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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