Kitchenaid Food Processor 11 Cup Users Manual 1391 KFP600 M650 U&C

11 CUP to the manual e54f7c6c-ef12-4042-95c0-9e3418dedd26

2015-01-24

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Food
Processor
Instructions
11 Cup Models

1-800-541-6390
Details Inside

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Total Replacement Warranty
We’re so confident the
quality of our products
meets the exacting
standards of
KitchenAid that, if
your food processor
should fail within the first
year of ownership, KitchenAid will
arrange to deliver an identical or
comparable replacement to your door
free of charge and arrange to have your
“failed” food processor returned to us.
Your replacement unit is covered by our
one year full warranty. Please follow
these instructions to receive this quality
service.

If you reside in the United States
and your KitchenAid® food processor
should fail within the first year of
ownership, simply call our toll-free
Customer Satisfaction Center at
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 9 a.m.
to 3 p.m., Saturday, Eastern time.
Give the consultant your complete
shipping address. (No P.O. Box
Numbers, please.)
Give the consultant your complete
model and serial number.
KitchenAid will arrange to deliver a
replacement food processor and have your
“failed” food processor returned to us.
Put your “failed” food processor in the
original shipping carton along with a sheet
of paper with your name and address on
it, and proof of purchase (register receipt,
credit card charge slip, etc.)
The consultant will also identify the
Authorized Service Center nearest your
location.

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Table of Contents
Total Replacement Warranty....................................................................................2
Important Safeguards................................................................................................4
Warranty...................................................................................................................6
How To Arrange For Service - USA Only.....................................................7
Standard First Year Warranty.......................................................................7
How To Arrange For Service - Outside The USA.........................................7
If You Need Service or Assistance ...........................................................................8
Electrical Requirements...........................................................................................8
Product Registration Card ........................................................................................9
How To Obtain Service.............................................................................................9
Food Processor Features.........................................................................................10
Assembling Your Food Processor...........................................................................12
Egg Whip................................................................................................................15
Operating Your Food Processor..............................................................................16
Disassembling Your Food Processor ......................................................................17
Care and Cleaning ..................................................................................................18
Food Processor Tips ...............................................................................................19
Helpful Hints..........................................................................................................22
Recipes...................................................................................................................24
Appetizers...................................................................................................24
Salads and Dressings ..................................................................................34
Soups and Sandwiches................................................................................42
Vegetables and Side Dishes........................................................................51
Main Dishes................................................................................................58
Breads.........................................................................................................74
Desserts ......................................................................................................83
Optional Attachments and Accessories ..................................................................93
Notes ....................................................................................................................94

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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 after the appliance
malfunctions, or is dropped or damaged in any manner. Return appliance to the
nearest authorized service facility for examination, repair or electrical or
mechanical adjustment.
7. The use of attachments not recommended or sold by the manufacturer may
cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter.
10. Keep hands and utensils away from moving blades or discs while processing
food to reduce the risk of severe injury to persons or damage to the food
processor. A scraper may be used but must be used only when the food
processor is not running.
11. Blades are sharp. Handle carefully.
12. To reduce the risk of injury, never place cutting blade or discs on base without
first putting bowl properly in place.
13. Be certain cover is securely locked in place before operating appliance.
14. Never feed food by hand. Always use food pusher.
15. Do not attempt to defeat the cover interlock mechanism.
16. This product is designed for household use only.

SAVE THESE INSTRUCTIONS
4

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Your safety and the safety of others is 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 hazards that can kill or hurt you and
others.
All safety messages will be preceded by the safety alert symbol
and the word “DANGER” or “WARNING.” These words mean:
You will be killed or seriously injured
! DANGER
if you don’t follow instructions.

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!

WARNING

You can be killed or seriously injured
if you don’t follow instructions.

All safety messages will identify the hazard, 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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KitchenAid® Food Processor Warranty — USA
This warranty extends to the purchaser and any succeeding owner for food
processors operated in the 50 United States and the District of Columbia. For units
operated in Puerto Rico, the Standard First Year Warranty applies (see page 7) and
is a Limited Warranty because you must pay to ship the food processor to an
Authorized KitchenAid Service Center.
Length of
Warranty:
One Year Full warranty
from date of purchase.

KitchenAid
Will Pay For:

Total Replacement
Warranty. (See page 2
for details)
OR
Replacement parts and
repair labor costs to
correct defects in
materials and
workmanship. Service
must be provided by an
Authorized KitchenAid
Service Center.

KitchenAid
Will Not Pay For:
A. Repairs when food
processor is used in
other than normal
home use.
B. Damage resulting
from accident,
alteration, misuse or
abuse.
C. Any shipping or
handling costs to
deliver your food
processor to an
Authorized Service
Center.
D. Replacement parts or
repair labor costs for
food processor
operated outside the
50 United States, the
District of Columbia
or Puerto Rico.

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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How To Arrange For Service — USA Only
Residents of Puerto Rico must use the
Standard First Year Warranty program.
You may also use the information listed
under Standard First Year Warranty to
arrange for service after your warranty
expires.

If the food processor is operated in the
50 United States or the District of
Columbia, you may use either the Total
Replacement Warranty program or our
Standard First Year Warranty program.
(See page 2 or page 7.)

Standard First Year Warranty
(Required Warranty Service for Puerto Rico)
Take the food processor or ship prepaid After the warranty period you may use
any servicer you like, but we
and insured to the nearest Authorized
recommend Authorized KitchenAid
Service Center (nearest Authorized
Service Center location can be obtained Service. If you are unable to obtain
by calling 1-800-541-6390, 8 a.m. to satisfactory service in this manner,
contact the Customer Satisfaction
8 p.m., Monday through Friday, 9 a.m.
to 3 p.m., Saturday, Eastern time.) Your Center, KitchenAid Portable
repaired food processor will be returned Appliances, P. O. Box 218, St. Joseph,
Michigan 49085-0218. Call toll-free:
to you prepaid and insured. During the
1-800-541-6390, 8 a.m. to 8 p.m.,
warranty period, all local service must
Monday through Friday, 9 a.m.
be handled by an Authorized
to 3 p.m., Saturday, Eastern time.
KitchenAid Service Center.

How To Arrange For Service — Outside The USA
To arrange for service for units operated
outside the 50 United States and the
District of Columbia, consult your local
KitchenAid dealer or the store where
you purchased the food processor for
information on how to obtain service locally.

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If You Need Service or Assistance
processor in working order? If you
have a circuit breaker box, be sure the
circuit is closed.
- Try unplugging and waiting
15-20 minutes before re-plugging
the food processor.
- If the problem is not due to one of the
above items, see “How To Arrange For
Service,” on page 7 .
- DO NOT return the food processor to
the retailer as they do not provide
service.

KEEP A COPY OF THE SALES
RECEIPT SHOWING THE DATE OF
PURCHASE. PROOF OF PURCHASE
WILL ASSURE YOU OF
IN-WARRANTY SERVICE.
If your food processor should
malfunction or fail to operate,
check the following:
- Is the food processor plugged in?
- Are all the interlock switches engaged?
- Is the fuse in the circuit to the food

Electrical Requirements
This appliance has a polarized plug (one
blade is wider than the other). To reduce
the risk of electrical shock, this plug
will fit in a polarized outlet only one
way. If the plug does not fit fully in the
outlet, reverse the plug. If it still does
not fit, contact a qualified electrician.
Do not modify the plug in any way.

Volts: 120 A.C. only.
Hertz: 60
15-amp branch circuit.
The electrical rating listed on the unit is
based on the attachment that draws the
greatest load. Other attachments might
draw significantly less power or current.

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Product Registration Card
Keep a copy of the sales receipt showing
the date of purchase of your food
processor. PROOF OF PURCHASE
WILL ASSURE YOU OF
IN-WARRANTY SERVICE.

Before you use your food processor,
please fill out and mail your product
registration card packed with the unit.
This card will enable us to contact you
in the unlikely event of a product safety
notification, and assist us in complying
with the provisions of the Consumer
Product Safety Act. THIS CARD DOES
NOT VERIFY YOUR WARRANTY.

Please complete the following for your
personal records:

Model Number ______________________________________________________
Date Purchased______________________________________________________
Store Name _________________________________________________________
Address____________________________________________________________
Phone _____________________________________________________________

How To Obtain Service
HOW TO OBTAIN SERVICE FOR
UNITS OPERATED IN THE 50
UNITED STATES, DISTRICT OF
COLUMBIA AND PUERTO RICO
1.Call toll-free 1-800-541-6390 to
arrange for service, or write to:
Customer Satisfaction Center,
KitchenAid Portable Appliances,
P.O. Box 218, St. Joseph, MI
49085-0218.
2.Look in your local phone directory
Yellow Pages, under “Appliances,
Small - Repair and Service.”
3.Parts and Attachments for your food
processor can also be obtained by
calling 1-800-541-6390.

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KFP600/KFPM650 Food Processor Features
Medium (4 mm)
Shredding Disc
Reversible Thin
Slicing/Shredding Disc

Work Bowl

Medium (4 mm)
Slicing Disc

Heavy Duty
Power Base

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Mini Bowl and
Mini Blade

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Spatula

Dough Blade

Egg Whip
(Professional Model
KFPM650 only)

Food Pusher
Work Bowl Cover
and Feed Tube

Stainless Steel
Multipurpose Blade

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KFP600/KFPM650 Food Processor Features
Medium (4 mm) Slicing Disc
gives you thicker, more
substantial slices of most
anything from delicate
strawberries to partially
frozen meat for stir-fry.

KitchenAid quality means this food
processor was built and tested to meet
high KitchenAid standards for optimum
performance and long, trouble-free life.
Food Pusher features easy to read
measurement markings.

Stainless Steel Multipurpose Blade
is the work horse blade used most often.
It chops, minces, blends, mixes and
emulsifies in a matter of seconds.

Work Bowl Cover and Feed Tube
are easy to assemble and clean.
Work Bowl features a smooth design
for easy assembly and cleaning, and
11 cup capacity.

Dough Blade is specially designed for
mixing and kneading yeast doughs.

Mini Bowl and Mini Blade are
perfect for small chopping and mixing
jobs without soiling the large work bowl.
The mini blade is made of the same
high quality stainless steel as the
multipurpose blade.

Optional Egg Whip is designed to
whip cream and egg whites for
meringues, mousses, souffles and
desserts. Standard with KFPM650.
Heavy Duty Power Base with
Clean Touch™ ON/OFF/PULSE control
pads and Electronic Processing Sensor
to give you consistent speed every time.
The smooth rounded base is easy-toclean and features built-in cord storage.

