KitchenAid Food Processor KFP750 User Manual

12 CUP

FOOD PROCESSOR

INSTRUCTIONS AND RECIPES

MODEL KFP750

1-800-541-6390

Details Inside

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FOR THE WAY IT’S MADE.

Table of Contents

INTRODUCTION

Hassle-Free Replacement Warranty...........................................Inside Front Cover

Product Registration Card ........................................................Inside Front Cover

Food Processor Safety........................................................................................3

Important Safeguards........................................................................................4

Electrical Requirements......................................................................................5

FEATURES AND OPERATION

Food Processor Features ...................................................................................6

Preparing the Food Processor for Use

Before First Use ...........................................................................................8

Work Bowl Assembly .................................................................................9

Multipurpose Blade & Dough Blade Assembly ............................................9

Slicing & Shredding Disc Assembly .............................................................9

Mini Bowl Assembly....................................................................................9

Using the Food Processor

Before Use ............................................................................................... 10

Maximum Liquid Level .............................................................................10

Turning the Food Processor On and Off ...................................................10

Using the Pulse Control ............................................................................10

2-Piece Food Pusher .................................................................................11

Disassembling the Food Processor ..................................................................11

CARE AND CLEANING

Cleaning the Food Processor............................................................................12

Troubleshooting .............................................................................................13

Continued on next page

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Table of Contents

FOOD PROCESSING TIPS

Using the Multipurpose Blade..........................................................................14

Using a Slicing or Shredding Disc ....................................................................15

Using the Dough Blade....................................................................................16

Helpful Hints ...................................................................................................17

RECIPES

Appetizers ......................................................................................................19

Salads and Dressings ......................................................................................24

Soups and Sandwiches....................................................................................28

Vegetables and Side Dishes ............................................................................33

Main Dishes.....................................................................................................37

Breads ............................................................................................................42

Desserts...........................................................................................................47

WARRANTY AND SERVICE INFORMATION

Warranty for the 50 United States and District of Columbia ............................53

Warranty For Puerto Rico .................................................................................54

Arranging for Service after the Warranty Expires..............................................54

Arranging for Service Outside the 50 United States and Puerto Rico................54

Ordering Accessories and Replacement Parts ...................................................55

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Food Processor Safety

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.

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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, or 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 the 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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Electrical Requirements

Volts: 120 V.A.C. only.

Hertz: 60 Hz

NOTE: This Food Processor 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.

Do not use an extension cord. If the

power supply cord is too short, have

a qualified electrician or serviceman

install an outlet near the appliance.

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Food Processor Features

Work Bowl

Medium (4 m m )

Shredding Disc

Heavy Duty Base

Medium (4 m m )

Slicing Disc

Disc Stem

Fine (2 m m )

Slicing Disc

4-Cup Mini Bowl

lse

and Mini Blade

Work Bowl

Cover with Tall

Feed Tube

Spatula/

Cleaning

Tool

Dough Blade

Stainless Steel

Multipurpose Blade

2-Piece

Food Pusher

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Food Processor Features

Work Bowl Cover

with Tall Feed Tube

Disc Stem

Stem fits over the power shaft on the

base and into the bottom of a slicing

or shredding disc.

Feed tube accommodates long food

items with a minimum of sectioning.

Unlike extra-wide feed tubes, there is

no pusher interlock system, so the

entire length of the tube can be filled

with food.

Stainless Steel

Multipurpose Blade

Versatile blade chops, minces, blends,

mixes, and emulsifies in a matter of

seconds.

2-Piece Food Pusher

Pusher moves food through the tall

feed tube smoothly and easily. A

small hole in the bottom of the

pusher insert makes it easy to drizzle

oil into ingredients – just fill the insert

with the desired amount of oil. For

smaller items, simply remove the

pusher insert and use the built-in

small feed tube. With the insert

removed, the pusher can also be used

as a convenient 4 oz. measuring cup.

Dough Blade

The dough blade is specially designed

for mixing and kneading yeast dough.

Heavy-Duty Base

The base features the off, on, and

pulse buttons along with the power

shaft, which rotates the blades and

discs.

Spatula/Cleaning Tool

12-Cup Work Bowl

The tough polycarbonate bowl

provides capacity for large jobs.

Special shape facilitates food removal

from bowls, discs, and blades.

Chef’s Accessory Case

Stylish and durable slim-line case

organizes and protects

blades, discs, and

Mini Bowl and Mini Blade

4-cup bowl and stainless steel blade

are perfect for small chopping and

mixing jobs.

accessories.

Fine (2 m m ) Slicing Disc

Disc produces approximately ¹⁄16-inch

slices of most foods, from delicate

strawberries to partially frozen meats.

Medium (4 m m ) Slicing Disc

Disc produces approximately ¹⁄8-inch

slices of most foods.

Medium (4 m m ) Shredding Disc

Disc produces approximately ¹⁄8-inch

shreds of most firm fruits, vegetables,

and cheese.

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Preparing the Food Processor for Use

4. Insert the desired accessory into

the work bowl. See pages 9–10

for accessory instructions.

WARNING

Cut Hazard

5. Place the work bowl cover on the

work bowl with the feed tube just

to the left of the work bowl

handle. Grasp the feed tube and

turn the cover to the right until it

locks into place.

Handle blades carefully.

Failure to do so can result in

cuts.

Before First Use

Before using your Food Processor for

the first time, wash the work bowl,

work bowl cover, mini bowl, feed

tube pusher, discs, and blades either

by hand or in the dishwasher (see

“Cleaning the Food Processor” on

page 12).

Work Bowl Assem bly

NOTE: Do not attach the cover to the

work bowl before the work bowl is

locked on the base. Damage to the

work bowl may result.

6. Fit the 2-piece food pusher into

the feed tube.

1. Place the Food Processor base on a

dry, level countertop with the

controls facing forward. Do not

plug in the unit until it is

completely assembled.

2. With the handle just to the left of

center, place the work bowl on the

base, fitting the center opening

over the power shaft.

3. Grasp the work bowl handle and

turn the bowl to the right until it

locks into position.

7. Plug into a proper electrical outlet.

NOTE: Your Food Processor will not

operate unless the work bowl and

work bowl cover are properly locked

on the base.

Do not remove the work bowl from

the base without first removing the

work bowl cover. Damage to the

work bowl may result.

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Preparing the Food Processor for Use

Mini Bowl Assem bly

WARNING

1. Place the mini bowl inside the

work bowl over the power shaft.

Rotate the mini bowl until it falls

Cut Hazard

Handle blades carefully.

into place. When properly seated

in the work bowl, the mini bowl

cannot be rotated.

Failure to do so can result in

cuts.

Multipurpose Blade and

Dough Blade Assem bly

Place the blade on the power shaft.

Rotate the blade so it falls into place

on the shaft.

2. Fit the mini blade on the power

shaft. It may be necessary to

rotate the blade until it falls into

place.

Slicing and Shredding Disc

Assem bly

1. Place the disc stem on the power

shaft.

3. To remove the mini bowl after

processing, lift the bowl using the

two finger grips located along the

top edge of the bowl.

2. Fit the disc over the metal pin on

the disc stem, then rotate the disc

until it falls fully onto the stem.

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Using the Food Processor

Turning the Food Processor

On and Off

WARNING

1. To turn on the Food Processor,

press the On Button. The unit will

run continuously and the indicator

light will glow.

Rotating Blade Hazard

Always use food pusher.

Keep fingers out of openings.

Keep away from children.

ulse

Failure to do so can result in

amputation or cuts.

2. To stop the Food Processor, press

the Off Button. The indicator light

will go out and an automatic

brake will stop the action of the

blade or disk within seconds.

3. Wait until the blade or disk comes

to a complete stop before

Before Use

Before operating the Food Processor,

be sure the work bowl, blades, and

work bowl cover are properly

assembled on the Food Processor

base (see “Preparing the Food

Processor for Use” starting on

page 8).

removing the work bowl cover. Be

sure to turn off the Food Processor

before removing the work bowl

cover, or before unplugging the

unit.

Maxim um Liquid Level

This line on the work bowl indicates

the maximum level of liquid that can

be processed by the Food Processor.

NOTE: If the unit fails to operate,

make sure the work bowl and cover

are properly locked on the base (see

“Preparing the Food Processor for

Use“ starting on page 8).

Using the Pulse Control

The pulse control allows precise

control of the duration and frequency

of processing. It’s great for jobs

which require a light touch. Just press

and hold the Pulse Button to start

processing, and release it to stop. The

indicator light will glow each time the

Pulse Button is pressed.

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Using the Food Processor

The 2-Piece Food Pusher

To slowly drizzle oil into ingredients,

just fill the small pusher with the

desired amount of oil. A small hole in

the bottom of the pusher will drizzle

the oil at a constant rate.

To slice or shred small items, insert the

2-piece food pusher into the feed

tube, turn the top of the pusher left or

right to unlock the small pusher, and

lift to remove. Use the small feed tube

and pusher to process small or slender

items, like single carrots or celery

stalks. When not using the small feed

tube, be sure to lock the small pusher

into place.

Disassembling the Food Processor

3. If using the mini bowl, grasp and

WARNING

remove the bowl using the finger

grips located along the top edge

of the bowl.

Cut Hazard

Handle blades carefully.

Failure to do so can result in

cuts.

1. Turn the work bowl cover to the

left and remove.

4. Turn the work bowl to the left to

unlock it from the base. Lift to

remove.

2. 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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Disassembling the Food Processor

place one finger through the center

opening to grip the blade shaft.

Then remove food from the bowl

and blade with a spatula.

WARNING

Cut Hazard

Handle blades carefully.

Failure to do so can result in

cuts.

5. The multipurpose blade can be

removed from the work bowl

before the contents are emptied.

The blade can also be held in place

as you remove food: grasp the

work bowl from the bottom and

Cleaning the Food Processor

4. To prevent damage to the interlock

system, always store the work bowl

and work bowl cover in the

WARNING

Cut Hazard

unlocked position when not in use.

Handle blades carefully.

Failure to do so can result in

cuts.

1. Press the Off Button and unplug

the Food Processor before

cleaning.

2. Wipe the base and cord with a

warm, sudsy cloth, and wipe clean

with a damp cloth. Dry with a soft

cloth. Do not use abrasive

cleansers or scouring pads.

3. All the other parts of the 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.

5. Wrap the power cord around the

work bowl. Secure the plug by

clipping it to the cord.

6. Disassembled discs, shafts, and

blades should be stored in the

provided storage case, and in a

location out of the reach of

children.

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Troubleshooting

• If your Food Processor should

fail to operate, check the

following:

– Make sure the work bowl and work

bowl cover are properly locked on

the base.

– See if the Food Processor is plugged

into a proper electrical outlet. If it

is, unplug the Food Processor, then

plug it into the same outlet again.

If the Food Processor still does not

work, check the fuse or circuit

breaker on the electrical circuit the

Food Processor is connected to and

make sure the circuit is closed.

• If the Food Processor shuts off

while it is running:

– The Food Processor may be

overheated. If the motor exceeds a

certain temperature, it will

automatically shut off to prevent

damage. This should be an

extremely rare occurrence. If it

happens, press the Off Button and

wait 15 minutes for the Food

Processor to cool before resuming.

