Kenmore Food Processor KFP6EW User Manual
11 CUP  
FOOD PROCESSOR  
INSTRUCTIONS AND RECIPES  
1-800-541-6390  
Det a ils In sid e  
™
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Table of Contents  
Total Replacement Warranty....................................................Inside Front Cover  
Product Registration Card ........................................................Inside Front Cover  
Important Safeguards........................................................................................2  
Warranty ...........................................................................................................3  
How To Arrange For Service - USA Only......................................................3  
Standard First Year Warranty.......................................................................4  
How To Arrange For Service - Outside The USA ..........................................4  
If You Need Service or Assistance ......................................................................4  
Electrical Requirements......................................................................................5  
How To Obtain Service ......................................................................................5  
Food Processor Features ....................................................................................6  
Assembling Your Food Processor .......................................................................8  
Egg Whip ........................................................................................................11  
Operating Your Food Processor .......................................................................12  
Disassembling Your Food Processor .................................................................13  
Care and Cleaning ...........................................................................................14  
Food Processor Tips .........................................................................................15  
Helpful Hints ...................................................................................................18  
Recipes............................................................................................................20  
Appetizers.................................................................................................20  
Salads and Dressings.................................................................................27  
Soups and Sandwiches .............................................................................33  
Vegetables and Side Dishes.......................................................................41  
Main Dishes..............................................................................................46  
Breads.......................................................................................................61  
Desserts ....................................................................................................68  
Optional Attachments and Accessories ............................................................77  
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1
Your safety and the safety of others are very important.  
We have provided many important safety messages in this manual and on your  
appliance. Always read and obey all safety messages.  
ꢀ
This is the safety alert symbol.  
This symbol alerts you to potential hazards that can kill or hurt you  
and others.  
All safety messages will follow the safety alert symbol and either the  
word “DANGER” or “WARNING.” These words mean:  
!
ꢀ
You can be killed or seriously injured if  
you don’t immediately follow  
instructions.  
!
DANGER  
ꢀ
You can be killed or seriously injured if  
you don’t follow instructions.  
!
WARNING  
All safety messages will tell you what the potential hazard is, tell you how to  
reduce the chance of injury, and tell you what can happen if the instructions are  
not followed.  
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be followed  
including the following:  
1. Read all instructions.  
2. To protect against risk of electrical shock do not put food processor in water or  
other liquid.  
3. Close supervision is necessary when any appliance is used by or near children.  
4. Unplug from the outlet when not in use, before putting on or taking off parts,  
and before cleaning.  
5. Avoid contacting moving parts.  
6. Do not operate any appliance with a damaged cord or plug after the appliance  
malfunctions, or is dropped or damaged in any manner. Return appliance to the  
nearest authorized service facility for examination, repair or electrical or  
mechanical adjustment.  
7. The use of attachments not recommended or sold by the manufacturer may  
cause fire, electric shock or injury.  
8. Do not use outdoors.  
9. Do not let cord hang over edge of table or counter.  
10. Keep hands and utensils away from moving blades or discs while processing food  
to reduce the risk of severe injury to persons or damage to the food processor. A  
scraper may be used but must be used only when the food processor is not running.  
11. Blades are sharp. Handle carefully.  
12. To reduce the risk of injury, never place cutting blade or discs on base without  
first putting bowl properly in place.  
13. Be certain cover is securely locked in place before operating appliance.  
14. Never feed food by hand. Always use food pusher.  
15. Do not attempt to defeat the cover interlock mechanism.  
16. This product is designed for household use only.  
SAVE THESE INSTRUCTIONS  
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2
KitchenAid® Food Processor Warranty - USA  
This warranty extends to the purchaser and any succeeding owner for food  
processors operated in the 50 United States and the District of Columbia. For  
units operated in Puerto Rico, the Standard First Year Warranty applies (see  
page 4) and is a Limited Warranty because you must pay to ship the food  
processor to an Authorized KitchenAid Service Center.  
Length of  
Warranty:  
KitchenAid  
Will Pay For:  
KitchenAid  
Will not pay for  
One Year Full Warranty  
from date of purchase.  
A. Repairs when food  
processor is used in  
other than normal  
home use.  
B. Damage resulting  
from accident,  
Total Replacement  
Policy. (See Inside Front  
Cover for details)  
OR  
Replacement parts and  
repair labor costs to  
correct defects in  
materials and  
alteration, misuse or  
abuse.  
C. Any shipping or  
handling costs to  
deliver your food  
processor to an  
Authorized Service  
Center.  
workmanship. Service  
must be provided by an  
Authorized KitchenAid  
Service Center.  
D. Replacement parts  
or repair labor costs  
for food processor  
operated outside the  
50 United States,  
the District of  
Columbia.  
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL  
OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or  
limitation of incidental or consequential damages, so this exclusion may not  
apply to you. This warranty gives you specific legal rights and you may also  
have other rights which may vary from state to state.  
How To Arrange For Service — USA Only  
If the food processor is operated in  
the 50 United States or the District of  
Columbia, you may use either the  
Total Replacement Warranty program  
or our Standard First Year Warranty  
program, listed on the Inside Front  
Cover and page 4.  
Residents of Puerto Rico must use the  
Standard First Year Warranty  
program. You may also use the  
information listed under Standard  
First Year Warranty to arrange for  
service after your warranty expires.  
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3
Standard First Year Warranty  
(Required Warranty Service for Puerto Rico)  
Take the food processor or ship  
After the warranty period you may  
use any servicer you like, but we  
recommend Authorized KitchenAid  
Service. If you are unable to obtain  
satisfactory service in this manner,  
contact the Customer Satisfaction  
Center, KitchenAid Portable  
Appliances, P.O. Box 218, St. Joseph,  
Michigan 49085-0218. Call toll free:  
1-800-541-6390, 8 a.m. to 8 p.m.,  
Monday through Friday, 9 a.m. to  
3 p.m., Saturday, Eastern time.  
prepaid and insured to the nearest  
Authorized Service Center (nearest  
Authorized Service Center location  
can be obtained by calling  
1-800-541-6390, 8 a.m. to 8 p.m.,  
Monday through Friday, 9 a.m. to  
3 p.m., Saturday, Eastern time.) Your  
repaired food processor will be  
returned to you prepaid and insured.  
During the warranty period, all local  
service must be handled by an  
Authorized KitchenAid Service Center.  
How To Arrange For Service -Outside The USA  
To arrange for service for units  
operated outside the 50 United  
States, District of Columbia, consult  
your local KitchenAid dealer or the  
store where you purchased the  
product for information on how to  
obtain service locally.  
If You Need Service or Assistance  
KEEP A COPY OF THE SALES RECEIPT  
- Try unplugging and waiting 15-20  
minutes before re-plugging the  
food processor.  
- If the problem is not due to one of  
the above items, see "How to  
Arrange for Service" on page 3.  
- DO NOT return the food processor  
to the retailer as they do not  
provide service.  
SHOWING THE DATE OF PURCHASE.  
PROOF OF PURCHASE WILL ASSURE  
YOU OF IN-WARRANTY SERVICE.  
If your food processor should  
m alfunction or fail to operate,  
please check the following:  
- Is the food processor plugged in?  
- Are all the interlock switches  
engaged?  
- Is the fuse in the circuit to the food  
processor in working order? If you  
have a circuit breaker box, be sure  
the circuit is closed.  
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4
Electrical Requirements  
Volts: 120 A.C. only.  
Hertz: 60  
15-amp branch circuit.  
This appliance has a polarized plug  
(one blade is wider than the other).  
To reduce the risk of electrical shock,  
this plug will fit in a polarized outlet  
only one way. If the plug does not fit  
fully in the outlet, reverse the plug. If  
it still does not fit, contact a qualified  
electrician. Do not modify the plug in  
any way.  
The electrical rating listed on the unit  
is based on the attachment that  
draws the greatest load. Other  
attachments might draw significantly  
less power or current.  
How To Obtain Service  
HOW TO OBTAIN SERVICE FOR  
UNITS OPERATED IN THE 50 UNITED  
STATES, DISTRICT OF COLUMBIA  
AND PUERTO RICO  
1. Call toll-free 1-800-541-6390 to  
arrange for service, or write to:  
Customer Satisfaction Center,  
KitchenAid Portable Appliances,  
P.O. Box 218, St. Joseph, MI  
49085-0218.  
2. Look in your local phone directory  
Yellow Pages, under “Appliances,  
Small - Repair and Service.”  
3. Parts and Attachments for your food  
processor can also be obtained by  
calling 1-800-541-6390.  
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5
Food Processor Features  
Medium (4 m m )  
Shredding Disc  
Reversible Thin  
Slicing/Shredding Disc  
Work Bowl  
Medium (4 m m )  
Slicing Disc  
Heavy Duty  
Power Base  
Mini Bowl and  
Mini Blade  
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Spatula  
Dough Blade  
Egg Whip  
(Professional Model  
KFPM650 only)  
Food Pusher  
Stainless Steel  
Multipurpose Blade  
Work Bowl Cover and  
Feed Tube  
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6
Food Processor Features  
KitchenAid quality means this food  
Medium (4 m m ) Slicing  
Disc gives you thicker,  
more substantial slices of  
most anything from delicate  
strawberries to partially frozen meat  
for stir-fry.  
processor was built and tested to  
meet high KitchenAid standards for  
optimum performance and long,  
trouble-free life.  
Food Pusher features easy to read  
measurement markings.  
Stainless Steel Multipurpose  
Blade is the work horse blade used  
most often. It chops, minces, blends,  
mixes and emulsifies in a matter of  
seconds.  
Work Bowl Cover and Feed Tube  
are easy to assemble and clean.  
Work Bowl features a smooth  
design for easy assembly and  
cleaning, and  
Dough Blade is specially designed  
for mixing and kneading yeast  
doughs.  
11 cup capacity.  
Mini Bowl and Mini Blade are  
perfect for small chopping and  
mixing jobs without soiling the large  
work bowl. The mini blade is made of  
the same high quality stainless steel  
as the multipurpose blade.  
Optional Egg Whip is designed to  
whip cream and egg whites for  
meringues, mousses, souffles and  
desserts. Standard with KFPM650.  
Heavy Duty Power Base with  
Clean Touch™ ON/OFF/PULSE control  
pads and Electronic Processing Sensor  
to give you consistent speed every  
time. The smooth rounded base is  
easy-to-clean and features built-in  
cord storage.  
Reversible  
Slicing/Shredding Disc is  
a precision sharp slicing  
blade on one side and  
when turned over can shred most  
firm fruits, vegetables and cheeses  
into even uniform shreds. The shaft is  
removable for easy cleaning.  
Medium (4 m m )  
Shredding Disc features  
larger shredding openings  
to coarsely shred firm fruits,  
vegetables, and cheeses.  
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7
Assembling Your Food Processor  
1. Before using your food processor  
for the first time, wash the work  
bowl, work bowl cover, mini bowl,  
feed tube pusher and blades either  
by hand or in the dishwasher, see  
Care and Cleaning, page 14.  
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3. Place work bowl on power base,  
fitting the center opening over the  
power base shaft, making sure the  
handle is just to the left of center.  
4. Grasp the work bowl handle and  
turn to the right until it locks into  
position.  
2. Uncoil needed length of cord from  
storage area beneath power base.  
Place power base on a dry level  
counter with the controls facing  
forward. Do not plug unit in until  
completely assembled.  
CA  
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READ INSTRUCTIONS BEFORE USING  
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8
Assembling Your Food Processor  
ꢀ
• To use the reversible thin (2mm)  
slicing/shredding  
disc, medium  
(4mm) shredding  
disc, or medium  
(4mm) slicing  
!
WARNING  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
disc, place the  
disc stem on the  
power base  
shaft. Fit disc  
over the metal  
pin on the disc  
stem aligning the  
center opening  
5. Select blade or disc.  
• To use the multipurpose blade,  
place blade on power base shaft.  
It may be necessary to rotate  
blade slightly so that it is properly  
aligned and falls into place.  
of the disc with the ridges of the  
stem.  
CAUTION:  
REA  
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9
Assembling Your Food Processor  
• To use the Mini Bowl, place the  
6. Place the work bowl cover on the  
Mini Bowl over  
the power base  
shaft. Fit the  
work bowl  
with the  
feed tube  
just to the  
left of the  
work bowl  
handle.  
mini blade on  
the power base  
shaft. It may be  
necessary to  
rotate bowl  
and blade  
Grasp the  
feed tube and turn the cover to  
slightly so that  
they are properly aligned and fall  
into place.  
the right until  
it locks into  
place.  
NOTE: Your  
KitchenAid®  
Food Processor  
features a  
double  
interlock safety system to insure  
that the unit will not operate  
unless the work bowl and the  
work bowl cover are properly  
aligned on the power base.  
NOTE: Never attach cover to the  
work bowl before the work bowl  
has been positioned on the power  
base. Damage to the work bowl  
may result.  
7. Fit the pusher into the feed tube  
and plug unit into an electrical  
outlet.  
NOTE: Never try to remove the  
work bowl before unlocking the  
work bowl cover (turning work  
bowl cover to the left). Damage to  
the work bowl may result.  
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10  
Egg Whip (Professional Model KFPM650 Only)  
The Egg Whip is designed to whip  
egg whites or heavy cream for use as  
toppings or meringues. For best  
results, at least 1 cup of heavy cream  
or 3 egg whites should be whipped  
at a time. Whipping smaller  
4. Place the work bowl cover on the  
work bowl with the feed tube just  
to the left of the handle. Be sure  
the center pin on whip fits into  
center opening of cover. Grasp the  
feed tube and turn to the right to  
engage the interlock. The Egg  
Whip is now ready to operate.  
5. Press ON control pad and whip  
product to desired texture and  
volume.  
quantities may not result in maximum  
volume.  
To Assem ble Egg Whip:  
To Disassem ble:  
1. Unplug power base from electrical  
outlet. Remove work bowl cover  
by turning to the left.  
2. Lift whip assembly straight up and  
off. Remove whipped product  
from work bowl.  
3. Remove cap from whip assembly  
by pulling straight up. Push down  
on stem pin to remove stem from  
whip paddle.  
1. Place Egg Whip stem on motor  
base shaft.  
2. Fit the whip paddle on the stem  
and push down to engage the  
ridges of the stem with the gears  
of the paddle.  
3. Fit cap over stem and push down  
to lock in place.  
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11  
Operating Your Food Processor  
ꢀ
!
WARNING  
CAU  
TION:  
READ INSTRUCTIONS BEFORE USING  
Off  
Electronic Control  
On  
Pe  
Rotating Blade Hazard  
Always use food  
pusher.  
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Keep fingers out of  
openings.  
Keep away from  
children.  
Failure to do so can  
result in amputation or  
cuts.  
• The PULSE control pad helps to  
better regulate the degree of  
processing. By alternately pressing  
and releasing the PULSE pad, the  
food processor will be quickly  
turned on and off. The red indicator  
light will glow each time the PULSE  
pad is pressed. This allows you to  
control the exact length and  
frequency of processing since the  
KitchenAid® Food Processor  
• Before operating the food  
processor, be sure the work bowl,  
blades and work bowl cover are  
properly assembled on the food  
processor power base (see page 8).  
performs in just a matter of  
seconds.  
NOTE: If unit fails to operate,  
check to be sure that both the  
work bowl and cover are  
properly positioned on the power  
base. See Assem bling Your Food  
Processor page 8.  
• To stop your food processor, press  
the OFF control pad. The ON  
indicator light will go off. (The  
PULSE indicator light only glows  
when the pad is touched). Wait  
until the blade or disc comes to a  
complete stop before removing the  
work bowl cover. Be sure you push  
the OFF pad before removing the  
work bowl cover or unplugging the  
unit.  
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: READ INSTRUCTIONS BEFORE USING  
Off  
Electronic Control  
Pulse  
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• The Clean Touch™ OFF/ON/PULSE  
control pads take just a touch of  
your finger for optimum control  
and convenience in operating the  
food processor. By touching the ON  
control pad, the unit will run  
continuously and the red indicator  
light will glow until you touch the  
OFF control pad.  
AUTOMATIC BRAKE: When the food  
processor is turned OFF, the  
automatic brake stops the action of  
the blade or disc within seconds. The  
brake provides an additional measure  
of safety as you remove the work  
bowl cover.  
NOTE: Line on the work bowl  
indicates the maximum level of liquid  
that can be processed.  
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12  
Disassembling Your Food Processor  
ꢀ
!
WARNING  
Cut Hazard  
Handle blades carefully.  
Failure to do so can result in  
cuts.  
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• Turn the work bowl to the left to  
unlock it from the base. Lift up to  
remove.  
• Turn the work bowl cover to the  
left and remove.  
• If using the multipurpose blade,  
you can remove it from the work  
bowl before emptying the contents,  
or grasp the work bowl from the  
bottom placing one finger through  
the center opening to hold the  
blade in place. Remove contents of  
work bowl with spatula. If food  
sticks to blade, remove it with the  
spatula.  
• If using a disc, remove it before  
removing the bowl. Place two  
fingers under each side of the disc  
and lift it straight up. Remove the  
disc stem.  
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13  
Care and Cleaning  
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150  
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Handle blades carefully.  
Failure to do so can result in  
cuts.  
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• Always make sure off pad has been  
pushed and unplug food processor  
before cleaning. Wipe food  
processor base with warm sudsy  
cloth; wipe clean with a damp  
cloth. Dry with a soft cloth.  
• All the other parts of your  
KitchenAid® food processor are  
dishwasher safe. Be sure to load  
them away from exposed heating  
elements in the dishwasher. If  
washing the food processor parts  
by hand, avoid the use of abrasive  
cleansers or scouring pads. They  
may scratch or cloud the work bowl  
and cover. Thoroughly dry all parts  
after washing.  
• Wipe cord with warm, sudsy cloth;  
then wipe clean with a damp cloth.  
Dry with a soft cloth. Re-coil cord in  
cord storage area on bottom of  
food processor base.  
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• Always store the work bowl and  
work bowl cover in the unlocked  
position when not in use to prevent  
damage to the interlock system.  
• Disassembled discs, shafts, and  
blades should be stored in the  
storage box provided with your  
food processor, and in a safe  
location out of the reach of  
children.  
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14  
Food Processing Tips  
USING THE  
MULTIPURPOSE BLADE  
To m ince garlic or to chop  
fresh herbs or sm all quantities  
of vegetables: With processor  
running, add food through feed tube.  
Process until chopped. For best  
results, make sure work bowl is very  
dry before chopping garlic or fresh  
herbs.  
To chop fresh fruits or  
vegetables: Peel, core, and/or  
remove seeds. Cut food in 1 to 11⁄  
2
-
inch pieces. Process food to desired  
size, using short pulses, 1 to 2  
seconds each time. Scrape sides of  
bowl, if necessary.  