Reversible Slicing/Shredding Disc
is a precision sharp slicing
blade on one side and when
turned over can shred most
firm fruits, vegetables and
cheeses into even uniform
shreds. The shaft is removable for easy
cleaning.
Medium (4 mm) Shredding Disc
features larger shredding
openings to coarsely shred
firm fruits, vegetables, and
cheeses.

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Assembling Your Food Processor
1. Before using your food processor for
the first time, wash the work bowl,
work bowl cover, mini bowl, feed
tube pusher and blades either by
hand or in the dishwasher, see Care
and Cleaning, page 18.

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3. Place work bowl on power base,
fitting the center opening over the
power base shaft, making sure the
handle is just to the left of center.

2. Uncoil needed length of cord from
storage area beneath power base.
Place power base on a dry level
counter with the controls facing
forward. Do not plug unit in until
completely assembled.

4. Grasp the work bowl handle and turn
to the right until it locks into position.

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Assembling Your Food Processor
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•To use the reversible thin (2mm)
slicing/shredding
disc, medium
(4mm) shredding
disc, or medium
(4mm) slicing
disc, place the
disc stem on the
power base shaft.
Fit disc over the
metal pin on the
disc stem
aligning the
center opening of
the disc with the ridges of the stem.

WARNING

Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.

5. Select blade or disc.
•To use the multipurpose blade,
place blade on power base shaft. It
may be necessary to rotate blade
slightly so that it is properly aligned
and falls into place.

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Assembling Your Food Processor
6. Place the work bowl cover on the
work bowl
with the
feed tube
just to the
left of the
work bowl
handle.
Grasp the
feed tube and turn the cover to the
right until it
locks into
place.

•To use the Mini Bowl, place the
Mini Bowl over
the power base
shaft. Fit the
mini blade on
the power base
shaft. It may
be necessary to
rotate bowl and
blade slightly
so that they are
properly aligned and fall into place.

NOTE: Your
KitchenAid®
Food
Processor
features a double interlock safety
system to insure that the unit will not
operate unless the work bowl and the
work bowl cover are properly aligned
on the power base.
NOTE: Never attach cover to the
work bowl before the work bowl has
been positioned on the power base.
Damage to the work bowl may result.
7. Fit the pusher into the feed tube and
plug unit into an electrical outlet.

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NOTE: Never try to remove the work
bowl before unlocking the work
bowl cover (turning work bowl cover
to the left). Damage to the work bowl
may result.

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Egg Whip (Professional Model KFPM650 Only)
4. Place the work bowl cover on the
work bowl with the feed tube just to
the left of the handle. Be sure the
center pin on whip fits into center
opening of cover. Grasp the feed tube
and turn to the right to engage the
interlock. The Egg Whip is now
ready to operate.

The Egg Whip is designed to whip egg
whites or heavy cream for use as
toppings or meringues. For best results,
at least 1 cup of heavy cream or 3 egg
whites should be whipped at a time.
Whipping smaller quantities may not
result in maximum volume.
To Assemble Egg Whip:

5. Press ON control pad and whip
product to desired texture and
volume.
To Disassemble:

1. Unplug power base from electrical
outlet. Remove work bowl cover by
turning to the left.

1. Place Egg Whip stem on motor base
shaft.
2. Fit the whip paddle on the stem and
push down to engage the ridges of the
stem with the gears of the paddle.

2. Lift whip assembly straight up and
off. Remove whipped product from
work bowl.

3. Fit cap over stem and push down to
lock in place.

3. Remove cap from whip assembly by
pulling straight up. Push down on
stem pin to remove stem from whip
paddle.

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Operating Your Food Processor
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WARNING

CAUTIO
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E USIN
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Rotating Blade Hazard
Always use food
pusher.
Keep fingers out of
openings.
Keep away from
children.
Failure to do so can
result in amputation or
cuts.

Off

• The PULSE control pad helps to better
regulate the degree of processing. By
alternately pressing and releasing the
PULSE pad, the food processor will be
quickly turned on and off. The red
indicator light will glow each time the
PULSE pad is pressed. This allows
you to control the exact length and
frequency of processing since the
KitchenAid® Food Processor performs
in just a matter of seconds.
NOTE: If unit fails to operate,
check to be sure that both the
work bowl and cover are properly
positioned on the power base. See
Assembling Your Food Processor
page 12.

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• Before operating the food processor,
be sure the work bowl, blades and
work bowl cover are properly
assembled on the food processor
power base (see page 12).
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E USING

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• To stop your food processor, press the
OFF control pad. The ON indicator
light will go off. (The PULSE
indicator light only glows when the
pad is touched). Wait until the blade
or disc comes to a complete stop
before removing the work bowl cover.
Be sure you push the OFF pad before
removing the work bowl cover or
unplugging the unit.

• The Clean Touch™ OFF/ON/PULSE
control pads take just a touch of your
finger for optimum control and
convenience in operating the food
processor. By touching the ON control
pad, the unit will run continuously
and the red indicator light will glow
until you touch the OFF control pad.

AUTOMATIC BRAKE: When the
food processor is turned OFF, the
automatic brake stops the action of the
blade or disc within seconds. The brake
provides an additional measure of safety
as you remove the work bowl cover.
NOTE: Line on the work bowl
indicates the maximum level of
liquid that can be processed.

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Disassembling Your Food Processor
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WARNING

Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.

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• Turn the work bowl to the left to
unlock it from the base. Lift up to
remove.
• Turn the work bowl cover to the left
and remove.

• If using the multipurpose blade, you
can remove it from the work bowl
before emptying the contents, or grasp
the work bowl from the bottom
placing one finger through the center
opening to hold the blade in place.
Remove contents of work bowl with
spatula. If food sticks to blade,
remove it with the spatula.

• If using a disc, remove it before
removing the bowl. Place two fingers
under each side of the disc and lift it
straight up. Remove the disc stem.

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Care and Cleaning
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WARNING

250
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Cut Hazard
Handle blades carefully.
Failure to do so can result in
cuts.

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• Always make sure off pad has been
pushed and unplug food processor
before cleaning. Wipe food processor
base with warm sudsy cloth; wipe
clean with a damp cloth. Dry with a
soft cloth.
• All the other parts of your
KitchenAid® food processor are
dishwasher safe. Be sure to load them
away from exposed heating elements
in the dishwasher. If washing the food
processor parts by hand, avoid the use
of abrasive cleansers or scouring
pads. They may scratch or cloud the
work bowl and cover. Thoroughly dry
all parts after washing.

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• Always store the work bowl and work
bowl cover in the unlocked position
when not in use to prevent damage to
the interlock system.

• Wipe cord with warm, sudsy cloth;
then wipe clean with a damp cloth.
Dry with a soft cloth. Re-coil cord in
cord storage area on bottom of food
processor base.

• Disassembled discs, shafts, and
blades should be stored in the storage
box provided with your food
processor, and in a safe location out
of the reach of children.

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Food Processing Tips
USING THE
MULTIPURPOSE BLADE

To mince garlic or to chop
fresh herbs or small quantities
of vegetables: With processor
running, add food through feed tube.
Process until chopped. For best results,
make sure work bowl is very dry before
chopping garlic or fresh herbs.

To chop 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 make nut butters:
Process up to 3 cups of nuts to desired
texture, using short pulses, 1 to 2
seconds each time. For a coarser
texture, process smaller batches,
pulsing 1 or 2 times, 1 to 2 seconds
each time. Pulse more often for finer
texture. For nut butters, process
continuously until smooth. Store in
refrigerator.

To puree cooked fruits and
vegetables (except potatoes):
Add 1⁄4 cup liquid from recipe per cup of
food. Process food, using short pulses,
until finely chopped. Then process
continuously until reaching desired
texture. Scrape sides of bowl, if
necessary.
To prepare mashed potatoes:
Shred hot cooked potatoes, using the
shredding disc. Exchange shredding
disc for multipurpose blade. Add
softened butter, milk, and seasonings.
Pulse 3 to 4 times, 2 to 3 seconds each
time, until smooth and milk is absorbed.
Do not overprocess.

To chop cooked or raw meat,
poultry or seafood: The food should
be very cold. Cut in 1-inch pieces.
Process up to 1 pound at a time to
desired size, using short pulses, 1 to 2
seconds each time. Scrape sides of
bowl, if necessary.
To make bread, cookie or cracker
crumbs: Break food into 11⁄2 to 2-inch
pieces. Process until fine. For larger
pieces, pulse 2 to 3 times, 1 to 2 seconds
each time. Then process until fine.

To chop dried (or sticky) fruits:
The food should be cold. Add 1⁄4 cup
flour from recipe per 1⁄2 cup dried fruit.
Process fruit, using short pulses, until
reaching desired texture.

To melt chocolate: Combine
chocolate and sugar from recipe in work
bowl. Process until finely chopped.
Heat liquid from recipe. With processor
running, pour hot liquid through feed
tube. Process until smooth.

To finely chop citrus peel:
With sharp knife, peel colored portion
(without white membrane) from citrus.
Cut peel in small strips. Combine peel
with at least 1⁄2 cup granulated sugar
from recipe. Process until finely
chopped.

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Food Processing Tips
To grate hard cheeses, such as
Parmesan and Romano: Never
attempt to process cheese that cannot
be pierced with the tip of a sharp knife.
You can use the multipurpose blade to
grate hard cheeses. Cut cheese in
1-inch pieces. Place in work bowl.
Process, using short pulses, until
coarsely chopped. Process continuously
until finely grated.

To slice or shred fruits or
vegetables that are long and
relatively small in diameter, such
as celery, carrots, and bananas:
Cut food to fit feed tube vertically or
horizontally. Pack feed tube securely in
order to keep food positioned properly.
Process using even pressure.
To slice or shred fruits and
vegetables that are round, such as
onions, apples, and green peppers:
Peel, core, and/or remove seeds. Cut in
halves or quarters to fit feed tube.
Position in feed tube. Some foods are
easier to insert into tube from the
bottom. Process, using even pressure.

USING A SLICING
OR SHREDDING DISC

To cut julienne, or match stick,
strips of vegetables and fruits:
Cut food to fit feed
tube horizontally.
Position food
horizontally in feed
tube. Process, using
even pressure to make
plank-like slices.
Re-stack slices and
position vertically or
horizontally in feed
tube. Process, using
even pressure.

To slice or shred fruits and
vegetables that are small, such as
strawberries, mushrooms and
radishes: Position food vertically or
horizontally in layers in feed tube.
Fill feed tube in order to keep food
positioned properly. Process, using
even pressure.