If the Food Processor still refuses to

run, wait an additional 15 minutes

for the Food Processor to cool.

If the problem cannot be corrected

with the steps in this section, see the

KitchenAid Warranty and Service

section on pages 53-54. Do not

return the Food Processor to the

retailer – they do not provide service.

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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 the feed tube. Process until

chopped. For best results, make sure

work bowl and herbs are very dry

before chopping.

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):

Add ⁄

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:

To chop cooked or raw m eat,

poultry or seafood:

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.

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 crum bs:

To chop dried (or sticky) fruits:

Break food into 1¹⁄

to 2-inch pieces.

The food should be cold. Add ⁄

cup

flour from recipe per ¹⁄

cup dried

fruit. Process fruit, using short pulses,

until reaching desired texture.

Process until fine. For larger pieces,

pulse 2 to 3 times, 1 to 2 seconds

each time. Then process until fine.

To finely chop citrus peel:

To m elt chocolate in a recipe:

With sharp knife, peel colored portion

(without white membrane) from

citrus. Cut peel in small strips. Process

until finely chopped.

Combine chocolate and sugar from

recipe in work bowl. Process until

finely chopped. Heat liquid from

recipe. With processor running, pour

hot liquid through the feed tube.

Process until smooth.

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Food Processing Tips

To grate hard cheeses, such as

Parm esan and Rom ano:

To slice or shred fruits or

vegetables that are long and

relatively sm all in diam eter, such

as celery, carrots, and bananas:

Never attempt to process cheese that

cannot be pierced with the tip of a

sharp knife. You can use the multi-

purpose 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. Pieces

of cheese can also added through the

feed tube while the processor is

running.

Cut food to fit feed

tube vertically or

horizontally, and pack

feed tube securely to

keep food positioned

properly. Process using

even pressure. Or use

the small feed tube in

the two-piece food pusher. Position

food vertically in the tube and use the

small food pusher to process food.

USING A SLICING OR

SHREDDING DISC

To slice or shred fruits and

vegetables that are round,

such as onions, apples, and

green peppers:

To cut julienne, or

m atch stick, strips of vegetables

and fruits:

Cut food to fit feed tube horizontally.

Position food horizontally in feed

tube. Process, using even

pressure to make plank-

like slices. Re-stack slices

and position vertically or

horizontally in feed tube.

Process, using even

Peel, core, and/or remove seeds. Cut

in halves or quarters to fit feed tube.

Position in feed tube. Sometimes it's

easier to remove the work bowl cover

and insert large food items into the

feed tube from the bottom, rather

than the top. Process, using even

pressure.

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 within the feed tube. Fill

feed tube in order to keep food

positioned properly. Process, using

even pressure. Or use the small feed

tube in the two-piece food pusher.

Position food vertically in the tube

and use the small food pusher to

process food.

To shred spinach

and other leaves:

Stack leaves. Roll up

and stand up in feed

tube. Process, using

even pressure.

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Food Processing Tips

To slice uncooked m eat or

poultry, such as stir-fry m eats:

USING THE

DOUGH BLADE

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.

The dough blade is

specially designed for mixing and

kneading yeast dough quickly and

thoroughly. For the best results, do

not knead recipes which use more

than 2-3 cups of flour.

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.

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.

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Helpful Hints

1. Never process any food that is so

7. Sometimes slender foods, such as

carrots or celery, fall over in the

feed tube, resulting in an uneven

slice. To minimize this, cut food

in several pieces and

hard or firmly frozen that it cannot

be pierced with the tip of a sharp

knife. Hard food can cause damage

to the blade or motor. 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.

pack the feed tube

with the food. For

processing small or

slender items, the

small feed tube in the

2. Do not overfill work bowl or mini

bowl. For thin mixtures, fill work

two piece food pusher

will prove especially

convenient.

bowl up to ⁄

mixtures, fill work bowl up to ⁄

to ⁄

full. For thicker

8. 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.

9. When shredded or sliced food

piles up on one side of the bowl,

stop the processor and redistribute

the food using a spatula.

full. For liquids, fill up to the

maximum level as described on

page 10. When chopping, the

work bowl should be no more

than ⁄

to ⁄

full. Use the mini

bowl for up to 1 cup of liquid or

⁄2

cup solids.

3. Position slicing discs so the cutting

surface is just to the right of the

feed tube. This allows the blade a

full rotation before contacting

the food.

4. To capitalize on the speed of the

processor, drop ingredients to be

chopped through the feed tube

while the processor is running.

5. 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

10. When food quantity reaches the

bottom of a slicing or shredding

disc, remove the food.

11. A few larger pieces of food may

remain on top of the disc after

slicing or shredding. If desired, cut

these by hand and add to mixture.

12. Organize processing tasks to

minimize bowl cleanup. Process

dry or firm ingredients before

liquid ingredients.

pressure for harder foods (carrots,

apples, hard cheeses, partially

frozen meats, etc.).

6. Soft and medium-hard cheese

may spread out or roll up on the

shredding disc. To avoid this,

shred only well-chilled cheese.

13. To clean ingredients from the

multipurpose blade easily, just

empty the work bowl, replace the

lid, and pulse 1 to 2 seconds to

spin the blade clean.

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Helpful Hints

14. After removing the work bowl

16. Your Food Processor is not

designed to perform the

following functions:

cover, place it upside down on

the counter. This will help keep

the counter clean.

• grind coffee beans, grains, or

hard spices

• grind bones or other inedible

parts of food

• liquefy raw fruits or vegetables

• slice hard-cooked eggs or

unchilled meats.

15. To remove the contents of the

work bowl without removing the

multipurpose blade, grasp the

work bowl from the bottom and

place one finger through the

center opening to hold the blade

in place. Then remove food from

the bowl and blade with a

spatula.

17. If any plastic parts should

discolor due to the types of food

processed, clean them with

lemon juice.

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Sausage-Stuffed Mushrooms

1 bakery croissant or

Position mini bowl and mini blade in work bowl.

Add croissants. Process until finely crumbled, 10 to

20 seconds. Remove and set aside.

white bread slice,

torn into pieces

1 shallot, cut into

quarters

1 clove garlic

15 large (about 14 oz.)

mushrooms, cleaned

Position mini bowl and mini blade in work bowl.

Add shallot and garlic. Process until finely chopped,

5 to 10 seconds. Remove stems from mushrooms;

add ⁄

cup stems to shallot mixture in mini bowl.

Pulse 3 to 4 times, about 1 second each time, or

until chopped.

6 ounces ground

sausage

1 teaspoon

In medium skillet over medium heat, cook sausage

until thoroughly heated and no longer pink. Drain.

Add mushroom mixture; cook 2 to 4 minutes, or

until tender, stirring often.

Worcestershire sauce

teaspoon dry

mustard

teaspoon hot pepper

sauce

⁄

Exchange mini bowl and mini blade for

multipurpose blade in work bowl. Add sausage

mixture, bread crumbs, Worcestershire sauce,

mustard, pepper sauce, and cheese. Process until

mixed, 3 to 5 seconds.

1 cup shredded

Cheddar cheese

2 tablespoons snipped

fresh chives,

if desired

Arrange mushrooms cap side down in 13 x 9 x 2-

inch baking pan. Spoon and press sausage mixture

into openings, mounding stuffing. Bake at 350°F for

15 to 20 minutes, or until mushrooms are tender.

Sprinkle with chives, if desired.

Yield: 5 servings (3 mushrooms per serving).

Tip: Filling may be made up to one day in advance;

refrigerate. Warm to room temperature before

stuffing mushrooms.

Per Serving: About 230 cal, 11 g pro, 10 g carb,

17 g total fat, 8 g sat fat, 45 mg chol, 390 mg sod.

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Cheddar Wheat Crackers

2 ounces sharp

Position 4 mm shredding disc in work bowl. Add

Cheddar and Parmesan cheeses. Process to shred.

Remove and set aside.

Cheddar cheese,

chilled

1 ounce Parmesan

cheese, room

Exchange shredding disc for multipurpose blade in

work bowl. Add oats and nuts. Pulse 3 to 4 times,

about 5 seconds each time, or until finely ground.

Add all-purpose and whole wheat flours, sugar, salt,

and baking soda. Process until mixed, 5 to 10

seconds. Add shortening and butter. Pulse 4 to 5

times, about 2 seconds each time, or until crumbly.

Add cheeses. Pulse 2 to 3 times, about 2 seconds

each time, or until mixed. With processor running,

add buttermilk through the feed tube. Process until

stiff dough forms, 20 to 25 seconds, scraping sides

of bowl if necessary.

temperature

cup rolled oats

cup (about 4 oz.)

walnut pieces

⁄

1 cup all-purpose flour

⁄3

cup whole wheat

flour

2 teaspoons sugar

⁄

teaspoon salt

teaspoon baking

soda

⁄

2 tablespoons

shortening

1 tablespoon butter or

margarine, slightly

In small bowl, combine egg and water. Set aside.

Remove dough to lightly floured work surface. Form

into a ball; divide into 2 portions. Cover 1 portion;

roll 1 portion into a 10 x 10-inch square. Place in

center of large lightly greased baking sheet. Roll

softened

cup buttermilk

⁄2

evenly into a 12 x 12-inch square. Brush with egg

1 egg, beaten

1 tablespoon water

mixture. Sprinkle with ⁄

teaspoon coarse salt,

1 tablespoon black sesame seeds, and 1 tablespoon

white sesame seeds. Roll lightly with rolling pin.

With pastry wheel, pizza cutter, or sharp knife, score

to form 36 squares, or other desired shape. Do not

separate. Repeat with remaining dough, egg

mixture, salt, and sesame seeds.

1 teaspoon coarse salt,

divided

2 tablespoons black

sesame seeds*,

divided

2 tablespoons white

sesame seeds*,

divided

Bake at 350°F for about 25 minutes, or until deep

golden brown. Outside crackers may start to brown

first. Remove them to a cooling rack, and continue

baking until center crackers are deep golden brown.

Remove to cooling rack.

Yield: 6 dozen (about 6 crackers per serving).

*Other cracker toppings might include garlic

powder, onion powder, sliced almonds, poppy

seeds, or sunflower seeds.

Per Serving: About 200 cal, 7 g pro, 20 g carb,

11 g total fat, 3 g sat fat, 30 mg chol, 470 mg sod.

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Caramelized Onion Puff Pastry Squares

6 ounces Gouda or

smoked Gouda

cheese, wax

Position 4 mm shredding disc in work bowl. Add

Gouda cheese. Process to shred. Remove and set

aside.

removed

Exchange shredding disc for 2 mm slicing disc in

work bowl. Add onion. Process to slice.

1 jumbo yellow onion,

cut into quarters

lengthwise

1 tablespoon

vegetable oil

1 tablespoon brown

sugar

1 tablespoon balsamic

In large skillet or Dutch oven over medium-high

heat, heat oil until it sizzles. Add onions. Cook 5 to

10 minutes, or until onions are limp, stirring

occasionally. Stir in brown sugar and vinegar. Cover.

Cook, stirring occasionally, over medium-low heat

about 35 minutes, or until soft and light golden.

Uncover; continue cooking until liquid evaporates.

