" pieces. Simmer
in salted water until tender.
Drain well and process up to 3
cups at a time.
Remove roots and tops. Add to
Food Chute. Slice, using
moderate pressure.
Process as for celery.
Process as for potatoes.
Salami, Hard
Sausage
Shallots
Sweet Potatoes
Squash,
Butternut
Summer
Sliced
%
Process as for pepperoni.
Minced * *
Mashed
11
§
i
Process as for pumpkin.
Process as for pumpkin.
Sliced O
Mashed
Sliced O
11
Process as for zucchini.
25
FOOD
Strawberries
PROCESS/
ATTACHMENT
SEE
“HOW TO”
SECTION
Chopped
tl
Pureed
11
Sliced 0 }
Tomatoes
Chopped
11
Sliced 0 }
Plum Tomatoes
Turnips
Water
Chestnuts
Watercress
Yams
Zucchini
26
Sliced O
(excellent for
slicing because
they are small
and meaty)
Sliced
Sliced Q
Chopped 'O '
M ashed^,
S lic e d ^
Shredded
1
2
11
11
1
SPECIAL INSTRUCTIONS
Hull; halve if large. Add up to
2 cups at a time to Bowl.
Pulse.
Prepare as above. Process 10
seconds. Use in fruit topping or
gelatin desserts.
Hull. Arrange strawberries on
their sides in Chute for length­
wise slices. Slice using very light
pressure.
Quarter, remove peel and seeds
if desired. Add up to 8 quarters
at a time to Bowl. Use in soup,
sauces or casseroles.
Select tomatoes small enough to
fit Food Chute. Peel if desired;
remove stem end. Insert tomato
through bottom of Chute. For
meatier slices, turn tomato on its
side. Slice, using medium
pressure.
Peel if desired. Cut off stem end.
Wedge tomato in Chute and cut
side down on Disc. Slice,
using medium pressure.
Process as for potatoes.
Process as for radishes.
Process as for parsley.
Process as for pumpkin.
Process as for cucumbers.
Slice off ends. Cut to fit hori­
zontally in Food Chute. Salt
shreds; toss; drain at least 10
minutes in colander. Squeeze
out excess moisture. Zucchini
shreds cook quickly in butter
or oil.
APPETIZERS
YEAST BREADS
Cheddar Cheese Pennies
Lo Cal Cheese Spread
Party Cheese Spread
Spicy Avocado Dip
Golden Rich Bread
Cinnamon Pull Aparts
Whole Wheat Bread
SOUPS
QUICK BREADS
Heaty Soup Special
Speedy Homemade Onion Soup
Oatmeal Biscuits
Tea Biscuits
Garden Fresh Zucchini Bread
MAIN DISHES
SANDWICH SPREADS
Chicken Oriental
Low Budget Tuna Supper
Beef-Zucchini Dinner
Tasty Beef Stew
Vegetable Fish Bake
Quick And Easy Meatloaf
Bacon ’N Cheese Pie
Spicy Lamb Curry
Easy-Slice Sukiyaki
Tuna-Egg
Olive ’N Cream Cheese
Ham Salad Spread
Old Fashioned Peanut Butter
VEGETABLES
Cheesy Scalloped Potatoes
Vegetable Saute
Mushroom-Rice Pilaf
Tomato-Zucchini Bake
Sliced Carrots
Potatoes Pancakes
SALADS
Tomato-Mushroom Salad
Chicken ’N Orange Toss
Creamy Cucumber Salad
Cheese ’N Ham Salad
Short-Cut Waldorf Salad
ACCOMPANIMENTS
Down Home Relish
Orange Marmalade
Homemade Mayonnaise
Homemade Butter
Cucumber Sauce
DESSERTS
Rocky Road Candy
Butter Pie Crusts
One Crust Standard Pie Crust
Best Ever Pie Dough
Pumpkin Pie
Apple Crisp
Honey Tea Cake
Chewy Fruit Squares
Cheesecake Bars
Pecan Balls
Nutty Half Moons
27
M IM § )
CHEDDAR CHEESE PENNIES
7/2
lb.Cheddar cheese, cut in
wedges
1 cup flour
1/2 cup butter or margarine,
softened
1 teaspoon dry mustard
Preheat oven to 400° F. Position Disc in Bowl, shredding side up, and
shred cheese. Transfer cheese to mixing bowl. Position Knife Blade in
Bowl and then add shredded cheese, flour, butter or margarine and dry
mustard to Bowl. Process until mixture forms a ball - about 10 secs.
Remove Knife Blade. Roll dough into 1" balls and place 2" apart on
ungreased cookie sheets. Bake at 400° F. for 12-15 mins. Serve hot.
MAKES 3 dozen 1" appetizers
LO CAL CHEESE SPREAD
2 cups cottage cheese
2 teaspoons instant beef
bouillon
2 teaspoons dried minced
onion
2 teaspoons lemon juice
Position Knife Blade in Bowl and add all ingredients. Process until
smooth - about 1 min. Serve with raw vegetables or crackers.
MAKES 2 cups spread
PARTY CHEESE SPREAD
1 10 oz. pkg. sharp Cheddar
cold pack cheese food, cut
into 10 pieces
1/2 cup sour cream
2 tablespoons sherry
Position Knife Blade in Bowl and add all ingredients. Process until
smooth - about 15 secs. Serve with assorted crackers and raw vegetables.
Store leftover spread in refrigerator.
MAKES 1 1/2 cups cheese spread
SPICY AVOCADO DIP
2 large avocados
1 medium onion
5 slices bacon, cooked
2 tablespoons lemon juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
Halve, pit and peel avocados. Cut avocados and onion into 1" cubes.
Position Knife Blade in Bowl and combine all ingredients.
Pulse 2-3 times to mix; them process for 1 min. Scrape down sides of bowl
if necessary. Refrigerate until serving.
Serve chilled with Burrito chips or other favorite crackers.