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To shred spinach and other leaves:
Stack leaves. Roll up and stand roll
up in feed tube. Process, using
even pressure.

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Food Processing Tips
To slice uncooked meat or poultry,
such as stir-fry meats: Cut or roll
food to fit feed tube. Wrap and freeze
food until hard to the touch, 30 minutes
to 2 hours, depending on thickness of
food. Check to be sure you can still
pierce food with the tip of a sharp knife.
If not, allow to thaw slightly. Process,
using even pressure.

USING THE EGG WHIP
To make egg white meringue:
Place 3 egg whites and 1⁄4 teaspoon
cream of tartar in work bowl fitted with
attachment (See page 15). Process until
foamy, about 30 to 45 seconds. With
processor running, slowly add 1⁄3 cup
sugar through feed tube. Process until
stiff peaks form, about 21⁄2 to 3 minutes.
Stop processor as necessary to check
texture of mixture.
To whip cream: Place heavy cream
in work bowl fitted with attachment (See
page 15). Process 30 seconds. With
processor running, add 2 tablespoons
powdered sugar through feed tube.
Process just until soft peaks form, about
30 to 40 seconds. Stop processor as
necessary to check texture of mixture.
With processor running, add
1
⁄2 teaspoon vanilla, if desired, through
feed tube. Process just until mixed. Do
not overprocess.

To slice cooked meat or poultry,
including salami, pepperoni, etc.:
Food should be very cold. Cut in
pieces to fit feed tube. Process food,
using firm, even pressure.
To shred firm and soft cheeses:
Firm cheese should be very cold. For
best results with soft cheeses, such as
mozzarella, freeze 10 to 15 minutes
before processing. Cut to fit feed tube.
Process, using even pressure.
USING THE DOUGH BLADE
To make bread: Use the dough blade
for bread recipes using 2-3 cups flour.
The multipurpose blade can be used for
recipes calling for less than 3 cups
flour.

arb

Helpful Hints
■ Organize processing tasks to

■ Never process any food that is so hard

minimize bowl cleanup. Process dry
or firm ingredients before liquid
ingredients.

or firmly frozen that it cannot be
pierced with the tip of a sharp knife.
Hard food can cause damage to the
blade or power base. If a piece of
hard food, such as carrot, becomes
wedged or stuck on the blade, stop
the processor and remove the blade.
Carefully remove food from the blade.

■ Do not overfill work bowl or mini

bowl. For thin mixtures, fill work
bowl up to 1⁄2 to 2⁄3 full. For thicker
mixtures, fill work bowl up to 3⁄4 full.
For liquids fill up to the maximum
level as described on page 16. When
chopping, the work bowl should be no
more than 1⁄3 to 1⁄2 full. Use the mini
bowl for up to 1 cup of liquid or 1⁄2
cup solids.

■ 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.

■ To capitalize on the speed of the

processor, drop ingredients to be
chopped through the feed tube while
the processor is running, whether
using the work bowl or the mini bowl.

■ Sometimes single foods, such as

carrots or celery, fall over in the feed
tube, resulting in an uneven slice. To
minimize this, position food at right
side of feed tube, or cut food in
several pieces and put all pieces in
feed tube together to help hold each
other in position.

■ Position slicing and shredding discs

so that cutting surface is to the right
of the feed tube to allow blade a full
rotation before contacting food.
■ Different foods require varying

degrees of pressure for best shredding
and slicing results. In general, use
light pressure for soft, delicate foods
(strawberries, tomatoes, etc.),
moderate pressure for medium foods
(zucchini, potatoes, etc.), and firmer
pressure for harder foods (carrots,
apples, hard cheeses, partially frozen
meats, etc.).

arb

Helpful Hints
■ Create delicious “leftover” soups or

■ Your food processor is not designed

salads with the processor. Use up that
last carrot or a couple of green onions.

to perform the following functions:
• Grind coffee beans, grains, or hard
spices.

■ Soft and medium-hard cheeses may

spread out or roll up on the shredding
disc. To avoid this, shred only wellchilled cheese.

• Grind bones or other inedible parts
of food.
• Liquefy raw fruits or vegetables.

■ When shredded or sliced food piles

up on one side of bowl, stop the
processor and redistribute food, using
a spatula.

• Slice hard-cooked eggs or unchilled
meats.
■ If any plastic parts should discolor

■ When food quantity reaches rim of

due to the types of food processed,
simply clean with a light bleach
solution, following directions on the
bleach container.

work bowl, remove it. Then continue
processing.
■ A few larger pieces of food may

remain on top of disc after slicing or
shredding. If desired, cut these by
hand and add to mixture.
■ To remove mixtures from work bowl,

use two or three fingers to steady the
post in bowl center; position thumb
on outer edge of bowl. This allows
you to tip the bowl and scrape with
the opposite hand.

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APPETIZERS

a~b

STUFFED JUMBO
MUSHROOMS
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s QQQQQQQQQQQ
1 slice firm white
bread, broken in
1-inch pieces
1 shallot, quartered
1 clove garlic
14 ounces jumbo
mushrooms, cleaned
6 ounces ground
sausage
1
/2 teaspoon dry
mustard
1 teaspoon
Worcestershire
sauce
1-2 tablespoons
margarine or butter
1
/2 cup freshly grated
Parmesan cheese
(see TIPS)

Position multipurpose blade in work bowl. Add
bread. Process until finely crumbled, about
5 seconds. Set aside. With processor running, add
shallot and garlic through feed tube. Process until
finely chopped, about 5 seconds.
Remove stems from mushrooms. Add stems to work
bowl. Pulse 3 times, about 1 second each time, until
finely chopped.
In large skillet over medium heat, cook sausage
until no longer pink. Drain well. Add shallot, garlic,
and mushroom stems. Cook and stir for 4 to
5 minutes, until vegetables are tender.
Add sausage mixture to work bowl. Add bread
crumbs, dry mustard, and Worcestershire sauce to
work bowl. Process until thoroughly mixed, about
5 seconds.
Melt margarine in skillet over medium-low heat.
Add mushroom caps. Cook for 11/2 to 2 minutes on
each side, until slightly soft.
Place on ungreased cookie sheets. Fill with sausage
mixture. Sprinkle with Parmesan cheese. Bake at
350˚F for 10 minutes, until hot and bubbly.
Yield: 16 to 18 mushrooms (2 to 3 mushrooms
per serving).
Per serving: About 102 cal, 6 g pro, 5 g car, 7 g fat,
13 mg chol, 287 mg sod.

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SMOKY CHICKEN
PATÉ
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s QQQQQQQQQQQ
1 tablespoon fresh
rosemary leaves or
1 teaspoon crushed
dried rosemary
1 onion, cut in 1-inch
pieces
4 slices bacon
3
/4 pound chicken
livers
11/2 cups cooked
chicken, cut in
1-inch pieces
1
/4 pound (about 1
cup) ham, cut in
1-inch cubes
3 hard-cooked
egg yolks
2 tablespoons brandy
1
/2 teaspoon ground
coriander
1
/4 teaspoon ground
cloves
1
/4 cup margarine or
butter, softened

Position mini bowl and mini blade in work bowl.
With processor running, add rosemary through feed
tube. Process until finely chopped, about 10 seconds.
Set aside.
Exchange mini bowl and mini blade for
multipurpose blade. Add onion. Pulse 3 times,
about 1 second each time, until finely chopped.
In large skillet over low heat, cook bacon for 5 to
6 minutes. Do not crisp or brown bacon. Remove
bacon. Reserve drippings in skillet. Cut bacon in
1-inch pieces. Set aside.
Add onion to bacon drippings. Cut chicken livers in
half and remove connective tissue. Add to skillet.
Cook onion and liver for 6 to 7 minutes, until tender
and liver is slightly pink in center.
Add cooked chicken, ham, and egg yolks to work
bowl. Process until finely chopped, about
10 seconds. Add all other ingredients to work bowl.
Process until smooth and creamy, about 20 seconds,
scraping bowl after 10 seconds, if necessary.
Yield: 31/2 cups (32 2-tablespoon servings).
Per serving: About 54 cal, 5 g pro, 0 g car, 3 g fat,
74 mg chol, 85 mg sod.

a~b

SEASONED CHEESE
STRAWS
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s QQQQQQQQQQQ
8 ounces American
process cheese,
room temperature,
cut in 1-inch pieces
6 tablespoons butter,
room temperature,
cut in 1/2-inch pieces
1 teaspoon chili
powder
1
/4 teaspoon salt
1
/8 teaspoon crushed
red pepper
1 tablespoon milk
or cream
1 teaspoon
Worcestershire
sauce
1 cup all-purpose
flour

Position multipurpose blade in work bowl. Add all
ingredients except flour. Process until thoroughly
mixed, about 30 seconds, scraping bowl after
10 seconds, if necessary. Add flour. Pulse 5 to
6 times, about 2 seconds each time, just until flour
is mixed. Scrape sides of bowl once, if necessary.
Do not overmix.
Fit pastry bag with #5 star tip. Fill bag with cheese
mixture. Pipe 3-inch strips onto ungreased cookie
sheet, 1 inch apart. Bake at 350˚F for 9 to 11
minutes, until edges start to brown.
Yield: 4 dozen (12 servings; 4 cheese straws
per serving).
Per serving: About 144 cal, 4 g pro, 8 g car,
10 g fat, 29 mg chol, 293 mg sod.