To chop nuts or m ake nut  
butters: Process up to 3 cups of nuts  
to desired texture, using short pulses,  
1 to 2 seconds each time. For a  
coarser texture, process smaller  
batches, pulsing 1 or 2 times, 1 to 2  
seconds each time. Pulse more often  
for finer texture. For nut butters,  
process continuously until smooth.  
Store in refrigerator.  
To puree cooked fruits and  
vegetables (except potatoes):  
1
Add ⁄  
4
cup liquid from recipe per cup  
of food. Process food, using short  
pulses, until finely chopped. Then  
process continuously until reaching  
desired texture. Scrape sides of bowl,  
if necessary.  
To prepare m ashed potatoes:  
Shred hot cooked potatoes, using the  
shredding disc. Exchange shredding  
disc for multipurpose blade. Add  
softened butter, milk, and seasonings.  
Pulse 3 to 4 times, 2 to 3 seconds  
each time, until smooth and milk is  
absorbed. Do not overprocess.  
To chop cooked or raw m eat,  
poultry or seafood: The food  
should be very cold. Cut in 1-inch  
pieces. Process up to 1 pound at a  
time to desired size, using short  
pulses, 1 to 2 seconds each time.  
Scrape sides of bowl, if necessary.  
To m ake bread, cookie or cracker  
To chop dried (or sticky) fruits:  
crum bs: Break food into 11⁄  
to 2-  
2
1
The food should be cold. Add ⁄  
4
cup  
inch pieces. Process until fine. For  
larger pieces, pulse 2 to 3 times, 1 to  
2 seconds each time. Then process  
until fine.  
flour from recipe per 1⁄  
cup dried  
2
fruit. Process fruit, using short pulses,  
until reaching desired texture.  
To finely chop citrus peel: With  
sharp knife, peel colored portion  
(without white membrane) from  
To m elt chocolate: Combine  
chocolate and sugar from recipe in  
work bowl. Process until finely  
chopped. Heat liquid from recipe.  
With processor running, pour hot  
liquid through feed tube. Process  
until smooth.  
citrus. Cut peel in small strips.  
1
Combine peel with at least ⁄  
2
cup  
granulated sugar from recipe.  
Process until finely chopped.  
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15  
Food Processing Tips  
To grate hard cheeses, such as  
To slice or shred fruits or  
Parm esan and Rom ano: Never  
attempt to process cheese that  
cannot be pierced with the tip of a  
sharp knife. You can use the  
multipurpose blade to grate hard  
cheeses. Cut cheese in 1-inch pieces.  
Place in work bowl. Process, using  
short pulses, until coarsely chopped.  
Process continuously until finely  
grated.  
vegetables that are long and  
relatively sm all in diam eter, such  
as celery, carrots, and bananas:  
Cut food to fit feed tube vertically or  
horizontally. Pack feed tube securely  
in order to keep food positioned  
properly. Process using even pressure.  
To slice or shred fruits and  
vegetables that are round, such  
as onions, apples, and green  
peppers: Peel, core, and/or remove  
seeds. Cut in halves or quarters to fit  
feed tube. Position in feed tube.  
Some foods are easier to insert into  
tube from the bottom. Process, using  
even pressure.  
USING A SLICING  
OR SHREDDING DISC  
To cut julienne, or m atch stick,  
strips of vegetables and fruits:  
Cut food to fit feed  
tube horizontally.  
To slice or shred fruits and  
vegetables that are sm all, such as  
strawberries, m ushroom s and  
radishes: Position food vertically or  
horizontally in layers in feed tube. Fill  
feed tube in order to keep food  
positioned properly. Process, using  
even pressure.  
Position food  
horizontally in feed  
2
0
tube. Process, using  
even pressure to make  
plank-like slices.  
Re-stack slices and  
position vertically or  
horizontally in feed  
tube. Process, using  
even pressure.  
8
6
4
2
0
.4  
0
0
.3  
150  
100  
50  
0.2  
0.1  
m
l
o
z
p
ts  
To shred spinach and other  
leaves: Stack leaves. Roll up and  
stand roll up in feed tube. Process,  
using even pressure.  
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16  
Food Processing Tips  
To slice uncooked m eat or  
USING THE EGG WHIP  
poultry, such as stir-fry m eats:  
Cut or roll food to fit feed tube.  
Wrap and freeze food until hard to  
the touch, 30 minutes to 2 hours,  
depending on thickness of food.  
Check to be sure you can still pierce  
food with the tip of a sharp knife. If  
not, allow to thaw slightly. Process,  
using even pressure.  
To m ake egg white m eringue:  
1
Place 3 egg whites and ⁄  
4
teaspoon  
cream of tartar in work bowl fitted  
with attachment (See page 11).  
Process until foamy, about 30 to 45  
seconds. With processor running,  
1
slowly add ⁄  
3
cup sugar through feed  
tube. Process until stiff peaks form,  
about 21⁄  
2
to 3 minutes. Stop  
processor as necessary to check  
texture of mixture.  
To whip cream : Place heavy cream  
in work bowl fitted with attachment  
(See page 11). Process 30 seconds.  
With processor running, add 2  
tablespoons powdered sugar through  
feed tube. Process just until soft  
peaks form, about 30 to 40 seconds.  
Stop processor as necessary to check  
texture of mixture. With processor  
To slice cooked m eat or poultry,  
including salam i, pepperoni, etc.:  
Food should be very cold. Cut in  
pieces to fit feed tube. Process food,  
using firm, even pressure.  
1
running, add ⁄  
2
teaspoon vanilla, if  
desired, through feed tube. Process  
just until mixed. Do not overprocess.  
To shred firm and soft cheeses:  
Firm cheese should be very cold. For  
best results with soft cheeses, such as  
mozzarella, freeze 10 to 15 minutes  
before processing. Cut to fit feed  
tube. Process, using even pressure.  
USING THE DOUGH BLADE  
To m ake bread: Use the dough  
blade for bread recipes using 2-3  
cups flour. The multipurpose blade  
can be used for recipes calling for less  
than 3 cups flour.  
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17  
Helpful Hints  
• Organize processing tasks to  
• Never process any food that is so  
hard or firmly frozen that it cannot  
be pierced with the tip of a sharp  
knife. Hard food can cause  
minimize bowl cleanup. Process dry  
or firm ingredients before liquid  
ingredients.  
damage to the blade or power  
base. If a piece of hard food, such  
as carrot, becomes wedged or stuck  
on the blade, stop the processor  
and remove the blade. Carefully  
remove food from the blade.  
• Do not overfill work bowl or mini  
bowl. For thin mixtures, fill work  
1
2
bowl up to ⁄  
mixtures, fill work bowl up to ⁄  
2
to ⁄ full. For thicker  
3
3
4
full.  
For liquids fill up to the maximum  
level as described on page 12.  
When chopping, the work bowl  
• When preparing a cake or cookie  
batter or quick bread, use the  
multipurpose blade to cream fat  
and sugar first. Add dry ingredients  
last. Place nuts and fruit on top of  
flour mixture to prevent  
overchopping. Process nuts and  
fruits, using short pulses, until  
blended with other ingredients.  
Do not overprocess.  
1
1
should be no more than ⁄  
Use the mini bowl for up to 1 cup  
of liquid or 1⁄  
cup solids.  
3
to ⁄ full.  
2
2
• To capitalize on the speed of the  
processor, drop ingredients to be  
chopped through the feed tube  
while the processor is running,  
whether using the work bowl or the  
mini bowl.  
• Sometimes single foods, such as  
carrots or celery, fall over in the  
feed tube, resulting in an uneven  
slice. To minimize this, position  
food at right side of feed tube, or  
cut food in several pieces and put  
all pieces in feed tube together to  
help hold each other in position.  
• Position slicing and shredding discs  
so that cutting surface is to the  
right of the feed tube to allow  
blade a full rotation before  
contacting food.  
• Different foods require varying  
degrees of pressure for best  
shredding and slicing results. In  
general, use light pressure for soft,  
delicate foods (strawberries,  
tomatoes, etc.), moderate pressure  
for medium foods (zucchini,  
potatoes, etc.), and firmer pressure  
for harder foods (carrots, apples,  
hard cheeses, partially frozen  
meats, etc.).  
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18  
Helpful Hints  
• Create delicious “leftover” soups or  
• Your food processor is not  
designed to perform the following  
functions:  
salads with the processor. Use up  
that last carrot or a couple of green  
onions.  
– Grind coffee beans, grains, or  
hardspices.  
• Soft and medium-hard cheeses may  
spread out or roll up on the  
shredding disc. To avoid this, shred  
only well-chilled cheese.  
– Grind bones or other inedible  
parts of food.  
– Liquefy raw fruits or vegetables.  
• When shredded or sliced food piles  
up on one side of bowl, stop the  
processor and redistribute food,  
using a spatula.  
– Slice hard-cooked eggs or  
unchilled meats.  
• If any plastic parts should discolor  
due to the types of food processed,  
simply clean with a light bleach  
solution, following directions on the  
bleach container.  
• When food quantity reaches rim of  
work bowl, remove it. Then  
continue processing.  
• A few larger pieces of food may  
remain on top of disc after slicing  
or shredding. If desired, cut these  
by hand and add to mixture.  
• To remove mixtures from work  
bowl, use two or three fingers to  
steady the post in bowl center;  
position thumb on outer edge of  
bowl. This allows you to tip the  
bowl and scrape with the opposite  
hand.  
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19  
Stuffed Jumbo Mushrooms  
1 slice firm white  
Position multipurpose blade in work bowl. Add  
bread. Process until finely crumbled, about  
5 seconds. Set aside. With processor running, add  
shallot and garlic through feed tube. Process until  
finely chopped, about 5 seconds.  
bread, broken in  
1-inch pieces  
1 shallot, quartered  
1 clove garlic  
14 ounces jumbo  
mushrooms, cleaned  
6 ounces ground  
Remove stems from mushrooms. Add stems to work  
bowl. Pulse 3 times, about 1 second each time, until  
finely chopped.  
sausage  
teaspoon dry  
mustard  
1
⁄2  
In large skillet over medium heat, cook sausage until  
no longer pink. Drain well. Add shallot, garlic, and  
mushroom stems. Cook and stir for 4 to 5 minutes,  
until vegetables are tender.  
1 teaspoon  
Worcestershire sauce  
1-2 tablespoons  
Add sausage mixture to work bowl. Add bread  
crumbs, dry mustard, and Worcestershire sauce to  
work bowl. Process until thoroughly mixed, about  
5 seconds.  
margarine or butter  
1
⁄2  
cup freshly grated  
Parmesan cheese  
(see TIPS)  
Melt margarine in skillet over medium-low heat.  
Add mushroom caps. Cook for 11⁄  
to 2 minutes on  
2
each side, until slightly soft.  
Place on ungreased cookie sheets. Fill with sausage  
mixture. Sprinkle with Parmesan cheese. Bake at  
350˚ F for 10 minutes, until hot and bubbly.  
Yield: 16 to 18 mushrooms (2 to 3 mushrooms  
per serving).  
Per serving: About 102 cal, 6 g pro, 5 g car, 7 g fat,  
13 mg chol, 287 mg sod.  
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20  
Smoky Chicken Pate  
1 tablespoon fresh  
rosemary leaves or  
1 teaspoon crushed  
dried rosemary  
1 onion, cut in 1-inch  
pieces  
Position mini bowl and mini blade in work bowl.  
With processor running, add rosemary through feed  
tube. Process until finely chopped, about 10  
seconds. Set aside.  
Exchange mini bowl and mini blade for  
multipurpose blade. Add onion. Pulse 3 times,  
about 1 second each time, until finely chopped.  
4 slices bacon  
3
⁄4  
pound chicken livers  
11⁄  
2
cups cooked chicken,  
cut in 1-inch pieces  
pound (about 1 cup)  
ham, cut in 1-inch  
cubes  
In large skillet over low heat, cook bacon for 5 to  
6 minutes. Do not crisp or brown bacon. Remove  
bacon. Reserve drippings in skillet. Cut bacon in  
1-inch pieces. Set aside.  
1
⁄
4
Add onion to bacon drippings. Cut chicken livers in  
half and remove connective tissue. Add to skillet.  
Cook onion and liver for 6 to 7 minutes, until  
tender and liver is slightly pink in center.  
3 hard-cooked  
egg yolks  
2 tablespoons brandy  
1
⁄
2
teaspoon ground  
coriander  
teaspoon ground  
cloves  
cup margarine or  
butter, softened  
Add cooked chicken, ham, and egg yolks to work  
bowl. Process until finely chopped, about  
10 seconds. Add all other ingredients to work bowl.  
Process until smooth and creamy, about 20  
seconds, scraping bowl after 10 seconds, if  
necessary.  
1
⁄
4
1
⁄
4
Yield: 31⁄  
cups (32 2-tablespoon servings).  
2
Per serving: About 54 cal, 5 g pro, 0 g car, 3 g fat,  
74 mg chol, 85 mg sod.  
Seasoned Cheese Straws  
8 ounces American  
process cheese,  
Position multipurpose blade in work bowl. Add all  
ingredients except flour. Process until thoroughly  
mixed, about 30 seconds, scraping bowl after  
10 seconds, if necessary. Add flour. Pulse 5 to  
6 times, about 2 seconds each time, just until flour  
is mixed. Scrape sides of bowl once, if necessary.  
Do not overmix.  
room temperature,  
cut in 1-inch pieces  
6 tablespoons butter,  
room temperature,  
1
cut in ⁄2-inch pieces  
1 teaspoon chili  
powder  
teaspoon salt  
teaspoon crushed  
red pepper  
Fit pastry bag with # 5 star tip. Fill bag with cheese  
mixture. Pipe 3-inch strips onto ungreased cookie  
sheet, 1 inch apart. Bake at 350˚ F for 9 to 11  
minutes, until edges start to brown.  
1
⁄
8
4
1
⁄
1 tablespoon milk  
or cream  
1 teaspoon  
Yield: 4 dozen (12 servings; 4 cheese straws  
per serving).  
Worcestershire sauce  
1 cup all-purpose flour  
Per serving: About 144 cal, 4 g pro, 8 g car,  
10 g fat, 29 mg chol, 293 mg sod.  
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21  
Spicy Deviled Eggs  
1
1-2 chipotle peppers*  
Soak peppers for 10 minutes in ⁄  
water.  
4
cup boiling  
1
⁄4  
cup packed fresh  
cilantro leaves  
Position mini bowl and mini blade in work bowl.  
With processor running, add cilantro through feed  
tube. Process until finely chopped, about 5 seconds.  
Set aside.  
1
⁄2  
small onion, cut in  
1-inch pieces  
6 hard-cooked eggs,  
peeled, cut in half  
lengthwise  
Exchange mini bowl and mini blade for  
multipurpose blade. Cut soaked peppers in ⁄2-inch  
pieces, reserving liquid. Add peppers and onion to  
work bowl. Process until finely chopped, about 10  
to 15 seconds. Add egg yolks, mayonnaise,  
1 tablespoon reserved soaking liquid, salt, and  
cilantro. Process until smooth, about 5 to  
1
2 tablespoons reduced-  
calorie mayonnaise  
teaspoon salt  
1
⁄4  
10 seconds, scraping sides of bowl, if necessary.  
Spoon or pipe into egg white halves.  
Yield: 12 deviled egg halves (6 servings; 2 halves  
per serving).  
* Chipotle peppers are dried, smoked jalapeno  
peppers.  
Per serving: About 97 cal, 7 g pro, 3 g car, 6 g fat,  
214 mg chol, 182 mg sod.  
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22  
Cheesy Caramelized Onion Squares  
4 ounces Monterey  
Jack cheese  
2 medium onions  
2 teaspoons  
vegetable oil  
2 tablespoons  
strawberry-apple jelly  
or apply jelly  
Position 4 mm shredding disc in work bowl. Shred  
Monterey Jack cheese. Remove and set aside. Wipe  
out bowl if necessary.  
Exchange shredding disc for reversible  
slicing/shredding disc to slice. Add onions, cut to fit  
feed tube, if necessary. Process to slice.  
Heat oil in large skillet over medium-high heat, until  
oil sizzles. Cook and stir for 5 minutes, until onions  
are limp and starting to brown. Add jelly and  
sherry. Cook and stir for 1 minute, until onions are  
coated and liquid is evaporated. Set aside.  
2 teaspoons dry sherry  
1 sheet (from 171⁄4-oz.  
pkg.) frozen puff  
pastry, thawed  
1 egg white, beaten  
Roll puff pastry to 12 x 12-inch square. Place on  
1
⁄2  
cup freshly grated  
Parmesan cheese  
(see TIPS)  
1
ungreased cookie sheet. Cut a ⁄2-inch strip from  
each edge of pastry. Brush edges of square with  
egg white. Fit strips on outside edges of pastry,  
cutting at ends to fit.  
Bake at 375˚ F for 5 to 7 minutes, until pastry puffs  
and edges start to brown. Lightly prick top with  
fork. Sprinkle Parmesan cheese evenly over pastry.  
Top evenly with onions. Sprinkle Monterey Jack  
cheese over onions. Bake 15 minutes at 375˚ F for  
15 to 17 minutes, until pastry is golden brown and  
cheese is melted and bubbly. Cool slightly. Cut in  
squares.  
Yield: 36 squares (12 3-piece servings).  
Per serving: About 184 cal, 6 g pro, 13 g car,  
12 g fat, 12 mg chol, 277 mg sod.  
Shrimp Dill Dip  
1
⁄
4
medium onion, cut  
in 1-inch pieces  
Position multipurpose blade in work bowl. Add  
onion. Process until finely chopped, about  
5 seconds. Add all remaining ingredients, except  
shrimp. Process until smooth and creamy, about  
20 seconds, scraping bowl after 10 seconds, if  
necessary. Add shrimp. Pulse 3 times, about  
1 second each time, until coarsely chopped.  
1 package (8 oz.) light  
cream cheese,  
softened  
cup light sour cream  
cup reduced-calorie  
mayonnaise  
1
⁄
2
1
⁄
4
Yield: 2 cups (16 2-tablespoon servings).  
1 teaspoon dill  
1 teaspoon horseradish  
Per serving: About 68 cal, 5 g pro, 2 g car, 4 g fat,  
40 mg chol, 142 mg sod.  
1
⁄
4
teaspoon hot pepper  
sauce  
1 cup (4 oz.) small fully  
cooked shrimp  
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23  
Salsa Verde  
1-2 mild yellow chili  
peppers, seeded and  
cut in ⁄2-inch pieces  
1 clove garlic,  
Position multipurpose blade in work bowl. With  
processor running, add chili peppers, garlic, and  
cilantro through feed tube. Process until finely  
chopped, about 10 seconds. Remove to large  
mixing bowl.  