MAKES 2 cups dip
28
HEARTY SOUP SPECIAL
-a meal in itselff2
3
2
3
2
1
1
4
1
onions
or 1 12 oz. can corn,
stalks celery
undrained
carrots, peeled
1 10 oz. pkg. frozen pea pods,
potatoes, peeled
string beans, or lima beans
10 3/4 oz. cans condensed
2 small zucchini or 1/2 lb.
chicken broth
fresh mushrooms, sliced
bay leaf
1/4-1/2 cup rice or pasta
teaspoon thyme
1-2 cups leftover cooked meat
cups cooked, diced
cubes (optional)
chicken
20 oz. can chick-peas,
undrained,
Position Disc in Bowl, slicing side up. Slice onions, celery, carrots and
potatoes. In 8 qt. saucepot, combine soup, onions, celery, carrots, pota­
toes, bay leaf and thyme. Add 2 cups water (or enough to cover vege­
tables). Simmerfor 15 mins. Add remaining ingredients (includingfrozen
vegetables) and simmer another 30 mins. Add additional water, if neces­
sary. Stir occasionally.
MAKES 8-10 servings
(about 5 qts.)
NOTE: Substitute ingredients of your choice for any of the vegetables
in this recipe.
SPEEDY HOMEMADE ONION SOUP
7 medium onions, halved
4 tablespoons butter
3 10 1/2 oz. cans condensed
beef broth
3 whole peppercorns
1/2 cup robust red wine
Position Disc in Bowl, slicing side up, and slice onions, In 6 qt. saucepan,
melt butter. Add sliced onions and saute until soft. Add beef broth, 3
cups water and peppercorns. Bring to a boil; reduce heat; cover; simmer
for 10 mins. Stir in wine and serve. If desired, top each serving with a
piece of toasted French bread and sprinkle with grated Parmesan cheese.
MAKES 6 servings
29
CHICKEN ORIENTAL
4 medium onions
4 medium green peppers,
halved
2 tablespoons butter or
margarine
1 8oz. can water chestnuts,
drained
1 tO M2 oz. can condensed
cream of chicken soup
3/4 cup Sauterne or another
dry white wine
Salt and pepper to taste
1/2 teaspoon thyme leaves
5 cups diced cooked chicken
Position Disc in Bowl, slicing side up. Slice onions and peppers. In
large skillet, melt butter. Saute onions and peppers until soft.
Using slicing side of Disc, slice water chestnuts; set aside. Add soup,
wine, and seasonings to onions and peppers; stir together and continue
heating until mixture is smooth. Stir in chicken and water chestnuts.
Cover and simmer for 15 mins. Add additional chicken broth or water
if necessary. Serve over rice.
MAKES 6-8 servings
LOW BUDGET TUNA SUPPER
3
slices bread, white or
whole wheat, torn in half
1/4 cup butter or margarine,
divided
1/2 lb. Cheddar cheese
2 tablespoons flour
1 10 3/4 oz. can condensed
chicken broth
2 6 1/2 or 7 oz. cans tuna,
drained and flaked
1 16 oz. can Chinese
vegetables, drained
Position Disc in Bowl, shredding side up. Fill Food Chute with halved
bread slices and shred. In large skillet, melt 2 tablespoons butter or
margarine. Add shredded bread and saute until golden brown. Transfer
to mixing bowl. Shred cheese; set aside, using same skillet, melt re­
maining butter or margarine over low heat and blend in flour. Add chicken
broth all at once; cook, stirring constantly, until thick and smooth. Add
tuna, Chinese vegetables, and shredded cheese. Simmer until cheese
melts and mixture is thoroughly heated - about 10 mins. Sprinkle top
with sauteed bread crumbs and serve.
MAKES 4 servings
BEEF-ZUCCHINI DINNER
1 medium onion
2 tablespoons butter or
margarine
1 lb. lean ground beef*
1 11 oz. can condensed
cream of tomato soup with
tomato pieces
1
1/2
2
1
teaspoon salt
teaspoon pepper
medium zucchini
large tomato, cut in half
Position Disc in Bowl, shredding side up, and shred onion. In 10" skillet,
melt butter. Add onion and saute until -soft. Add ground beef and cook
30
until meat is browned. Stir occasionally and break up large pieces. Drain
off fat, if necessary. Stir in soup, 1/4 cup water, salt and pepper.
Turn Disc and with slicing side up, slice zucchini and tomato. Stir slices
into meat mixture. Cover and simmer for 30 mins.
MAKES 4 servings
* Make your own ground beef from beef cubes, if desired. Use the Knife
Blade. See instructions under “ Daily Use Chart”.
TASTY BEEF STEW
2 tablespoons vegetable oil
4 lbs. beef stew meat,
cut in 1" cubes
1 10 1/2 oz. can condensed
onion soup
1 cup water
1 teaspoon salt
1/2
1/2
6
5
teaspoon pepper
teaspoon ground sage
medium carrots
medium potatoes, cut to
fit Food Chute
3 medium onions, halved
In 8 qt. heavy pot, heat oil over medium high heat. Brown meat on all
sides, about 12 pieces at a time. (Meat browns better if pieces aren’t
touching.) Set aside and brown remaining pieces. Reduce heat to sim­
mer. Return meat to skillet and stir in soup, water and seasonings. Cover
and simmer for 1 1/2 hrs., stirring occasionally. Position Disc in Bowl
with slicing side up. Slice vegetables. As vegetables reach Fill Level,
empty Bowl into pot. Cover; simmer, stirring occasionally, until meat is
tender and vegetables are done, about 40 - 45 mins.
MAKES 8(1 1/2 cup) servings
VEGETABLE FISH BAKE
3 medium onions
2 tablespoons butter
1 lb. fillet of sole, thawed
and drained
Salt and pepper
4 large mushrooms
1 green pepper, halved
2 whole pimentos
1/4 cup dry white wine
1 tablespoon lemon juice
Preheat oven to 350° F. Position Disc in Bowl, slicing side up, and slice
onions. Arrange in bottom of greased 9" square baking dish. Dot with
butter. Season both sides of sole with salt and pepper. Arrange on top
of onions.
Slice mushrooms, green pepper and pimentos. Spread evenly over sole.
Combine wine and lemon juice. Pour over vegetables. Bake at 350° F. for
25-30 mins, or until sole flakes when tested with a fork.