Stir in pepper and salt. Set aside.

vinegar

teaspoon coarsely

⁄4

ground black pepper

teaspoon salt

⁄8

On lightly floured surface, roll puff pastry into a

12-inch square. Pierce with a fork. With pizza cutter

or sharp knife, cut pastry into 36 pieces. Place on

ungreased baking sheet.

1 sheet (from 17¹⁄4-oz.

pkg.) frozen puff

pastry, thawed

2 tablespoons

chopped fresh

parsley leaves, if

desired

Bake at 400°F for 10 to 12 minutes, or until pastry

puffs and edges begin to brown. Remove from

oven. With back of spoon, make indentation in

each square. Spoon onion mixture into each square

and sprinkle with cheese. Bake at 400°F for 3 to 5

minutes, or until pastry is golden brown and cheese

melts. Garnish with parsley, if desired.

Yield: 12 servings (3 squares per serving).

Per Serving: About 190 cal, 5 g pro, 13 g carb,

13 g total fat, 4 g sat fat, 15 mg chol, 190 mg sod.

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Hot Artichoke Dip

4 ounces Asiago or

Parmesan cheese,

room temperature

Position 4 mm shredding disc in work bowl. Add

Asiago cheese. Process to shred. Remove and set

aside.

2 green onions, cut

Exchange shredding disc for multipurpose blade in

work bowl. With processor running, add onions,

jalapeno pepper, and garlic through the feed tube.

Process until finely chopped, about 5 seconds.

Add artichoke hearts. Pulse 1 to 2 times, about

2 seconds each time, or until coarsely chopped.

Add mayonnaise, cream cheese, and Asiago cheese.

Process until blended, about 5 seconds.

into 1-inch pieces

red or green

jalapeno pepper,

seeded and cut into

quarters

⁄

1 small clove garlic

1 can (14 oz.)

artichoke hearts,

well drained and cut

into halves

Remove to greased 9-inch quiche pan or pie plate.

Bake at 375°F for 15 to 20 minutes, or until hot.

Serve with crackers, French bread, tiny corn muffins,

or crisp vegetables.

⁄

cup mayonnaise

1 package (3 oz.)

cream cheese, cut

into 1-inch pieces

Yield: 24 servings (2 tablespoons per serving).

Per Serving: About 90 cal, 2 g pro, 1 g carb,

8 g total fat, 2.5 g sat fat, 10 mg chol,

130 mg sod.

Brandied Cheese Spread

8 ounces smoked

Position 4 mm shredding disc in work bowl. Add

Cheddar cheese. Process to shred. Add Gruyere

cheese. Process to shred. Remove and set aside.

Cheddar cheese,

chilled

8 ounces Gruyere

cheese, room

temperature

Exchange shredding disc for multipurpose blade in

work bowl. With processor running, add shallot

through the feed tube. Process until finely chopped,

about 5 seconds. Add shredded cheese and

remaining ingredients. Process until smooth and

blended, 15 to 20 seconds.

1 small shallot

1 package (8 oz.)

cream cheese, cut

into 1-inch pieces

4 ounces blue cheese,

Refrigerate several hours to blend flavors. Bring to

room temperature before serving with crostini or

crackers, if desired.

crumbled

cup butter or

⁄2

margarine, softened

Yield: 36 servings (2 tablespoons per serving).

3 tablespoons brandy

Tip: Spread may be made 2 days in advance and

refrigerated.

Per Serving: About 110 cal, 5 g pro, 1 g carb,

10 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.

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Roasted Salsa Verde

2 mild yellow chile

peppers, cut into

halves and seeded

1 serrano chile pepper,

cut into halves and

seeded

Place yellow and serrano peppers, garlic, tomatillos,

bell pepper, and onion in 15 x 10 x 2-inch baking

pan. Drizzle with oil; toss to coat. On top rack, bake

at 450°F for 20 to 25 minutes, or until tomatillos

are blistered and garlic is tender, stirring once or

twice. Cool slightly.

2 cloves garlic, peeled

Position multipurpose blade in work bowl. Add

vegetable mixture with any accumulated juices, lime

juice, sugar, and salt. Pulse 2 to 3 times, about

1 second each time, or until chopped. Serve chilled

or at room temperature with skewered grilled

chicken or shrimp, or tortilla chips.

1 pound fresh

tomatillos, husks

removed

⁄2

red bell pepper,

seeded and cut into

1¹⁄²-inch pieces

1 small onion, cut into

quarters

Yield: 24 servings (2 tablespoons per serving).

1 tablespoon olive or

vegetable oil

1 tablespoon fresh

lime juice

Tip: May be made 1 to 2 days in advance, if desired.

Per Serving: About 15 cal, 0 g pro, 2 g carb,

1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.

1 teaspoon sugar

⁄2

teaspoon salt

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Dilled Sour Cream Cucumbers and Onions

2 medium cucumbers

Position 2 mm slicing disc in work bowl. Add

1 teaspoon salt

cucumbers in batches. Process to slice. Remove to

medium mixing bowl. Sprinkle with salt; toss to

⁄2

small onion

coat. Let stand ⁄

hour. Drain and spread on paper

⁄

cup sour cream

cup mayonnaise

cup loosely packed

fresh dill

towels. Set aside.

⁄

Position 2 mm slicing disc in work bowl. Add onion.

Process to slice. Remove to medium mixing bowl.

1 tablespoon white

wine vinegar

Exchange slicing disc for multipurpose blade in

work bowl. Add remaining ingredients. Process until

well blended, 5 to 10 seconds.

2 teaspoons sugar

⁄

4-¹⁄

teaspoon black

pepper

Add sour cream mixture and cucumbers to onions.

Toss to coat. Cover and refrigerate at least 1 hour.

Serve within 24 hours.

Yield: 6 servings (¹⁄

cup per serving).

Per Serving: About 150 cal, 1 g pro, 6 g carb,

13 g total fat, 4.5 g sat fat, 20 mg chol,

450 mg sod.

White Balsamic Vinaigrette

1 tablespoon fresh

basil leaves

1 tablespoon fresh

oregano leaves

1 clove garlic

3 tablespoons white

balsamic vinegar*

Position mini bowl and mini blade in work bowl.

With processor running, add basil, oregano, and

garlic through the feed tube. Process until chopped,

5 to 8 seconds. Scrape sides of bowl. With

processor running, add balsamic vinegar, wine

vinegar, salt, mustard, and red pepper. Process until

mixed, about 5 seconds. With processor running,

slowly drizzle oil through the feed tube. Process

until smooth and thick. Serve with green salads.

3 tablespoons white

wine vinegar*

teaspoon salt

teaspoon dry

mustard

teaspoon ground red

pepper

⁄

Yield: 8 servings (2 tablespoons per serving).

⁄

*Three tablespoons each of dark balsamic vinegar

and red wine vinegar may be substituted.

⁄

Per Serving: About 190 cal, 0 g pro, 1 g carb,

21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.

⁄

cup extra virgin olive

oil

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Mediterranean Hot Chicken Salad

3 cups (about 1 lb.)

Position multipurpose blade in work bowl. Add

chicken, olives, and onions. Pulse 4 to 6 times, 1 to

2 seconds each time, or until coarsely chopped.

Remove to large mixing bowl.

cooked chicken

chunks

cup whole pitted

kalamata olives

⁄4

Exchange multipurpose blade for 2 mm slicing disc.

Add fennel. Process to slice. Add to mixing bowl.

3 green onions, cut

into 1-inch pieces

bulb fennel, cut into

halves lengthwise

cup mayonnaise*

cup sour cream*

⁄

Exchange slicing disc for mini bowl and mini blade

in work bowl. Add all remaining ingredients except

cheese and nuts. Process until mixed, 10 to 12

seconds. Add to mixing bowl. Add cheese to mixing

bowl; stir to combine.

⁄

2 teaspoons

all-purpose flour

Spread into greased 8 x 8 x 2-inch baking pan.

Sprinkle with pine nuts. Bake at 375°F for 20 to

25 minutes, or until thoroughly heated. Serve with

pitas, flatbread, or lettuce wraps.

1 tablespoon fresh

oregano leaves

1 tablespoon lemon

juice

teaspoon salt

teaspoon black

pepper

cup (2 oz.) crumbled

feta cheese

⁄

Yield: 5 servings (about ⁄ cup per serving).

⁄

*Light mayonnaise and light sour cream may be

substituted.

⁄

Per Serving: About 420 cal, 26 g pro, 6 g carb,

33 g total fat, 7 g sat fat, 65 mg chol, 550 mg sod.

⁄

cup pine nuts

Creamy Citrus Dressing

⁄

cup mayonnaise

cup marshmallow

crème

Position multipurpose blade in work bowl. Add

⁄

mayonnaise, marshmallow crème, and cream

cheese. Process until creamy, about 1 minute.

Scrape sides of bowl. Add lime juice, orange, and

lime peel, if desired. Process until orange is finely

chopped, 20 to 25 seconds. Serve with fruit salads.

1 package (3 oz.)

cream cheese, cut

into 1-inch pieces

1 tablespoon fresh

lime juice

Yield: 12 servings (2 tablespoons per serving).

1 medium seedless

orange, peeled and

sectioned

Per Serving: About 140 cal, 1 g pro, 4 g carb,

13 g total fat, 3 g sat fat, 10 mg chol, 100 mg sod.

⁄

4-¹⁄

teaspoon grated lime

peel, if desired

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Chicken Wild Rice Salad

2 green onions, cut

Position multipurpose blade in work bowl. Add

onions. Pulse 1 to 2 times, about 2 seconds each

time, or until chopped.

into 1-inch pieces

1 pound boneless,

skinless chicken

Exchange multipurpose blade for 2 mm slicing disc

in work bowl. Add chicken, bell pepper, and celery

in batches. Process to slice. Remove to large mixing

bowl. Add rice; toss to mix.

breast halves, grilled

or broiled and

cooled

large red bell

⁄2

pepper, seeded and

cut into quarters

lengthwise

Exchange slicing disc for multipurpose blade in

work bowl. Add dressing ingredients. Process until

smooth, 3 to 5 seconds. Pour dressing over salad

mixture. Toss to coat. Refrigerate at least 1 hour

before serving.

1 medium rib celery

2 cups cooked wild

rice, cooled

Yield: 5 servings.

Tip: Entire salad may be assembled 1 day in advance

and refrigerated.

Dressing

⁄

cup vegetable oil

⁄4

cup white wine or

rice vinegar

Per Serving: About 370 cal, 22 g pro, 16 g carb,

25 g total fat, 4.5 g sat fat, 50 mg chol,

450 mg sod.

2 tablespoons Dijon

mustard

teaspoon salt

teaspoon coarsely

⁄

ground black pepper

teaspoon hot pepper

sauce

⁄2

Asian Coleslaw

1 package (3 oz.)

ramen noodles

Remove and reserve seasoning packet from noodles.

Crumble noodles and place on baking sheet. Bake

at 375°F for 5 minutes, or until toasted. Cool.

(shrimp, chicken, or

vegetable flavor)

Position 2 mm slicing disc in work bowl. Add

cabbage and onion in batches, cutting to fit feed

tube if necessary. Process to slice. Remove to large

mixing bowl. Add sunflower seeds and noodles;

toss to mix.