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SPICY DEVILED
EGGS
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s QQQQQQQQQQQ
1-2 chipotle peppers*
1
/4 cup packed fresh
cilantro leaves
1
/2 small onion, cut in
1-inch pieces
6 hard-cooked eggs,
peeled, cut in half
lengthwise
2 tablespoons
reduced-calorie
mayonnaise
1
/4 teaspoon salt

Soak peppers for 10 minutes in 1/4 cup boiling water.
Position mini bowl and mini blade in work bowl.
With processor running, add cilantro through feed
tube. Process until finely chopped, about 5 seconds.
Set aside.
Exchange mini bowl and mini blade for
multipurpose blade. Cut soaked peppers in 1/2-inch
pieces, reserving liquid. Add peppers and onion to
work bowl. Process until finely chopped, about 10 to
15 seconds. Add egg yolks, mayonnaise,
1 tablespoon reserved soaking liquid, salt, and
cilantro. Process until smooth, about 5 to
10 seconds, scraping sides of bowl, if necessary.
Spoon or pipe into egg white halves.
Yield: 12 deviled egg halves (6 servings; 2 halves
per serving).
* Chipotle peppers are dried, smoked jalapeno
peppers.
Per serving: About 97 cal, 7 g pro, 3 g car, 6 g fat,
214 mg chol, 182 mg sod.

a~b

CHEESY CARAMELIZED
ONION SQUARES
QQQQQQQQQQQ
s QQQQQQQQQQQ
4 ounces Monterey
Jack cheese
2 medium onions
2 teaspoons
vegetable oil
2 tablespoons
strawberry-apple
jelly or apply jelly
2 teaspoons dry
sherry
1 sheet (from 171/4-oz.
pkg.) frozen puff
pastry, thawed
1 egg white, beaten
1
/2 cup freshly grated
Parmesan cheese
(see TIPS)

Position 4 mm shredding disc in work bowl. Shred
Monterey Jack cheese. Remove and set aside. Wipe
out bowl if necessary.
Exchange shredding disc for reversible
slicing/shredding disc to slice. Add onions, cut to fit
feed tube, if necessary. Process to slice.
Heat oil in large skillet over medium-high heat,
until oil sizzles. Cook and stir for 5 minutes, until
onions are limp and starting to brown. Add jelly and
sherry. Cook and stir for 1 minute, until onions are
coated and liquid is evaporated. Set aside.
Roll puff pastry to 12 x 12-inch square. Place on
ungreased cookie sheet. Cut a 1/2-inch strip from
each edge of pastry. Brush edges of square with egg
white. Fit strips on outside edges of pastry, cutting
at ends to fit.
Bake at 375˚F for 5 to 7 minutes, until pastry puffs
and edges start to brown. Lightly prick top with fork.
Sprinkle Parmesan cheese evenly over pastry. Top
evenly with onions. Sprinkle Monterey Jack cheese
over onions. Bake 15 minutes at 375˚F for 15 to
17 minutes, until pastry is golden brown and cheese
is melted and bubbly. Cool slightly. Cut in squares.
Yield: 36 squares (12 3-piece servings).
Per serving: About 184 cal, 6 g pro, 13 g car,
12 g fat, 12 mg chol, 277 mg sod.

a~b

SHRIMP sDILL
DIP
QQQQQQQQQQQ
QQQQQQQQQQQ
/4 medium onion, cut
in 1-inch pieces
1 package (8 oz.)
light cream cheese,
softened
1
/2 cup light sour cream
1
/4 cup reduced-calorie
mayonnaise
1 teaspoon dill
1 teaspoon horseradish
1
/4 teaspoon hot pepper
sauce
1 cup (4 oz.) small
fully cooked shrimp
1

Position multipurpose blade in work bowl. Add
onion. Process until finely chopped, about
5 seconds. Add all remaining ingredients, except
shrimp. Process until smooth and creamy, about
20 seconds, scraping bowl after 10 seconds, if
necessary. Add shrimp. Pulse 3 times, about
1 second each time, until coarsely chopped.
Yield: 2 cups (16 2-tablespoon servings).
Per serving: About 68 cal, 5 g pro, 2 g car, 4 g fat,
40 mg chol, 142 mg sod.

QQQQQQQQQQQ s QQQQQQQQQQQ

SALSA VERDE
1-2 mild yellow chili
peppers, seeded and
cut in 1/2-inch pieces
1 clove garlic,
quartered
1
/4 cup well packed
fresh cilantro leaves
4 green onions, cut in
1-inch pieces,
including green
tops
12 ounces fresh
tomatillos, husk
removed, cut into
1-inch pieces
1
/2 red bell pepper, cut
into 1-inch pieces
1 cup fresh, frozen, or
canned pineapple
chunks
3 tablespoons lime
juice
2 tablespoons sugar

Position multipurpose blade in work bowl. With
processor running, add chili peppers, garlic, and
cilantro through feed tube. Process until finely
chopped, about 10 seconds. Remove to large
mixing bowl.
Add green onions to work bowl. Process until finely
chopped, about 5 seconds. Add to mixing bowl.
Add tomatillos to work bowl. Pulse 8 to 10 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Add bell pepper to work bowl. Pulse 4 to 5 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Add pineapple pieces to work bowl. Process until
finely chopped, about 5 to 7 seconds. Add to
mixing bowl.
Add lime juice and sugar to mixing bowl. Stir to mix.
Serve with tortilla chips or as a condiment on
grilled meats.
Yield: 21/2 cups (10 1/4-cup servings).
Per serving: About 32 cal, 1 g pro, 8 g car, 0 g fat,
0 mg chol, 6 mg sod.
30

a~b

VEGETABLE
TERRINE
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s QQQQQQQQQQQ
2 medium carrots, cut
in 21/2-inch lengths
1
/4 cup water
1 tablespoon sugar
1 tablespoon lemon
juice
1 medium onion, cut
in 1-inch pieces
10 ounces (about 8
cups packed)
spinach leaves,
washed and dried
2-3 tablespoons peanut
oil
3
/4 cup fat-free egg
substitute or 3 eggs
11/2 cups cooled cooked
rice
1 1
/4 - /2 teaspoon cinnamon
1 1
/8 - /4 teaspoon nutmeg
1
/4 teaspoon salt
1
/8 teaspoon pepper

Cut 81/2 x 12-inch piece of foil. Fit in bottom and up
long sides of 81/2 x 41/2 x 21/2-inch baking pan,
extending foil over sides. Butter foil.
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots lengthwise to feed tube.
Using firm pressure, slice carrots.
In large skillet, bring water, sugar, and lemon juice
to a boil. Add carrots. Cover. Cook for 5 minutes,
until crisp-tender. Drain. Set aside. Wipe out skillet.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion. Pulse 4 times,
about 1 minute each time, until finely chopped.
Heat 1 tablespoon oil in skillet over medium-high
heat, until oil sizzles. Add onion. Cook for
3 minutes, until tender. Return to work bowl.
Heat 1 to 2 tablespoons oil in skillet, until oil
sizzles. Add half of spinach. Cook and stir until
slightly wilted. Add remaining spinach. Continue
cooking and stirring until wilted.
Reduce heat to low. Cover. Cook 1 minute. Cool
slightly.
Add to work bowl. Process until smooth, about
10 seconds. With processor running, add egg
substitute through feed tube. Process 10 seconds.
Add cooked rice, cinnamon, nutmeg, salt, and
pepper. Process until smooth, about 45 to 60 seconds.
Pour half of spinach mixture into prepared pan;
smooth top. Layer cooked carrots evenly over
spinach. Top with remaining spinach mixture;
smooth top. Cover pan with foil. Bake at 325˚F for
50 to 60 minutes, until spinach is set and knife
inserted in center comes out clean. Cool. Remove
from pan, using foil to lift. Slice. Serve slightly warm
or cold.
Yield: 8 servings.
Per serving: About 118 cal, 4 g pro, 17 g car,
4 g fat, 0 mg chol, 293 mg sod.
31

a~b

GORGONZOLAsCHEESE
BALL
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QQQQQQQQQQQ
/2 cup shelled
pistachio nuts
or pecans
1 shallot, quartered
4 ounces white
Cheddar cheese, cut
in 1/2-inch cubes
6 ounces Gorgonzola
or blue cheese,
crumbled
4 ounces light cream
cheese, slightly
softened, cut in
1-inch slices
1
/4 cup (1/2 stick)
margarine or
butter, slightly
softened, cut in
1
/2-inch slices
2 tablespoons brandy,
cognac, or cream
1 teaspoon
Worcestershire
sauce
1

Position multipurpose blade in work bowl. Add
nuts. Pulse 3 to 4 times, about 1 second each time,
until nuts are chopped. Set aside.
With processor running, add shallot through feed
tube. Process to finely chop, about 5 seconds,
scraping sides of bowl, if necessary. Add Cheddar
cheese. Pulse 4 to 5 times, about 2 seconds each
time, until crumbly. Add remaining ingredients.
Process until creamy, about 40 seconds, scraping
sides of bowl after 20 seconds, if necessary.
Spread nuts on waxed paper. Spoon cheese onto a
second sheet of waxed paper. Shape roughly into a
ball with a rubber scraper. (If too soft, refrigerate
1
/2 hour.) Roll ball in nuts. Wrap. Chill overnight to
blend flavors. Serve at room temperature for
best flavor.
Yield: 21/4 cups (36 1-tablespoon servings).
Per serving: About 60 cal, 3 g pro, 1 g car, 5 g fat,
12 mg chol, 113 mg sod.

a~b

CHEESY HOTsSALMON
DIP
QQQQQQQQQQQ
QQQQQQQQQQQ
4 green onions, cut in
1-inch pieces,
including green tops
1 pkg. (8 oz.) light
cream cheese, at
room temperature,
cut in 1-inch pieces
4 ounces Camembert
or Brie cheese, cut
in 1-inch pieces
1 can (71/2 oz.) red
salmon, (bones,
skin, and dark
meat removed)
1 jar (6 oz.)
marinated
artichoke hearts,
drained

Position multipurpose blade in work bowl. Add
green onions. Process to coarsely chop, about
3 to 4 seconds. Add cream cheese and Camembert
cheese. Process until creamy, about 10 seconds.
Add salmon. Process to mix, about 8 to 10 seconds.
Add artichoke hearts. Pulse 5 times, about 1 second
each time, until coarsely chopped. Spread in
10-inch pie plate or quiche pan.
Bake at 325˚F for 10 minutes, until heated
thoroughly. Serve with vegetable dippers, crackers,
or chips.
Yield: 3 cups (24 2-tablespoon servings).
Per serving: About 53 cal, 4 g pro, 1 g car, 4 g fat,
14 mg chol, 162 mg sod.

a~b
SALADS AND DRESSINGS

a~b

CHICKEN CHUTNEY
SALAD
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s QQQQQQQQQQQ
1 small carrot, cut in
4 pieces
3 cups cooked chicken
chunks
2 medium pears or
1 medium mango
1 medium green bell
pepper
1
/2 small (about 1/2 lb.)
red cabbage
Dressing
6 tablespoons
reduced-calorie
mayonnaise
1
/4 cup chutney
3 tablespoons skim or
low-fat milk
1 teaspoon curry
powder

Position multipurpose blade in work bowl. Add
carrot. Process until finely chopped, about
10 seconds. Set aside. Add chicken. Process until
coarsely chopped, about 10 to 15 seconds. Set aside.
Exchange multipurpose blade for 4 mm slicing disc.
Add pears or mango. Process to slice. Set aside.
Add bell pepper. Process to slice. Set aside.
Exchange slicing disc for reversible
slicing/shredding disc to slice. Add cabbage.
Process to slice.
In small bowl, combine dressing ingredients. To
assemble salads, divide cabbage among 6 salad
plates. Alternate pear or mango slices and pepper
slices around plate. Fill center with chicken. Spoon
dressing over salad. Sprinkle with chopped carrot.
Yield: 6 servings.
Per serving: About 259 cal, 22 g pro, 18 g car,
10 g fat, 63 mg chol, 179 mg sod.