MAKES 6 servings
31
QUICK AND EASY MEAT LOAF
3 slices whole wheat bread
1 small green pepper, cut
into 8 pieces
1 medium onion, quartered
11/2 lbs. ground
1
1/2
1
1/4
teaspoon salt
teaspoon pepper
egg
cup milk
Preheat oven to 350° F. Tear each bread slice into 6 pieces. With Knife
Blade in place, add bread to Bowl. Process until bread is crumbed about 10 secs. Transfer to mixing bowl. Reposition Knife Blade; add
green pepper and quartered onion to Bowl. Process until finely chopped
- about 5 secs. Add to bread crumbs along with ground beef, salt and
pepper. Using Knife Blade again, combine egg and milk in Bowl. Process
about 5 secs. Add to meat mixture and blend ingredients thoroughly by
hand. Shape meat into a 9" x 4" loaf and place in shallow baking pan.
Bake at 350° F. for 1 hr.
MAKES 6 servings
* Make your own ground beef from beef cubes, if desired. Use the Knife
Blade. See instructions under “ Daily Use Chart” .
BACON N CHEESE PIE
(Quiche Lorraine Variation)
1
unbaked 9" pie c
chilled
1/2 lb. Swiss cheese
8 slices bacon, cooked
4 eggs
1 3/4
1
1/2
1/4
cups milk
teaspoon chives
teaspoon salt
teaspoon pepper
Nutmeg
Preheat oven to 400° F. Place a piece of aluminum foil over pie crust in
pan and fill with dry beans to weigh down pastry and prevent it from
puffing as it bakes. Bake at 400° F. for 20 mins. Remove foil and beans.
Position Disc, shredding side up, in Bowl; shred cheese. Transfer to
mixing bowl. Position Knife Blade in Bowl and add bacon and eggs.
Process until bacon is chopped - about 10 secs. Pour over cheese. Add
milk, chives, salt and pepper to cheese mixture. Stir to blend thoroughly.
Pour over hot, partially baked pie crust. Sprinkle surface with nutmeg.
Return to oven and bake at 400° F. for 30-35 mins, or until knife inserted
in center comes out clean. Let cool 10 mins, before serving.
MAKES 1
32
9" pie
SPICY LAMB CURRY
2tablespoons vegetable oil
11/2 lbs. lean lamb, cut in
1
"cubes
2 medium onions, quartered
1 apple, peeled, halved,
cored
1 1/2
1
2
1-2
1
1/4
cups water
1 lb. can whole tomatoes
teaspoons salt
teaspoons curry powder
teaspoon sugar
teaspoon pepper
Add oil to 12" or electrical skillet and brown meat well on all sides.
Position Disc in Bowl with slicing side up; slice onions and apple. Add
to meat. Add remaining ingredients to meat. Break tomatoes up slightly
with spoon. Cover; simmer until meat is tender; about 1 1 / 2 - 2 hrs.
Stir occasionally. Add more water if necessary. Uncover and simmer
until liquid sauce thickens slightly. Serve over rice with chutney and curry
condiments, if desired.
MAKES 4 (3/4 cup) servings
NOTE: Chutney is the most popular condiment and traditionally served
with curry dishes. To prepare other condiments use the Food
Processor (when necessary) to chop or shred small amounts of
the following: grated coconut, chopped hard-cooked eggs, crisp
bacon bits, chopped salted peanuts, raisins, currant jelly, chop­
ped red onion, crushed pineapple.
EASY-SLICE SUKIYAKI
11/ 2 lbs. sirloin,
partially frozen*
1 8 oz. can water chestnuts,
drained
4 ozs. fresh mushrooms
2 medium stalks celery,
each cut crosswise in
thirds
1 medium onion, quartered
1/2 head Chinese cabbage,
cut to fit Food Chute
1 teaspoon instant beef
bouillon granules
1/3 cup hot water
1/4 cup soy sauce
1 tablespoon sugar
2 tablespoons vegetable oil
Position Disc in Bowl with slicing side up; slice meat and set aside.
Position Disc in Bowl with slicing side up. Slice each vegetable separately
and arrange on tray. Cover and refrigerate until serving time. In 2-cup
measure, combine beef granules and water; add soy sauce and sugar.
Stir together and set aside. At serving time, in 12" or electric skillet,
heat oil over high heat. Quickly sear beef on both sides. Add soy mix­
ture and push beef to one side of skillet. Keeping them separate, add
water chestnuts, mushrooms, celery and onion. Cook until almost tender,
4-5 mins. Push to side. Add cabbage and cook until heated through,
2-3 mins. Do not overcook. Serve with rice, if desired.
MAKES 6 (1 cup) servings
* To freeze meat for slicing, spread boned meat on cookie sheet and
place in freezer until partially frozen, firm but not solid. Too solid meat
can damage the Processor. Cut meat to fit chute and slice using firm
pressure.
33
CHEESY SCALLOPED POTATOES
7/2
lb.Cheddar cheese
1/4 cup butter or margarine
4 tablespoons flour
2 cups milk
1
1/2
5
2
teaspoon salt
teaspoon pepper
medium potatoes*
small yellow onions
Preheat oven to 350° F. Position Disc in Bowl, shredding side up. Shred
cheese; set aside.
In 2 qt. saucepan, melt butter over low heat. Blend in flour. Add milk
all at once; cook, stirring constantly, until slightly thickened. Add shred­
ded cheese, salt and pepper. Continue cooking and stirring until cheese
melts. Remove from heat. Spread one-half cheese sauce in bottom of
shallow 2 1/2 qt. baking dish.
Turn Disc and with slicing side up, slice potatoes and onions. (Cut
vegetables to fit Food Chute, if necessary.) Arrange potato and onion
slices over cheese sauce layer. Top with remaining cheese sauce, spread­
ing evenly. Bake at 350° F. for 1 hr. or until potatoes are done.
MAKES 6-8 servings
* Peel potatoes only if desired - they look fine with the skins left on.