1
quartered  
cup well packed  
1
⁄4  
Add green onions to work bowl. Process until finely  
chopped, about 5 seconds. Add to mixing bowl.  
fresh cilantro leaves  
4 green onions, cut in  
1-inch pieces,  
Add tomatillos to work bowl. Pulse 8 to 10 times,  
about 1 second each time, until coarsely chopped.  
Add to mixing bowl.  
including green tops  
12 ounces fresh  
tomatillos, husk  
removed, cut into  
Add bell pepper to work bowl. Pulse 4 to 5 times,  
about 1 second each time, until coarsely chopped.  
Add to mixing bowl.  
1-inch pieces  
red bell pepper, cut  
into 1-inch pieces  
1
⁄2  
Add pineapple pieces to work bowl. Process until  
finely chopped, about 5 to 7 seconds. Add to  
mixing bowl.  
1 cup fresh, frozen, or  
canned pineapple  
chunks  
3 tablespoons lime  
juice  
2 tablespoons sugar  
Add lime juice and sugar to mixing bowl. Stir to  
mix.  
Serve with tortilla chips or as a condiment on  
grilled meats.  
1
Yield: 21⁄  
2
cups (10 ⁄4-cup servings).  
Per serving: About 32 cal, 1 g pro, 8 g car, 0 g fat,  
0 mg chol, 6 mg sod.  
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24  
Vegetable Terrine  
Cut 81⁄  
long sides of 81⁄  
extending foil over sides. Butter foil.  
2
x 12-inch piece of foil. Fit in bottom and up  
2 medium carrots, cut  
in 21⁄2-inch lengths  
2
x 41⁄ x 21⁄2-inch baking pan,  
2
1
⁄4  
cup water  
1 tablespoon sugar  
1 tablespoon lemon  
juice  
1 medium onion, cut  
in 1-inch pieces  
10 ounces (about 8  
cups packed) spinach  
leaves, washed and  
dried  
Position reversible slicing/shredding disc in work  
bowl to slice. Add carrots lengthwise to feed tube.  
Using firm pressure, slice carrots.  
In large skillet, bring water, sugar, and lemon juice  
to a boil. Add carrots. Cover. Cook for 5 minutes,  
until crisp-tender. Drain. Set aside. Wipe out skillet.  
Exchange reversible slicing/shredding disc for  
multipurpose blade. Add onion. Pulse 4 times,  
about 1 minute each time, until finely chopped.  
2-3 tablespoons peanut  
oil  
3
⁄4  
cup fat-free egg  
Heat 1 tablespoon oil in skillet over medium-high  
heat, until oil sizzles. Add onion. Cook for  
3 minutes, until tender. Return to work bowl.  
substitute or 3 eggs  
cups cooled cooked  
rice  
teaspoon cinnamon  
teaspoon nutmeg  
teaspoon salt  
11⁄  
2
Heat 1 to 2 tablespoons oil in skillet, until oil  
sizzles. Add half of spinach. Cook and stir until  
slightly wilted. Add remaining spinach. Continue  
cooking and stirring until wilted.  
1
⁄
4-1⁄  
2
1
⁄
8-1⁄  
4
1
⁄
8
4
1
⁄
teaspoon pepper  
Reduce heat to low. Cover. Cook 1 minute. Cool  
slightly.  
Add to work bowl. Process until smooth, about  
10 seconds. With processor running, add egg  
substitute through feed tube. Process 10 seconds.  
Add cooked rice, cinnamon, nutmeg, salt, and  
pepper. Process until smooth, about 45 to 60  
seconds.  
Pour half of spinach mixture into prepared pan;  
smooth top. Layer cooked carrots evenly over  
spinach. Top with remaining spinach mixture;  
smooth top. Cover pan with foil. Bake at 325˚ F for  
50 to 60 minutes, until spinach is set and knife  
inserted in center comes out clean. Cool. Remove  
from pan, using foil to lift. Slice. Serve slightly warm  
or cold.  
Yield: 8 servings.  
Per serving: About 118 cal, 4 g pro, 17 g car,  
4 g fat, 0 mg chol, 293 mg sod.  
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25  
Gorgonzola Cheese Ball  
1
⁄
2
cup shelled pistachio  
nuts or pecans  
Position multipurpose blade in work bowl. Add  
nuts. Pulse 3 to 4 times, about 1 second each  
time, until nuts are chopped. Set aside.  
1 shallot, quartered  
4 ounces white  
With processor running, add shallot through feed  
tube. Process to finely chop, about 5 seconds,  
scraping sides of bowl, if necessary. Add Cheddar  
cheese. Pulse 4 to 5 times, about 2 seconds each  
time, until crumbly. Add remaining ingredients.  
Process until creamy, about 40 seconds, scraping  
sides of bowl after 20 seconds, if necessary.  
Cheddar cheese, cut  
1
in ⁄2-inch cubes  
6 ounces Gorgonzola  
or blue cheese,  
crumbled  
4 ounces light cream  
cheese, slightly  
softened, cut in  
Spread nuts on waxed paper. Spoon cheese onto a  
second sheet of waxed paper. Shape roughly into a  
1-inch slices  
1
⁄
4
cup (1⁄  
stick)  
2
ball with a rubber scraper. (If too soft, refrigerate  
margarine or butter,  
slightly softened, cut  
1
⁄2  
hour.) Roll ball in nuts. Wrap. Chill overnight to  
1
in ⁄2-inch slices  
blend flavors. Serve at room temperature for  
best flavor.  
2 tablespoons brandy,  
cognac, or cream  
1 teaspoon  
Yield: 21⁄  
cups (36 1-tablespoon servings).  
4
Per serving: About 60 cal, 3 g pro, 1 g car, 5 g fat,  
12 mg chol, 113 mg sod.  
Worcestershire sauce  
Cheesy Hot Salmon Dip  
4 green onions, cut in  
Position multipurpose blade in work bowl. Add  
green onions. Process to coarsely chop, about  
3 to 4 seconds. Add cream cheese and Camembert  
cheese. Process until creamy, about 10 seconds.  
Add salmon. Process to mix, about 8 to 10 seconds.  
Add artichoke hearts. Pulse 5 times, about 1 second  
each time, until coarsely chopped. Spread in  
10-inch pie plate or quiche pan.  
1-inch pieces,  
including green tops  
1 pkg. (8 oz.) light  
cream cheese, at  
room temperature,  
cut in 1-inch pieces  
4 ounces Camembert  
or Brie cheese, cut in  
1-inch pieces  
Bake at 325˚ F for 10 minutes, until heated  
thoroughly. Serve with vegetable dippers, crackers,  
or chips.  
1 can (71⁄  
oz.) red  
2
salmon, (bones, skin,  
and dark meat  
removed)  
Yield: 3 cups (24 2-tablespoon servings).  
1 jar (6 oz.) marinated  
artichoke hearts,  
drained  
Per serving: About 53 cal, 4 g pro, 1 g car, 4 g fat,  
14 mg chol, 162 mg sod.  
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26  
Chicken Chutney Salad  
1 small carrot, cut in  
Position multipurpose blade in work bowl. Add  
carrot. Process until finely chopped, about  
10 seconds. Set aside. Add chicken. Process until  
coarsely chopped, about 10 to 15 seconds. Set  
aside.  
4 pieces  
3 cups cooked chicken  
chunks  
2 medium pears or  
1 medium mango  
Exchange multipurpose blade for 4 mm slicing disc.  
Add pears or mango. Process to slice. Set aside.  
Add bell pepper. Process to slice. Set aside.  
1 medium green bell  
pepper  
1
1
⁄2  
small (about ⁄  
2
lb.)  
red cabbage  
Dressing  
Exchange slicing disc for reversible slicing/shredding  
disc to slice. Add cabbage. Process to slice.  
6 tablespoons reduced-  
In small bowl, combine dressing ingredients. To  
assemble salads, divide cabbage among 6 salad  
plates. Alternate pear or mango slices and pepper  
slices around plate. Fill center with chicken. Spoon  
dressing over salad. Sprinkle with chopped carrot.  
calorie mayonnaise  
cup chutney  
3 tablespoons skim or  
low-fat milk  
1 teaspoon curry  
powder  
1
⁄4  
Yield: 6 servings.  
Per serving: About 259 cal, 22 g pro, 18 g car,  
10 g fat, 63 mg chol, 179 mg sod.  
Spicy Jicama Salad  
1 medium (about 1 lb.)  
jicama, peeled  
Position 4 mm slicing disc in work bowl. Add  
jicama. Process to slice. Remove to mixing bowl.  
2 ribs celery, cut in  
Add celery to work bowl. Process to slice. Add to  
mixing bowl.  
21⁄2-inch pieces  
6 small lettuce leaves  
Exchange slicing disc for mini bowl and mini blade.  
Add dressing ingredients. Pulse 5 to 6 times, about  
1 second each time, until mixed thoroughly.  
Dressing  
1
⁄3  
cup no-fat  
mayonnaise  
1
⁄2  
small red bell  
pepper, cut in  
6 pieces  
Pour dressing over jicama and celery. Toss gently.  
Serve on lettuce-lined plates.  
Yield: 6 servings.  
4 teaspoons Dijon  
mustard  
Per serving: About 62 cal, 2 g pro, 13 g car, 0 g  
fat, 0 mg chol, 230 mg sod.  
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27  
Chopped Chicken and Vegetable Salad  
3 cups cooked chicken  
chunks  
1 cup cooked wild rice  
1 small red bell  
pepper, cut in  
4 pieces  
1 rib celery, cut in  
4 pieces  
Position multipurpose blade in work bowl. Add  
chicken. Process until coarsely chopped, about  
10 to 15 seconds. Remove to medium mixing bowl.  
Add rice to mixing bowl.  
Add bell pepper, celery, and onions to work bowl.  
Pulse 5 to 8 times, about 1 second each time, until  
vegetables are coarsely chopped. Add to mixing  
bowl. Stir to mix.  
6 green onions, cut in  
1-inch pieces  
Exchange multipurpose blade for mini bowl and  
mini blade. Add dressing ingredients. Process until  
smooth, about 10 to 12 seconds. Pour dressing  
over chicken mixture. Toss to coat.  
Spicy Dressing  
1
⁄4  
cup vegetable oil  
4 teaspoons red wine  
vinegar  
4 teaspoons Dijon  
mustard  
Yield: 4 servings.  
Per serving: About 371 cal, 34 g pro, 12 g car,  
21 g fat, 88 mg chol, 164 mg sod.  
1
⁄
4-1⁄  
2
teaspoon hot pepper  
sauce  
1
⁄
8-1⁄  
4
teaspoon black pepper  
Chinese Coleslaw  
1
⁄
2
medium (about 1 lb.)  
Napa cabbage  
Position reversible slicing/shredding disc in work  
bowl to slice. Add cabbage and onion. Process to  
slice. Remove to large serving bowl. Add  
sunflower seeds.  
1 small red onion  
3 tablespoons  
sunflower seeds  
Remove seasoning packet from noodles. Set aside.  
Crumble noodles. Add to serving bowl.  
1 package (3 oz.)  
ramen noodles  
cup vegetable oil  
1
⁄
4
In small mixing bowl, combine oil, vinegar, sugar,  
and contents of noodle seasoning packet. Stir to  
mix. Pour over cabbage. Toss to coat.  
2 tablespoons vinegar  
2 tablespoons sugar  
Yield: 8 servings.  
Per serving: About 111 cal, 2 g pro, 7 g car, 9 g  
fat, 0 mg chol, 79 mg sod.  
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28  
Red Cabbage Slaw  
1
⁄
2
medium (about  
3
Position reversible slicing/shredding disc in work  
bowl to slice. Add cabbage. Process to slice.  
Remove to large mixing bowl.  
⁄4  
lb.) red cabbage  
1 medium Granny  
Smith or golden  
delicious apple,  
cored, cut in  
Exchange reversible slicing/shredding disc for  
multipurpose blade. Add apple. Pulse 8 to 10 times,  
about 1 second each time, until finely chopped.  
Add to mixing bowl.  
4 pieces each  
Dressing  
1
⁄
2
cup nonfat yogurt  
cup nonfat  
mayonnaise  
In small mixing bowl, combine dressing ingredients.  
Pour over cabbage and apple. Toss to coat.  
1
⁄
4
Yield: 6 servings.  
2 tablespoons fresh  
lemon juice  
11⁄  
teaspoons sugar  
Per serving: About 60 cal, 2 g pro, 14 g car, 0 g  
fat, 0 mg chol, 177 mg sod.  
2
Shredded Summer Squash Salad  
3
3 small (about ⁄  
4
lb.)  
Position 4 mm shredding disc in work bowl. Add  
zucchini. Process to shred. Remove to medium  
mixing bowl.  
green zucchini, cut in  
21⁄2-inch pieces  
1
2 small (about ⁄  
2
lb.)  
Exchange shredding disc for multipurpose blade.  
Add dressing ingredients. Process until almost  
smooth, about 10 to 12 seconds. Pour dressing  
over zucchini. Toss to coat.  
yellow zucchini, cut  
in 21⁄2-inch pieces  
Dressing  
1
⁄3  
cup vegetable oil  
3 tablespoons red wine  
Yield: 6 servings.  
vinegar  
small red bell pepper  
Per serving: About 126 cal, 1 g pro, 4 g car,  
12 g fat, 0 mg chol, 45 mg sod.  
1
⁄4  
3 green onions, cut in  
1-inch pieces  
2 tablespoons loosely  
packed parsley leaves  
teaspoon garlic salt  
teaspoon dry  
mustard  
1
⁄
4
4
1
⁄
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29  
Carrot and Date Salad  
5 medium carrots, cut  
Position 4 mm shredding disc in work bowl. Add  
carrots. Process to shred. Remove to medium  
mixing bowl. Add dates.  
in 21⁄2-inch pieces  
1
⁄2  
cup chopped dates  
4 small lettuce leaves  
3 tablespoons toasted  
pecans  
Exchange shredding disc for mini bowl and mini  
blade. Add dressing ingredients. Process until  
smooth, about 10 to 12 seconds.  
Dressing  
1
Pour dressing over carrots and dates. Toss to coat.  
Serve on lettuce-lined plates. Sprinkle with pecans.  
⁄4  
cup nonfat  
mayonnaise  
2 tablespoons orange  
Yield: 4 servings.  
juice  
1
Per serving: About 157 cal, 2 g pro, 32 g car,  
4 g fat, 0 mg chol, 253 mg sod.  
⁄2  
teaspoon grated  
orange peel  
Hot Chicken Salad  
3 cups cooked chicken  
chunks  
1 hard-cooked egg,  
Spray 8 x 8-inch baking dish with no-stick  
cooking spray.  
Position multipurpose blade in work bowl. Add  
chicken, egg, olives, and onions. Pulse 8 to  
10 times, about 1 second each time, until coarsely  
chopped. Remove to large mixing bowl.  
peeled, halved  
cup whole ripe  
olives, pitted  
1
⁄3  
3 green onions, cut in  
1-inch pieces  
Exchange multipurpose blade for 4 mm slicing disc.  
Add celery. Process to slice. Add to mixing bowl.  
2 ribs celery, cut in  
21⁄2-inch pieces  
cup reduced-calorie  
mayonnaise  
In small mixing bowl, combine mayonnaise,  
pimientos, lemon juice, salt, and pepper. Stir to  
mix. Add to mixing bowl. Stir to coat.  
3
⁄4  
1 jar (2 oz.) diced  
pimientos, drained  
1 tablespoon fresh  
Spread in baking dish. Sprinkle with almonds.  
Bake at 375˚ F for 20 to 25 minutes, until  
thoroughly heated.  
lemon juice  
teaspoon salt  
teaspoon black  
pepper  
cup sliced almonds  
1
⁄
8
4
Yield: 4 servings.  
1
⁄
Per serving: About 408 cal, 35 g pro, 9 g car,  
26 g fat, 152 mg chol, 626 mg sod.  
1
⁄
4
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30  
Hot Potato Salad  
4 medium potatoes,  
boiled, peeled  
1 medium onion, cut  
in 4 pieces  
4 slices bacon  
4 teaspoons all-  
purpose flour  
Position 4 mm slicing disc in work bowl. Add  
potatoes. Process to slice. Set aside.  
Exchange slicing disc for multipurpose blade. Add  
onion. Pulse 8 to 10 times, about 1 second each  
time, until coarsely chopped.  
In large skillet over medium-high heat, cook bacon  
for 3 to 4 minutes, until crisp. Remove, drain and  
crumble. Reserve 1 tablespoon drippings in skillet.  
4 teaspoons sugar  
1
⁄
4
2
teaspoon celery seed  
teaspoon black  
pepper  
cup water  
cup vinegar  
1
⁄
Add onion. Cook and stir for 2 to 3 minutes, until  
tender. Add flour, sugar, celery seed, and pepper.  
Stir to combine. Reduce heat to medium-low. Cook  
and stir until mixture is bubbly. Add water and  
vinegar. Heat to boiling, stirring constantly. Boil for  
1 minute. Add potatoes, bacon, and pimientos. Stir  
gently to combine. Heat until warm.  
1
⁄
2
1
⁄
4
1 jar (2 oz.) diced  
pimientos, drained  
Yield: 6 servings.  
Per serving: About 123 cal, 3 g pro, 23 g car,  
2 g fat, 4 mg chol, 74 mg sod.  
Vegetable Crunch Salad  
1
⁄3  
small head (about  
Position multipurpose blade in work bowl. Add  
cauliflower. Pulse 6 to 8 times, about 1 second  
each time, until coarsely chopped. Remove to large  
mixing bowl.  
1
⁄
2
lb.) cauliflower,  
cut into florets  
3
1 stalk (about ⁄ lb.)  
4
broccoli, cut into  
florets  
Add broccoli to work bowl. Pulse 6 to 8 times,  
about 1 second each time, until coarsely chopped.  
Add to mixing bowl.  
2 medium carrots, cut  
in 21⁄2-inch pieces  
Vinaigrette Dressing  
Exchange multipurpose blade for 4 mm shredding  
disc. Add carrots. Process to shred. Add to mixing  
bowl.  
1
⁄4  
cup vegetable oil  
2 tablespoons red wine  
vinegar  
Exchange shredding disc for mini bowl and mini  
blade. Add vinaigrette dressing ingredients. Process  
until smooth, about 20 to 25 seconds. Pour  
dressing over vegetables. Toss to coat.  
1 tablespoon fresh  
lemon juice  
2 green onions, cut in  
1-inch pieces  
teaspoon prepared  
mustard  
teaspoon sugar  
teaspoon black  
pepper  
3
⁄
4
Yield: 6 servings.  