QQQQQQQQQQQ s QQQQQQQQQQQ

SPICY JICAMA SALAD
1 medium (about 1
lb.) jicama, peeled
2 ribs celery, cut in
21/2-inch pieces
6 small lettuce leaves
Dressing
1
/3 cup no-fat
mayonnaise
1
/2 small red bell
pepper, cut in
6 pieces
4 teaspoons Dijon
mustard

Position 4 mm slicing disc in work bowl. Add
jicama. Process to slice. Remove to mixing bowl.
Add celery to work bowl. Process to slice. Add to
mixing bowl.
Exchange slicing disc for mini bowl and mini blade.
Add dressing ingredients. Pulse 5 to 6 times, about
1 second each time, until mixed thoroughly.
Pour dressing over jicama and celery. Toss gently.
Serve on lettuce-lined plates.
Yield: 6 servings.
Per serving: About 62 cal, 2 g pro, 13 g car, 0 g fat,
0 mg chol, 230 mg sod.
35

a~b

CHOPPED CHICKEN
AND VEGETABLE
SALAD
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s QQQQQQQQQQQ
3 cups cooked chicken
chunks
1 cup cooked wild rice
1 small red bell
pepper, cut in
4 pieces
1 rib celery, cut in
4 pieces
6 green onions, cut in
1-inch pieces
Spicy Dressing
1
/4 cup vegetable oil
4 teaspoons red wine
vinegar
4 teaspoons Dijon
mustard
1 1
/4 - /2 teaspoon hot pepper
sauce
1 1
/8 - /4 teaspoon black pepper

Position multipurpose blade in work bowl. Add
chicken. Process until coarsely chopped, about
10 to 15 seconds. Remove to medium mixing bowl.
Add rice to mixing bowl.
Add bell pepper, celery, and onions to work bowl.
Pulse 5 to 8 times, about 1 second each time, until
vegetables are coarsely chopped. Add to mixing
bowl. Stir to mix.
Exchange multipurpose blade for mini bowl and
mini blade. Add dressing ingredients. Process until
smooth, about 10 to 12 seconds. Pour dressing over
chicken mixture. Toss to coat.
Yield: 4 servings.
Per serving: About 371 cal, 34 g pro, 12 g car,
21 g fat, 88 mg chol, 164 mg sod.

CHINESE COLESLAW
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s QQQQQQQQQQQ
/2 medium (about 1
lb.) Napa cabbage
1 small red onion
3 tablespoons
sunflower seeds
1 package (3 oz.)
ramen noodles
1
/4 cup vegetable oil
2 tablespoons vinegar
2 tablespoons sugar
1

Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage and onion. Process to
slice. Remove to large serving bowl. Add
sunflower seeds.
Remove seasoning packet from noodles. Set aside.
Crumble noodles. Add to serving bowl.
In small mixing bowl, combine oil, vinegar, sugar,
and contents of noodle seasoning packet. Stir to mix.
Pour over cabbage. Toss to coat.
Yield: 8 servings.
Per serving: About 111 cal, 2 g pro, 7 g car, 9 g fat,
0 mg chol, 79 mg sod.

a~b

RED CABBAGE
SLAW
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s QQQQQQQQQQQ
/2 medium (about
3
/4 lb.) red cabbage
1 medium Granny
Smith or golden
delicious apple,
cored, cut in
4 pieces each
Dressing
1
/2 cup nonfat yogurt
1
/4 cup nonfat
mayonnaise
2 tablespoons fresh
lemon juice
11/2 teaspoons sugar
1

Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage. Process to slice.
Remove to large mixing bowl.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add apple. Pulse 8 to 10 times,
about 1 second each time, until finely chopped. Add
to mixing bowl.
In small mixing bowl, combine dressing ingredients.
Pour over cabbage and apple. Toss to coat.
Yield: 6 servings.
Per serving: About 60 cal, 2 g pro, 14 g car, 0 g fat,
0 mg chol, 177 mg sod.

SHREDDED SUMMER
SQUASH SALAD
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s QQQQQQQQQQQ
3 small (about 3/4 lb.)
green zucchini, cut
in 21/2-inch pieces
2 small (about 1/2 lb.)
yellow zucchini, cut
in 21/2-inch pieces
Dressing
1
/3 cup vegetable oil
3 tablespoons red
wine vinegar
1
/4 small red bell
pepper
3 green onions, cut in
1-inch pieces
2 tablespoons loosely
packed parsley
leaves
1
/4 teaspoon garlic salt
1
/4 teaspoon dry
mustard

Position 4 mm shredding disc in work bowl. Add
zucchini. Process to shred. Remove to medium
mixing bowl.
Exchange shredding disc for multipurpose blade.
Add dressing ingredients. Process until almost
smooth, about 10 to 12 seconds. Pour dressing over
zucchini. Toss to coat.
Yield: 6 servings.
Per serving: About 126 cal, 1 g pro, 4 g car,
12 g fat, 0 mg chol, 45 mg sod.

a~b

CARROT ANDs DATE
SALAD
QQQQQQQQQQQ
QQQQQQQQQQQ
5 medium carrots, cut
in 21/2-inch pieces
1
/2 cup chopped dates
4 small lettuce leaves
3 tablespoons toasted
pecans
Dressing
1
/4 cup nonfat
mayonnaise
2 tablespoons orange
juice
1
/2 teaspoon grated
orange peel

Position 4 mm shredding disc in work bowl. Add
carrots. Process to shred. Remove to medium mixing
bowl. Add dates.
Exchange shredding disc for mini bowl and mini
blade. Add dressing ingredients. Process until
smooth, about 10 to 12 seconds.
Pour dressing over carrots and dates. Toss to coat.
Serve on lettuce-lined plates. Sprinkle with pecans.
Yield: 4 servings.
Per serving: About 157 cal, 2 g pro, 32 g car,
4 g fat, 0 mg chol, 253 mg sod.

HOT CHICKEN
SALAD
QQQQQQQQQQQ
s QQQQQQQQQQQ
3 cups cooked chicken
chunks
1 hard-cooked egg,
peeled, halved
1
/3 cup whole ripe
olives, pitted
3 green onions, cut in
1-inch pieces
2 ribs celery, cut in
21/2-inch pieces
3
/4 cup reduced-calorie
mayonnaise
1 jar (2 oz.) diced
pimientos, drained
1 tablespoon fresh
lemon juice
1
/4 teaspoon salt
1
/8 teaspoon black
pepper
1
/4 cup sliced almonds

Spray 8 x 8-inch baking dish with no-stick
cooking spray.
Position multipurpose blade in work bowl. Add
chicken, egg, olives, and onions. Pulse 8 to
10 times, about 1 second each time, until coarsely
chopped. Remove to large mixing bowl.
Exchange multipurpose blade for 4 mm slicing disc.
Add celery. Process to slice. Add to mixing bowl.
In small mixing bowl, combine mayonnaise,
pimientos, lemon juice, salt, and pepper. Stir to mix.
Add to mixing bowl. Stir to coat.
Spread in baking dish. Sprinkle with almonds.
Bake at 375˚F for 20 to 25 minutes, until
thoroughly heated.
Yield: 4 servings.
Per serving: About 408 cal, 35 g pro, 9 g car,
26 g fat, 152 mg chol, 626 mg sod.

a~b

HOT POTATO
SALAD
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s QQQQQQQQQQQ
4 medium potatoes,
boiled, peeled
1 medium onion, cut
in 4 pieces
4 slices bacon
4 teaspoons allpurpose flour
4 teaspoons sugar
1
/2 teaspoon celery seed
1
/4 teaspoon black
pepper
1
/2 cup water
1
/4 cup vinegar
1 jar (2 oz.) diced
pimientos, drained

Position 4 mm slicing disc in work bowl. Add
potatoes. Process to slice. Set aside.
Exchange slicing disc for multipurpose blade. Add
onion. Pulse 8 to 10 times, about 1 second each
time, until coarsely chopped.
In large skillet over medium-high heat, cook bacon
for 3 to 4 minutes, until crisp. Remove, drain and
crumble. Reserve 1 tablespoon drippings in skillet.
Add onion. Cook and stir for 2 to 3 minutes, until
tender. Add flour, sugar, celery seed, and pepper.
Stir to combine. Reduce heat to medium-low. Cook
and stir until mixture is bubbly. Add water and
vinegar. Heat to boiling, stirring constantly. Boil for
1 minute. Add potatoes, bacon, and pimientos. Stir
gently to combine. Heat until warm.
Yield: 6 servings.
Per serving: About 123 cal, 3 g pro, 23 g car,
2 g fat, 4 mg chol, 74 mg sod.

a~b

VEGETABLE CRUNCH
SALAD
QQQQQQQQQQQ
s QQQQQQQQQQQ
/3 small head (about
1
/2 lb.) cauliflower,
cut into florets
1 stalk (about 3/4 lb.)
broccoli, cut into
florets
2 medium carrots, cut
in 21/2-inch pieces
Vinaigrette Dressing
1
/4 cup vegetable oil
2 tablespoons red
wine vinegar
1 tablespoon fresh
lemon juice
2 green onions, cut in
1-inch pieces
3
/4 teaspoon prepared
mustard
1
/2 teaspoon sugar
1
/4 teaspoon black
pepper
1

Position multipurpose blade in work bowl. Add
cauliflower. Pulse 6 to 8 times, about 1 second each
time, until coarsely chopped. Remove to large
mixing bowl.
Add broccoli to work bowl. Pulse 6 to 8 times, about
1 second each time, until coarsely chopped. Add to
mixing bowl.
Exchange multipurpose blade for 4 mm shredding
disc. Add carrots. Process to shred. Add to
mixing bowl.
Exchange shredding disc for mini bowl and mini
blade. Add vinaigrette dressing ingredients. Process
until smooth, about 20 to 25 seconds. Pour dressing
over vegetables. Toss to coat.
Yield: 6 servings.
Per serving: About 109 cal, 2 g pro, 6 g car, 9 g fat,
0 mg chol, 29 mg sod.

a~b

CREAMY ORANGE
DRESSING
QQQQQQQQQQQ
s QQQQQQQQQQQ
1 package (8 oz.)
light cream cheese,
softened
1 can (6 oz.) frozen
orange juice
concentrate, thawed
2 tablespoons skim or
low-fat milk
11/2 teaspoons sugar
1
/4 cup pecans

Position multipurpose blade in work bowl. Add
cream cheese, orange juice concentrate, milk, and
sugar. Process until very smooth, about 35 to
45 seconds. Add pecans. Pulse 2 to 3 times, about
1 second each time, until pecans are
coarsely chopped.
Serve over fruit, angel food cake, or pound cake.
Yield: 13/4 cups (30 1-tablespoon servings).
Per serving: About 36 cal, 1 g pro, 3 g car, 2 g fat,
6 mg chol, 31 mg sod.