VEGETABLE SAUTE
2 medium onions, sliced and
halved
2 tablespoons olive oil
1 small eggplant, unpeeled,
cut in long thin strips
3
medium tomatoes, cored
and halved
1 teaspoon salt
1 teaspoon tarragon
2-3 dashes hot pepper sauce
Position Disc in Bowl, slicing side up. Slice onions. In 10" skillet, heat
olive oil over moderate heat. Saute onions until soft. Slice eggplant and
tomotoes with slicing side of Disc. Add sliced vegetables and their juices,
along with salt, tarragon and hot pepper sauce to onions. Mix slightly.
Add no water. Cover and simmer for 1 hr., stirring occasionally.
MAKES 4-6 servings
MUSHROOM-RICE PILAF
7/2 lb. fresh mushrooms (6 or 7
large ones)
1 medium onion
4 tablespoons butter
2 cups quick cooking rice
2 chicken bouillon cubes,
crushed
1 teaspoon salt
1 bay leaf
1/2 teaspoon pepper
Position Disc in Bowl, slicing side up. Slice mushrooms and onion. Melt
butter in large skillet. Saute mushrooms and onion until soft. Add rice,
crumbed bouillon cubes, salt, bay leaf, pepper along with 1 2/3 cups
water. Bring to a vigorous boil. Cover; reduce heat and simmer until
water is absorbed and rice is tender - about 5-10 mins.
MAKES 6 servings
34
TOMATO-ZUCCHINI BAKE
4 s m a ll z u c c h in i
4 to m a to e s, h a lv e d
2 g re e n p e p p e rs, h a lv e d
B a s il leaves (o p tio n a l)
6 s lic e s A m e ric a n cheese
2 ta b le s p o o n s b u tte r
Preheat oven to 350° F. Position Disc in Bowl, slicing side up, and slice
vegetables. Spread half of the sliced vegetables into 2 qt. baking dish.
Sprinkle with 1/2 teaspoon basil leaves. Cover with 3 slices cheese. Add
remaining vegetables. Sprinkle with 1/2 teaspoon basil leaves and cover
with remaining cheese. Dot surface with butter. Cover and bake at 350° F.
for 45 mins, or until zucchini is tender.
M A K E S 8 s e rv in g s
SLICED CARROTS
8 m e d iu m c a rro ts
1 te a s p o o n s a lt
1/4 c u p m ilk
2 ta b le s p o o n s b u tte r
1/2 te a s p o o n d ill w eed
1/4 te a s p o o n n u tm e g
Trim and peel carrots. Position Disc in Bowl, slicing side up, and slice
carrots. Add 3/4 cup water and 1 teaspoon salt to 2 qt. saucepan. Bring
to a boil. Add carrots; cover and simmer until carrots are tender - about
15-20 mins. Drain. Quickly stir in milk, butter, dill weed and nutmeg.
Serve immediately while hot.
M A K E S 4 se rv in g s
POTATO PANCAKES
3 eggs
3 m e d iu m p o ta to e s , u n ­
p e e le d a n d c u t in to 1
cubes
1 m e d iu m o n io n , q u a rte re d
2 ta b le s p o o n s flo u r
1 te a sp o o n le m o n ju ic e
1 te a s p o o n s a lt
1/2 te a s p o o n p e p p e r
V egetab le o il
Position Knife Blade in Bowl. Add eggs and process 5 secs. Leave Knife
Blade in Bowl. Position Disc above Knife Blade, shredding side up. Shred
potatoes and continue to process until finely chopped. Remove Disc
from Bowl. Add flour, lemon juice, salt and pepper; process 5 secs.
Using medium high setting, heat small amount of vegetable oil in 10"
skillet. Spoon 2 heaping tablespoonfuls of potato mixture into skillet
for each pancake. Brown on both sides until done. Serve topped with
sour cream, if desired.
MAKES 1 dozen pancakes
35
TOMATO-MUSHROOM SALAD
6 large mushrooms
4 medium tomatoes, cored
and halved
2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon basil
Salt and pepper to taste
Position Disc in Bowl, slicing side up. Slice mushrooms and tomatoes.
Transfer to salad bowl. Add olive oil, lemon juice, basil, and salt and
pepper to taste. Toss and serve over lettuce leaves.
MAKES 6-8 servings
CHICKEN N ORANGE TOSS
(a perfect luncheon or light dinner dish)
2 split chicken breasts,
boned and cooked
(4 pieces)
1 medium green pepper,
halved
1 medium onion
2 medium stalks celery
2 11 oz. cans mandarin orange
segments, drained
1/2 cup mayonnaise
Position Disc in Bowl, slicing side up. Cut celery into 5” lengths. Slice
chicken (be sure it’s well boned), pepper, onion and celery. Transfer to
large serving bowl. Add mandarin orange segments and mayonnaise to
chicken mixture. Toss well and serve over crisp lettuce leaves.
MAKES 4-6 servings
CREAMY CUCUMBER SALAD
2 small cucumbers
2 medium red onions
1 tablespoon parsley
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon sugar
Position Disc in Bowl, slicing side up. Slice cucumbers, onions and
parsley. Transfer to serving bowl. Add mayonnaise, lemon juice and
sugar. Toss well.
MAKES 8-10 servings
CHEESE N HAM SALAD
-a Chef Salad Variation1 small onion
1/4 lb. Swiss cheese, chilled
2 hard-cooked eggs, chilled
1/4 lb. sliced boiled ham
1/2 head lettuce
Salt, pepper and dill weed
Position Disc in Bowl, shredding side up. Shred onion and Swiss cheese.
Transfer to salad bowl. Turn Disc to slicing side and slice eggs. Roll
up ham slices, jelly roll fashion. Place in Food Chute and slice. Cut
lettuce in wedges; slice. Add egg, ham, and lettuce slices to salad bowl.
Season with salt, pepper and dill weed. Add salad dressing of your
choice. Toss well.
MAKES 2 servings
36
SHORT CUT WALDORF SALAD
7/2
cupwalnuts
6 medium stalks celery, cut
into 5" lengths
6 medium apples, cored and
quartered
1/2 cup seedless raisins
1/2-3/4 cup mayonnaise
Position Disc in Bowl, slicing side up, and process walnuts; empty into
mixing bowl. Reposition Disc, with slicing side up, and slice celery. Add
sliced celery to nuts. Then slice apples. Add sliced apples to nuts along
with raisins and mayonnaise. Blend well making sure apples are coated
with mayonnaise. Serve on lettuce leaves.