Per serving: About 109 cal, 2 g pro, 6 g car, 9 g  
fat, 0 mg chol, 29 mg sod.  
1
⁄
2
1
⁄
4
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31  
Creamy Orange Dressing  
1 package (8 oz.) light  
Position multipurpose blade in work bowl. Add  
cream cheese, orange juice concentrate, milk, and  
sugar. Process until very smooth, about 35 to  
45 seconds. Add pecans. Pulse 2 to 3 times, about  
1 second each time, until pecans are coarsely  
chopped.  
cream cheese,  
softened  
1 can (6 oz.) frozen  
orange juice  
concentrate, thawed  
2 tablespoons skim or  
low-fat milk  
Serve over fruit, angel food cake, or pound cake.  
11⁄  
⁄4  
2
teaspoons sugar  
cup pecans  
Yield: 13⁄  
cups (30 1-tablespoon servings).  
4
1
Per serving: About 36 cal, 1 g pro, 3 g car, 2 g fat,  
6 mg chol, 31 mg sod.  
Spicy Mexican Dressing  
2
1
⁄
⁄4  
3
cup mild salsa  
cup loosely packed  
cilantro leaves  
Position multipurpose blade in work bowl. Add all  
ingredients. Process until almost smooth, about  
10 to 12 seconds. Refrigerate at least 1 hour to  
blend flavors.  
3 tablespoons white  
wine vinegar  
2 tablespoons fresh  
lime juice  
1 tablespoon  
vegetable oil  
Yield: 1 cup (16 1-tablespoon servings).  
Per serving: About 13 cal, 0 g pro, 1 g car, 1 g fat,  
0 mg chol, 117 mg sod.  
1 tablespoon prepared  
mustard  
teaspoon sugar  
teaspoon black  
pepper  
1
⁄
8
4
1
⁄
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32  
Creamy Broccoli Soup  
2 tablespoons fresh  
parsley  
4 ounces Cheddar  
cheese  
Position mini bowl and mini blade in work bowl.  
With processor running, add parsley through feed  
tube. Process until coarsely chopped, about  
5 seconds. Set aside.  
1 small onion, cut in  
Exchange mini bowl and mini blade for 4 mm  
shredding disc. Add cheese. Process to shred.  
Set aside.  
1-inch pieces  
rib celery, cut in  
1-inch pieces  
1
⁄2  
1 tablespoon  
vegetable oil  
1 pound broccoli  
3 cups reduced-sodium  
chicken broth  
2 teaspoons Dijon  
mustard  
Exchange shredding disc for multipurpose blade.  
Add onion and celery. Process until finely chopped,  
about 5 seconds.  
Heat oil in large saucepan or Dutch oven over  
medium heat, until oil sizzles. Add onion and celery  
to saucepan. Cook for 2 to 3 minutes, until  
crisp-tender, stirring occasionally.  
1 teaspoon curry  
powder  
teaspoon black  
pepper  
Cut stems from broccoli. Cut florets into small  
pieces. Cut tough portion from stems. Cut  
remaining stems in half lengthwise and in 1-inch  
pieces. Add stem pieces to work bowl. Process until  
coarsely chopped, about 5 seconds. Remove to  
saucepan.  
1
⁄8  
2 cups skim or  
low-fat milk  
3 tablespoons  
all-purpose flour  
Add florets, half at a time, to work bowl. Pulse  
5 times, about 1 second each time, until coarsely  
chopped. Remove to saucepan. Repeat with  
remaining broccoli florets.  
Add chicken broth, parsley, mustard, curry powder,  
and pepper to saucepan. Bring to a boil over  
medium-high heat. Reduce heat to medium-low.  
Cover. Cook for 15 to 20 minutes, until vegetables  
are tender. Pour into large bowl to cool slightly.  
Add half of broccoli mixture to work bowl. Process  
until smooth, about 10 seconds. Return to  
saucepan. Repeat with remaining broccoli mixture.  
In small bowl, combine milk and flour. Stir until  
smooth. Add to saucepan. Bring to a boil. Cook for  
1 minute, stirring constantly. Reduce heat to low.  
Add cheese. Cook and stir until thoroughly heated.  
Yield: 6 cups (6 1-cup servings).  
Per serving: About 172 cal, 11 g pro, 12 g car,  
9 g fat, 21 mg chol, 346 mg sod.  
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33  
Creamy Lentil Soup  
1
⁄
2
cup loosely packed  
fresh parsley leaves  
Position mini bowl and mini blade in work bowl.  
With processor running, add parsley through feed  
tube. Process until finely chopped, about 15 to  
20 seconds. Set aside.  
3 slices bacon  
1 large carrot, cut in  
3-inch pieces  
1 clove garlic,  
quartered  
2 ribs celery, cut in  
1-inch pieces  
1 medium onion, cut  
in 1-inch pieces  
2 cups lentils, rinsed,  
sorted  
In large skillet over medium-high heat, cook bacon  
for 3 to 4 minutes, until crisp. Remove bacon;  
crumble and set aside. Reserve drippings in skillet.  
Exchange mini bowl and mini blade for reversible  
slicing/shredding disc to slice. Add carrot. Process to  
slice. Add to skillet.  
Exchange reversible slicing/shredding disc for  
multipurpose blade. With processor running, add  
garlic through feed tube. Process to finely chop,  
about 10 seconds. Add celery and onion. Process to  
finely chop, about 5 seconds. Add to skillet.  
61⁄  
2
cups reduced-sodium  
chicken broth,  
divided  
1 can (8 oz.) tomato  
sauce  
teaspoon salt  
teaspoon black  
pepper  
Cook over medium-high heat for 4 to 5 minutes,  
until vegetables are crisp-tender. Add lentils and  
1
⁄
4
2
1
31⁄  
cups broth. Cook for 25 to 30 minutes, until  
2
⁄
lentils are tender.  
1 cup plain yogurt  
Place half of lentil mixture in work bowl. Process to  
puree, about 30 to 45 seconds. Pour into large  
saucepan or Dutch oven. Repeat with remaining  
lentil mixture.  
Add remaining 3 cups broth, tomato sauce, salt,  
and pepper to saucepan. Bring to a boil. Reduce  
heat to low. Cook for 10 to 15 minutes, until  
flavors are blended.  
Serve in bowls with yogurt swirled on top. Add  
parsley and crumbled bacon.  
Yield: 8 cups (8 1-cup servings).  
Per serving: About 134 cal, 10 g pro, 19 g car,  
3 g fat, 4 mg chol, 623 mg sod.  
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34  
French Onion Soup en Casserole  
4 ounces Gruyere or  
Swiss cheese  
3 large onions  
2 tablespoons  
margarine or butter  
1 tablespoon all-  
Position 4 mm shredding disc in work bowl. Add  
Gruyere cheese. Process to shred. Set aside.  
Exchange shredding disc for reversible  
slicing/shredding disc to slice. Add onions, cut to fit  
feed tube, if necessary. Process to slice.  
purpose flour  
teaspoon black  
pepper  
Melt margarine in large saucepan or Dutch oven  
over medium-high heat. Add onions. Cook and stir  
for 5 to 7 minutes, until onions are tender. Add  
flour and pepper. Stir to mix. Add broth, sherry,  
and Worcestershire sauce. Heat to boiling. Cook for  
1 minute.  
1
⁄
2
5 cups low-sodium  
beef broth  
cup dry sherry  
1 teaspoon  
1
⁄
2
Spoon into 6 individual oven-proof soup bowls. Top  
with croutons and Gruyere cheese. Sprinkle with  
Parmesan cheese. Place under broiler for 2 to  
3 minutes, until cheese is melted and bubbly.  
Worcestershire sauce  
2 cups large home-  
style croutons or  
6 slices toasted  
French bread  
2 ounces freshly grated  
Parmesan cheese  
(see TIPS)  
Yield: 6 cups (6 1-cup servings).  
Per serving: About 291 cal, 14 g pro, 20 g car,  
15 g fat, 25 mg chol, 482 mg sod.  
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35  
Winter Root Soup with Potatoes  
1
⁄4  
cup fresh parsley  
leaves  
Position mini bowl and mini blade in work bowl.  
With processor running, add parsley through feed  
tube. Process until finely chopped, about 10  
seconds. Set aside. Heat oil in large saucepan or  
Dutch oven over low heat.  
3 tablespoons olive oil  
1 large leek, white part  
only, cut in  
1-inch pieces  
Exchange mini bowl and mini blade for  
multipurpose blade. Add leek to work bowl. Pulse  
5 times, about 1 second each time, until coarsely  
chopped. Remove to saucepan.  
3 parsnips, cut in  
21⁄2-inch pieces  
2 large carrots, cut in  
21⁄2-inch pieces  
1 rib celery, cut in  
Exchange multipurpose blade for reversible  
slicing/shredding disc to slice. Add parsnips, carrots,  
and celery. Add turnip, cut to fit feed tube if  
necessary. Process to slice. Remove to saucepan.  
21⁄2-inch pieces  
1 turnip  
2 potatoes  
1
⁄2  
teaspoon ground  
allspice  
Increase heat to medium. Cook and stir for 4 to  
6 minutes, until crisp-tender.  
1 cup water  
4 cups reduced-sodium Exchange reversible slicing/shredding disc for 4 mm  
chicken broth  
shredding disc. Add potatoes, cut to fit feed tube, if  
necessary. Process to shred.  
Add to saucepan with allspice, water, and broth.  
Heat to boiling. Reduce heat to medium-low.  
Cover. Cook for 25 to 30 minutes, until vegetables  
are tender. Add 2 cups cooked vegetables to work  
bowl. Process until pureed, about 10 seconds. Add  
back to soup with parsley.  
Yield: 7 cups (7 1-cup servings).  
Per serving: About 158 cal, 4 g pro, 23 g car,  
7 g fat, 0 mg chol, 205 mg sod.  
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36  
Calico Corn Chowder  
1 clove garlic  
Position multipurpose blade in work bowl. Add  
1 medium onion, cut  
in 1-inch pieces  
1 rib celery, cut in  
1-inch pieces  
1 tablespoon  
vegetable oil  
2 cups fresh or frozen  
(thawed) corn  
kernels  
garlic, onion, and celery. Process to finely chop,  
about 5 seconds.  
Heat oil in large saucepan or Dutch oven over  
medium-high heat, until oil sizzles. Add garlic,  
onion, and celery. Cook for 2 to 3 minutes, until  
crisp-tender.  
Add corn to work bowl. Process to partially puree,  
about 5 seconds. Remove to saucepan, using  
rubber scraper, if necessary.  
2 medium potatoes  
1 medium carrot, cut  
Exchange multipurpose blade for 4 mm shredding  
disc. Add potatoes, cut to fit feed tube, and carrot.  
Process to shred. Add to saucepan. Add water,  
marjoram, seasoned salt, and pepper. Heat to  
boiling. Reduce heat to medium-low. Cover. Cook  
for 15 minutes, until vegetables are tender.  
in 21⁄2-inch pieces  
3 cups water  
1-2 teaspoons dried  
marjoram  
1 teaspoon seasoned  
salt  
1
⁄
4
teaspoon black  
pepper  
cups skim or  
low-fat milk  
In small mixing bowl, combine milk and flour. Add  
to saucepan. Stir to mix. Heat to boiling. Cook for  
1 minute.  
11⁄  
2
Yield: 7 cups (7 1-cup servings).  
2 tablespoons  
all-purpose flour  
Per serving: About 122 cal, 4 g pro, 23 g car,  
2 g fat, 1 mg chol, 345 mg sod.  
Cheese Sandwich Spread  
1
⁄2  
red bell pepper, cut  
in half, seeds  
removed  
To roast red bell pepper, place halves, skin side up,  
4 inches from broiler for 5 to 7 minutes, until skin  
is blackened and blistered. Place in plastic bag.  
Close tightly. Let rest for 10 minutes. Peel. Cut in 1-  
inch pieces. Set aside.  
8 ounces sharp process  
American cheese, cut  
in  
1-inch cubes  
4 ounces cream  
cheese, cut in  
Position multipurpose blade in work bowl. Add all  
ingredients except bell pepper. Process until smooth  
and creamy, about 30 seconds, scraping sides of  
bowl after 15 seconds, if necessary. Add bell  
pepper. Process to chop in small pieces, about 10  
to 15 seconds.  
1-inch cubes  
cup reduced-calorie  
mayonnaise  
1
⁄3  
1 teaspoon dry  
mustard  
Yield: 21⁄  
4
cups (9 ⁄4-cup servings).  
1
1 teaspoon  
Per serving: About 167 cal, 7 g pro, 2 g car,  
15 g fat, 40 mg chol, 455 mg sod.  
Worcestershire sauce  
1
⁄4  
teaspoon cayenne  
pepper  
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37  
Ham Sandwich Spread  
1
⁄
2
small onion, cut in  
1-inch pieces  
Position multipurpose blade in work bowl. Add  
onion. Pulse 3 times, about 1 second each time,  
until coarsely chopped. Add cheese. Pulse 4 times,  
about 1 second each time, until coarsely chopped.  
Add ham. Process to finely chop all ingredients,  
about 10 seconds, scraping sides of bowl after  
5 seconds, if necessary. Add chili sauce. Process to  
mix well, about 6 to 8 seconds.  
4 ounces Monterey  
Jack Hot Pepper  
Cheese, cut in  
1
⁄2-inch cubes  
8 ounces (about 2  
cups) cooked ham,  
cut in 1-inch pieces  
cup chili sauce  
1
⁄
4
Serve cold in sandwich buns or spread on English  
muffin halves and place under broiler for 3 to  
4 minutes, until lightly browned and bubbly.  
1
Yield: 2 cups (6 ⁄3-cup servings).  
Per serving: About 150 cal, 13 g pro, 3 g car,  
9 g fat, 40 mg chol, 804 mg sod.  
Chutney Chicken Spread  
2 cups cooked chicken,  
Position multipurpose blade in work bowl. Add  
chicken. Pulse 5 times, about 1 second each time,  
until coarsely chopped. Add jicama. Pulse 3 to  
4 times, about 1 second each time, until coarsely  
chopped. Add walnuts. Pulse 3 to 4 times, about  
1 second each time, until coarsely chopped. Add  
mayonnaise, chutney, salt, and pepper. Pulse  
4 times, about 1 second each time, until finely  
chopped and thoroughly mixed.  
1
cut in ⁄2-inch pieces  
1
⁄
2
cup jicama, cut in  
1
⁄2-inch cubes  
1
⁄
4
cup walnuts  
cup reduced-calorie  
mayonnaise  
cup mango chutney  
teaspoon salt  
1
⁄
3
1
⁄
3
1
⁄
4
1
⁄8  
teaspoon black  
pepper  
1
Yield: 2 cups (4 ⁄2-cup servings).  
Per serving: About 270 cal, 22 g pro, 12 g car,  
15 g fat, 64 mg chol, 309 mg sod.  
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38  
Bean and Veggie Melt  
8 ounces Monterey  
Position 4 mm shredding disc in work bowl. Add  
cheese. Process to shred. Set aside.  
Jack cheese  
small red onion  
1
⁄4  
Exchange shredding disc for 4 mm slicing disc. Add  
onion, bell pepper, and tomato, cut up to fit feed  
tube, if necessary. Process to slice. Set aside.  
1 small green bell  
pepper, halved,  
seeded  
1 firm medium tomato  
1 clove garlic  
Exchange slicing disc for multipurpose blade. With  
processor running, add garlic through feed tube.  
Process until finely chopped, about 5 seconds. Add  
beans and cumin. Process until smooth, about  
10 seconds.  
1 can (151⁄  
oz.) pinto  
2
beans, well drained  
teaspoon ground  
cumin  
1
⁄2  
Spread bean mixture evenly over pita breads. (If  
beans are very dry, add 1 to 2 tablespoons water to  
achieve good spreading consistency.) Spoon  
vegetables on bean mixture. Top with shredded  
cheese. Place on ungreased cookie sheet. Bake at  
350˚ F for 10 to 15 minutes, until thoroughly  
heated and cheese is melted. Cut in half to serve.  
4 soft pita breads  
Yield: 4 servings.  
Per serving: About 501 cal, 27 g pro, 57 g car,  
18 g fat, 54 mg chol, 838 mg sod.  
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39  
Vegetable Hoagie  
1 clove garlic  
Position mini bowl and mini blade in work bowl.  
With processor running, add garlic and basil  
through feed tube. Process until finely chopped,  
about 10 seconds. Add green and ripe olives. Pulse  
3 to 4 times, about 1 second each time, until  
coarsely chopped. Set aside.  
1 tablespoon fresh  
basil leaves or  
1 teaspoon  
dried basil  
cup stuffed green  
olives  
1
⁄
4
1
Exchange mini bowl and mini blade for 4 mm  
shredding disc. Add cheese, cut up to fit feed tube,  
if necessary. Process to shred. Set aside. Wipe out  
work bowl, if necessary.  
⁄
4
cup pitted ripe olives  
6 ounces provolone  
cheese  
2 large carrots, cut in  
21⁄2-inch pieces  
Exchange shredding disc for 4 mm slicing disc. Add  
carrots. Process to slice lengthwise.  
2-3 tablespoons olive oil  
1 medium zucchini, cut  
in 21⁄2-inch pieces  
red onion  
Heat 1 to 2 tablespoons olive oil in large skillet over  
medium heat, until oil sizzles. Add carrots. Cook  
5 minutes until crisp-tender, stirring occasionally.  
Push to edge of skillet.  
1
⁄4  
2 medium plum  
tomatoes  
2 tablespoons balsamic  
Add zucchini to work bowl. Process to slice  
lengthwise. Add to skillet, adding oil, if necessary.  
Cook 1 to 2 minutes, until slightly soft. Remove  
skillet from heat.  
vinegar  
teaspoon sugar  
1
⁄2  
4 hoagie buns, split  
and buttered,  
if desired  
Add onion and tomatoes to work bowl. Process to  
slice. Add to skillet. Add olive mixture, vinegar, and  
sugar to skillet. Stir gently. Cover. Let stand  
10 minutes to marinate. Spoon mixture into hoagie  
buns. Top with cheese.  
Yield: 4 servings.  
Per serving: About 460 cal, 18 g pro, 46 g car,  
23 g fat, 40 mg chol, 1102 mg sod.  
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40  
Dilled Cucumbers and Onions  
2 medium cucumbers,  
peeled  
1 small onion  
Position reversible slicing/shredding disc in work  
bowl to slice. Add cucumbers and onions. Process  
to slice. Remove to shallow dish.  
Dressing  
Exchange reversible slicing/shredding disc for mini  
bowl and mini blade. Add dressing ingredients.  