SPICY MEXICAN
DRESSING
QQQQQQQQQQQ
s QQQQQQQQQQQ
/3 cup mild salsa
/4 cup loosely packed
cilantro leaves
3 tablespoons white
wine vinegar
2 tablespoons fresh
lime juice
1 tablespoon
vegetable oil
1 tablespoon prepared
mustard
1
/4 teaspoon sugar
1
/8 teaspoon black
pepper

Position multipurpose blade in work bowl. Add all
ingredients. Process until almost smooth, about
10 to 12 seconds. Refrigerate at least 1 hour to
blend flavors.
Yield: 1 cup (16 1-tablespoon servings).
Per serving: About 13 cal, 0 g pro, 1 g car, 1 g fat,
0 mg chol, 117 mg sod.

a~b
SOUPS AND SANDWICHES

a~b

CREAMY BROCCOLI
SOUP
QQQQQQQQQQQ
s QQQQQQQQQQQ
2 tablespoons fresh
parsley
4 ounces Cheddar
cheese
1 small onion, cut in
1-inch pieces
1
/2 rib celery, cut in
1-inch pieces
1 tablespoon
vegetable oil
1 pound broccoli
3 cups reducedsodium chicken
broth
2 teaspoons Dijon
mustard
1 teaspoon curry
powder
1
/8 teaspoon black
pepper
2 cups skim or
low-fat milk
3 tablespoons
all-purpose flour

Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until coarsely chopped, about
5 seconds. Set aside.
Exchange mini bowl and mini blade for 4 mm
shredding disc. Add cheese. Process to shred.
Set aside.
Exchange shredding disc for multipurpose blade.
Add onion and celery. Process until finely chopped,
about 5 seconds.
Heat oil in large saucepan or Dutch oven over
medium heat, until oil sizzles. Add onion and celery
to saucepan. Cook for 2 to 3 minutes, until
crisp-tender, stirring occasionally.
Cut stems from broccoli. Cut florets into small
pieces. Cut tough portion from stems. Cut remaining
stems in half lengthwise and in 1-inch pieces. Add
stem pieces to work bowl. Process until coarsely
chopped, about 5 seconds. Remove to saucepan.
Add florets, half at a time, to work bowl. Pulse
5 times, about 1 second each time, until coarsely
chopped. Remove to saucepan. Repeat with
remaining broccoli florets.
Add chicken broth, parsley, mustard, curry powder,
and pepper to saucepan. Bring to a boil over
medium-high heat. Reduce heat to medium-low.
Cover. Cook for 15 to 20 minutes, until vegetables
are tender. Pour into large bowl to cool slightly.
Add half of broccoli mixture to work bowl. Process
until smooth, about 10 seconds. Return to saucepan.
Repeat with remaining broccoli mixture.
In small bowl, combine milk and flour. Stir until
smooth. Add to saucepan. Bring to a boil. Cook for
1 minute, stirring constantly. Reduce heat to low.
Add cheese. Cook and stir until thoroughly heated.
Yield: 6 cups (6 1-cup servings).
Per serving: About 172 cal, 11 g pro, 12 g car,
9 g fat, 21 mg chol, 346 mg sod.
43

a~b

CREAMY LENTIL
SOUP
QQQQQQQQQQQ
s QQQQQQQQQQQ
/2 cup loosely packed
fresh parsley leaves
3 slices bacon
1 large carrot, cut in
3-inch pieces
1 clove garlic,
quartered
2 ribs celery, cut in
1-inch pieces
1 medium onion, cut
in 1-inch pieces
2 cups lentils, rinsed,
sorted
1
6 /2 cups reducedsodium chicken
broth, divided
1 can (8 oz.) tomato
sauce
1
/2 teaspoon salt
1
/4 teaspoon black
pepper
1 cup plain yogurt
1

Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until finely chopped, about 15 to
20 seconds. Set aside.
In large skillet over medium-high heat, cook bacon
for 3 to 4 minutes, until crisp. Remove bacon;
crumble and set aside. Reserve drippings in skillet.
Exchange mini bowl and mini blade for reversible
slicing/shredding disc to slice. Add carrot. Process
to slice. Add to skillet.
Exchange reversible slicing/shredding disc for
multipurpose blade. With processor running, add
garlic through feed tube. Process to finely chop,
about 10 seconds. Add celery and onion. Process to
finely chop, about 5 seconds. Add to skillet.
Cook over medium-high heat for 4 to 5 minutes,
until vegetables are crisp-tender. Add lentils and
31/2 cups broth. Cook for 25 to 30 minutes, until
lentils are tender.
Place half of lentil mixture in work bowl. Process to
puree, about 30 to 45 seconds. Pour into large
saucepan or Dutch oven. Repeat with remaining
lentil mixture.
Add remaining 3 cups broth, tomato sauce, salt, and
pepper to saucepan. Bring to a boil. Reduce heat to
low. Cook for 10 to 15 minutes, until flavors are
blended.
Serve in bowls with yogurt swirled on top. Add
parsley and crumbled bacon.
Yield: 8 cups (8 1-cup servings).
Per serving: About 134 cal, 10 g pro, 19 g car,
3 g fat, 4 mg chol, 623 mg sod.

a~b

FRENCH ONION SOUP
EN CASSEROLE
QQQQQQQQQQQ
s QQQQQQQQQQQ
4 ounces Gruyere or
Swiss cheese
3 large onions
2 tablespoons
margarine or butter
1 tablespoon allpurpose flour
1
/2 teaspoon black
pepper
5 cups low-sodium
beef broth
1
/2 cup dry sherry
1 teaspoon
Worcestershire sauce
2 cups large homestyle croutons or
6 slices toasted
French bread
2 ounces freshly
grated Parmesan
cheese (see TIPS)

Position 4 mm shredding disc in work bowl. Add
Gruyere cheese. Process to shred. Set aside.
Exchange shredding disc for reversible
slicing/shredding disc to slice. Add onions, cut to fit
feed tube, if necessary. Process to slice.
Melt margarine in large saucepan or Dutch oven
over medium-high heat. Add onions. Cook and stir
for 5 to 7 minutes, until onions are tender. Add flour
and pepper. Stir to mix. Add broth, sherry, and
Worcestershire sauce. Heat to boiling. Cook for
1 minute.
Spoon into 6 individual oven-proof soup bowls. Top
with croutons and Gruyere cheese. Sprinkle with
Parmesan cheese. Place under broiler for 2 to
3 minutes, until cheese is melted and bubbly.
Yield: 6 cups (6 1-cup servings).
Per serving: About 291 cal, 14 g pro, 20 g car,
15 g fat, 25 mg chol, 482 mg sod.

a~b

WINTER ROOT SOUP
WITH POTATOES
QQQQQQQQQQQ
s QQQQQQQQQQQ
/4 cup fresh parsley
leaves
3 tablespoons olive oil
1 large leek, white
part only, cut in
1-inch pieces
3 parsnips, cut in
21/2-inch pieces
2 large carrots, cut in
21/2-inch pieces
1 rib celery, cut in
21/2-inch pieces
1 turnip
2 potatoes
1
/2 teaspoon ground
allspice
1 cup water
4 cups reduced-sodium
chicken broth
1

Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until finely chopped, about 10 seconds.
Set aside. Heat oil in large saucepan or Dutch oven
over low heat.
Exchange mini bowl and mini blade for
multipurpose blade. Add leek to work bowl. Pulse
5 times, about 1 second each time, until coarsely
chopped. Remove to saucepan.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add parsnips,
carrots, and celery. Add turnip, cut to fit feed tube if
necessary. Process to slice. Remove to saucepan.
Increase heat to medium. Cook and stir for 4 to
6 minutes, until crisp-tender.
Exchange reversible slicing/shredding disc for 4 mm
shredding disc. Add potatoes, cut to fit feed tube, if
necessary. Process to shred.
Add to saucepan with allspice, water, and broth.
Heat to boiling. Reduce heat to medium-low. Cover.
Cook for 25 to 30 minutes, until vegetables are
tender. Add 2 cups cooked vegetables to work bowl.
Process until pureed, about 10 seconds. Add back
to soup with parsley.
Yield: 7 cups (7 1-cup servings).
Per serving: About 158 cal, 4 g pro, 23 g car,
7 g fat, 0 mg chol, 205 mg sod.

a~b

CALICO CORN
CHOWDER
QQQQQQQQQQQ
s QQQQQQQQQQQ
1 clove garlic
1 medium onion, cut
in 1-inch pieces
1 rib celery, cut in
1-inch pieces
1 tablespoon
vegetable oil
2 cups fresh or frozen
(thawed) corn
kernels
2 medium potatoes
1 medium carrot, cut
in 21/2-inch pieces
3 cups water
1-2 teaspoons dried
marjoram
1 teaspoon seasoned
salt
1
/4 teaspoon black
pepper
11/2 cups skim or
low-fat milk
2 tablespoons
all-purpose flour

Position multipurpose blade in work bowl. Add
garlic, onion, and celery. Process to finely chop,
about 5 seconds.
Heat oil in large saucepan or Dutch oven over
medium-high heat, until oil sizzles. Add garlic,
onion, and celery. Cook for 2 to 3 minutes, until
crisp-tender.
Add corn to work bowl. Process to partially puree,
about 5 seconds. Remove to saucepan, using rubber
scraper, if necessary.
Exchange multipurpose blade for 4 mm shredding
disc. Add potatoes, cut to fit feed tube, and carrot.
Process to shred. Add to saucepan. Add water,
marjoram, seasoned salt, and pepper. Heat to
boiling. Reduce heat to medium-low. Cover. Cook
for 15 minutes, until vegetables are tender.
In small mixing bowl, combine milk and flour. Add
to saucepan. Stir to mix. Heat to boiling. Cook for
1 minute.
Yield: 7 cups (7 1-cup servings).
Per serving: About 122 cal, 4 g pro, 23 g car,
2 g fat, 1 mg chol, 345 mg sod.

a~b

CHEESE SANDWICH
SPREAD
QQQQQQQQQQQ
s QQQQQQQQQQQ
/2 red bell pepper, cut
in half, seeds
removed
8 ounces sharp
process American
cheese, cut in
1-inch cubes
4 ounces cream
cheese, cut in
1-inch cubes
1
/3 cup reduced-calorie
mayonnaise
1 teaspoon dry
mustard
1 teaspoon
Worcestershire
sauce
1
/4 teaspoon cayenne
pepper
1

To roast red bell pepper, place halves, skin side up,
4 inches from broiler for 5 to 7 minutes, until skin is
blackened and blistered. Place in plastic bag. Close
tightly. Let rest for 10 minutes. Peel. Cut in 1-inch
pieces. Set aside.
Position multipurpose blade in work bowl. Add all
ingredients except bell pepper. Process until smooth
and creamy, about 30 seconds, scraping sides of
bowl after 15 seconds, if necessary. Add bell
pepper. Process to chop in small pieces, about 10
to 15 seconds.
Yield: 21/4 cups (9 1/4-cup servings).
Per serving: About 167 cal, 7 g pro, 2 g car,
15 g fat, 40 mg chol, 455 mg sod.