MAKES 8 servings
GOLDEN RICH BREAD
3
1/4
4
3
cups all-purpose flour
cup instant nonfat dry
milk solids (optional)
tablespoons soft butter
or margarine, divided
in 4 pieces
2 tablespoons sugar
7 teaspoon salt
1 package active dry yeast
1/4 cup lukewarm water (110°
to 115° F.)
1 egg, slightly beaten
1/2-3/4 cup lukewarm water
(110 ° F. to 115° F.)
Position Knife Blade in Bowl; add flour, dry milk, butter, sugar and salt.
Process to mix, 5 secs. Leave mixture in Bowl. In a small measuring cup,
add yeast to water. Stir and allow to dissolve, about 10 mins. With Pro­
cessor running, add yeast mixture through Food Chute, then egg. In a
slow, steady stream, add just enough water to make dough form a loose
ball. Stop Processor immediately. (All the water may not be needed;
add only enough to form a soft dough.)
Turn dough out onto well-floured surface and toss or fold over 9-10
times by hand. Shape into ball. Place dough in greased bowl and rotate
to grease surface. Cover; let rise in warm place until doubled in size,
about 1 1/2 hrs. Turn dough out onto well-floured surface. Punch down
and toss until no longer sticky. Form into smooth ball. On floured sur­
face, cover with bowl and let rest 15 mins. To shape into loaf, roll dough
out on lightly-floured surface to 14" x 7" rectangle. Roll up tightly
starting with 7" end, sealing ends and bottom with heels of hands. Place,
seam side down, in well-greased 9" x 5" loaf pan. Cover and let rise
in warm place until dough has risen 1" over sides of pan, about 1 hr.
Bake in preheated 375° F. oven until golden brown, about 35-40 mins.
Remove from pan immediately.
MAKES 1 (9" x
loaf
VARIATION: Dinner Rolls
After dough has risen once, divide dough into 18-24 pieces. Shape into
balls. Place 2" apart on greased cookie sheets. Cover; let rise until
doubled, about 1 hr. Bake in preheated 400° F. over for 12-15 mins.
37
CINNAMON PULL APARTS
1 recipe Golden Rich
Bread
3/4 cup brown sugar
cup coconut
2 teaspoons cinnamon
1/4 cup butter or margarine
Make 1 recipe Golden Rich Bread. After bread dough has risen once,
divide into 24 pieces. Combine sugar, coconut and cinnamon. In 1 qt.
saucepan melt butter. Coat dough pieces with butter, then roll in sugar
mixture. Place coated dough pieces in well-greased 10" Bundt pan or
tupe pan (with solid bottom). Sprinkle any remaining sugar mixture over
top. Cover; let rise again until doubled in size, about 1 1/2 hrs. Bake in
preheated 350 ° F. oven for 25-30 mins.
MAKES 1 (10") loaf
WHOLE WHEAT BREAD
2
1
2
2
cups all-purpose flour
cup whole wheat flour
tablespoons brown sugar
tablespoons soft butter
11/2 teaspoons salt
1 package active dry yeast
1/4 cup lukewarm water
(110° to 115° F.)
2/3-1 cup lukewarm water
(110° to 115° F.)
Position Knife Blade in Bowl. Add white and whole wheat flour, brown
sugar, butter and salt. Process until blended, about 5 secs. Leave mix­
ture in Bowl. In a small measuring cup, add yeast to water. Stir and allow
to dissolve, about 10 mins. With Processor running, add yeast mixture
through Food Chute; then add enough water in slow steady stream to
make the dough form a loose ball. Stop Processor immediately. (All
the water may not be needed; add only enough to form a soft dough.)
Turn dough out onto well-floured surface and toss or fold over 9-10
times by hand. Shape into ball. Place dough in greased bowl and rotate
to grease surface. Cover; let rise in warm place until doubled in size,
about 1 1/2 hrs. Turn dough out onto well-floured surface. Punch down
and toss until no longer sticky. Form into smooth ball. Cover with bowl
and let rest 15 mins. Shape into loaf, as directed for Golden Rich Bread.
Place in well-greased 9" x 5" pan. Cover and let rise until doubled
in size, about 1 hr. Bake in preheated 375° F. oven for 35-40 mins.
Turn out of pan immediately.
MAKES 1 (9" x 5") loaf
38
OATMEAL BISCUITS
1
c u p flo u r
3
te a s p o o n s b a k in g p o w d e r
1/2 te a s p o o n s a lt
3 ta b le s p o o n s b u tte r, c h ille d
a n d c u t in to th ird s
1
1
1/3
2
c u p q u ic k c o o k in g oats
egg, s lig h tly -b e a te n
c u p m ilk
ta b le s p o o n s h o n e y
Preheat oven to 425° F. Position Knife Blade in Bowl. Add flour, baking
powder, salt and butter. Process for 10 secs. Remove Cover and add oats,
egg, milk, and honey. Process just until moistened-about 5 secs. Remove
Knife Blade. (If any flour remains unblended, stir in with rubber spatula.)
Drop by well-rounded tablespoons onto greased cookie sheet. Bake at
425° F. for 8 mins.
M A K E S 14 2 " b is c u its
TEA BISCUITS
2 1/4 c u p s a ll-p u rp o s e flo u r
1 ta b le s p o o n b a k in g p o w d e r
1 ta b le s p o o n s u g a r
1/4 te a s p o o n s a lt
1/4 c u p b u tte r o r m a rg a rin e ,
c h ille d a n d c u t in to
4 p ie ce s
1/2 c u p m ilk
1 egg
Preheat oven to 425° F. Position Knife Blade in Bowl. Add dry ingredients
and butter. Process until butter is evenly cut into flour mixture - about
15 secs. Whisk milk and egg together. With Food Processor running, add
milk mixture all at once through Food Chute. Continue processing until
well blended - about 10 secs. (Dough may be slightly dry.) Remove Knife
Blade and transfer dough to lightly-floured board. Pat dough into a 7"
square and 1/2'' thick. Cut into 12 portions. Place on greased cookie
sheet. Bake at 425° F. for 15 mins. Serve hot with butter and jam.