Process until dill is finely chopped, about 10 to  
12 seconds, scraping sides of bowl, if necessary.  
1
⁄
2
cup white wine  
vinegar  
cup fresh dill weed  
1
⁄
4
2 tablespoons sugar  
1
Pour dressing over cucumber and onion. Stir to  
coat. Cover. Refrigerate for 8 hours or overnight,  
stirring occasionally.  
⁄
4
4
teaspoon salt  
teaspoon black  
pepper  
1
⁄
Yield: 6 servings.  
Per serving: About 35 cal, 1 g pro, 9 g car, 0 g fat,  
0 mg chol, 92 mg sod.  
Scalloped Potatoes  
5 medium potatoes  
1 medium onion  
Spray 12 x 8 x 2-inch baking dish with no-stick  
cooking spray.  
3 tablespoons  
margarine or butter  
3 tablespoons  
Position 4 mm slicing disc in work bowl. Add  
potatoes and onion. Cut to fit feed tube if  
necessary. Process to slice. Place in baking dish.  
all-purpose flour  
teaspoon garlic salt  
1
Melt margarine in 2-quart saucepan over medium  
heat. Stir in flour, salt, and pepper. Cook until  
mixture is smooth and bubbly, stirring constantly.  
Add milk. Heat to boiling, stirring constantly. Cook  
and stir for 1 minute.  
⁄2  
1
⁄
8-1⁄  
4
teaspoon black  
pepper  
teaspoon red pepper  
cups skim or  
low-fat milk  
1
⁄
8-1⁄  
4
21⁄  
4
Pour mixture over potatoes and onion. Cover dish  
with foil. Bake at 350˚ F for 45 minutes. Remove  
foil. Bake for 30 minutes more, until tender.  
Yield: 6 servings.  
Per serving: About 192 cal, 6 g pro, 30 g car,  
6 g fat, 2 mg chol, 297 mg sod.  
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41  
Sauteed Zucchini and Peppers  
3 medium zucchini, cut  
Position 4 mm slicing disc in work bowl. Add  
zucchini and bell peppers. Process to slice.  
in 21⁄2-inch pieces  
2 medium bell  
peppers, red and/or  
yellow, cut in  
quarters  
Melt margarine in large skillet over medium-high  
heat. Stir in dill weed, garlic, salt, and pepper. Add  
zucchini and bell peppers. Stir to coat vegetables  
with seasonings. Cover. Cook for 4 to 6 minutes,  
until vegetables are crisp-tender.  
2 tablespoons  
margarine or butter  
teaspoon dried  
dill weed  
3
⁄4  
Yield: 6 servings.  
Per serving: About 55 cal, 1 g pro, 5 g car, 4 g fat,  
0 mg chol, 137 mg sod.  
1 clove garlic, minced  
1
⁄
8-1⁄  
4
teaspoon salt  
1
⁄
8-1⁄  
4
teaspoon black  
pepper  
Shredded Vegetable Sauté  
1 medium sweet  
potato  
1 small (about 8 oz.)  
jicama  
Position 4 mm shredding disc in work bowl. Add  
sweet potato, jicama, and zucchini. Cut to fit feed  
tube if necessary. Process to shred.  
Melt margarine in large skillet over medium-high  
heat. Add vegetables. Cook and stir for 5 minutes,  
until vegetables are crisp-tender. Add remaining  
ingredients. Cook and stir for 1 minute.  
1 small zucchini, cut in  
21⁄2-inch pieces  
2 tablespoons  
margarine or butter  
3 tablespoons fresh  
lemon juice  
1 tablespoon toasted  
Yield: 6 servings.  
Per serving: About 91 cal, 2 g pro, 11 g car,  
5 g fat, 0 mg chol, 230 mg sod.  
sesame seed  
teaspoon salt  
teaspoon black  
pepper  
1
⁄
4
2
1
⁄
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42  
Cabbage, Onion and Noodle Casserole  
1
⁄
2
medium (about  
Spray 8 x 8 x 2-inch baking dish with no-stick  
cooking spray.  
3
⁄
4
lb.) green cabbage  
2 ounces Cheddar  
cheese  
1 medium onion, cut  
Position reversible slicing/shredding disc in work  
bowl to slice. Add cabbage. Cut to fit feed tube if  
necessary. Process to slice. Set aside. Reverse disc.  
Add cheese. Process to shred. Set aside.  
in 4 pieces  
cup loosely packed  
parsley leaves  
1
⁄
4
Exchange reversible slicing/shredding disc for  
multipurpose blade. Add onion and parsley. Pulse  
8 to 10 times, about 1 second each time, until  
coarsely chopped.  
1 tablespoon  
margarine or butter  
cup water  
1
⁄
4
2 cups cooked noodles  
1 can (103⁄  
oz.) low-  
Melt margarine in large skillet over medium-high  
heat. Add onion and parsley. Cook and stir for 3 to  
4 minutes, until onion is tender. Add cabbage and  
water. Cover. Cook for 5 minutes, until cabbage  
is tender.  
4
sodium cream of  
mushroom soup  
cup skim or  
low-fat milk  
3
⁄
4
1 jar (2 oz.) diced  
In large mixing bowl, combine all ingredients,  
except cheese. Pour mixture into baking dish.  
Sprinkle with cheese. Bake at 350˚ F for 25 to  
30 minutes, until bubbly around edges.  
pimientos  
1
⁄2  
teaspoon black  
pepper  
Yield: 6 servings.  
Per serving: About 175 cal, 8 g pro, 26 g car,  
6 g fat, 29 mg chol, 282 mg sod.  
Shredded Beets  
4 medium beets,  
Position 4 mm shredding disc in work bowl. Add  
beets. Cut to fit feed tube if necessary. Process to  
shred. Remove to serving bowl.  
cooked, peeled  
cup no-fat sour  
cream  
1
⁄3  
In small bowl, combine sour cream, horseradish,  
sugar, vinegar, and pepper. Pour over beets.  
4 teaspoons prepared  
horseradish  
1 teaspoon sugar  
Yield: 4 servings.  
1 teaspoon vinegar  
Per serving: About 40 cal, 1 g pro, 8 g car, 0 g fat,  
0 mg chol, 70 mg sod.  
1
⁄
8
teaspoon black  
pepper  
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43  
Honey Glazed Carrots  
1 pound carrots, cut in  
Position reversible slicing/shredding disc in work  
bowl to slice. Add carrots. Process to slice.  
21⁄2-inch pieces  
cup water  
1
⁄
4
4
In small saucepan, combine water and salt. Heat to  
boiling. Reduce heat to medium. Add carrots. Cook  
for 7 to 10 minutes, until tender. Drain.  
1
⁄
teaspoon salt  
2 tablespoons honey  
1 tablespoon  
Add honey and margarine. Stir to coat. Sprinkle  
with cinnamon, if desired.  
margarine or butter  
Cinnamon, if desired  
Yield: 8 servings.  
Per serving: About 53 cal, 1 g pro, 10 g car,  
2 g fat, 0 mg chol, 103 mg sod.  
Zucchini Patties  
3 small zucchini, cut in  
Position reversible slicing/shredding disc in work  
bowl to shred. Add zucchini. Process to shred.  
Remove to colander. Sprinkle with salt. Let drain for  
15 minutes. Squeeze dry.  
21⁄2-inch pieces  
1
⁄2  
teaspoon salt  
1 small onion, cut in  
4 pieces  
Exchange reversible slicing/shredding disc for  
multipurpose blade. Add onion, bell pepper, and  
parsley. Pulse 8 to 10 times, about 1 second each  
time, until finely chopped.  
1
⁄2  
small red bell  
pepper, cut in  
2 pieces  
2 tablespoons loosely  
packed parsley leaves  
cup all-purpose flour  
cup fat-free egg  
substitute or  
1 egg, beaten  
teaspoon salt  
teaspoon black  
pepper  
cup vegetable oil  
cup no-fat  
sour cream  
In medium mixing bowl, combine zucchini, onion  
mixture, flour, egg substitute, salt, and pepper.  
1
⁄
4
2
1
⁄
Heat oil in large skillet over medium-high heat, until  
oil sizzles. Add zucchini mixture by heaping  
spoonfuls; flatten. Cook for 6 to 8 minutes, until  
golden brown, turning once. Drain. Top with  
sour cream.  
1
⁄
4
1
⁄
4
1
⁄
4
Yield: 8 patties (2 patties per serving).  
1
⁄
4
Per serving: About 216 cal, 5 g pro, 19 g car,  
14 g fat, 0 mg chol, 449 mg sod.  
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44  
Rice Pilaf with Vegetables  
1 medium carrot, cut  
Position multipurpose blade in work bowl. Add  
carrot, celery, onion, and parsley. Pulse 10 to  
12 times, about 1 second each time, until  
vegetables are finely chopped.  
in 4 pieces  
1 rib celery, cut in  
4 pieces  
1 small onion, cut in  
Melt margarine in large skillet over medium-high  
heat. Add rice. Cook and stir for 5 minutes, until  
rice is golden brown. Add broth, vegetables, and  
pepper. Bring to a boil. Reduce heat to low. Cover.  
Cook for 15 to 20 minutes, until rice is tender. Stir  
rice with a fork. Pour into serving dish. Sprinkle  
with Parmesan cheese.  
4 pieces  
cup loosely packed  
parsley leaves  
1
⁄3  
2 tablespoons  
margarine or butter  
1 cup uncooked white  
rice  
1 can (141⁄  
oz.)  
2
Yield: 6 servings.  
vegetable broth  
1
Per serving: About 197 cal, 6 g pro, 30 g car,  
6 g fat, 4 mg chol, 453 mg sod.  
⁄
4-1⁄  
2
teaspoon black  
pepper  
cup freshly grated  
Parmesan cheese  
(see TIPS)  
1
⁄
2
Layered Eggplant Casserole  
1 medium (about 11⁄  
to 11⁄  
lb.) eggplant,  
peeled  
4
Spray 12 x 8 x 2-inch baking dish with no-stick  
cooking spray.  
2
Position reversible slicing/shredding disc in work  
bowl to slice. Add eggplant. Cut to fit feed tube.  
Process to slice. Set aside. Reverse disc. Shred  
mozzarella cheese. Set aside.  
3 ounces mozzarella  
cheese  
cup loosely packed  
parsley leaves  
1
⁄4  
1 cup no-fat  
Exchange reversible slicing/shredding disc for mini  
bowl and mini blade. With processor running, add  
parsley through feed tube. Process until finely  
chopped, about 8 to 10 seconds.  
ricotta cheese  
1
⁄2  
cup freshly grated  
Parmesan cheese  
(see TIPS)  
In small mixing bowl, combine ricotta cheese,  
Parmesan cheese, egg white, parsley, and pepper.  
1 egg white, slightly  
beaten  
teaspoon black  
pepper  
1
⁄4  
Pour half of spaghetti sauce into baking dish. Cover  
with half of eggplant. Spread with ricotta cheese  
mixture. Cover with remaining eggplant. Cover with  
remaining sauce. Sprinkle with mozzarella cheese.  
Bake at 350˚ F for 35 to 45 minutes, until eggplant  
is tender.  
2 cups spaghetti sauce  
Yield: 8 servings.  
Per serving: About 132 cal, 10 g pro, 12 g car,  
5 g fat, 21 mg chol, 191 mg sod.  
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45  
Onion-Cheese Pie  
1 pastry crust (pg.73)  
2 cloves garlic  
Prepare (but do not bake) pastry crust as directed in  
recipe. Fit into 9-inch pie plate. Set aside.  
2 large yellow onions,  
quartered lengthwise  
1 small carrot  
3 tablespoons  
margarine or butter  
2 tablespoons all-  
Position multipurpose blade in work bowl. With  
processor running, add garlic through feed tube.  
Process until chopped, about 5 to 10 seconds.  
Exchange multipurpose blade for 4 mm slicing disc.  
Add onions. Process to slice.  
purpose flour  
teaspoon dried  
thyme  
teaspoon salt  
teaspoon black  
pepper  
Exchange slicing disc for reversible slicing/  
shredding disc to shred. Add carrot. Process to  
shred.  
1
⁄
2
1
⁄
2
Melt margarine in large skillet over medium heat.  
Add garlic, onion, and carrot. Cook for 8 to 10  
minutes, until tender. Add flour, thyme, salt, and  
pepper. Stir to coat. Set aside.  
1
⁄
4
8 ounces reduced-fat  
or regular Swiss or  
Gruyere cheese  
Exchange reversible slicing/shredding disc for 4 mm  
shredding disc. Add cheese. Process to shred. Add  
to onion mixture. Stir to mix.  
Pour into prepared pie shell. Bake at 375˚ F for  
30 to 40 minutes, until crust is golden brown and  
filling is set.  
Yield: 6 servings.  
Per serving (filling and crust): About 514 cal,  
17 g pro, 41 g car, 33 g fat, 12 mg chol, 518 mg  
sod.  
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46  
Beef Fajitas  
1 medium jalapeno  
pepper, seeds and  
stem removed  
2 cloves garlic  
1 medium red bell  
pepper, seeded,  
Position multipurpose blade in work bowl. With  
processor running, add jalapeno and garlic through  
feed tube. Process until chopped, about 5 to  
10 seconds.  
Exchange multipurpose blade for 4 mm slicing disc.  
Add bell peppers and onions. Process to slice.  
halved lengthwise  
1 medium green  
pepper, seeded,  
halved lengthwise  
In small bowl, combine water, soy sauce, brown  
sugar, cornstarch, chili powder, and cumin.  
Set aside.  
2 medium onions,  
Heat 1 teaspoon oil in large skillet or wok over  
medium-high heat, until oil sizzles. Add beef. Cook  
and stir for 5 to 8 minutes, until no longer pink. Set  
aside.  
halved lengthwise  
cup water  
2 tablespoons reduced-  
sodium soy sauce  
1
⁄4  
1 tablespoon brown  
sugar  
2 teaspoons cornstarch  
1 teaspoon chili  
Add remaining 2 teaspoons oil to skillet. Add onion  
mixture. Cook and stir for 5 to 7 minutes, until  
crisp-tender. Add beef and soy sauce mixture. Cook  
and stir until beef and vegetables are coated and  
mixture is thoroughly heated.  
powder  
teaspoon cumin  
1
⁄2  
Serve in flour tortillas with sour cream, guacamole,  
and salsa, if desired.  
3 teaspoons olive oil  
1 pound beef flank  
steak, sliced across  
the grain (see TIPS)  
6 (7 to 9-inch) flour  
tortillas, heated  
Yield: 6 servings.  
Per serving: About 305 cal, 21 g pro, 33 g car,  
11 g fat, 46 mg chol, 406 mg sod.  
according to package  
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47  
Tarragon Chicken Patties  
1
⁄
3
cup skim or  
low-fat milk  
In small saucepan, combine milk, flour, tarragon,  
salt, and pepper. Cook and stir over medium heat  
until thickened and bubbly. Remove from heat. Add  
lemon juice. Stir to mix. Add small amount of hot  
mixture to egg substitute. Pour all of egg mixture  
into hot mixture. Cook and stir for 1 minute.  
Set aside.  
1 tablespoon  
all-purpose flour  
teaspoon dried  
tarragon  
teaspoon salt  
teaspoon black  
pepper  
1
⁄
2
1
⁄
4
1
⁄
8
Position multipurpose blade in work bowl. Add  
chicken, celery, and green onions. Pulse 2 to  
3 times, about 2 to 3 seconds each time, until  
chopped. Add hot mixture and rice. Pulse 3 to  
4 times, about 2 to 3 seconds each time, until  
1 teaspoon lemon juice  
1
⁄
4
cup fat-free egg  
substitute or 1 egg,  
beaten  
cups cubed cooked  
chicken or turkey  
breast meat  
1
11⁄  
2
mixed. Shape into 6 patties, ⁄2-inch thick. Coat both  
sides with bread crumbs.  
Heat oil in large skillet over medium-high heat, until  
oil sizzles. Add patties. Cook for 5 to  
6 minutes per side until thoroughly cooked, turning  
once. Drizzle with lemon juice, if desired.  
1 rib celery, cut in  
1-inch pieces  
2 green onions, cut in  
1-inch pieces  
1 cup cooked rice  
Yield: 6 servings.  
1
⁄4  
cup plain dry bread  
crumbs  
Per serving: About 155 cal, 13 g pro, 15 g car,  
4 g fat, 30 mg chol, 311 mg sod.  
2 teaspoons  
vegetable oil  
Lemon juice,  
if desired  
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48  
Szechwan Pork  
3 cloves garlic  
Position multipurpose blade in work bowl. With  
processor running, add garlic and ginger root  
through feed tube. Process until chopped, about  
10 to 15 seconds.  
1 piece (11⁄2-inch long,  
1-inch in diameter)  
fresh ginger root,  
peeled  
pound pork  
3
In medium bowl, combine pork, garlic mixture,  
⁄4  
1
1 tablespoon soy sauce, and ⁄  
2
teaspoon red pepper  
tenderloin, trimmed  
and sliced (see TIPS)  
2 tablespoons reduced-  
sodium soy sauce,  
flakes. Toss to coat. Marinate in refrigerator 1 to  
2 hours.  
Exchange multipurpose blade for 4 mm slicing disc.  
Add bell pepper. Process to slice. Place celery  
crosswise in feed tube. Process to slice.  
divided  
3
⁄4  
teaspoon crushed  
red pepper flakes,  
divided  
In small bowl, combine broth, remaining  
1 medium red or green  
bell pepper, seeded,  
halved lengthwise  
1 tablespoon soy sauce, oyster sauce, cornstarch,  
1
and remaining ⁄  
4
teaspoon red pepper flakes.  
Set aside.  
2 large ribs celery,  
Heat 1 teaspoon oil in large skillet or wok over  
medium-high heat, until oil sizzles. Add pork  
mixture. Cook and stir for 5 to 8 minutes, until pork  
is thoroughly cooked. Set aside.  
cut in 2-inch pieces  
cup reduced-sodium  
chicken broth  
1
⁄2  
2 teaspoons oyster  
sauce  
1 teaspoon cornstarch  
1 tablespoon peanut  
oil, divided  
4 green onions, cut in  
1-inch pieces  
Heat remaining 2 teaspoons oil. Add bell pepper  
and celery. Cook and stir for 3 to 4 minutes, until  
crisp-tender. Add onion. Cook and stir for 1  
minute. Add pork and broth mixture. Cook and stir  
until thickened and bubbly. Serve over hot cooked  
rice or Chinese noodles, if desired.  
Hot cooked rice or  
Chinese noodles,  
if desired  
Yield: 4 servings.  
Per serving: About 204 cal, 26 g pro, 6 g car,  
8 g fat, 79 mg chol, 539 mg sod.  