HAM SANDWICH
SPREAD
QQQQQQQQQQQ
s QQQQQQQQQQQ
/2 small onion, cut in
1-inch pieces
4 ounces Monterey
Jack Hot Pepper
Cheese, cut in
1
/2-inch cubes
8 ounces (about 2
cups) cooked ham,
cut in 1-inch pieces
1
/4 cup chili sauce
1

Position multipurpose blade in work bowl. Add
onion. Pulse 3 times, about 1 second each time,
until coarsely chopped. Add cheese. Pulse 4 times,
about 1 second each time, until coarsely chopped.
Add ham. Process to finely chop all ingredients,
about 10 seconds, scraping sides of bowl after
5 seconds, if necessary. Add chili sauce. Process to
mix well, about 6 to 8 seconds.
Serve cold in sandwich buns or spread on English
muffin halves and place under broiler for 3 to
4 minutes, until lightly browned and bubbly.
Yield: 2 cups (6 1/3-cup servings).
Per serving: About 150 cal, 13 g pro, 3 g car,
9 g fat, 40 mg chol, 804 mg sod.

a~b

CHUTNEY CHICKEN
SPREAD
QQQQQQQQQQQ
s QQQQQQQQQQQ
2 cups cooked
chicken, cut in
1
/2-inch pieces
1
/2 cup jicama, cut in
1
/2-inch cubes
1
/4 cup walnuts
1
/3 cup reduced-calorie
mayonnaise
1
/3 cup mango chutney
1
/4 teaspoon salt
1
/8 teaspoon black
pepper

Position multipurpose blade in work bowl. Add
chicken. Pulse 5 times, about 1 second each time,
until coarsely chopped. Add jicama. Pulse 3 to
4 times, about 1 second each time, until coarsely
chopped. Add walnuts. Pulse 3 to 4 times, about
1 second each time, until coarsely chopped. Add
mayonnaise, chutney, salt, and pepper. Pulse
4 times, about 1 second each time, until finely
chopped and thoroughly mixed.
Yield: 2 cups (4 1/2-cup servings).
Per serving: About 270 cal, 22 g pro, 12 g car,
15 g fat, 64 mg chol, 309 mg sod.

BEAN AND VEGGIE
MELT
QQQQQQQQQQQ
s QQQQQQQQQQQ
8 ounces Monterey
Jack cheese
1
/4 small red onion
1 small green bell
pepper, halved,
seeded
1 firm medium
tomato
1 clove garlic
1 can (151/2 oz.) pinto
beans, well drained
1
/2 teaspoon ground
cumin
4 soft pita breads

Position 4 mm shredding disc in work bowl. Add
cheese. Process to shred. Set aside.
Exchange shredding disc for 4 mm slicing disc. Add
onion, bell pepper, and tomato, cut up to fit feed
tube, if necessary. Process to slice. Set aside.
Exchange slicing disc for multipurpose blade. With
processor running, add garlic through feed tube.
Process until finely chopped, about 5 seconds. Add
beans and cumin. Process until smooth, about
10 seconds.
Spread bean mixture evenly over pita breads. (If
beans are very dry, add 1 to 2 tablespoons water to
achieve good spreading consistency.) Spoon
vegetables on bean mixture. Top with shredded
cheese. Place on ungreased cookie sheet. Bake at
350˚F for 10 to 15 minutes, until thoroughly heated
and cheese is melted. Cut in half to serve.
Yield: 4 servings.
Per serving: About 501 cal, 27 g pro, 57 g car,
18 g fat, 54 mg chol, 838 mg sod.

a~b

VEGETABLE
HOAGIE
QQQQQQQQQQQ
s QQQQQQQQQQQ
1 clove garlic
1 tablespoon fresh
basil leaves or
1 teaspoon
dried basil
1
/4 cup stuffed green
olives
1
/4 cup pitted ripe
olives
6 ounces provolone
cheese
2 large carrots, cut in
21/2-inch pieces
2-3 tablespoons olive oil
1 medium zucchini,
cut in 21/2-inch
pieces
1
/4 red onion
2 medium plum
tomatoes
2 tablespoons
balsamic vinegar
1
/2 teaspoon sugar
4 hoagie buns, split
and buttered,
if desired

Position mini bowl and mini blade in work bowl.
With processor running, add garlic and basil
through feed tube. Process until finely chopped,
about 10 seconds. Add green and ripe olives. Pulse
3 to 4 times, about 1 second each time, until
coarsely chopped. Set aside.
Exchange mini bowl and mini blade for 4 mm
shredding disc. Add cheese, cut up to fit feed tube,
if necessary. Process to shred. Set aside. Wipe out
work bowl, if necessary.
Exchange shredding disc for 4 mm slicing disc. Add
carrots. Process to slice lengthwise.
Heat 1 to 2 tablespoons olive oil in large skillet over
medium heat, until oil sizzles. Add carrots. Cook
5 minutes until crisp-tender, stirring occasionally.
Push to edge of skillet.
Add zucchini to work bowl. Process to slice
lengthwise. Add to skillet, adding oil, if necessary.
Cook 1 to 2 minutes, until slightly soft. Remove
skillet from heat.
Add onion and tomatoes to work bowl. Process to
slice. Add to skillet. Add olive mixture, vinegar, and
sugar to skillet. Stir gently. Cover. Let stand
10 minutes to marinate. Spoon mixture into hoagie
buns. Top with cheese.
Yield: 4 servings.
Per serving: About 460 cal, 18 g pro, 46 g car,
23 g fat, 40 mg chol, 1102 mg sod.

a~b
VEGETABLES AND SIDE DISHES

a~b

DILLED CUCUMBERS
AND ONIONS
QQQQQQQQQQQ
s QQQQQQQQQQQ
2 medium cucumbers,
peeled
1 small onion
Dressing
1
/2 cup white wine
vinegar
1
/4 cup fresh dill weed
2 tablespoons sugar
1
/4 teaspoon salt
1
/4 teaspoon black
pepper

Position reversible slicing/shredding disc in work
bowl to slice. Add cucumbers and onions. Process to
slice. Remove to shallow dish.
Exchange reversible slicing/shredding disc for mini
bowl and mini blade. Add dressing ingredients.
Process until dill is finely chopped, about 10 to
12 seconds, scraping sides of bowl, if necessary.
Pour dressing over cucumber and onion. Stir to coat.
Cover. Refrigerate for 8 hours or overnight, stirring
occasionally.
Yield: 6 servings.
Per serving: About 35 cal, 1 g pro, 9 g car, 0 g fat,
0 mg chol, 92 mg sod.

SCALLOPEDs QQQQQQQQQQQ
POTATOES
QQQQQQQQQQQ
5 medium potatoes
1 medium onion
3 tablespoons
margarine or butter
3 tablespoons
all-purpose flour
1
/2 teaspoon garlic salt
1 1
/8 - /4 teaspoon black
pepper
1 1
/8 - /4 teaspoon red pepper
21/4 cups skim or
low-fat milk

Spray 12 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position 4 mm slicing disc in work bowl. Add
potatoes and onion. Cut to fit feed tube if necessary.
Process to slice. Place in baking dish.
Melt margarine in 2-quart saucepan over medium
heat. Stir in flour, salt, and pepper. Cook until
mixture is smooth and bubbly, stirring constantly.
Add milk. Heat to boiling, stirring constantly. Cook
and stir for 1 minute.
Pour mixture over potatoes and onion. Cover dish
with foil. Bake at 350˚F for 45 minutes. Remove
foil. Bake for 30 minutes more, until tender.
Yield: 6 servings.
Per serving: About 192 cal, 6 g pro, 30 g car,
6 g fat, 2 mg chol, 297 mg sod.

a~b

SAUTÉED ZUCCHINI
AND PEPPERS
QQQQQQQQQQQ
s QQQQQQQQQQQ
3 medium zucchini,
cut in 21/2-inch
pieces
2 medium bell
peppers, red and/or
yellow, cut in
quarters
2 tablespoons
margarine or butter
3
/4 teaspoon dried
dill weed
1 clove garlic, minced
1 1
/8 - /4 teaspoon salt
1 1
/8 - /4 teaspoon black
pepper

Position 4 mm slicing disc in work bowl. Add
zucchini and bell peppers. Process to slice.
Melt margarine in large skillet over medium-high
heat. Stir in dill weed, garlic, salt, and pepper. Add
zucchini and bell peppers. Stir to coat vegetables
with seasonings. Cover. Cook for 4 to 6 minutes,
until vegetables are crisp-tender.
Yield: 6 servings.
Per serving: About 55 cal, 1 g pro, 5 g car, 4 g fat,
0 mg chol, 137 mg sod.