⁄

large head (about

1 lb.) Napa cabbage,

cored

medium red onion

cup salted sunflower

seeds

⁄

Exchange slicing disc for multipurpose blade in

work bowl. Add oil, vinegar, sugar, and contents of

seasoning packet. Process until blended and sugar is

dissolved, 10 to 15 seconds. Pour dressing over

salad. Toss to coat.

Dressing

⁄4

cup vegetable oil

2 tablespoons rice

vinegar or rice wine

2 tablespoons sugar

Chill at least 1 hour before serving to blend flavors.

Yield: 12 servings (¹⁄

cup per serving).

Per Serving: About 110 cal, 2 g pro, 9 g carb,

8 g total fat, 1.5 g sat fat, 0 mg chol, 115 mg sod.

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Broccoli Kohlrabi Salad

1 stalk (about ⁄

lb.)

Position 2 mm slicing disc in work bowl. Add

broccoli (stalk and florets), cutting to fit feed tube

if necessary. Process to slice. Add kohlrabi. Process

to slice.

broccoli

2 bulbs kohlrabi,

peeled and cut into

eighths lengthwise

Exchange slicing disc for 4 mm shredding disc in

work bowl. Add carrot. Process to shred. Remove

vegetable mixture to large mixing bowl.

1 large carrot, peeled

Dressing

Exchange shredding disc for multipurpose blade in

work bowl. Add dressing ingredients. Process until

smooth, 10 to 15 seconds. Pour dressing over

vegetables. Toss to coat.

⁄

cup vegetable oil

3 tablespoons red

wine vinegar

1 tablespoon fresh

lemon juice

Chill at least 1 hour to blend flavors.

Yield: 10 servings (¹⁄

cup per serving).

2 green onions, cut

into 1-inch pieces

1 teaspoon prepared

mustard

Per Serving: About 90 cal, 2 g pro, 5 g carb,

8 g total fat, 1.5 g sat fat, 0 mg chol, 85 mg sod.

1 teaspoon sugar

⁄2

teaspoon coarsely

ground black pepper

teaspoon salt

⁄4

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Cheddar Broccoli Soup

8 ounces sharp

Cheddar cheese,

chilled

1 small onion, cut into

halves lengthwise

Position 4 mm shredding disc in work bowl. Add

cheese. Process to shred. Remove and set aside.

Exchange shredding disc for 2 mm slicing disc in

work bowl. Add onion and celery. Process to slice.

Melt butter in large saucepan or Dutch oven over

medium heat. Remove onion and celery to

saucepan. Cook 2 to 3 minutes, or until crisp-

tender, stirring occasionally.

1 rib celery, cut into

2¹⁄2-inch pieces

2 tablespoons butter

or margarine

1 large head (about

1 lb.) broccoli

3 cups chicken broth

Cut stems from broccoli, and peel tough coating

from stems. Cut florets into small pieces. Position

2 mm slicing disc in work bowl. Add broccoli stems.

Process to slice. Remove to saucepan.

2 cups milk, divided

⁄4

cup all-purpose flour

Add broccoli florets and broth to saucepan. Bring to

a boil over medium-high heat. Reduce heat; partially

cover and simmer 6 to 10 minutes, or until broccoli

is crisp-tender, stirring occasionally. Remove from

heat.

2 teaspoons Dijon

mustard

1 teaspoon curry

powder, if desired

teaspoon hot pepper

sauce

⁄8

Exchange slicing disc for multipurpose blade in

work bowl. With slotted spoon, remove vegetables

from saucepan to work bowl. Add ⁄

cup milk.

Process until chopped, 5 to 8 seconds. Set aside.

In medium mixing bowl, whisk flour into remaining

1¹⁄

cups milk, whisking until smooth. Add mustard,

curry powder, if desired, and pepper sauce. Stir until

combined.

Add milk mixture to broth in saucepan. Cook and

stir over medium-high heat until bubbly and slightly

thickened. Reduce heat to low. Add all but ⁄

cup

shredded cheese; stir until melted.

Add broccoli mixture to saucepan. Heat thoroughly.

Garnish with remaining ⁄ cup cheese.

Yield: 7 servings (1 cup per serving).

Per Serving: About 250 cal, 13 g pro, 14 g carb,

16 g total fat, 9 g sat fat, 50 mg chol, 740 mg sod.

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Roasted Butternut Squash Soup

with Herb Pistou

Soup

Position 2 mm slicing disc in work bowl. Add

1 large (about 2¹⁄

lb.)

squash in batches. Process to slice. Remove to large

mixing bowl. Add onion. Process to slice. Add onion

and garlic to squash. Drizzle with oil; toss to coat.

Spread in 15 x 10 x 1-inch pan. Bake at 450°F for

30 to 35 minutes, or until tender, stirring once or

twice. (Pan will be very full at first but decreases as

vegetables cook.) Cool slightly.

butternut squash,

peeled, seeded, and

cut into quarters

lengthwise

1 large onion, cut into

halves lengthwise

2 large cloves garlic,

cut into quarters

2 tablespoons olive oil

5 cups chicken broth,

divided

Exchange slicing disc for multipurpose blade in

work bowl. Add half of roasted vegetable mixture

and juices, ⁄

cup broth, half of pumpkin, salt,

and cayenne pepper. Process until smooth, about

30 seconds. Remove to Dutch oven. Repeat with

1 can (15 oz.)

pumpkin puree,

remaining half of roasted vegetable mixture,

divided

teaspoon salt

teaspoon cayenne

pepper

⁄4

cup broth, and remaining half of pumpkin.

cups

⁄

Remove to Dutch oven. Stir in remaining 3¹⁄

broth.

⁄

Cook and stir over medium heat until thoroughly

heated. Stir in cream; heat just until hot. Top each

serving with about 2 teaspoons Herb Pistou.

1 cup whipping cream

Pistou Sauce

Position mini bowl and mini blade in work bowl.

Add parsley, sage, thyme, and garlic. Process until

finely chopped, 20 to 25 seconds. Add lemon juice

and salt. With processor running, gradually add oil

through the feed tube. Process until well mixed, 20

to 25 seconds.

2 cups loosely packed

fresh parsley leaves

cup loosely packed

fresh sage leaves

⁄4

2 tablespoons fresh

thyme leaves

Yield: 10 servings (1 cup per serving).

1 clove garlic

1 teaspoon lemon

Per Serving: About 220 cal, 3 g pro, 19 g carb,

16 g total fat, 6 g sat fat, 30 mg chol, 690 mg sod.

juice

teaspoon salt

cup olive oil

⁄4

⁄3

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Pan-Fried Veggie Burgers

8 ounces Monterey

Position 2 mm slicing disc in work bowl. Add

cheese. Process to slice. Remove and set aside. Add

tomatoes. Process to slice. Remove and set aside.

Jack cheese, chilled

3 firm Roma tomatoes,

cored

Exchange slicing disc for multipurpose blade in

work bowl. With processor running, add garlic

through the feed tube. Process until finely chopped,

5 to 8 seconds. Add onion and bell pepper. Pulse 3

to 5 times, about 2 seconds each time, or until

chopped. Add beans, corn, rice, bread crumbs,

cumin, oregano, black pepper, cayenne pepper, and

salt. Pulse 3 to 4 times, about 1 second each time,

2 large cloves garlic

⁄4

small red onion, cut

into 1-inch pieces

⁄4

medium green bell

pepper, cut into

1-inch pieces

1 can (15 oz.) pinto or

kidney beans, well

drained

or until just mixed. Shape into 8 patties (about

1 can (8³⁄

oz.) whole

⁄3

cup each).

kernel corn, drained

In large nonstick skillet over medium heat, heat

olive oil and butter. Add patties in batches, if

necessary. Cook about 4 minutes, or until golden

brown. Carefully turn. Top each patty with cheese.

Reduce heat to medium-low. Cook 5 to 6 minutes,

or until patties are golden brown and cheese is

melted.

2 cups cooked brown

rice (not instant)

cup dry bread

crumbs

⁄3

1 teaspoon ground

cumin

teaspoon dried

oregano

teaspoon black

pepper

teaspoon cayenne

pepper

⁄

If desired, serve with whole wheat sandwich buns

or pita pockets, tomato slices, leaf lettuce,

mayonnaise, and mustard.

⁄

Yield: 8 servings.

⁄

teaspoon salt

Per serving: About 290 cal, 12 g pro, 31 g carb,

13 g total fat, 6 g sat fat, 35 mg chol, 340 mg sod.

1-2 tablespoons olive oil

1-2 tablespoons butter

or margarine

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Muffaletta Sandwiches

1 medium plum

tomato

2 large fresh basil

leaves

2 tablespoons fresh

parsley leaves

2 large cloves garlic

Position 2 mm slicing disc in work bowl. Add

tomato. Process to slice. Remove and set aside.

Exchange slicing disc for mini bowl and mini blade

in work bowl. With processor running, add basil

and parsley through the feed tube. Process until

chopped, about 5 seconds. With processor running,

add garlic. Process until chopped, 5 to 10 seconds.

Add onion. Process until chopped, about 3 seconds,

scraping sides of bowl if necessary. Add green, ripe,

and kalamata olives, roasted red peppers, vinegar,

oregano, black pepper, and oil. Process until

blended, 15 to 20 seconds.

⁄

small red onion,

peeled and cut into

1-inch pieces

cup pimiento-stuffed

green olives

cup pitted ripe olives

cup pitted kalamata

olives

⁄

Spread about 2 tablespoons olive mixture on each

side of bread. Top with reserved tomatoes, salami,

ham, and cheese. To warm, if desired, wrap each

sandwich loosely in foil. Bake at 375°F for 15 to

20 minutes, or until hot and cheese is melted.

⁄

cup prepared

roasted red peppers,

drained

1 tablespoon white

wine vinegar

teaspoon dried

oregano

Yield: 6 servings.

⁄

*Six hoagie buns may be substituted for bread.

Tip: Olive mixture may be made 1 to 2 days in

⁄

teaspoon coarsely

ground black pepper advance and refrigerated. Also, serve it as a dip with

crackers or toasted pita triangles.

⁄4

cup extra virgin olive

oil

Per Serving: About 720 cal, 33 g pro, 51 g carb,

41 g total fat, 14 g sat fat, 70 mg chol,

2410 mg sod.

2 loaves French

bread*, cut into

thirds and split

lengthwise

pound thinly sliced

salami

pound thinly sliced

smoked ham or

prosciutto

⁄

6 slices provolone

cheese

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French Onion Soup

8 ounces Gruyere or

Swiss cheese, room

temperature

2 jumbo yellow

onions, cut into

halves lengthwise

Position 4 mm shredding disc in work bowl. Add

Gruyere cheese. Process to shred. Remove and

set aside.

Exchange shredding disc for 2 mm slicing disc in

work bowl. Add onions in batches. Process to slice.

3 tablespoons butter

or margarine

1 tablespoon all-

In Dutch oven over medium-high heat, melt butter.

Add onions. Cook and stir 5 to 10 minutes, or until

onions are tender. Add flour and pepper; mix well.

Add beef and chicken broths, sherry, and

Worcestershire sauce. Heat to boiling. Reduce heat;

simmer 10 to 15 minutes, or until flavors are

blended.

purpose flour

teaspoon black

pepper

⁄2

3 cups beef broth

1¹⁄

⁄3

cups chicken broth

cup dry sherry

Spoon about 1 cup soup into each of 6 individual

oven-proof bowls. Top with bread and Gruyere

cheese. Sprinkle with Parmesan cheese. Place under

broiler, 4 to 6 inches from heat, for 2 to 3 minutes,

or until cheese is melted and bubbly.