M A K E S 1 d o z e n b is c u its
39
GARDEN FRESH ZUCCHINI BREAD
1 cup walnuts
1 medium zucchini, cut to
fit Food Chute
1/2 cup vegetable o il
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2
1/2
1/2
1/4
1 1/2
teaspoon baking soda
teaspoon cinnamon
teaspoon salt
teaspoon baking powder
cups all-purpose flour
Preheat oven to 350° F. Position Disc in Bowl with slicing side up. Slice
walnuts. Set aside. Position Disc in Bowl with shredding side up. Shred
zucchini. (You should have about 1 1/2 cups.) Set aside. Position Knife
Blade in Bowl. Add oil, sugar, eggs, vanilla, baking soda, cinnamon, salt
and baking powder. Process to mix, about 15 secs. Add flour to Bowl.
Pulse 2-3 times to mix. Stop and scrape down sides of Bowl. Pulse 1-2
times more. Remove Knife Blade. Add nuts and zucchini; stir in by hand.
Pour batter into greased and floured 9" x 5" loaf pan. Bake until loaf
tests done, about 1 1/4 hrs.
MAKES 1 (9 " x 5") loaf
TUNA-EGG SANDWICH SPREAD
2 hard-cooked eggs, chilled
1/4 lb. Swiss or Cheddar
cheese, chilled
1 small onion
2 stalks celery, cut into 5 "
lengths
1 7 oz. can tuna, drained
and flaked
1/4 cup mayonnaise
6 hard rolls, split
Lettuce leaves
Position Disc in Bowl, shredding side up. Shred eggs, cheese and onion.
Transfer to mixing bowl. Turn Disc to slicing side; slice celery. Add celery,
tuna, and mayonnaise to mixing bowl. Toss well. Spread mixture on
bottom half of each roll. Cover with lettuce leaves and then with other half
of roll.
MAKES 6 sandwiches
OLIVE N CREAM CHEESE SPREAD
1 8 oz. pkg. cream cheese,
chilled and cut into
6 pieces
10 stuffed olives
Position Knife Blade in Bowl and add cream cheese and olives. Process
until blended - about 10 secs. Spread on dark bread or crackers. Refri­
gerate unused portion.
MAKES 1 cup spread
40
HAM SALAD SPREAD
2
cups
ham,cut in 1
"cubes
1 medium onion, quartered 1/4-1/2 cup mayonnaise
1
cup celery, cut in 1" pieces1/2 teaspoon pepper
1 d
Position Knife Blade in Bowl; add ham. Process until ground - about 10
secs. Transferto mixing bowl. Reposition Knife Blade in Bowl. Add onion,
celery, and pickle. Process until ground - about 10 secs. Add to ham
along with mayonnaise and pepper. Mix together.
MAKES 3 cups
OLD-FASHIONED PEANUT BUTTER
2 cups salted peanuts
Position Knife Blade in Bowl; add peanuts. (Do not use dry roasted pea­
nuts.) Process until smooth, about 5-6 mins. For a chunky peanut butter,
add 2 tablespoons peanuts after mixture is smooth; process a few secs,
more. Store peanut butter in refrigerator.
MAKES about 1 cup
NOTE: Homemade peanut butter will be thin. It thickens slightly when
refrigerated.
12
12
DOWN HOME RELISH
4 cups sugar
large cucumbers, peeled,
cut in half lengthwise and
2-1/2 tablespoons celery seed
crosswise
2 1/2 tablespoons mustard seed
medium yellow onions,
2 tablespoons ground
quartered
mustard
tablespoons salt
1 tablespoon turmeric
4 tablespoons cornstarch
qts. white vinegar
11/ 2
11/2
Scoop out cucumber seeds if they are tough. Position Disc in Bowl with
shredding side up. Shred cucumbers. When shredded cucumbers reach
Fill Level, empty into large mixing bowl. Position Knife Blade in Bowl. Add
2 quartered onions to Bowl. Pulse until onions are coarsely chopped.
Empty chopped onions into mixing bowl with shredded cucumber. Chop
remaining onions, 2 at a time. Stir salt into vegetables; let stand 1/2 hr.
Drain
Drain well. Transferto an 8-10qt. heavy pot. Stir in vinegar, sugar, celery
seed and mustard seed. Bring to a boil; simmer for 1/2 hr., stirring occa­
sional. Stir in spices. In small dish, stirtogether cornstarch and 5-6table­
spoons liquid from relish until smooth. Add mixture to relish. Cook, stir­
ring constantly, until slightly thickened. Pour into sterile jars and seal
tightly.
MAKES 7 pints
41
ORANGE MARMALADE
3 medium oranges
5 cups sugar
3 medium lemons
3 ozs.
oz. bottle)
11/2 cups water
liquid fruit pectin
1/4 teaspoon baking soda
Peel oranges and lemons, cutting off as little white membrane as pos­
sible. Position Knife Blade in Bowl; add half the peel. Process to chop,
about 10 secs. Transfer to heavy 8 qt. pot. Repeat with remaining peel.
Add water and baking soda to pot. Cover and simmer 20 mins. Remove
and discard white membrane from peeled fruit. Quarter fruit and remove
seeds. Position Knife Blade in Bowl; add 1 cup fruit. Process until chop­
ped. Add to saucepan. Repeat with remaining fruit. Cover and simmer
10 mins. Strain fruit mixture, reserving juice. Measure 3 cups of fruit mix­
ture into same 8 qt. pot. (Set fruit juice aside for use in fruit flavored
gelatin salad or chill and drink.) Add sugar to pot. Over high heat, bring
to a full rolling boil; boil hard for 1 min., stirring constantly. Remove from
heat and stir in liquid pectin. Skim off foam with metal spoon. Stir and
skim occasionally for 7 mins. (This helps to cool mixture and keep fruit
from floating.) Pour into hot sterilized jars. Cover with 1/8" hot paraffin.
MAKES 5 cups
HOMEMADE MAYONNAISE
1
1/3
2
1
egg
cup vegetable oil
tablespoons vinegar*
teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
2/3 cup vegetable oil
Position Knife Blade in dry Bowl. (Recipe won’t work unless Bowl is dry!)