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49  
Chicken and Broccoli Stir-Fry  
2 cloves garlic  
1 egg white  
1 tablespoon  
Position mini bowl and mini blade in work bowl.  
With processor running, add garlic through feed  
tube. Process until chopped, about 5 to 10  
seconds. Add egg white, 1 teaspoon cornstarch, 1  
teaspoon soy sauce, sesame oil, red pepper flakes,  
and ginger. Process until mixed, about 5 to 10  
seconds.  
cornstarch, divided  
1 tablespoon plus  
1 teaspoon reduced-  
sodium soy sauce,  
divided  
teaspoon sesame oil  
teaspoon crushed  
red pepper flakes  
teaspoon ginger  
1
Combine chicken with egg white mixture in  
medium mixing bowl. Toss to coat. Marinate 1 to 2  
hours in refrigerator.  
⁄
4
2
1
⁄
1
⁄
8
In small bowl, combine broth, remaining  
1 tablespoon soy sauce, and remaining 2 teaspoons  
cornstarch. Set aside.  
2 whole boneless,  
skinless chicken  
breasts, sliced  
Exchange mini bowl and mini blade for 4 mm  
slicing disc. Add mushrooms and onion. Process  
to slice.  
(see TIPS)  
cup reduced-sodium  
chicken broth  
3
⁄4  
1 cup fresh  
mushrooms  
1 medium onion,  
Cut florets from broccoli stem. Cut florets into small  
pieces. Set aside. Add broccoli stalk to work bowl.  
Process to slice.  
halved lengthwise  
medium head (about  
8 oz.) broccoli  
1
Exchange slicing disc for 4 mm shredding disc. Add  
carrot. Process to shred.  
⁄2  
1 medium carrot  
4 teaspoons  
peanut oil  
In large skillet or wok over medium-high heat, heat  
2 teaspoons peanut oil, until oil sizzles. Add chicken  
mixture. Cook and stir for 5 to 8 minutes, until no  
longer pink. Set aside.  
Hot cooked rice,  
if desired  
Heat remaining 2 teaspoons oil. Add vegetables,  
including broccoli florets. Cook and stir for 7 to  
9 minutes, until crisp-tender. Add chicken and  
broth mixture to vegetables. Cook and stir until  
thickened. Serve over hot cooked rice, if desired.  
Yield: 6 cups (6 1-cup servings).  
Per serving: About 163 cal, 20 g pro, 7 g car,  
6 g fat, 44 mg chol, 387 mg sod.  
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50  
Turkey Slices with Fresh Italian Tomato Sauce  
1
⁄
3
cup loosely packed  
fresh basil leaves  
cup loosely packed  
fresh parsley  
Position multipurpose blade in work bowl. With  
processor running, add basil and parsley through  
feed tube. Process until chopped, about 5 to  
10 seconds. Set aside. With processor running, add  
garlic through feed tube. Process until chopped,  
about 5 to 10 seconds.  
1
⁄
4
3 cloves garlic  
1 medium onion,  
halved lengthwise  
4 teaspoons olive oil,  
divided  
Exchange multipurpose blade for 4 mm slicing disc.  
Add onion. Process to slice.  
2 firm ripe medium  
tomatoes, cored, cut  
Heat 2 teaspoons oil in skillet over medium heat,  
until oil sizzles. Add onion and garlic. Cook and stir  
for 3 minutes, until onion is crisp-tender. Remove  
from heat.  
in 8 pieces each  
teaspoon brown  
sugar  
1
⁄
2
1
Exchange slicing disc for multipurpose blade. Add  
tomatoes. Pulse 1 to 2 times, about 2 to 3 seconds  
each time, until coarsely chopped.  
⁄
2
teaspoon salt  
1
⁄
8-1⁄  
4
teaspoon crushed  
red pepper flakes  
1 tablespoon tomato  
paste, if desired  
1 pound turkey breast  
slices  
Add tomatoes, brown sugar, salt, and red pepper  
flakes to onion mixture. Cook over medium-high  
heat until bubbly. Add basil mixture.  
1
Reduce heat. Cook for 5 to 10 minutes, until flavors  
are blended. Add tomato paste for thicker sauce, if  
desired. Pour into serving container. Keep warm.  
Wipe skillet clean.  
⁄
2-1 teaspoon  
seasoned salt  
1
⁄4  
teaspoon black  
pepper  
2 teaspoons margarine  
or butter  
Sprinkle turkey slices lightly with seasoned salt and  
pepper. Heat remaining two teaspoons oil and  
margarine in skillet over medium heat, until oil  
sizzles. Add turkey slices. Cook for 5 to 10 minutes,  
until thoroughly cooked, turning once. Serve turkey  
topped with tomato sauce.  
Yield: 6 servings.  
Per serving: About 161 cal, 19 g pro, 6 g car,  
7 g fat, 45 mg chol, 376 mg sod.  
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51  
Vegetable Egg Foo Yung  
1 small carrot, cut in  
Position multipurpose blade in work bowl. Add  
carrot. Pulse 1 to 2 times, about 2 to 3 seconds  
each time, until coarsely chopped. Add green  
onion. Pulse 1 to 2 times, about 2 to 3 seconds  
each time, until finely chopped.  
4 pieces  
2 green onions, cut in  
1-inch pieces  
1 cup fresh  
mushrooms  
1 small onion  
Exchange multipurpose blade for 4 mm slicing disc.  
Add mushrooms and onion. Process to slice.  
5 teaspoons peanut  
oil, divided  
Heat 2 teaspoons oil in large skillet over medium  
heat, until oil sizzles. Add vegetable mixture. Cook  
and stir for 3 to 4 minutes, until vegetables are  
tender. Remove from heat.  
11⁄  
2
cups fat-free egg  
substitute or 6 eggs  
teaspoon salt  
teaspoon black  
pepper  
1
⁄2  
1
⁄
8
In medium bowl, combine egg substitute, salt, and  
black pepper. Add vegetable mixture and bean  
sprouts. Stir to mix.  
2 cups (8 oz.) fresh  
bean sprouts  
1 cup reduced-sodium  
chicken broth  
2 tablespoons reduced-  
sodium  
soy sauce  
1 tablespoon  
cornstarch  
Heat about 1 teaspoon oil in same skillet over  
1
medium heat. Pour about ⁄  
3
cup egg-vegetable  
mixture into skillet for each of 3 patties. Fry patties  
for 4 to 6 minutes, until set and golden brown,  
turning once. While patties are cooking, gently  
push egg mixture back up over vegetables. Remove  
patties from skillet. Keep warm. Repeat with  
remaining oil and egg-vegetable mixture. Remove  
skillet from heat.  
Dash white pepper  
In same skillet, combine broth, soy sauce,  
cornstarch, and white pepper. Cook and stir over  
medium heat until thickened and bubbly. Reduce  
heat to medium-low. Add patties to sauce. Spoon  
sauce over patties. Heat thoroughly.  
Yield: 8 servings.  
Per serving: About 93 cal, 7 g pro, 6 g car, 5 g fat,  
0 mg chol, 415 mg sod.  
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52  
Spicy Chicken Lo Mein  
2 cloves garlic  
1 piece (11⁄  
inch long,  
Position mini bowl and mini blade in work bowl.  
2
With processor running, add garlic and ginger root  
through feed tube. Process until chopped, about  
15 to 20 seconds. Add egg white, 2 teaspoons soy  
sauce, 1 teaspoon cornstarch, sesame oil, and red  
pepper flakes. Process until mixed, about 5 to  
10 seconds.  
1 inch in diameter)  
fresh ginger root,  
peeled  
1 egg white  
2 tablespoons plus  
2 teaspoons  
In medium bowl, combine chicken and egg white  
mixture. Toss to coat. Set aside.  
reduced-sodium soy  
sauce, divided  
1 tablespoon  
Exchange mini bowl and mini blade for 4 mm  
slicing disc. Add celery. Process to slice. Set aside.  
Add mushrooms to work bowl. Process to slice.  
cornstarch, divided  
teaspoon sesame oil  
teaspoon crushed  
red pepper flakes  
1
⁄
2
2
1
⁄
4-1⁄  
In small bowl, combine broth, remaining  
2 tablespoons soy sauce, and remaining 2  
teaspoons cornstarch. Set aside.  
1 whole boneless,  
skinless chicken  
1
breast, cut in ⁄2-inch  
Heat 2 teaspoons oil in Dutch oven or wok over  
medium-high heat, until oil sizzles. Add chicken  
mixture. Cook and stir for 5 to 8 minutes, until  
chicken is no longer pink. Set aside.  
strips (see TIPS)  
1 rib celery, cut in  
4 pieces  
1 cup fresh  
mushrooms  
cup reduced-sodium  
chicken broth  
Heat remaining 2 teaspoons oil in same skillet. Add  
celery. Cook and stir for 1 minute. Add mushrooms,  
green onions, pea pods, and bean sprouts. Cook  
and stir for 2 to 3 minutes, until vegetables are  
crisp-tender. Add chicken mixture and broth  
mixture. Cook and stir until thickened and bubbly.  
Add noodles or pasta. Toss to coat. Heat  
thoroughly.  
3
⁄4  
4 teaspoons peanut oil  
3 green onions, cut in  
1-inch pieces  
1 cup (4 oz.) fresh pea  
pods, trimmed,  
halved  
Yield: 4 to 6 servings.  
1 cup (4 oz.) fresh  
bean sprouts  
6 ounces curly Chinese  
noodles or vermicelli  
pasta, cooked and  
drained  
Per serving: About 298 cal, 20 g pro, 36 g car,  
8 g fat, 33 mg chol, 336 mg sod.  
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53  
Beef Chow Mein  
1 clove garlic  
2 teaspoons reduced-  
sodium soy sauce  
1 tablespoon plus  
1 teaspoon peanut  
oil, divided  
Position mini bowl and mini blade in work bowl.  
With processor running, add garlic through feed  
tube. Process until chopped, about 10 to 15  
seconds. Add soy sauce, 1 teaspoon oil, 1 teaspoon  
cornstarch, ginger, and pepper. Process until  
blended, about 5 to 10 seconds.  
1 tablespoon  
In medium bowl, combine soy sauce mixture and  
beef. Toss to coat. Marinate 1 to 2 hours  
in refrigerator.  
cornstarch, divided  
teaspoon ginger  
1
⁄4  
Dash black pepper  
1 pound boneless beef  
sirloin, trimmed,  
In small bowl, blend broth, oyster sauce, and  
remaining 2 teaspoons cornstarch. Set aside.  
sliced (see TIPS)  
cup reduced-sodium  
chicken broth  
Exchange mini bowl and mini blade for 4 mm  
slicing disc. Add mushrooms and celery. Process  
to slice.  
2
⁄3  
1 tablespoon oyster  
sauce  
2 cups fresh  
mushrooms  
Heat 1 teaspoon oil in large non-stick skillet or wok  
over medium-high heat, until oil sizzles. Add beef  
mixture. Cook and stir for 5 to 8 minutes, until beef  
is thoroughly cooked. Set aside.  
1 rib celery, cut in  
21⁄2-inch pieces  
Heat remaining 2 teaspoons oil in same skillet. Add  
mushrooms and celery. Cook and stir for 3 to  
4 minutes, until celery is crisp-tender. Add green  
onions, bamboo shoots, and water chestnuts. Stir-  
fry for 1 minute. Add beef and broth mixture. Cook  
and stir until thickened and bubbly. Serve over hot  
cooked rice or chow mien noodles, if desired.  
3 green onions, cut in  
1-inch pieces  
1 can (8 oz.) bamboo  
shoots, drained  
1 can (8 oz.) sliced  
water chestnuts,  
drained  
Hot cooked rice or  
chow mein noodles,  
if desired  
Yield: 4 to 6 servings.  
Per serving: About 246 cal, 32 g pro, 16 g car,  
6 g fat, 75 mg chol, 415 mg sod.  
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54  
Shrimp and Scallop Sauté  
with Pasta and Vegetables  
2 cloves garlic  
Position multipurpose blade in work bowl. With  
1 medium onion,  
halved lengthwise  
processor running, add garlic through feed tube.  
Process until chopped, about 5 to 10 seconds.  
11⁄  
2
cups fresh  
Exchange multipurpose blade for reversible  
slicing/shredding disc to slice. Add onion. Process to  
slice. Set aside. Add mushrooms. Process to slice.  
mushrooms  
1 small carrot  
2 cups loosely packed  
spinach leaves,  
washed and dried  
1 cup reduced-sodium  
chicken broth  
Reverse slicing/shredding disc to shred. Add carrot.  
Process to shred. Set aside mushrooms and carrot.  
Exchange reversible slicing/shredding disc for 4 mm  
slicing disc. Lay spinach leaves flat and stack  
together. Roll up entire stack into bundle to fit feed  
tube. Place in feed tube and slice.  
2 teaspoons cornstarch  
1
⁄4  
teaspoon crushed  
red pepper flakes  
In small bowl, blend broth, cornstarch, and red  
pepper flakes.  
1 tablespoon  
peanut oil  
11⁄  
2
teaspoons  
sesame oil  
Heat peanut oil and sesame oil in large non-stick  
saucepan or wok over medium-high heat, until oil  
sizzles. Add onion mixture, shrimp, and scallops.  
Cook and stir for 2 minutes. Add mushrooms,  
carrot, and corn. Cook and stir for 2 to 3 minutes,  
until mixture is hot and shrimp and scallops are  
opaque. Add broth mixture. Cook and stir until  
bubbly and thickened. Add spinach. Toss to mix.  
Add hot cooked vermicelli. Toss to mix.  
8 ounces shelled,  
deveined raw shrimp,  
thawed  
8 ounces bay scallops,  
thawed  
1 cup brine-packed  
baby corn on the  
cob, drained  
8 ounces vermicelli  
pasta, cooked  
and drained  
Yield: 4 to 6 servings.  
Per serving: About 470 cal, 36 g pro, 63 g car,  
9 g fat, 129 mg chol, 680 mg sod.  
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55  
Vegetarian Pizza  
1 recipe white bread  
dough (pg.62)  
8 ounces part-skim  
mozzarella or  
Prepare bread dough and let rise once, as directed  
in recipe.  
Position 4 mm shredding disc in work bowl. Add  
cheese. Process to shred. Set aside.  
provolone cheese  
2 cloves garlic  
1 medium onion,  
halved lengthwise  
1 tablespoon olive oil  
1 medium green bell  
pepper, seeded,  
halved lengthwise  
1 cup fresh  
mushrooms  
1 small zucchini or  
yellow summer  
squash  
3 firm ripe medium  
tomatoes, cored, cut  
in 8 pieces each  
Exchange shredding disc for multipurpose blade.  
With processor running, add garlic through feed  
tube. Process until chopped, about 5 to 10  
seconds.  
Exchange multipurpose blade for reversible  
slicing/shredding disc to slice. Add onion. Process to  
slice. Set aside.  
Heat oil in large non-stick skillet over medium heat,  
until oil sizzles. Add garlic and onion. Cook for  
5 minutes, until onion is tender.  
Add green pepper, mushrooms, and zucchini to  
work bowl. Process to slice. Set aside.  
Exchange reversible slicing/shredding disc for  
multipurpose blade. Add tomatoes. Pulse 1 to  
2 times, about 1 to 2 seconds each time, until  
chopped. Add tomatoes, oregano, salt, and hot  
pepper sauce to onion mixture. Cook for 10 to  
15 minutes, until mixture is thickened and most  
liquid is evaporated, stirring occasionally. Remove  
from heat.  
1 teaspoon oregano  
leaves  
teaspoon salt  
1
⁄2  
6-8 drops hot pepper  
sauce  
Cornmeal  
2 tablespoons freshly  
grated Parmesan  
cheese (see TIPS)  
Lightly grease pizza pan or large baking sheet.  
Sprinkle with cornmeal. Press dough to a 12-inch  
circle. Spread tomato mixture on crust. Top with  
vegetables. Bake at 425˚ F for 10 minutes. Top with  
mozzarella and Parmesan cheeses. Bake for 8 to  
12 minutes more, until crust is golden brown and  
cheese is melted.  
Yield: 8 servings.  
Per serving: About 355 cal, 16 g pro, 49 g car,  
11 g fat, 17 mg chol, 627 mg sod.  
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56  
Vegetable-Stuffed Chicken Breasts  
4 boneless, skinless  
Place chicken breast halves between 2 sheets of  
plastic wrap. Using meat mallet or rolling pin,  
chicken breast halves  
1
1
2 cloves garlic  
flatten chicken breasts to ⁄  
4
to ⁄2-inch thickness.  
1
⁄2  
medium (about  
Set aside.  
8 oz.) head broccoli  
Position multipurpose blade in work bowl. With  
processor running, add garlic through feed tube.  
Process until chopped, about 5 to 10 seconds. Cut  
broccoli florets from stem. Add florets and shallots  
to work bowl. Pulse 3 to 4 times, about 1 to  
2 seconds each time, until chopped.  
2 medium shallots,  
halved  
1 medium carrot  
1 tablespoon olive oil  
1 tablespoon  
margarine or butter  
1 slice bread, torn in  
Exchange multipurpose blade for reversible  
slicing/shredding disc. Shred broccoli stem  
and carrot.  
4 pieces  
cup toasted  
pine nuts*  
teaspoon dried  
marjoram  
teaspoon salt  
1
⁄
4
Heat oil and margarine in medium non-stick skillet  
over medium heat, until oil sizzles. Add vegetable  
mixture. Cook and stir about 5 minutes, until  
vegetables are tender. Set aside.  
1
⁄
2
1
⁄
2
1
⁄4  
teaspoon black  
pepper  
Exchange reversible slicing/shredding disc for  
multipurpose blade. Add bread. Process until fine,  
about 5 to 10 seconds. Add bread crumbs, pine  
nuts, marjoram, salt, and pepper to vegetable  
mixture.  
Spread one-fourth of vegetable mixture over each  
flattened chicken breast half. Roll up jelly-roll style.  
Secure with wooden picks, if desired. Spray 9 x  
9 x 2-inch baking pan with no-stick cooking spray.  
Arrange chicken rolls seam side down in pan. Bake  
at 375˚ F for 25 to 35 minutes, until thoroughly  
cooked and juices run clear.  
Yield: 4 servings.  
* To toast pine nuts, spread in single layer in  
shallow baking dish. Bake at 375˚ F for 5 to  
7 minutes, until golden, stirring occasionally.  
Per serving: About 391 cal, 40 g pro, 10 g car,  
22 g fat, 93 mg chol, 508 mg sod.  
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57  
Chicken-Vegetable Frittata  
1 medium shallot  
Position multipurpose blade in work bowl. With  
processor running, add shallot through feed tube.  
Process until chopped, about 5 to 10 seconds.  