1 teaspoon

Worcestershire sauce

6 diagonal slices (¹⁄2-in.

thick) French bread,

lightly toasted

Yield: 6 servings (1 cup per serving).

3 ounces freshly

grated Parmesan

cheese

Per Serving: About 400 cal, 21 g pro, 25 g carb,

23 g total fat, 13 g sat fat, 65 mg chol,

1170 mg sod.

Chipotlé-Mustard Ham Spread

⁄

small onion

Position multipurpose blade in work bowl. With

processor running, add onion and chile through

the feed tube. Process until chopped, about

5 seconds. Scrape sides of bowl. Add adobo sauce,

mayonnaise, salad dressing, and celery. Process until

mixed, about 10 seconds, scraping sides of bowl if

necessary. Add ham. Pulse 6 to 7 times, about

1 second each time, scraping sides of bowl if

necessary. Spread on crackers or bread, if desired.

1 small chipotlé chile

in adobo sauce

(from 7 or

11-oz. can)

⁄

2-1 teaspoon adobo

sauce

cup mayonnaise

⁄

2 tablespoons

prepared honey

mustard salad

Yield: 4 servings (¹⁄

cup per serving).

dressing

rib celery, cut into

1-inch pieces

Per Serving: About 350 cal, 18 g pro, 2 g carb,

29 g total fat, 7 g sat fat, 70 mg chol, 270 mg sod.

⁄

2 cups cubed cooked

ham

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Layered Eggplant and

Roasted Red Pepper Casserole

1 medium (about

lb.) eggplant

3 tablespoons olive oil

4 ounces mozzarella

cheese, chilled

2 ounces Parmesan

Position 2 mm slicing disc in work bowl. Cut

eggplant into 2¹⁄2-inch lengths to fit feed tube.

Process to slice. Remove to greased 15 x 10 x 1-inch

pan, and arrange evenly. Drizzle with oil. Bake at

450°F for 5 to 8 minutes, or until slightly tender.

1¹⁄

Meanwhile, exchange slicing disc for 4 mm

shredding disc. Add mozzarella cheese. Process to

shred. Remove and set aside.

cheese, cut into

⁄4-inch pieces and

room temperature

1 cup ricotta cheese

1 egg

Exchange shredding disc for multipurpose blade in

work bowl. With processor running, add Parmesan

cheese through the feed tube. Process until grated,

25 to 30 seconds. Add ricotta cheese, egg, salt, and

black pepper. Process until mixed, 10 to

15 seconds.

⁄

teaspoon salt

teaspoon black

pepper

⁄

2 cups prepared

tomato basil pasta

sauce, divided

1 jar (7 oz.) roasted

red peppers, well

drained

Pour 1 cup pasta sauce into greased 12 x 8 x 2-inch

baking pan. Layer half of eggplant on top of sauce.

Top with half of red peppers and half of ricotta

cheese mixture. Repeat layers of eggplant, red

peppers, and ricotta cheese mixture. Top with

remaining 1 cup pasta sauce and mozzarella

cheese. Bake at 350°F for 30 to 40 minutes, or until

eggplant is tender and casserole is bubbly. Let stand

5 to 10 minutes before serving.

Yield: 8 servings.

Per Serving: About 250 cal, 12 g pro, 19 g carb,

14 g total fat, 6 g sat fat, 50 mg chol, 610 mg sod.

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Spring Mix Basmati Rice

1 clove garlic

Position multipurpose blade in work bowl. With

1 medium shallot, cut

into quarters

1 tablespoon olive oil

processor running, add garlic through the feed

tube. Process 5 seconds. Add shallot. Pulse 2 to 3

times, about 2 seconds each time, or until chopped.

In large saucepan over medium heat, heat oil. Add

shallot mixture. Cook until tender, 1 to 2 minutes,

stirring often. Remove from heat; set aside.

⁄4

pound (about 1 cup)

fresh green beans,

trimmed

1 small carrot, peeled

and cut into halves

crosswise

Exchange multipurpose blade for 2 mm slicing disc

in work bowl. Add green beans and carrot. Process

to slice. Remove to saucepan with shallot mixture.

Add broth, water, salt, black pepper, and coriander,

if desired. Bring to a boil. Stir in rice. Return to boil;

reduce heat. Cover, simmer about 15 minutes, or

until liquid is absorbed.

1¹⁄

cups chicken broth

1 cup water

1 teaspoon salt

⁄4

teaspoon black

pepper

1 teaspoon ground

coriander, if desired

Meanwhile, cut tips from asparagus and reserve

stalks; set aside. Exchange slicing disc for

multipurpose blade in work bowl. With processor

running, add thyme and parsley through the feed

tube. Process until chopped, about 3 seconds. Add

bell pepper. Pulse 2 to 3 times, 1 to 2 seconds each

time, or until coarsely chopped. Exchange

multipurpose blade for 2 mm slicing disc in work

bowl. Add asparagus stalks. Process to slice.

Remove to saucepan with rice mixture. Add

asparagus tips; stir well.

1¹⁄

cups basmati or

jasmine rice

⁄2

pound fresh

asparagus

2 teaspoons fresh

thyme leaves

2 tablespoons loosely

packed fresh parsley

leaves

⁄4

small red bell

pepper, cut into

quarters

Cover; let stand 10 minutes. Fluff with a fork.

Yield: 6 servings (1 cup per serving).

Per Serving: About 200 cal, 4 g pro, 45 g carb,

2.5 g total fat, 0 g sat fat, 0 mg chol, 630 mg sod.

Honey-Orange Carrots

1 pound carrots,

Position 2 mm slicing disc in work bowl. Add

carrots and onion in batches. Process to slice.

Set aside.

peeled

small onion

cup orange juice

⁄

In medium skillet, combine orange juice, honey, salt,

2 tablespoons honey

and pepper. Bring to a boil over medium-high heat.

Add carrot mixture; stir to coat. Bring to a boil.

Cover; cook over medium heat 5 minutes. Uncover;

simmer 10 minutes, or until liquid evaporates and

carrots are coated and tender. Add butter; stir

to coat.

⁄

teaspoon salt

teaspoon black

pepper

⁄

1 tablespoon butter or

margarine

Yield: 4 servings (¹⁄

cup per serving).

Per Serving: About 110 cal, 1 g pro, 22 g carb,

3 g total fat, 2 g sat fat, 10 mg chol, 210 mg sod.

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Loaded Baked Potato Casserole

3 strips bacon

In 12-inch skillet over medium heat, cook bacon

until crisp. Remove bacon, reserving 2 tablespoons

drippings; drain bacon on paper towels, crumble,

and set aside.

4 ounces extra sharp

Cheddar cheese,

chilled

4 ounces smoked

sharp Cheddar

cheese, chilled

Position 4 mm shredding disc in work bowl. Add

Cheddar cheeses and Parmesan cheese in batches,

cutting to fit feed tube if necessary. Process to

shred. Remove and set aside.

1 ounce Parmesan

cheese, room

temperature

In Dutch oven over high heat, add water and

2¹⁄

quarts water

1¹⁄

teaspoons salt; bring to boil. Meanwhile,

2 teaspoons salt,

divided

2 pounds russet

position 4 mm shredding disc in work bowl. Add

potatoes in batches, cutting to fit feed tube if

necessary. Process to shred. If desired, rinse

potatoes and drain well. When water boils, add

potatoes; return to a boil. Cook 1 minute, or until

crisp-tender. Drain well.

potatoes

cup loosely packed

fresh parsley leaves

⁄4

6 green onions, cut

into 1-inch pieces

1 container (16 oz.)

sour cream

Exchange shredding disc for multipurpose blade in

work bowl. With processor running, add parsley

and onions through the feed tube. Process until

chopped, 2 to 3 seconds. Remove and set aside.

2 tablespoons

all-purpose flour

teaspoon coarsely

In large mixing bowl, combine sour cream, flour,

⁄2

pepper, remaining ⁄

teaspoon salt, and reserved

ground black pepper

bacon drippings; mix well. Add potatoes, shredded

cheeses, onion mixture, and reserved bacon; toss

gently to mix well. Spread into greased 2¹⁄2-quart

baking dish.

1 slice (3-in. long)

French bread

1 tablespoon butter or

margarine, softened

Split French bread lengthwise. Butter cut sides;

place cut sides together. Cut into 1-inch pieces.

Position multipurpose blade in work bowl. Add

buttered bread. Process until fine crumbs form,

10 to 12 seconds. Sprinkle crumb mixture over

potatoes. Bake at 350°F for 45 to 60 minutes, or

until golden brown and edges are bubbly.

Yield: 12 servings (about ⁄ cup per serving).

Per Serving: About 290 cal, 9 g pro, 20 g carb,

19 g total fat, 12 g sat fat, 45 mg chol,

520 mg sod.

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Sweet & Sour Cabbage Sauté

⁄2

head (about 1 lb.)

cabbage, cut into

wedges

Position 2 mm slicing disc in work bowl. Add

cabbage, apple, and onion in batches. Process to

slice. Set aside.

1 tart apple, peeled,

cut into quarters,

and cored

1 small onion, cut into

quarters lengthwise

5 strips bacon

2 tablespoons cider

vinegar

In large skillet over medium heat, cook bacon until

crisp. Remove bacon, drain, and set aside. Add

cabbage mixture to bacon drippings. Cook over

medium heat until wilted, about 5 minutes, stirring

frequently. Add vinegar, sugar, water, salt, and

pepper. Cook 5 to 10 minutes, or until tender,

stirring occasionally. Crumble bacon over the top.

2 tablespoons sugar

2 tablespoons water

Yield: 5 servings (¹⁄

cup per serving).

Per Serving: About 100 cal, 3 g pro, 16 g carb,

3 g total fat, 1 g sat fat, 5 mg chol, 260 mg sod.

⁄

teaspoon salt

teaspoon black

pepper

⁄

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Szechwan Pork

2 large cloves garlic

Position multipurpose blade in work bowl. With

processor running, add garlic and gingerroot

through the feed tube. Process until chopped, 8 to

10 seconds. Scrape sides of bowl. Add soy sauce,

sherry, sesame oil, and red pepper flakes. Process

until mixed, about 5 seconds. Scrape sides of bowl.

1 piece (2-in. long)

peeled gingerroot,

cut into quarters

2 tablespoons soy

sauce

1 tablespoon sherry

Exchange multipurpose blade for 2 mm slicing disc

in work bowl. Add pork. Process to slice. Remove to

shallow pan or large resealable food storage plastic

bag; coat pork with marinade. Refrigerate for 1 to

2 hours.

1 teaspoon dark

sesame oil

1¹⁄

teaspoons crushed

red pepper flakes

⁄4

pound pork

tenderloin, cut into

3-inch pieces and

frozen for 40 to 55

minutes

Meanwhile, wash processor. Position 2 mm slicing

disc in work bowl. Add bell pepper and celery.

Process to slice. Set aside.