Add all ingredients and process 5 secs. Quickly add oil in a steady stream
through Food Chute with Processor running. After all oil is added, pro­
cess only until mixture is thick and smooth, about 10 secs.
MAKES 11/4 cups
* Use a light vinegar such as white, or use lemon juice.
HOMEMADE BUTTER
1 cup well-chilled
heavy cream, about a
week old
2-3 drops yellow food coloring
(optional, use for a deeper
color)
Position Knife Blade in Bowl; add cream including thick cream that may
have formed on sides of carton. Process until butter forms into ball, 2-5
mins., depending on age of cream. Drain butter in a colander, then place
in bowl and press out remaining liquid with wooden spoon.
If desired, add 1/2 teaspoon salt. Place in crock or dish and refrigerate.
Keeps 1 week.
MAKES about 1/2 cup
42
VARIATION
For flavored butter, add 1 small clove garlic, 1/2 teaspoon onion salt or
garlic powder or 1/2 teaspoon or your favorite ground herb or spice to
cream and process as above.
CUCUMBER SAUCE
7/2 s m a ll c u c u m b e r,
u n p e e le d , s e e d e d
1 c u p s o u r cre a m
1 te a s p o o n d ill w e e d
1 te a s p o o n in s ta n t m in c e d
o n io n
S a lt a n d p e p p e r to taste
Position Disc in Bowl with shredding side up; shred cucumber. Transfer
to small mixing bowl. Add remaining ingredients to shredded cucumber
and mix together. Refrigerate until serving. Serve with tuna, salmon, sea­
food and other fish.
M AKES about 1 cup
SHORT CUT ROCKY ROAD CANDY
1 6 oz. p kg . b u tte rs c o tc h
fla v o re d p ie c e s
1 6 oz. p kg . s e m i-s w e e t
c h o c o la te p ie c e s
1 14 oz. ca n sw e e te n e d
c o n d e n s e d m ilk
1 8 oz. ca n w a ln u ts
c u p s m in ia tu re
m a rs h m a llo w s
Combine butterscotch and chocolate pieces with sweetened condensed
milk. Melt over hot, not boiling, water until smooth. Remove from heat.
Position Disc, slicing side up, in Bowl and process walnuts. Stir nuts
and marshmallows into chocolate mixture. Spread into greased 9" square
baking pan. Refrigerate until firm - about 2 hrs. Cut into squares.
M A K E S 2 lbs. c a n d y
ONE CRUST STANDARD PIE CRUST
1 c u p a ll-p u rp o s e flo u r
1/2 te a s p o o n s a lt
1/4 c u p v e g e ta b le s h o rte n in g ,
ro o m te m p e ra tu re , d iv id e d
in 3 p ie c e s
1 ta b le s p o o n b u tte r o r
m a rg a rin e , fro z e n
3 ta b le s p o o n s c o ld w a te r
Follow procedure for Butter Pie Crusts, adding shortening and butter
together. If crust is to be baked before filling, prick generously with fork
and bake in preheated 450° F. oven 9-12 mins.
MAKES 1 (9 inch) pie crust
43
BUTTER PIE CRUSTS
•for flavorful, all-purpose pie crusts2
cupsall-purpose flour*
1 teaspoon salt
1/2 cup butter, frozen and
cut into 6 pieces
1/3 cup cold water
Position Knife Blade in Bowl. Add flour and salt and then butter pieces.
Process until butter is evenly cut into flour - about 20 sec. With Food
Processor running, quickly add water through Food Chute all at once.
Process until dough forms a ball - about 20-30 secs. Remove fromBowl;
divide in half and shape into balls. Roll out according to your favorite
method. (Chill 1/2 hr. before using, if necessary.)
MAKES 2 9" pie crusts
* No need to sift flour. Instead stir it in canister 3 or 4 times before
measuring to fluff it slightly. Measure using dry measuring cups, lev­
eling them off with a straight edge or metal spatula.
BEST EVER PIE DOUGH
-for flaky, tender pie crusts2 1/4 cups all-purpose flour*
1 teaspoon salt
1/4 lb. lard, chilled
1/3 cup cold water
Position Knife Blade in Bowl. Add flour and salt. Cut lard into 6-7 pieces;
add to Bowl. Process until lard is evenly cut into flour - about 20 secs.
With Food Processor running, quickly add 1/3 cup water through Food
Chute all at once. (Have a few tablespoons additional water on hand.)
Process for about 30 secs. If all of the flour mixture has not been moist­
ened, add a tablespoon or so more water and process a few seconds
longer. Do not add too much water; dough may be crumbly. Remove
Knife Blade; divide dough in half and shape into two balls. Roll out
according to your favorite method.
MAKES 2 9" pie crusts
* No need to sift flour. Instead, stir it in canister 3 or 4 times before
measuring to fluff it slightly. Measure using dry measuring cups, lev­
eling them off with a straight edge or metal spatula.
PUMPKIN PIE
1 30 oz. can pumpkin pie mix
2 eggs
2/3 cup evaporated milk
1 9" pie shell, unbaked
1/2 teaspoon nutmeg (optional)
Position Knife Blade in Bowl. Combine pumpkin pie mix, eggs and milk
in Bowl. Process until smooth-about 15 secs. Pour into pie shell. Sprinkle
top with nutmeg, if desired. Follow directions on can of pumpkin pie mix
for baking temperature and time.
MAKES 1 9 "
44
pie
APPLE CRISP
6 m e d iu m c o o k in g apples,
p eeled , co re d , q u a rte re d
2 ta b le s p o o n s le m o n ju ic e
1 c u p q u ic k oats, u n c o o k e d
3 /4 c u p p a c k e d b ro w n s u g a r
1/2 c u p a ll-p u rp o s e flo u r
1/2 c u p b u tte r o r m a rg a rin e ,
c h ille d , c u t in 6 p ie c e s
1 te a s p o o n c in n a m o n
Preheat oven to 375° F. Position Disc in Bowi with slicing side up; slice
apples. As slices reach Fill Level, empty Bowl into ungreased 9" square
baking pan. Sprinkle lemon juice over apples. Position Knife Blade in
Bowl; add remaining ingredients. Process until crumbly, about 10 secs.