1 whole boneless,  
skinless chicken  
breast, sliced  
(see TIPS)  
1 cup fresh  
mushrooms  
Spray 12-inch skillet with no-stick cooking spray.  
Heat over medium-high heat. Add shallot and  
chicken. Cook and stir for 5 to 8 minutes, until  
chicken is no longer pink. Set aside.  
1 small zucchini  
3
⁄4  
cup fat-free egg  
Exchange multipurpose blade for reversible  
slicing/shredding disc to slice. Add mushrooms.  
Process to slice.  
substitute or 3 eggs  
2 teaspoons skim milk  
1
⁄4  
teaspoon salt  
Reverse disc to shred. Add zucchini. Process to  
shred. Combine mixture with chicken in skillet.  
Cook and stir over medium-high heat for 2  
minutes, until crisp-tender.  
Dash black pepper  
2 ounces reduced-fat  
colby cheese  
In small bowl, combine egg substitute, milk, salt,  
and pepper. Pour evenly over vegetables in skillet.  
Reduce heat to medium. Cover. Cook for 3 to  
5 minutes, just until set, occasionally lifting edges  
of egg mixture to allow uncooked egg to flow to  
the outer edge.  
Add cheese to work bowl. Process to shred.  
Sprinkle over egg mixture. Cover. Reduce heat to  
low. Cook for 1 to 2 minutes to melt cheese.  
Yield: 4 to 6 servings.  
Per serving: About 149 cal, 22 g pro, 5 g car,  
4 g fat, 41 mg chol, 333 mg sod.  
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58  
Satay Chicken Strips with Peanut Sauce  
2 cloves garlic  
Position mini bowl and mini blade in work bowl.  
With processor running, add garlic through feed  
tube. Process until chopped, about 5 to 10  
seconds. Add soy sauce, 1 tablespoon oil, brown  
sugar, and ginger. Pulse 2 to 3 times, about 1 to 2  
seconds each time, until blended.  
1
⁄4  
cup reduced-sodium  
soy sauce  
2 tablespoons peanut  
oil, divided  
1 teaspoon brown  
sugar  
teaspoon ginger  
In medium bowl, combine chicken strips and soy  
1
⁄4  
1
sauce mixture. Toss to coat. Marinate ⁄  
2
hour at  
3 boneless, skinless  
chicken breast  
room temperature or at least 2 hours in  
refrigerator. Remove chicken from marinade,  
retaining marinade.  
1
halves, cut in ⁄2-inch  
strips (see TIPS)  
cup loosely packed  
cilantro leaves  
1
⁄4  
Thread chicken strips on 4 oiled metal or soaked  
wooden 10-inch skewers. Place on foil-lined baking  
sheet. Broil 4 to 6 inches from heat for 5 to  
8 minutes, until thoroughly cooked, turning once.  
Brush with any remaining marinade once during  
cooking, if desired.  
1 small onion,  
quartered  
cup peanut butter  
cup water  
1
⁄
3
3
1
⁄
1 tablespoon lemon  
juice  
With processor running, add cilantro through feed  
tube. Process until chopped, about 5 to 10  
seconds. Set aside. Add onion to mini bowl. Pulse 2  
to 3 times, about 3 to 4 seconds each time,  
until chopped.  
1
⁄
8-1⁄  
4
teaspoon crushed  
red pepper flakes  
Heat remaining 1 tablespoon oil in small saucepan  
over medium heat, until oil sizzles. Add onion.  
Cook and stir for 3 minutes, until tender. Reduce  
heat to low. Add peanut butter, water, lemon juice,  
red pepper flakes, and cilantro. Cook and stir until  
mixed. Serve with skewered chicken.  
Yield: 4 main dish or 8 appetizer servings.  
Per main dish serving: About 316 cal, 26 g pro,  
9 g car, 20 g fat, 50 mg chol, 750 mg sod.  
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59  
Ham Loaf  
2 slices bread, torn in 4  
pieces each  
Position multipurpose blade in work bowl. Add  
bread. Process until fine, about 5 to 10 seconds.  
Add ham cubes. Pulse 4 to 5 times, about 1 to  
2 seconds each time, until chopped. Add onion,  
bell pepper, and carrot. Pulse 6 to 7 times, about 2  
to 3 seconds each time, until vegetables are  
chopped. Add turkey, egg substitute, milk,  
1 pound (about 21⁄  
2
cups) extra lean or  
regular ham, cut in  
11⁄2-inch cubes  
1 medium onion,  
quartered  
mustard, horseradish, salt, and pepper. Pulse 6 to 7  
times, about 3 to 4 seconds each time, until mixed.  
1
⁄4  
medium green bell  
pepper, seeded,  
quartered  
Form into loaf in ungreased 8 x 4 x 2-inch loaf pan.  
Bake at 350˚ F for 1 to 11⁄  
hours, until set and  
2
1 small carrot, cut in  
3 pieces  
center reaches 170˚ F. Let stand for 5 minutes.  
Remove from pan.  
1
⁄
2
pound lean ground  
turkey meat,  
crumbled  
Yield: 8 servings.  
1
⁄
2
cup fat-free egg  
Per serving: About 189 cal, 22 g pro, 7 g car,  
7 g fat, 56 mg chol, 707 mg sod.  
substitute or 2 eggs  
cup skim or  
low-fat milk  
1
⁄2  
1 tablespoon prepared  
mustard  
2 teaspoons prepared  
horseradish  
teaspoon salt  
teaspoon black  
pepper  
1
⁄
4
4
1
⁄
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60  
Cracked Wheat Bread  
1 cup water  
2 tablespoons  
Combine water and margarine in small saucepan.  
Heat over low heat until warm, 105˚ F to 115˚ F.  
Stir in yeast to dissolve.  
margarine or butter  
1 package active  
dry yeast  
Position dough blade in work bowl. Add flour,  
cracked wheat, sugar, and salt. Process 10 to  
12 seconds. With processor running, slowly add  
yeast mixture through feed tube until dough forms  
21⁄  
⁄4  
4
cups bread flour*  
cup cracked wheat  
3
2 tablespoons brown  
sugar  
a ball, about 1 to 11⁄  
slightly sticky.  
4
minutes. Dough will be  
11⁄  
teaspoons salt  
4
Place dough in greased bowl, turning dough to  
grease all sides. Cover. Let rise in warm place until  
double in size, about 1 to 11⁄  
4
hours.  
Punch dough down. Shape into a loaf and place in  
greased 81⁄ x 41⁄ x 21⁄2-inch loaf pan. Cover. Let rise  
in warm place until double, about 11⁄ to 11⁄  
hours.  
2
2
4
2
Bake at 375˚ F for 35 to 40 minutes, until loaf is  
well browned and sounds hollow when tapped.  
Remove loaf from pan immediately. Cool on  
wire rack.  
Yield: 1 loaf (12 1-slice servings).  
* You can substitute all-purpose flour, but the loaf  
may not be as large.  
Per serving: About 129 cal, 3 g pro, 25 g car,  
2 g fat, 0 mg chol, 246 mg sod.  
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61  
White Bread  
3
⁄
4
4
cup water  
cup milk  
Combine water, milk, and margarine in small  
saucepan. Heat over low heat until warm, 105˚ F to  
115˚ F. Stir in yeast to dissolve.  
1
⁄
2 tablespoons  
margarine or butter  
Position dough blade in work bowl. Add flour,  
sugar, and salt. Process 4 to 5 seconds. With  
processor running, slowly add yeast mixture  
through feed tube until dough forms a ball, about  
1 package active  
dry yeast  
3 cups bread flour*  
1 tablespoon sugar  
1 teaspoon salt  
1 to 11⁄  
minutes. Dough will be slightly sticky.  
4
Place dough in greased bowl, turning dough to  
grease all sides. Cover. Let rise in warm place until  
double in size, about 1 to 11⁄  
hours.  
4
Punch dough down. Shape into a loaf and place in  
a greased 9 x 5 x 3-inch loaf pan. Cover. Let rise in  
a warm place until double, about 1 to 11⁄  
hours.  
4
Bake at 375˚ F for 35 to 40 minutes, until loaf is  
deep golden brown and sounds hollow when  
tapped. Remove loaf from pan immediately. Cool  
on rack.  
Yield: 1 loaf (12 1-slice servings).  
* You can substitute all-purpose flour, but the loaf  
may not be as large.  
Per serving: About 150 cal, 4 g pro, 28 g car,  
2 g fat, 0 mg chol, 203 mg sod.  
VARIATIONS:  
Cinnam on Bread  
After first rising, roll out dough and spread with  
1 tablespoon soft margarine. Sprinkle with  
3 tablespoons sugar and 1 teaspoon cinnamon.  
Shape into loaf. Proceed as with white bread recipe.  
Per serving: About 171 cal, 4 g pro, 28 g car,  
3 g fat, 0 mg chol, 215 mg sod.  
Herb Bread  
Add 1 tablespoon each fresh chopped basil, thyme,  
and chives to flour mixture. Proceed as with white  
bread recipe.  
Per serving: About 150 cal, 4 g pro, 28 g car,  
2 g fat, 0 mg chol, 203 mg sod.  
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62  
Oatmeal Raisin Scones  
11⁄  
2
cups all-purpose  
flour  
cup rolled oats  
Grease cookie sheet.  
Position multipurpose blade in work bowl. Add  
flour, oats, baking powder, cinnamon, salt, and  
1 tablespoon sugar. Process until thoroughly mixed,  
about 10 seconds. Add raisins. Process to coarsely  
chop, about 5 seconds. Add margarine. Pulse  
5 times, about 2 seconds each time, until mixture  
is crumbly.  
3
⁄4  
3 teaspoons  
baking powder  
teaspoon cinnamon  
teaspoon salt  
1
⁄
4
2
1
⁄
1 tablespoon plus  
1 teaspoon sugar,  
divided  
cup raisins  
cup cold margarine  
In small bowl, combine egg substitute and half and  
half. With processor running, add through feed  
tube. Process just until dry ingredients are  
moistened, about 5 to 6 seconds.  
1
⁄
3
3
1
⁄
or butter, cut in  
1
⁄2-inch pieces  
Turn onto lightly floured surface. Pat into 7-inch  
circle, 1-inch thick. Place on greased cookie sheet.  
Cut into 8 wedges. Do not separate. Sprinkle with  
remaining 1 teaspoon sugar.  
1
⁄
4
cup fat-free egg  
substitute or 1 egg  
cup half and half  
1
⁄
2
Bake at 400˚ F for 18 to 20 minutes, until light  
golden brown and firm when tapped on top. Cut  
into wedges. Serve warm.  
Yield: 8 scones (1 scone per serving).  
Per serving: About 234 cal, 5 g pro, 31 g car,  
10 g fat, 6 mg chol, 321 mg sod.  
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63  
Cranberry Pear Coffee Cake  
Topping  
Grease and flour 8 or 9-inch round cake pan.  
1
⁄4  
cup packed brown  
sugar  
Position multipurpose blade in work bowl. Add  
brown sugar, flour, cinnamon, and 1 tablespoon  
margarine. Process to mix until crumbly, about  
10 seconds. Set aside.  
2 tablespoons  
all-purpose flour  
teaspoon cinnamon  
1
⁄2  
Exchange multipurpose blade for reversible  
1 tablespoon  
slicing/shredding disc to slice. Add pear, cut to fit  
feed tube, if necessary. Process to slice. Set aside.  
margarine or butter  
1 firm ripe pear,  
peeled, cored  
Exchange reversible slicing/shredding disc for  
Coffee Cake  
1
multipurpose blade. Add sour cream, ⁄  
4
cup  
1
⁄
4
2
cup sour cream  
cup margarine or  
butter, softened  
cup sugar  
cup fat-free egg  
substitute or 1 egg  
cups all-purpose  
flour  
margarine, sugar, and egg substitute. Process to  
mix well, about 20 seconds, scraping sides of bowl  
after 10 seconds, if necessary. Add flour, baking  
powder, and baking soda. Process just until  
combined, about 10 seconds. Add cranberries.  
Pulse 10 times, about 1 second each time, until  
coarsely chopped.  
1
⁄
1
⁄
2
1
⁄
4
11⁄  
4
Spread batter in baking pan. Arrange pear slices  
over batter. Sprinkle topping over pears. Bake at  
350˚ F for 40 to 45 minutes, until toothpick  
inserted in center comes out clean.  
1 teaspoon baking  
powder  
teaspoon  
1
⁄2  
baking soda  
cup cranberries  
1
⁄2  
Yield: 8 servings.  
Per serving: About 263 cal, 3 g pro, 40 g car,  
10 g fat, 10 mg chol, 206 mg sod.  
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64  
Poppyseed Rolls  
1
⁄
3
cup warm water  
(105°F to 115°F)  
Dissolve yeast in warm water; set aside. In small  
bowl, combine milk, margarine, and egg substitute.  
1 package active dry  
Position dough blade in work bowl. Add flour,  
sugar, and salt. Process 4 to 5 seconds. With  
processor running, slowly add yeast and milk  
mixtures through feed tube until dough forms a  
ball, about 40 to 45 seconds. Dough will be slightly  
sticky.  
yeast  
cup skim or  
low-fat milk  
1
⁄
2
3 tablespoons  
margarine or butter,  
melted  
cup fat-free egg  
substitute or 1 egg,  
slightly beaten  
1
⁄
4
Place dough in greased bowl, turning dough to  
grease all sides. Cover. Let rise in warm place until  
double, about 1 to 11⁄  
hours.  
4
3 cups bread flour*  
3 tablespoons sugar  
1 teaspoon salt  
Punch dough down. On lightly floured surface,  
flatten or roll dough to a 15 x 10-inch rectangle.  
Spread with poppyseed filling. Roll up tightly,  
beginning at 15-inch side. Pinch edge to seal. Cut  
dough in 15 slices, 1-inch thick. Place on greased  
jelly roll pan so that slices do not touch. Cover. Let  
rise in warm place until double, about 45 minutes.  
1 cup poppyseed filling  
Bake at 350˚ F for 25 to 30 minutes, until rolls are  
golden brown. Drizzle with powdered sugar  
frosting, if desired.  
Yield: 15 rolls (1 roll per serving).  
* You can substitute all-purpose flour.  
Per serving: About 194 cal, 4 g pro, 37 g car,  
4 g fat, 0 mg chol, 202 mg sod.  
Biscuits  
2 cups all-purpose  
flour  
3 teaspoons baking  
Position multipurpose blade in work bowl. Add  
flour, baking powder, and salt. Pulse 3 times,  
about 1 second each time, until mixed. Add  
shortening. Pulse 5 to 6 times, about 1 second  
each time, until mixture is crumbly. Add milk.  
Pulse 5 times, about 1 second each time, until  
mixture forms a ball. Do not overmix.  
powder  
teaspoon salt  
cup shortening  
cup skim or  
low-fat milk  
1
⁄
3
2
1
⁄
2
⁄
3
Place dough on floured surface. Knead gently 5 or  
1
6 times. Pat or roll to ⁄2-inch thick. Cut with  
floured 2 to 21⁄2-inch round cutter. Place on  
ungreased baking sheet. Bake at 450˚ F for 8 to  
10 minutes, until light golden brown.  
Yield: 10 to 12 biscuits (1 biscuit per serving).  
Per serving: About 158 cal, 3 g pro, 20 g car,  
7 g fat, 0 mg chol, 229 mg sod.  
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65  
Zucchini Chocolate Chip Bread  
1 medium zucchini, cut  
Grease and flour bottom of 9 x 5 x 3-inch loaf pan.  
in 21⁄2-inch lengths  
Position 4 mm shredding disc in work bowl. Add  
zucchini. Process to shred. Remove to colander.  
Drain. Wipe out work bowl.  
1
⁄
2
cup margarine or  
butter, slightly  
softened  
3
⁄
4
cup sugar  
Exchange shredding disc for multipurpose blade.  
Add margarine and sugar. Process until light and  
fluffy, about 20 seconds, scraping sides of bowl, if  
necessary. Add cinnamon, baking powder, baking  
soda, and salt. Process until mixed, about  
5 seconds. With processor running, add egg  
substitute through feed tube. Process 20 seconds.  
With processor running, add buttermilk and vanilla  
through feed tube. Process 5 seconds. (Mixture may  
look curdled.)  
1 teaspoon cinnamon  
1 teaspoon baking  
powder  
teaspoon baking  
soda  
teaspoon salt  
cup fat-free egg  
1
⁄
2
1
⁄
2
1
⁄
2
substitute or 2 eggs  
cup buttermilk  
1
⁄2  
1 teaspoon vanilla  
Stop processor. Add zucchini and chocolate chips.  
Pulse 3 times, about 1 second each time, until  
mixed. Add flour. Pulse 4 to 5 times, about  
1 second each time, just until mixed. Do not  
overmix.  
3
⁄4  
cup miniature  
chocolate chips  
2 cups all-purpose  
flour  
Spread evenly into prepared pan. Bake at 350˚ F for  
50 to 60 minutes, until toothpick inserted in center  
comes out clean. Cool in pan 10 minutes. Remove  
from pan. Cool completely on wire rack before  
cutting.  
Yield: 1 loaf (12 1-slice servings).  
Per serving: About 255 cal, 4 g pro, 37 g car,  
11 g fat, 0 mg chol, 276 mg sod.  
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66  
Flavored Butters  
Honey-Orange Butter  
Position mini bowl and mini blade in work bowl.  
Add all ingredients. Process until thoroughly mixed,  
about 30 seconds. Serve on warm biscuits, muffins,  
toast, etc.  
1
⁄2  
cup very soft butter,  
margarine, or  
reduced-calorie  
margarine  
1
Yield: 1⁄  
2
cup (16 ⁄2-tablespoon servings).  
2 tablespoons orange  
juice concentrate,  
thawed  
Per serving: About 56 cal, 0 g pro, 1 g car,  
6 g fat, 16 mg chol, 38 mg sod.  
1 tablespoon honey  
1
⁄2  
teaspoon cinnamon  
Lem on-Thym e Butter  
Position mini bowl and mini blade in work bowl.  
Add all ingredients. Process until thoroughly mixed,  
about 30 seconds. Serve on cooked carrots, green  
beans, zucchini, etc.  
1
⁄
2
cup very soft butter,  
margarine, or  
reduced-calorie  
margarine  
Yield: 1⁄  
2
cup (16 ⁄2-tablespoon servings).  
1
1 tablespoon fresh  
thyme leaves  
Per serving: About 51 cal, 0 g pro, 0 g car,  
6 g fat, 16 mg chol, 39 mg sod.  
(stripped from stem)  
4 teaspoons  
lemon juice  
Cheesy Garlic Butter  
Position mini bowl and mini blade in work bowl.  