1 red or yellow bell

pepper, cut into

halves lengthwise

and seeded

In large skillet over medium-high heat, heat 2

teaspoons vegetable oil. Add pork mixture. Cook

4 to 5 minutes, or until pork is no longer pink,

stirring occasionally. Continue to cook and stir until

liquid evaporates. Remove from skillet.

1 large rib celery, cut

into 2¹⁄2-inch pieces

Add remaining 1 teaspoon vegetable oil to skillet.

Add bell pepper, celery, and onions. Cook 3 to

4 minutes, or until crisp-tender, stirring occasionally.

1 tablespoon

vegetable oil, divided

4 green onions, cut

diagonally into

In small bowl, mix broth and cornstarch. Add to

vegetables and bring to a boil. Add pork. Cook

1 minute, or until thick and bubbly. Serve over hot

cooked rice or Chinese noodles, if desired.

⁄2-inch slices

1 cup chicken broth

1 tablespoon

cornstarch

Yield: 4 servings.

Hot cooked rice or

Chinese noodles,

if desired

Per Serving: About 180 cal, 19 g pro, 6 g carb,

9 g total fat, 2 g sat fat, 50 mg chol, 740 mg sod.

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Beef and Broccoli Stir-Fry

2 cloves garlic

1 egg white

1 tablespoon

cornstarch, divided

2 tablespoons soy

sauce, divided

Position multipurpose blade in work bowl. With

processor running, add garlic through the feed

tube. Process until chopped, 5 to 10 seconds. Add

egg white, 1 teaspoon cornstarch, 1 tablespoon soy

sauce, sesame oil, red pepper, and ginger. Process

until mixed, 5 to 10 seconds. Scrape sides of bowl.

1 teaspoon dark

Exchange multipurpose blade for 2 mm slicing disc

in work bowl. Add beef. Process to slice. Remove to

shallow pan or large resealable food storage plastic

bag; coat beef with marinade. Refrigerate for 1 to

2 hours. Wash processor.

sesame oil

teaspoon crushed

red pepper flakes

⁄

teaspoon ginger

1 pound beef flank

steak, cut into

Meanwhile, in small bowl combine broth, oyster

sauce (if desired), remaining 2 teaspoons

cornstarch, and remaining 1 tablespoon soy sauce.

Set aside.

2¹⁄2-inch wide pieces

and frozen for 40-55

minutes

cup beef broth

tablespoons oyster

sauce, if desired

⁄

1¹⁄

Position 2 mm slicing disc in work bowl. Add

mushrooms and onion in batches. Process to slice.

Cut broccoli florets from stalk; cut florets into small

pieces. Set aside. Add stalk and carrot to feed tube.

Process to slice. Set aside.

1 cup fresh

mushrooms

1 medium onion, cut

into halves

In large skillet or wok over medium-high heat, heat

1 tablespoon vegetable oil. Add beef mixture. Cook

and stir for 5 to 8 minutes, or until no longer pink,

stirring occasionally. Remove and set aside.

lengthwise

medium head (about

8 oz.) broccoli

⁄2

1 medium carrot

2 tablespoons

Heat remaining 1 tablespoon oil in skillet or wok

over medium-high heat. Add sliced vegetables and

broccoli florets; toss to coat. Cover and cook

4 minutes, stirring once. Remove lid; cook and stir

about 3 minutes longer, or until crisp-tender. Add

broth mixture; bring to a boil. Add beef mixture.

Cook and stir until thickened. Serve over hot cooked

rice, if desired.

vegetable oil, divided

Hot cooked rice,

if desired

Yield: 5 servings.

Per Serving: About 230 cal, 22 g pro, 9 g carb,

12 g total fat, 3.5 g sat fat, 35 mg chol,

560 mg sod.

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Deep Dish Pizza

Crust

1 cup water

In small saucepan, add water and 2 tablespoons oil.

Heat over low heat until warm, 105°F to 115°F. Stir

in yeast to dissolve. Set aside.

2 tablespoons olive oil

1 package active dry

yeast

3 cups all-purpose

flour

1 ounce freshly grated

Parmesan cheese

(see TIPS)

Position dough blade in work bowl. Add flour,

Parmesan cheese, sugar, salt, and basil. Process about

5 seconds; scrape sides of bowl. Process until mixed,

about 5 seconds, scraping sides of bowl if necessary.

With processor running, slowly add yeast mixture.

Process 1¹⁄

to 2 minutes; dough will form a ball.

1 teaspoon sugar

Remove dough to greased bowl, turning dough to

grease all sides. Cover; let rise in warm place until

double in size, about 45 to 60 minutes.

⁄

⁄2

teaspoon salt

teaspoon dried basil

Olive oil

Grease 14-inch (1¹⁄

inches deep) pizza pan with

Cornmeal

olive oil; sprinkle with cornmeal. Punch dough

down; pat into large circle. Press into bottom and

up sides of pan. Top as desired with sauce, meat

and/or vegetables, and cheese.

Sauce

1¹⁄2-2 cups prepared pizza,

Alfredo, barbecue,

or other favorite

sauce

Bake at 400°F for 5 minutes. Reduce heat to 350°F

and bake for 28 to 33 minutes, or until crust is

deep golden brown and cheese is bubbly. Let stand

15 minutes before cutting.

Yield: 8 servings.

Topping

3 cups cooked sausage

or ground beef,

sliced pepperoni,

Canadian bacon,

ham, shrimp, cooked

chicken, roasted

peppers, fresh

Per Serving: About 510 cal, 26 g pro, 41 g carb,

26 g total fat, 12 g sat fat, 55 mg chol,

970 mg sod.

VARIATION

Thin Crust Pizzas

mushrooms, olives,

onion, roasted garlic,

fresh basil leaves,

tomato slices,

artichoke hearts,

capers, or other

favorite topping

Prepare dough as directed above and let rise.

Grease 2, 12-inch pizza pans with olive oil; sprinkle

with cornmeal. Punch dough down; divide into

2 balls. Pat into 12-inch circles, and press onto

bottom and sides of pans. Bake at 425°F for

8 minutes.

1 pound shredded

mozzarella,

Top each crust as desired with about 1 cup sauce,

provolone, Cheddar,

Parmesan, or other

favorite cheese

1¹⁄

cups meat and/or vegetables, and 8 ounces

cheese. Bake at 425°F for 15 to 20 minutes, or until

crust is deep golden brown and cheese is bubbly. If

baking both pizzas in one oven, switch racks

halfway through baking.

Yield: 8 servings.

Per Serving: About 510 cal, 27 g pro, 42 g carb,

26 g total fat, 12 g sat fat, 55 mg chol,

1020 mg sod.

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Chicken Satay with Peanut Sauce

Chicken

2 cloves garlic

1 teaspoon coarsely

Position multipurpose blade in work bowl. With

processor running, add garlic and gingerroot

through the feed tube. Process until chopped, 5 to

10 seconds. Add soy sauce, oil, and brown sugar.

Process until blended and sugar dissolves, 15 to

20 seconds. Remove to plastic resealable food

storage bag or shallow pan.

chopped gingerroot

cup soy sauce

⁄4

2 tablespoons peanut

or vegetable oil

2 teaspoons brown

sugar

Add chicken; coat with marinade. Marinate

1-1¹⁄

pounds chicken

breast tenders

⁄2

hour at room temperature or at least 2 hours in

refrigerator. Remove chicken from marinade,

reserving marinade.

Thread chicken tenders on soaked wooden or oiled

metal skewers. Grill over medium-hot coals or broil

on oiled broiler pan 4 to 6 inches from heat for 8 to

10 minutes, or until thoroughly cooked, turning

once. Brush with any remaining marinade once

during cooking, if desired. Serve with warm or

room temperature Peanut Sauce.

Sauce

Position multipurpose blade in work bowl. Add all

ingredients. Process until blended, 5 to 10 seconds.

⁄

cup coconut milk

cup peanut butter

⁄4

Yield: 4 servings.

2 tablespoons soy

Per Serving: About 290 cal, 30 g pro, 5 g carb,

17 g total fat, 6 g sat fat, 60 mg chol,

1400 mg sod.

sauce

teaspoon red curry

paste

⁄2

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Herbed Salmon Cakes

with Cilantro-Caper Mayonnaise

Mayonnaise

3 tablespoons lightly

packed fresh cilantro

Position mini bowl and mini blade in work bowl.

With processor running, add cilantro through the

feed tube. Process until chopped, 8 to 10 seconds.

Scrape sides of bowl. Add mayonnaise and capers.

Process until mixed, 10 to 12 seconds. Remove to

small bowl; cover and refrigerate.

leaves

cup mayonnaise or

salad dressing

⁄2

1 tablespoon drained

capers

Cakes

Position multipurpose blade in work bowl.

Add bread. Process until fine crumbs form, about

20 seconds. Remove to shallow pan.

2 cups French or

Italian bread cubes

1 tablespoon fresh

tarragon leaves

1 strip lemon peel,

yellow portion only

2 green onions, cut

With processor running, add tarragon, lemon peel,

and onions through the feed tube. Process until

chopped, 5 to 8 seconds. Scrape sides of bowl. Add

celery. Pulse 2 to 3 times, about 2 seconds each

time, or until chopped. Add egg, lemon juice, salt,

into 1-inch pieces

rib celery, cut into

1-inch pieces

pepper, and ⁄

cup bread crumbs. Pulse 2 to 3

⁄2

times, about 2 seconds each time, or until mixed.

Add salmon. Pulse 5 to 6 times, about 2 seconds

each time, or just until mixed. Mixture will be soft;

chill, if desired, for easier handling.

1 egg

2 teaspoons lemon

juice

teaspoon salt

teaspoon black

pepper

⁄

Shape into 4 cakes, ⁄2-inch thick. Coat both sides of

⁄

cakes with remaining bread crumbs.

In large skillet over medium heat, heat oil and

butter. Add cakes. Cook 5 to 8 minutes, or until

golden brown and thoroughly heated, carefully

turning once. Serve with Cilantro-Caper

Mayonnaise.

1 pound fresh salmon

fillets*, grilled or

broiled, and skin

removed

1 tablespoon olive oil

1 tablespoon butter or

margarine

Yield: 4 servings.

*Two 7-ounce cans of salmon, drained, may be

substituted, if desired.

Tip: Mayonnaise and uncooked cakes may be made

and refrigerated up to 1 day in advance. Cook cakes

just before serving.

Per Serving: About 510 cal, 29 g pro, 10 g carb,

38 g total fat, 7 g sat fat, 140 mg chol,

450 mg sod.

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Honey Wheat Bread

⁄

cup milk

cup water

Combine milk, water, 3 tablespoons butter, and

honey in small saucepan. Heat over low heat until

warm, 105°F to 115°F. Stir in yeast to dissolve.

Set aside.

⁄

3 tablespoons butter

or margarine, cut

into pieces

3 tablespoons honey

1 package active dry

yeast

Position dough blade in work bowl. Add all-purpose

flour, whole wheat flour, nuts, ⁄

cup wheat germ,

and salt. Process about 10 seconds; scrape sides of

bowl. Process until mixed, about 10 seconds,

scraping sides of bowl if necessary. With processor

running, slowly add yeast mixture through the small

1¹⁄

cups all-purpose

flour

cups whole wheat

flour

cup walnut halves or

pieces

cup wheat germ

1¹⁄

feed tube. Process 1 to 1¹⁄

a slightly sticky ball.

minutes; dough will form

⁄

Remove dough to greased bowl, turning dough to

grease all sides. Cover; let rise in warm place until

double in size, about 45 to 60 minutes.