Crumble evenly over apples. Bake until apples are tender, 40-45 mins.
Serve warm or cold, plain or with ice cream orsweetened whipped cream.
M A K E S 6 (3 /4 c u p ) s e rv in g s
NOTE: Substitute 5-6 cups fruits in season such as peaches or rhubarb.
With rhubarb, add 1/2 cup sugar to fruit.
HONEY TEA CAKE
2 c u p s p e c a n s o r w a ln u ts
2 3 1/2 oz. ja rs c a n d ie d
c h e rrie s - re d o r g re e n
3 c u p s flo u r, d iv id e d
1
1
4
1/4
c u p b u tte r, c u t in 1 c u b e s
cup honey
eggs
c u p b o u rb o n o r o ra n g e ju ic e
Preheat oven to 300° F. Position Disc in Bowl, slicing side up. Process
pecans or walnuts. Transfer to large mixing bowl. With Knife Blade in
place, add cherries and 2 cups flour to Bowl. Process until cherries are
coarsely chopped about 3 secs. Add to chopped nuts along with addi­
tional 1 cup flour. Reposition Knife Blade and combine remaining ingre­
dients in Bowl. Process until butter is evenly cut into mixture - about
20-30 secs. Pour over dry, chopped ingredients; mix until blended. Then
pour into ungreased 10” tube pan. Bake at 300° F. for 1 hr. 20 mins, or
until golden brown. Cool completely. Remove from pan and sprinkle top
with confectioners’ sugar, if desired.
M A K E S 1 1 0 " tu b e ca ke
CHEWY FRUIT SQUARES
1/2 c u p b u tte r, c h ille d a n d
c u t in to 6 p ie c e s
1 1 / 2 c u p s flo u r
1/4 c u p firm ly -p a c k e d b ro w n
sugar
1 egg, s lig h tly -b e a te n
1 c u p ra is in s
3 /4 c u p c o a rs e ly -c h o p p e d n u ts
Preheat oven to 325° F. Position Knife Blade in Bowl. Add butter, flour
and brown sugar to Bowl. Process until butter is thoroughly cut into dry
ingredients - about 15 secs. Remove Cover. Evenly add slightly-beaten
egg, raisins and nuts around Bowl. Process until mixture clings together
- about 15-20 secs. Carefully remove Knife Blade. Spread mixture evenly
over greased 9" square pan, using spatula, and press dough down along
edges. Bake at 325° F. for 25-30 mins, or until done. Cut into squares
immediately.
M AKES
16 2 " squares
45
CHEESECAKE BARS
13 g ra h a m c ra c k e r re c ta n ­
gles, b ro k e n in q u a rte rs
( 1 1 / 2 c u p s c ru m b s )
1 6 oz. p kg . b u tte rs c o tc h
fla v o re d p ie c e s
5 ta b le s p o o n s b u tte r
1 8 oz. p kg . c re a m cheese,
c h ille d a n d c u t in 6 p ie ce s
1/4 c u p s u g a r
2 eggs
2 ta b le s p o o n s flo u r
1 ta b le s p o o n le m o n ju ic e
Preheat oven to 350° F. Position Knife Blade in Bowl with Disc above it
shredding side up. Crumb graham crackers. Over low heat, melt together
butterscotch flavored pieces and butter. Remove from heat. Stir in
graham cracker crumbs. Set aside 1/2 cup of this mixture. Press remain­
ing mixture into ungreased 8" square baking pan. Bake at 350° F. for
10 mins.
Reposition Knife Blade in Bowl and add remaining ingredients. Process
until smooth - about 10 secs. Spread over hot, baked crust. Sprinkle
reserved crumb mixture over top. Return to oven and bake 20-25 mins.
Cool and cut into squares. Store in refrigerator.
M A K E S 16
2" squares
PECAN BALLS
1 1 / 2 c u p s p e c a n halve s
2 c u p s flo u r
1 c u p b u tte r o r m a rg a rin e ,
c h ille d a n d c u t in
1 " p ie ce s
1/4 c u p firm ly -p a c k e d
b ro w n s u g a r
1 ta b le s p o o n w a te r
2 te a s p o o n s v a n illa
Preheat oven to 300° F. Position Knife Blade in Bowl; add pecans. Pro­
cess until finely chopped - about 5 secs. Transfer to large mixing bowl.
Reposition Knife Blade. Add remaining ingredients. Process until dough
is mixed and sticks together - about 30 secs. Add to pecans and mix to­
gether with hands. Form into small 3/4" balls. Place on ungreased cookie
sheets and bake for 30-35 mins. If desired, sprinkle with confectioners’
sugar while hot.
M A K E S 5 d o ze n c o o k ie s
46
NUTTY HALF MOONS
1 4 1/2
oz.whole,
skinned almonds
2 cups flour, divided
1
1
1
cup butter, chilled and
cut into 111 pieces
cup sugar
egg, slightly-beaten
i i#in
"
f
r \ inr \ r \ o
Preheat oven to 350° F. Position Knife Blade in Bowl. Add almonds and
process until finely ground - about 15 secs. Transfer to large mixing bowl.
Reposition Knife Blade. Add 1 cup flour and butter to Bowl. Process until
butter is cut into flour - about 15 secs. Remove Cover and add 1 cup flour
and sugar. Process to blend - about 10 secs. Remove Cover and pour
slightly-beaten egg evenly over butter mixture. Process again until dough
is blended - about 15 secs. (If dough is too dry, add 1 tablespoon water
to mixture and process a few secs, longer.) Add dough to ground al­
monds; mix together with hands.
Using a 3/4" ball of dough for each cookie, shape into crescents making
small half moons. Place on ungreased cookie sheets. Bake at 350° F. for
15-20 mins. While warm, sprinkle with confectioners’ sugar, if desired.
MAKES 7 dozen cookies
47
GENERAL ELECTRIC COMPANY
HOUSEWARES AND AUDIO BUSINESS DIVISION
1285 BOSTON AVENUE
BRIDGEPORT, CONNECTICUT 06602
GENERAL
Pub. No. 57A600057 — Rev. 5
ELECTRIC
Printed in U.S.A.
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