With processor running, add garlic through feed  
tube. Process until coarsely chopped, about  
5 seconds. Add remaining ingredients. Process until  
well mixed, about 30 seconds. Serve on grilled  
vegetables or as a spread for garlic bread or toast.  
1
1 clove garlic  
1
⁄
2
cup very soft butter,  
margarine, or  
reduced-calorie  
margarine  
cup freshly grated  
Parmesan cheese  
Yield: 1⁄  
cup (16 ⁄2-tablespoon servings).  
2
1
⁄
4
Per serving: About 58 cal, 1 g pro, 0 g car,  
6 g fat, 17 mg chol, 67 mg sod.  
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67  
Carrot Cake  
Cake  
Spray 13 x 9 x2-inch baking pan with no-stick  
cooking spray. Flour pan lightly. Set aside.  
1 pound carrots, cut in  
21⁄2-inch lengths  
Position 4 mm shredding disc in work bowl. Add  
carrots. Process to shred. (Yield should be about  
3 cups.)  
2 cups sugar  
2
⁄
4
3
cup vegetable oil  
cup fat-free egg  
3
⁄
substitute or 3 eggs  
2 teaspoons vanilla  
cups all-purpose  
flour  
2 teaspoons baking  
soda  
Exchange shredding disc for multipurpose blade.  
Add sugar, oil, egg substitute, and vanilla. Process  
until thoroughly mixed, about 5 to 8 seconds.  
Spread flour, soda, cinnamon, salt, and nuts evenly  
over carrot mixture in bowl. Pulse 3 to 4 times,  
about 2 to 3 seconds each time, until just blended.  
21⁄  
4
2 teaspoons cinnamon  
Hold blade firmly in work bowl to prevent leakage  
and pour batter evenly into prepared pan. Bake at  
350˚ F for 40 to 55 minutes, until wooden pick  
inserted in center comes out clean. Cool on rack.  
1
⁄
4
2
teaspoon salt  
teaspoon nutmeg  
cup pecan halves  
or pieces  
1
⁄
1
⁄2  
Clean work bowl. Position multipurpose blade in  
work bowl. Add cream cheese product, margarine,  
and vanilla. Process until thoroughly mixed, about  
5 to 10 seconds. Add powdered sugar. Pulse 3 to  
4 times, about 2 to 3 seconds each time, until  
mixed.  
Frosting  
4 ounces no-fat  
pasteurized process  
cream cheese  
product, cut in  
2 pieces  
Refrigerate frosting in work bowl until cake is  
cooled. If necessary, pulse 2 to 3 times, about 1 to  
2 seconds each time, until frosting returns to  
spreading consistency. Add pecans, raisins, and  
coconut, if desired. Pulse 2 to 3 times, about 2 to  
3 seconds each time, until mixed. Spread over  
cooled cake.  
1 tablespoon  
margarine or butter  
1 teaspoon vanilla  
21⁄  
2
cups powdered  
sugar  
3 tablespoons pecan  
halves or pieces,  
if desired  
Yield: 12 to 16 servings.  
3 tablespoons raisins,  
if desired  
Per serving: About 518 cal, 7 g pro, 85 g car,  
18 g fat, 0 mg chol, 428 mg sod.  
2 tablespoons  
shredded coconut,  
if desired  
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68  
Cheesecake  
Crust  
16 21⁄2-inch square  
Position multipurpose blade in work bowl. Add  
graham crackers and 2 tablespoons sugar. Process  
until fine, about 25 to 35 seconds.  
graham crackers,  
broken in half  
With processor running, add margarine through  
feed tube. Process until blended, about 5 to 10  
seconds. Press firmly into bottom and ⁄4-inch up  
2 tablespoons sugar  
3 tablespoons,  
margarine or butter,  
melted  
3
sides of 9-inch springform pan. Chill.  
Add 1 cup sugar and lemon peel to work bowl.  
Process until peel is finely chopped, about 20 to  
25 seconds. Add cream cheese. Process until  
blended, about 10 to 15 seconds. Add egg  
substitute, lemon juice, and flour. Process until  
smooth, about 15 to 20 seconds.  
Filling  
1 cup sugar  
Thin yellow peel  
from 1 medium  
lemon, cut in strips  
2 packages (8 oz.  
each) cream cheese  
1 cup fat-free egg  
Pour into pan. Bake at 350°F for 45 to 55 minutes,  
until edges are set and center is soft-set. Cool 1 to  
2 hours on rack. Refrigerate at least 4 hours.  
Remove pan.  
substitute or 4 eggs  
cup fresh lemon juice  
1
⁄4  
Yield: 10 to 12 servings.  
2 tablespoons  
all-purpose flour  
Per serving: About 341 cal, 7 g pro, 34 g car,  
20 g fat, 51 mg chol, 294 mg sod.  
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69  
Fresh Fruit Tart  
Crust  
1 pastry crust (pg.73)  
Prepare pastry crust as directed in recipe. Fit into  
10-inch tart pan. Trim edges. Prick shell thoroughly  
with fork. Bake at 425°F for 9 to 12 minutes, until  
light golden brown. Brush shell with egg mixture  
to seal holes. Bake for 1 minute to set egg.  
Cool completely.  
1 tablespoon fat-free  
egg substitute plus  
1 teaspoon water or  
1 egg, beaten and  
1 tablespoon water  
In small saucepan, combine sugar and cornstarch.  
Add milk and egg substitute. Cook and stir over  
medium heat until thickened. Remove from heat.  
Add vanilla. Refrigerate until completely cooled.  
Filling  
1
⁄
4
cup sugar  
1 tablespoon  
cornstarch  
cup skim or  
low-fat milk  
cup fat-free egg  
substitute or  
3
⁄
4
Position reversible slicing/shredding disc in work  
bowl. Add mango. Process to slice. Repeat with  
strawberries and kiwi fruit.  
1
⁄
4
Spread cooled custard mixture in cooled shell.  
Arrange sliced fruit on custard. Brush with melted  
jelly. Refrigerate until serving.  
1 egg, beaten  
teaspoon vanilla  
1
⁄2  
Fruit Topping  
1 small mango, peeled,  
halved, pit removed  
1 cup fresh  
strawberries, hulled  
1 kiwi fruit, peeled  
Yield: 8 to 10 servings.  
Per serving (filling and crust): About 332 cal,  
6 g pro, 43 g car, 16 g fat, 0 mg chol, 201 mg  
sod.  
2 tablespoons  
strawberry or apple  
jelly, melted  
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70  
Light Cranberry Cream Cheese Bars  
3
⁄
4
cup dried cranberries  
or dried cherries  
Spray 13 x 9 x 2-inch baking pan with no-stick  
cooking spray.  
3 tablespoons apple  
juice or water  
1 cup plus  
1 tablespoon all-  
purpose flour,  
divided  
In small saucepan over medium heat, cook  
cranberries and apple juice until bubbly. Cover.  
Reduce heat to low. Cook for 2 minutes. Set aside.  
Position multipurpose blade in work bowl. Add  
1 cup flour, oats, brown sugar, cinnamon, and  
baking soda. Process until mixed, about 5 to  
10 seconds. Add margarine. Pulse 4 to 5 times,  
about 2 to 3 seconds each time, until crumbly.  
Reserve 1 cup of mixture for topping. Press  
remaining mixture into prepared pan. Bake at 350°F  
for 10 minutes.  
11⁄  
3
cups old-fashioned  
rolled oats  
cup packed brown  
sugar  
teaspoon cinnamon  
teaspoon baking  
soda  
3
⁄
4
1
⁄
2
1
⁄
2
2
Add cream cheese, sour cream, egg substitute,  
sugar, remaining 1 tablespoon flour, and vanilla to  
work bowl. Process until smooth, about 10 to  
15 seconds, scraping sides of bowl, if necessary.  
Add cranberry mixture. Pulse 1 to 2 times, about  
1 to 2 seconds each time, until mixed.  
⁄
3
cup cold margarine  
or butter, cut up  
1 package (8 oz.)  
no-fat pasteurized  
process cream  
cheese product, cut  
in 4 pieces  
Spread over partially baked crust. Sprinkle with  
reserved crumb mixture. Bake at 350˚ F for 25 to  
35 minutes, until center is set and top is light  
golden. Refrigerate until serving. Cut in bars.  
1 cup no-fat sour  
cream  
cup fat-free egg  
1
⁄2  
substitute or 2 eggs  
cup sugar  
2
⁄3  
Yield: 20 to 24 servings.  
2 teaspoons vanilla  
Per serving: About 195 cal, 6 g pro, 27 g car,  
7 g fat, 5 mg chol, 295 mg sod.  
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71  
Instant Chocolate Sauce  
1
⁄
3
cup packed brown  
sugar  
cup sugar  
cup semi-sweet  
chocolate chips  
Position multipurpose blade in work bowl. Add  
sugars and chocolate chips. Process until chocolate  
is finely chopped, about 25 to 30 seconds.  
1
⁄
4
1
⁄
4
In small saucepan, heat milk, margarine, and corn  
syrup until very hot but not boiling. With processor  
running, add hot milk mixture through feed tube.  
Add vanilla. Process until smooth, about 5 to  
10 seconds, scraping sides of bowl, if necessary.  
Serve warm or cool.  
1
⁄
3
cup skim or  
low-fat milk  
1 tablespoon  
margarine or butter  
2 tablespoons light  
corn syrup  
teaspoon vanilla  
Yield: 1 cup (16 1-tablespoon servings).  
3
⁄4  
Per serving: About 58 cal, 0 g pro, 12 g car,  
2 g fat, 0 mg chol, 16 mg sod.  
Orange-Chocolate Mousse  
1
⁄
2
cup semi-sweet  
chocolate chips  
cup sugar  
Position multipurpose blade in work bowl. Add  
chocolate chips, sugar, and orange peel. Process  
until chocolate and peel are finely chopped, about  
30 to 40 seconds.  
1
⁄
4
Orange portion only  
1
of peel from ⁄  
3
In small saucepan over medium heat, heat milk  
until very hot but not boiling.  
medium orange, cut  
in strips  
cup skim milk  
1
⁄
2
In small bowl, sprinkle gelatin over water. Let stand  
for 10 to 15 seconds to soften. Add to hot milk.  
Reduce heat to medium-low. Cook and stir until  
gelatin dissolves.  
1 teaspoon unflavored  
gelatin  
1 tablespoon water  
11⁄  
2
cups light  
whipped topping  
With processor running, slowly add hot milk  
mixture through feed tube. Process until smooth,  
about 10 to 20 seconds, scraping sides of bowl, if  
necessary. Remove to medium mixing bowl.  
Refrigerate for 10 to 15 minutes. Fold in whipped  
topping. Pour into individual dessert dishes, if  
desired. Chill completely.  
Yield: 6 servings.  
Per serving: About 146 cal, 2 g pro, 22 g car,  
6 g fat, 1 mg chol, 25 mg sod.  
1
Variation: Omit orange peel. Add ⁄  
4
teaspoon  
almond extract with milk mixture.  
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72  
Pastry Crust  
One Crust  
1 cup all-purpose flour  
Position multipurpose blade in work bowl. Add  
flour and salt. Process until mixed, about 2 seconds.  
Add shortening and margarine. Pulse 3 to 4 times,  
about 2 to 3 seconds each time, until crumbly.  
Sprinkle minimum amount of water evenly over  
mixture. Pulse 1 to 3 times, about 2 to 3 seconds  
each time, until mixture pulls away from sides of  
bowl and forms a loose ball.  
1
⁄4  
teaspoon salt  
1
⁄4  
cup shortening  
1 tablespoon cold  
margarine or butter  
2-4 tablespoons  
ice water  
Form into a ball (2 balls for 2-crust pie). On lightly  
floured surface, roll each ball to a circle 2 inches  
larger than inverted pie plate. Fit into pie plate.  
Proceed as directed in pie recipe.  
Two Crusts  
2 cups all-purpose  
flour  
teaspoon salt  
cup shortening  
3
⁄
2
4
To bake single crust shell, flute edges of crust. Prick  
shell thoroughly with fork. Bake at 425˚ F for  
9 to 12 minutes, until light golden brown.  
1
⁄
3 tablespoons cold  
margarine or butter  
5-7 tablespoons  
ice water  
To bake 2-crust pie, follow directions in pie recipe.  
Yield: 1 pie (6 or 8 servings).  
One Crust (6 servings for m ain dish pie)  
Per serving: About 168 cal, 2 g pro, 16 g car,  
11 g fat, 0 mg chol, 111 mg sod.  
One Crust (8 servings)  
Per serving: About 126 cal, 2 g pro, 12 g car,  
8 g fat, 0 mg chol, 84 mg sod.  
Two Crusts (8 servings)  
Per serving: About 265 cal, 3 g pro, 24 g car,  
17 g fat, 0 mg chol, 250 mg sod.  
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73  
Apple Pie  
2 pastry crusts (pg.73)  
Prepare pastry crust as directed in recipe. Fit one  
crust into 9-inch pie plate. Cover both halves of  
crust with plastic wrap. Set aside.  
1
⁄3  
cup sugar  
1
⁄4  
cup packed brown  
sugar  
Position multipurpose blade in work bowl. Add  
sugars, flour, cinnamon, and nutmeg. Process until  
mixed, about 2 to 3 seconds.  
2 tablespoons  
all-purpose flour  
1 teaspoon cinnamon  
1
Exchange multipurpose blade for 4 mm slicing disc.  
Fit apples upright in feed tube, cutting into quarters  
if necessary. Process to slice.  
⁄8  
teaspoon nutmeg  
5 medium to large  
crisp apples (Gala or  
Rome), peeled,  
cored, halved  
Remove apples and sugar mixture to large mixing  
bowl. Stir gently to coat. Spoon mixture into  
unbaked pie shell. Dot with margarine.  
lengthwise  
1 tablespoon  
margarine or butter,  
cut up  
2 teaspoons milk,  
if desired  
Cover with top crust. Seal edge and flute. If desired,  
brush with milk and sprinkle with sugar. Cut 6 to 8  
slits in top crust, allowing steam to escape. Bake at  
425°F for 45 to 60 minutes, until crust is golden  
brown and filling begins to bubble. Cool on rack.  
1 tablespoon sugar,  
if desired  
Yield: 8 servings.  
Per serving (filling and crust): About 661 cal,  
7 g pro, 78 g car, 36 g fat, 0 mg chol, 521 mg  
sod.  
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74  
Thumbprint Cookies  
1
⁄
3
2
cup sugar  
cup margarine or  
butter, cut up  
cup fat-free egg  
substitute or 1 egg  
Position multipurpose blade in work bowl. Add  
sugar and margarine. Process until blended,  
about 10 to 15 seconds. Add egg substitute  
and vanilla. Process until blended, about 30  
seconds. Spread flour, baking powder, and nuts  
evenly over mixture. Pulse 2 to 3 times, about 2  
to 3 seconds each time, just until mixed.  
2
⁄
1
⁄
4
1 teaspoon vanilla  
11⁄  
2
cups all-purpose  
flour  
teaspoon baking  
powder  
cup pecan or walnut  
halves or pieces, if  
desired  
Roll into 1-inch balls. (Lightly flour hands if  
dough is sticky.) Place balls 2 inches apart on  
ungreased baking sheet. Make a deep  
indentation in each cookie with thumb.  
1
⁄
2
1
⁄
4
Bake at 350°F for 9 to 13 minutes, until  
bottoms of cookies are light golden and edges  
2-3 tablespoons any  
flavor jelly  
begin to turn light golden. Remove to cooling  
1
rack. Fill each cookie center with about ⁄  
4
teaspoon jelly. Cool completely.  
Yield: 2 dozen cookies (1 cookie per serving).  
Per serving: About 104 cal, 1 g pro, 12 g car,  
6 g fat, 0 mg chol, 73 mg sod.  
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75  
Cookie Crumb Crust  
Graham Crust  
Position multipurpose blade in work bowl. Add  
crackers or cookies and sugar. Process until fine,  
about 35 to 50 seconds. With processor running,  
add melted margarine through feed tube. Process  
until blended, about 10 to 20 seconds.  
20 21⁄2-inch square  
graham crackers  
3 tablespoons sugar  
1
⁄3  
cup margarine or  
butter, melted  
Press crumbs firmly into 9-inch pie plate to line  
bottom and sides. Bake at 350°F for 7 to 9 minutes,  
until set. Cool completely. Fill.  
Yield: 1 pie crust (8 servings).  
Per serving: About 159 cal, 1 g pro, 18 g car,  
9 g fat, 1 mg chol, 200 mg sod.  
VARIATIONS:  
Chocolate Wafer Crust  
Use 20 23⁄8-inch chocolate wafers, 3 tablespoons  
1
sugar, and ⁄  
4
cup margarine, melted.  
Per serving: About 117 cal, 0 g pro, 12 g car,  
8 g fat, 0 mg chol, 116 mg sod.  
Vanilla Wafer Crust  
Use 25 13⁄8-inch vanilla wafers, 2 tablespoons sugar,  
1
and ⁄  
4
cup margarine, melted.  
Per serving: About 162 cal, 1 g pro, 16 g car,  
10 g fat, 8 mg chol, 125 mg sod.  
Ginger Snap Crust  
1
Use 24 2-inch ginger snaps and ⁄  
melted.  
4
cup margarine,  
Per serving: About 162 cal, 1 g pro, 19 g car,  
9 g fat, 0 mg chol, 210 mg sod.  
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76  
Optional Attachments and Accessories  
• Reversible Thin (2m m ) Slicing/Shredding Disc - Model KFPRD2  
• Medium (4m m ) Slicing Disc - Model KFPSL4  
• Thick (6m m ) Slicing Disc - Model KFPSL6  
• Medium (4m m ) Shredding Disc - Model KFPSH4  
• Thick (6m m ) Shredding Disc - Model KFPSH6  
• French Fry Disc - Model KFPFF  
• Parm esan/Ice Grating Disc - Model KFPPS  
• Julienne Disc - Model KFPJU  
• Egg Whip - Model KFP6EW  
• Citrus Juicer - Model KFPCJ  
Use to make fresh citrus juice with grapefruits, oranges, lemons, and limes.  
• Juice Extractor - Model KFPJE  
Use to extract juice from carrots, celery, tomatoes, and other vegetables.  
• 6 Disc Storage Rack - Model KFPDS6  
Stores 6 discs conveniently.  
• Storage Box - Model KFPSB  
Stores multipurpose blade, dough blade, three slicing or shredding discs,  
disc stem, and egg whip in a clear, covered box.  
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77  
™
™
FOR THE WAY IT’S MADE.  
® Registered Trademark/™Trademark of KitchenAid, U.S.A.  
© 2001. All rights reserved. KPA115 (dZw 401)  
9701758 Rev. C  
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