⁄

1 teaspoon salt

1 teaspoon melted

butter or margarine,

if desired

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 in size, 45 to 60

minutes. If desired, brush with melted butter and

sprinkle with wheat germ.

1 teaspoon wheat

germ, if desired

Bake at 375°F for 30 to 40 minutes, or until loaf is

brown and sounds hollow when tapped. Cool on

wire rack.

Yield: 1 loaf (12 servings).

Per Serving: About 200 cal, 6 g pro, 29 g carb,

8 g total fat, 2.5 g sat fat, 10 mg chol,

200 mg sod.

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Country White Bread

⁄

cup water

cup milk

Combine water, milk, and 2 tablespoons butter in

small saucepan. Heat over low heat until warm,

105°F to 115°F. Stir in yeast to dissolve. Set aside.

⁄

2 tablespoons butter

or margarine

1 package active dry

yeast

3 cups all-purpose

flour

1 tablespoon sugar

1 teaspoon salt

Position dough blade in work bowl. Add flour,

sugar, and salt. Process until mixed, about

5 seconds, scraping sides of bowl if necessary.

With processor running, slowly add yeast mixture

through the small feed tube. Process 1 to 1¹⁄

minutes; dough will form a slightly sticky ball.

Remove dough to greased bowl, turning dough to

grease all sides. Cover; let rise in warm place until

double in size, 45 to 60 minutes.

1 teaspoon melted

butter or margarine,

if desired

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 in size, 45 to 60

minutes. Brush with 1 teaspoon melted butter,

if desired.

Bake at 375°F for 35 to 40 minutes, or until loaf is

deep golden brown and sounds hollow when

tapped. Remove loaf from pan immediately. Cool

on rack.

Yield: 1 loaf (12 servings).

Per Servings: About 130 cal, 4 g pro, 24 g carb,

2.5 g total fat, 1.5 g sat fat, 5 mg chol,

200 mg sod.

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Country White Bread Variations

Cinnam on Bread

After first rising, roll out dough into a 15 x 9-inch

rectangle. Spread with 1 tablespoon soft butter or

margarine. Sprinkle with 3 tablespoons sugar and

1 teaspoon cinnamon. Starting at short end, roll

firmly to form loaf. Pinch to seal ends and bottom

seam. Place seam side down in 8¹⁄

x 4¹⁄ x 2¹⁄2-inch

greased loaf pan. Proceed as directed for white

bread.

Yield: 1 loaf (12 servings).

Per Serving: About 150 cal, 4 g pro, 27 g carb,

3.5 g total fat, 2 g sat fat, 10 mg chol, 200 mg sod.

Parm esan Pepper Bread

After first rising, roll out dough into a 15 x 9-inch

rectangle. Spread with 1 tablespoon soft butter or

margarine. Sprinkle with 3 tablespoons freshly

grated Parmesan cheese and ⁄

teaspoon coarsely

ground black pepper. Starting at short end, roll

firmly to form loaf. Pinch to seal ends and bottom

seam. Place seam side down in 8¹⁄

x 4¹⁄ x 2¹⁄2-inch

greased loaf pan. Proceed as directed for white

bread.

Yield: 1 loaf (12 servings).

Per Serving: About 150 cal, 4 g pro, 24 g carb,

3.5 g total fat, 2 g sat fat, 10 mg chol, 220 mg sod.

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Cranberry-Walnut Scones

2 cups all-purpose

Position multipurpose blade in work bowl. Add

flour, baking powder, cinnamon, nutmeg, salt, and

2 tablespoons sugar. Process until thoroughly

mixed, about 10 seconds. Add butter. Pulse 5 times,

about 2 seconds each time, or until mixture

is crumbly.

flour

2 teaspoons baking

powder

⁄

teaspoon cinnamon

teaspoon nutmeg

teaspoon salt

⁄

In small bowl, combine egg yolk and cream.

Sprinkle evenly over flour mixture in work bowl. Add

cranberries and nuts. Process until dry ingredients

are just moistened, about 5 seconds.

2 tablespoons sugar

⁄3

cup cold butter or

margarine, cut into

⁄2-inch pieces

1 egg yolk

Turn onto lightly floured surface. Pat into 7-inch

circle, about 1-inch thick. Sprinkle with 1 teaspoon

sugar, if desired. Cut into 8 wedges. Place on

greased baking sheet. Bake at 400°F for 18 to 20

minutes, or until light golden brown and firm when

tapped on top. Serve warm.

⁄

cup whipping cream

cup dried cranberries

cup walnut halves or

pieces

⁄

⁄3

1 teaspoon sugar,

if desired

Yield: 8 scones (1 scone per serving).

Per Serving: About 350 cal, 5 g pro, 38 g carb,

21 g total fat, 10 g sat fat, 70 mg chol, 200 mg sod.

Buttermilk Parmesan Biscuits

2 ounces Parmesan

cheese, cut into

1-inch pieces and

room temperature

2 cups all-purpose

flour

1 tablespoon baking

powder

1 teaspoon baking

Position multipurpose blade in work bowl. With

processor running, add cheese through the feed

tube. Process until grated, 30 to 45 seconds. Add

flour, baking powder, baking soda, and salt. Process

until mixed, about 3 seconds. Add shortening. Pulse

6 to 8 times, about 1 second each time, or until

mixture is crumbly. Pour buttermilk evenly over flour

mixture. Pulse 4 to 6 times, about 1 second each

time, or until mixture forms a ball. Do not overmix.

soda

⁄

teaspoon salt

cup shortening

cup buttermilk

Place dough on floured surface. Pat or roll to

⁄

⁄2-inch thick. Cut with floured 2-inch round cutter.

If desired, gently re-roll dough pieces once to cut

additional biscuits. Place on ungreased baking

sheet. Brush with melted butter, if desired. Bake at

450°F for 8 to 10 minutes, or until light golden

brown.

⁄

2 tablespoons melted

butter, if desired

Yield: 14 biscuits (1 biscuit per serving).

Per Serving: About 130 cal, 4 g pro, 14 g carb,

6 g total fat, 2 g sat fat, 5 mg chol, 320 mg sod.

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Banana Macadamia Nut Bread

3 medium ripe

bananas

2 eggs

Position 2 mm slicing disc in work bowl. Add

bananas. Process to slice.

Exchange slicing disc for multipurpose blade in

work bowl. Add eggs, butter, buttermilk, vanilla,

and sugar. Process until creamy, about 45 seconds.

Add baking powder, baking soda, salt, and

cinnamon. Pulse 3 times, about 1 second each time.

Add flour and nuts. Pulse 3 times, about 1 second

each time, or until dry ingredients are moistened.

⁄2

cup butter or

margarine, cut into

pieces and softened

3 tablespoons

buttermilk

1 teaspoon vanilla

1 cup sugar

1¹⁄

teaspoons baking

powder

teaspoon baking

soda

teaspoon salt

teaspoon cinnamon

Pour into greased and floured 9 x 5 x 3-inch loaf

pan. Bake at 350ºF for 55 to 60 minutes, or until

toothpick inserted in center comes out clean. Cool

in pan 10 minutes. Remove to cooling rack; cool

completely.

⁄2

⁄

Yield: 12 servings.

2 cups all-purpose

flour*

1 jar (3.25 oz.)

macadamia nuts

*If desired, substitute 1 cup whole wheat flour for

1 cup all-purpose flour.

Tip: If using an 8¹⁄

60 to 65 minutes.

x 4¹⁄ x 2¹⁄2-inch loaf pan, bake for

Per Serving: About 300 cal, 4 g pro, 40 g carb,

15 g total fat, 5 g sat fat, 55 mg chol, 300 mg sod.

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Velvety Sour Cream Cheesecake

Crust

Position multipurpose blade in work bowl. Add

16 squares (2¹⁄

in. each)

crackers. Process until fine crumbs form, 40 to 50

seconds. Drizzle butter over crumbs. Process until

combined, 15 to 25 seconds. Press in bottom and

graham crackers,

broken

cup butter or

⁄

1¹⁄

inches up sides of 9-inch springform pan. Bake

margarine, melted

at 350ºF for 8 to 10 minutes, or until set. Cool.

Wipe out work bowl. Position multipurpose blade in

work bowl. Add cream cheese and eggs. Process

until blended, 10 to 15 seconds. Add remaining

ingredients. Process until smooth and blended,

about 15 seconds, scraping sides of bowl if

necessary.

Filling

2 packages (8 oz.

each) cream cheese,

softened

2 eggs

1¹⁄

⁄3

cups sour cream

cup sugar

Pour into crust. Bake at 350ºF for 40 to 50 minutes,

or until edges are set and center is soft-set. Cool

1 to 2 hours on rack. Refrigerate at least 4 hours.

Remove sides of pan to slice. If desired, serve with

favorite fruit coulis, pie filling, or chocolate or fruit

sauce.

1 teaspoon vanilla

⁄8

teaspoon salt

Yield: 12 servings.

Per Serving: About 320 cal, 5 g pro, 21 g carb,

24 g total fat, 14 g sat fat, 95 mg chol, 230 mg sod.

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Fresh Fruit Tart

Crust

1 cup all-purpose flour

2 teaspoons sugar

Position multipurpose blade in work bowl. Add

flour, sugar, and salt. Process until mixed, about

2 seconds. Add butter and shortening. Pulse 3 to

4 times, 2 to 3 seconds each time, or until crumbly.

In small bowl, blend 1 egg yolk, 2 tablespoons

water, and lemon juice. Sprinkle evenly over flour

mixture. Pulse 2 to 4 times, 2 to 3 seconds each

time, or until mixture pulls away from sides of bowl

⁄4

teaspoon salt

⁄4

cup cold butter, cut

into 1-inch pieces

1 tablespoon cold

shortening

1 egg yolk

2 tablespoons ice

water

and clings together. Remove dough, cover, and chill

⁄2

hour.

Meanwhile, in small saucepan over medium heat,

combine sugar, cornstarch, and salt. Add half-and-

half and 2 egg yolks. Cook and stir until very thick.

Remove from heat. Add vanilla. Whisk until smooth.

Cool completely.

1 teaspoon lemon

juice

1 egg, blended with

1 tablespoon water

Place dough on floured surface. Roll into a circle

2 inches larger than inverted 10-inch tart pan. Fit

into tart pan, being careful not to stretch dough.

Trim edges of crust. Prick shell thoroughly with fork.

Bake at 425°F for 8 to 12 minutes, or until light

golden brown. Brush with egg and water mixture to

seal holes. Bake for 1 minute longer to set egg.

Cool completely.

Filling

⁄

cup sugar

1 tablespoon

cornstarch

teaspoon salt

cup half-and-half

⁄

2 egg yolks, beaten

⁄2

teaspoon vanilla

Wash processor. Position 2 mm slicing disc in work

bowl. Add peach. Process to slice. Remove and set

aside. Position 2 mm slicing disc in work bowl. Add

strawberries. Process to slice.

Topping

1 medium peach,

peeled, cut into

halves, and pit

removed

Spread custard mixture in crust. Arrange sliced fruit

on custard. Carefully brush with melted jelly to

cover fruit completely. Refrigerate at least 1 hour

before serving.

1 cup fresh

strawberries, hulled

2 tablespoons apple

jelly, melted

Yield: 8 servings.

Tip: Tart is best served the same day it is made.

Per Serving: About 230 cal, 4 g pro, 27 g carb,

12 g total fat, 6 g sat fat, 125 mg chol, 130 mg sod.

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Pear Hazelnut Crunch Pie

1 9-inch pastry crust

(see page 50)

Fit crust into 9-inch pie plate. Flute edges; set aside.

Position multipurpose blade in work bowl. Add

all topping ingredients except butter. Pulse 4 to 5

times, about 2 seconds each time, or until nuts are

coarsely chopped. Add butter. Pulse 4 to 5 times,

about 3 seconds each time, or until crumbly.

Remove and set aside.

Topping

1¹⁄

cups hazelnuts

cup all-purpose flour

cup packed brown

sugar

⁄

⁄2

Exchange multipurpose blade for 2 mm slicing disc

in work bowl. Add pears. Process to slice. Remove

to large mixing bowl. Add remaining filling

ingredients. Mix well.

⁄

⁄4

⁄2

cup rolled oats

teaspoon cinnamon

teaspoon nutmeg

cup butter or

Add pear mixture to crust. Cover with hazelnut

topping. Loosely cover pie with foil. Bake at 375°F

for 45 minutes. Remove foil. Bake an additional

15 to 30 minutes, or until filling is bubbly and fruit

is tender.

margarine, cut into

pieces and softened

Filling

4 large firm pears,

peeled, cut into

Yield: 8 servings.

Tip: For apple and pear filling, substitute 2 large

crisp apples for 2 pears.

halves lengthwise,

and cored

cup granulated sugar

⁄4

Per Serving: About 560 cal, 7 g pro, 60 g carb,

35 g total fat, 11 g sat fat, 35 mg chol, 80 mg sod.

1 tablespoon

all-purpose flour

1 tablespoon lemon

juice

⁄2

teaspoon cinnamon

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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 butter. Pulse 3 to 4 times, 2 to 3

seconds each time, or until crumbly. Sprinkle

minimum amount of water evenly over mixture.

Pulse 1 to 3 times, 2 to 3 seconds each time, or

until mixture pulls away from sides of bowl and dry

ingredients are moistened. Add additional water

if necessary.

⁄4

teaspoon salt

⁄4

cup cold shortening

1 tablespoon cold

butter or margarine,

cut up

2-4 tablespoons ice

water

On lightly floured surface, shape into a ball (2 balls

for 2-crust pie). Roll each ball into 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 cold shortening

⁄

To bake single crust shell, flute edges of crust. Prick

shell thoroughly with fork. Bake at 425°F for 9 to

12 minutes, or until light golden brown. To bake

2-crust pie, follow directions in pie recipe.

⁄

3 tablespoons cold

butter or margarine,

cut up

Yield: 1 pie (8 servings).

5-7 tablespoons ice

water

Per Serving (one crust): About 120 cal, 2 g pro,

11 g carb, 8 g total fat, 2.5 g sat fat, 5 mg chol,

75 mg sod.

Per Serving (two crusts): About 260 cal, 4 g pro,

23 g carb, 17 g total fat, 6 g sat fat, 10 mg chol,

220 mg sod.

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Carrot Cake With Cream Cheese Frosting

Cake

Position 4 mm shredding disc in work bowl. Add

carrots, cutting to fit feed tube if necessary. Process

to shred. (Yield should be about 3 cups.)

1 pound (6-7 medium)

carrots

2 cups sugar

Exchange shredding disc for multipurpose blade in

work bowl. Add sugar, oil, eggs, vanilla, and

carrots. Process until thoroughly mixed, 8 to 10

seconds. Scrape sides of bowl. Process 25 to 30

seconds longer to dissolve sugar. Spread flour,

baking soda, cinnamon, salt, and nutmeg evenly

over carrot mixture in bowl. Pulse 2 times, 2 to 3

seconds each time, or until just blended. Sprinkle

nuts, raisins, and coconut evenly over batter. Process

until just blended, 2 to 3 seconds.

⁄3

cup vegetable oil

3 eggs

2 teaspoons vanilla

2¹⁄

cups all-purpose

flour

2 teaspoons baking

soda

2 teaspoons cinnamon

⁄

teaspoon salt

teaspoon nutmeg

cup pecan halves or

pieces

cup raisins

⁄

Pour batter evenly into 2 greased and floured 9-inch

round cake pans. Bake at 350°F for about 30

minutes, or until wooden pick inserted in center

comes out clean. Cool in pans on rack for 10

minutes. Remove layers from pans; cool completely.

Frost with Cream Cheese Frosting.

⁄

cup flaked coconut

Frosting

Position multipurpose blade in work bowl. Add

powdered sugar, cream cheese, butter, vanilla, and

1 teaspoon milk. Process until thoroughly mixed,

15 to 20 seconds. With processor running, if

necessary, add an additional 1 teaspoon milk

through the feed tube until frosting is spreading

consistency.

4¹⁄

cups powdered

sugar

6 ounces cream

cheese, softened and

cut into 8 pieces

cup butter or

⁄4

margarine, softened

teaspoon vanilla

Yield: 12 servings.

⁄4

1-2 teaspoons milk

Tip: For rectangular-shaped cake, pour batter into

greased and floured 9 x 13 x 2-inch baking pan.

Bake at 350ºF for 40 to 50 minutes.

Per Serving: About 660 cal, 6 g pro, 103 g carb,

27 g total fat, 9 g sat fat, 80 mg chol, 400 mg sod.

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Vanilla Chocolate Chunk Cookies

⁄

cup butter or

margarine, softened

cup shortening

cup granulated sugar

cup packed brown

sugar

Position multipurpose blade in work bowl. Add

butter, shortening, granulated sugar, and brown

sugar. Process until creamy, about 20 seconds. Add

eggs, vanilla, baking soda, and salt. Process until

well mixed, about 10 seconds. Add flour; evenly

sprinkle white and milk chocolate over flour. Pulse

6 to 8 times, 2 to 3 seconds each time, or until

mixed.

⁄

2 eggs*

2 teaspoons vanilla

1 teaspoon baking

Drop by level tablespoonfuls on ungreased baking

sheets. Bake at 375ºF for 8 to 10 minutes, or until

light golden brown. Remove to cooling rack.

soda

teaspoon salt

⁄

2 cups all-purpose

flour

1¹⁄

Yield: 4 dozen (1 cookie per serving).

*For chewier cookies, use only 1 egg.

cups white chocolate

chunks

cups milk chocolate

chunks

1¹⁄

Per Serving: About 110 cal, 1 g pro, 13 g carb,

6 g total fat, 3 g sat fat, 15 mg chol, 60 mg sod.

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KitchenAid^®Food Processor Warranty for

the 50 United States and District of Columbia

This warranty extends to the purchaser and any succeeding owner for Food

Processors operated in the 50 United States and District of Columbia.

Length of

Warranty:

KitchenAid Will Pay

For Your Choice of:

KitchenAid Will Not

Pay For:

One Year Full Warranty

from date of purchase.

A. Repairs when Food

Processor is used in

other than normal

single family home

use.

B. Damage resulting

from accident,

Hassle-Free Replacement

of your Food Processor.

See inside front cover

for details on how to

arrange for service, or

call the Customer

Satisfaction Center

toll-free at

1-800-541-6390.

The 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.

D. Replacement parts

or repair labor costs

for Food Processors

operated outside the

50 United States

and District of

workmanship. Service

must be provided by an

Authorized KitchenAid

Service Center. To

Columbia.

arrange for service,

follow the instructions

under the KitchenAid^®

Food Processor

Warranty for Puerto

Rico on page 54.

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 vary from state to state.

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KitchenAid^®Food Processor Warranty

for Puerto Rico

A limited one year warranty extends

to the purchaser and any succeeding

insured, to the nearest Authorized

Service Center. Call toll-free

owner for Food Processors operated in 1-800-541-6390, 8 a.m. to 8 p.m.,

Puerto Rico. During the warranty

period, all service must be handled by

an Authorized KitchenAid Service

Center. Please bring the Food

Monday through Friday, 10 a.m. to

5 p.m., Saturday, Eastern Time to learn

the location of a Service Center near

you. Your repaired Food Processor will

be returned to you prepaid and insured.

Processor, or ship it prepaid and

Arranging for Service

After the Warranty Expires

For service information, call toll-free

WARNING

1-800-541-6390, 8 a.m. to 8 p.m.,

Monday through Friday, 10 a.m. to

5 p.m., Saturday, (Eastern Time) or

write to:

Customer Satisfaction Center

KitchenAid Portable Appliances

P. O. Box 218

St. Joseph, MI 49085-0218

Electrical Shock Hazard

Unplug before servicing.

Failure to do so can result in

death or electrical shock.

Arranging for Service Outside

the 50 United States and Puerto Rico

Consult your local KitchenAid dealer

or the store where you purchased the

Food Processor for information on

how to obtain service.

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Ordering Accessories and Replacement Parts

To order accessories or replacement

parts for your Food Processor, visit

KitchenAid.com or call toll-free

1-800-541-6390, 8 a.m. to 8 p.m.,

Monday through Friday, 10 a.m. to

5 p.m., Saturday, Eastern Time.

You can also write to:

Customer Satisfaction Center

KitchenAid Portable Appliances

P. O. Box 218

St. Joseph, MI 49085-0218

Accessories for Model KFP750:

Blades and Discs

Bowls and Covers

12-cup Multipurpose Blade KFP72BL Work Bowl Cover with

Standard Tall Feed Tube

KFP7WC

12-cup Dough Blade

KFP72DB

Work Bowl Cover with

Ultra Wide Mouth™

Feed Tube

Mini Blade (for Mini Bowl) KFP7MBL

2 mm (Thin) Slicing Disc KFP7SL2

2 mm (Thin) Shredding Disc KFP7SH2

4 mm (Med) Slicing Disc KFP7SL4

4 mm (Med) Shredding Disc KFP7SH4

6 mm (Thick) Slicing Disc KFP7SL6

6 mm (Thick) Shredding Disc KFP7SH6

KFP7WWC

KFP72WB

12-cup Work Bowl

Mini Bowl with Storage Lid KFP7MB

Chef’s Bowl

KFP72CB

Other Accessories

12-cup Egg Whip

Citrus Press

KFP72EW

KFP7CP

KFP7JE

Julienne Disc

KFP7JU

KFP7FF

KFP7PI

KFP7DS

French Fry Cutting Disc

Parmesan/Ice Grating Disc

Juice Extractor

2-Piece Food Pusher for

Standard Tall Feed Tube

KFP7DP

5 Disc Set

• 6 mm slicing

• 6 mm shredding

• French fry

• Julienne

• Parmesan/Ice grating

2-Piece Food Pusher for

Ultra Wide Mouth™

Feed Tube

KFP7WP

KFP7SP

KFP7SC

Spatula/Cleaning Tool

Chef’s Accessory Case

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FOR THE WAY IT’S MADE.^™

® Registered Trademark/™Trademark of KitchenAid, U.S.A.

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