SHREDDED VEGETABLE
SAUTÉ
QQQQQQQQQQQ
s QQQQQQQQQQQ
1 medium sweet
potato
1 small (about 8 oz.)
jicama
1 small zucchini, cut
in 21/2-inch pieces
2 tablespoons
margarine or butter
3 tablespoons fresh
lemon juice
1 tablespoon toasted
sesame seed
1
/2 teaspoon salt
1
/4 teaspoon black
pepper

Position 4 mm shredding disc in work bowl. Add
sweet potato, jicama, and zucchini. Cut to fit feed
tube if necessary. Process to shred.
Melt margarine in large skillet over medium-high
heat. Add vegetables. Cook and stir for 5 minutes,
until vegetables are crisp-tender. Add remaining
ingredients. Cook and stir for 1 minute.
Yield: 6 servings.
Per serving: About 91 cal, 2 g pro, 11 g car,
5 g fat, 0 mg chol, 230 mg sod.

a~b

CABBAGE, ONION
AND NOODLEs QQQQQQQQQQQ
CASSEROLE
QQQQQQQQQQQ
/2 medium (about
3
/4 lb.) green cabbage
2 ounces Cheddar
cheese
1 medium onion, cut
in 4 pieces
1
/4 cup loosely packed
parsley leaves
1 tablespoon
margarine or butter
1
/4 cup water
2 cups cooked noodles
1 can (103/4 oz.) lowsodium cream of
mushroom soup
3
/4 cup skim or
low-fat milk
1 jar (2 oz.) diced
pimientos
1
/2 teaspoon black
pepper
1

Spray 8 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position reversible slicing/shredding disc in work
bowl to slice. Add cabbage. Cut to fit feed tube if
necessary. Process to slice. Set aside. Reverse disc.
Add cheese. Process to shred. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion and parsley. Pulse
8 to 10 times, about 1 second each time, until
coarsely chopped.
Melt margarine in large skillet over medium-high
heat. Add onion and parsley. Cook and stir for 3 to
4 minutes, until onion is tender. Add cabbage and
water. Cover. Cook for 5 minutes, until cabbage
is tender.
In large mixing bowl, combine all ingredients,
except cheese. Pour mixture into baking dish.
Sprinkle with cheese. Bake at 350˚F for 25 to
30 minutes, until bubbly around edges.
Yield: 6 servings.
Per serving: About 175 cal, 8 g pro, 26 g car,
6 g fat, 29 mg chol, 282 mg sod.

SHREDDED
BEETS
QQQQQQQQQQQ
s QQQQQQQQQQQ
4 medium beets,
cooked, peeled
1
/3 cup no-fat sour
cream
4 teaspoons prepared
horseradish
1 teaspoon sugar
1 teaspoon vinegar
1
/8 teaspoon black
pepper

Position 4 mm shredding disc in work bowl. Add
beets. Cut to fit feed tube if necessary. Process to
shred. Remove to serving bowl.
In small bowl, combine sour cream, horseradish,
sugar, vinegar, and pepper. Pour over beets.
Yield: 4 servings.
Per serving: About 40 cal, 1 g pro, 8 g car, 0 g fat,
0 mg chol, 70 mg sod.

a~b

HONEY-GLAZED
CARROTS
QQQQQQQQQQQ
s QQQQQQQQQQQ
1 pound carrots, cut
in 21/2-inch pieces
1
/4 cup water
1
/4 teaspoon salt
2 tablespoons honey
1 tablespoon
margarine or butter
Cinnamon, if
desired

Position reversible slicing/shredding disc in work
bowl to slice. Add carrots. Process to slice.
In small saucepan, combine water and salt. Heat to
boiling. Reduce heat to medium. Add carrots. Cook
for 7 to 10 minutes, until tender. Drain.
Add honey and margarine. Stir to coat. Sprinkle
with cinnamon, if desired.
Yield: 8 servings.
Per serving: About 53 cal, 1 g pro, 10 g car,
2 g fat, 0 mg chol, 103 mg sod.

ZUCCHINIs QQQQQQQQQQQ
PATTIES
QQQQQQQQQQQ
3 small zucchini, cut
in 21/2-inch pieces
1
/2 teaspoon salt
1 small onion, cut in
4 pieces
1
/2 small red bell
pepper, cut in
2 pieces
2 tablespoons loosely
packed parsley
leaves
1
/2 cup all-purpose
flour
1
/4 cup fat-free egg
substitute or
1 egg, beaten
1
/4 teaspoon salt
1
/4 teaspoon black
pepper
1
/4 cup vegetable oil
1
/4 cup no-fat
sour cream

Position reversible slicing/shredding disc in work
bowl to shred. Add zucchini. Process to shred.
Remove to colander. Sprinkle with salt. Let drain for
15 minutes. Squeeze dry.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion, bell pepper, and
parsley. Pulse 8 to 10 times, about 1 second each
time, until finely chopped.
In medium mixing bowl, combine zucchini, onion
mixture, flour, egg substitute, salt, and pepper.
Heat oil in large skillet over medium-high heat,
until oil sizzles. Add zucchini mixture by heaping
spoonfuls; flatten. Cook for 6 to 8 minutes, until
golden brown, turning once. Drain. Top with
sour cream.
Yield: 8 patties (2 patties per serving).
Per serving: About 216 cal, 5 g pro, 19 g car,
14 g fat, 0 mg chol, 449 mg sod.

a~b
RICE PILAF WITH
VEGETABLES
QQQQQQQQQQQ
s QQQQQQQQQQQ
1 medium carrot, cut
in 4 pieces
1 rib celery, cut in
4 pieces
1 small onion, cut in
4 pieces
1
/3 cup loosely packed
parsley leaves
2 tablespoons
margarine or butter
1 cup uncooked white
rice
1 can (141/2 oz.)
vegetable broth
1 1
/4 - /2 teaspoon black
pepper
1
/2 cup freshly grated
Parmesan cheese
(see TIPS)

Position multipurpose blade in work bowl. Add
carrot, celery, onion, and parsley. Pulse 10 to
12 times, about 1 second each time, until vegetables
are finely chopped.
Melt margarine in large skillet over medium-high
heat. Add rice. Cook and stir for 5 minutes, until
rice is golden brown. Add broth, vegetables, and
pepper. Bring to a boil. Reduce heat to low. Cover.
Cook for 15 to 20 minutes, until rice is tender. Stir
rice with a fork. Pour into serving dish. Sprinkle
with Parmesan cheese.
Yield: 6 servings.
Per serving: About 197 cal, 6 g pro, 30 g car,
6 g fat, 4 mg chol, 453 mg sod.

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LAYERED EGGPLANT
CASSEROLE
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1 medium (about 11/4
to 11/2 lb.) eggplant,
peeled
3 ounces mozzarella
cheese
1
/4 cup loosely packed
parsley leaves
1 cup no-fat
ricotta cheese
1
/2 cup freshly grated
Parmesan cheese
(see TIPS)
1 egg white, slightly
beaten
1
/4 teaspoon black
pepper
2 cups spaghetti
sauce

Spray 12 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position reversible slicing/shredding disc in work
bowl to slice. Add eggplant. Cut to fit feed tube.
Process to slice. Set aside. Reverse disc. Shred
mozzarella cheese. Set aside.
Exchange reversible slicing/shredding disc for mini
bowl and mini blade. With processor running, add
parsley through feed tube. Process until finely
chopped, about 8 to 10 seconds.
In small mixing bowl, combine ricotta cheese,
Parmesan cheese, egg white, parsley, and pepper.
Pour half of spaghetti sauce into baking dish. Cover
with half of eggplant. Spread with ricotta cheese
mixture. Cover with remaining eggplant. Cover with
remaining sauce. Sprinkle with mozzarella cheese.
Bake at 350˚F for 35 to 45 minutes, until eggplant
is tender.
Yield: 8 servings.
Per serving: About 132 cal, 10 g pro, 12 g car,
5 g fat, 21 mg chol, 191 mg sod.

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MAIN DISHES

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ONION-CHEESE
PIE
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1 pastry crust (pg.89)
2 cloves garlic
2 large yellow onions,
quartered
lengthwise
1 small carrot
3 tablespoons
margarine or butter
2 tablespoons allpurpose flour
1
/2 teaspoon dried
thyme
1
/2 teaspoon salt
1
/4 teaspoon black
pepper
8 ounces reduced-fat
or regular Swiss or
Gruyere cheese

Prepare (but do not bake) pastry crust as directed in
recipe. Fit into 9-inch pie plate. Set aside.
Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Add onions. Process to slice.
Exchange slicing disc for reversible slicing/
shredding disc to shred. Add carrot. Process to shred.
Melt margarine in large skillet over medium heat.
Add garlic, onion, and carrot. Cook for 8 to 10
minutes, until tender. Add flour, thyme, salt, and
pepper. Stir to coat. Set aside.
Exchange reversible slicing/shredding disc for 4 mm
shredding disc. Add cheese. Process to shred. Add
to onion mixture. Stir to mix.
Pour into prepared pie shell. Bake at 375˚F for
30 to 40 minutes, until crust is golden brown and
filling is set.
Yield: 6 servings.
Per serving (filling and crust): About 514 cal,
17 g pro, 41 g car, 33 g fat, 12 mg chol, 518 mg sod.

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BEEF FAJITAS
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1 medium jalapeno
pepper, seeds and
stem removed
2 cloves garlic
1 medium red bell
pepper, seeded,
halved lengthwise
1 medium green
pepper, seeded,
halved lengthwise
2 medium onions,
halved lengthwise
1
/4 cup water
2 tablespoons
reduced-sodium soy
sauce
1 tablespoon brown
sugar
2 teaspoons
cornstarch
1 teaspoon chili
powder
1
/2 teaspoon cumin
3 teaspoons olive oil
1 pound beef flank
steak, sliced across
the grain (see
TIPS)
6 (7 to 9-inch) flour
tortillas, heated
according to
package

Position multipurpose blade in work bowl. With
processor running, add jalapeno and garlic through
feed tube. Process until chopped, about 5 to
10 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Add bell peppers and onions. Process to slice.
In small bowl, combine water, soy sauce, brown
sugar, cornstarch, chili powder, and cumin.
Set aside.
Heat 1 teaspoon oil in large skillet or wok over
medium-high heat, until oil sizzles. Add beef. Cook
and stir for 5 to 8 minutes, until no longer pink. Set
aside.
Add remaining 2 teaspoons oil to skillet. Add onion
mixture. Cook and stir for 5 to 7 minutes, until
crisp-tender. Add beef and soy sauce mixture. Cook
and stir until beef and vegetables are coated and
mixture is thoroughly heated.
Serve in flour tortillas with sour cream, guacamole,
and salsa, if desired.
Yield: 6 servings.
Per serving: About 305 cal, 21 g pro, 33 g car,
11 g fat, 46 mg chol, 406 mg sod.

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TARRAGON CHICKEN
PATTIES
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/3 cup skim or
low-fat milk
1 tablespoon
all-purpose flour
1
/2 teaspoon dried
tarragon
1
/4 teaspoon salt
1
/8 teaspoon black
pepper
1 teaspoon lemon
juice
1
/4 cup fat-free egg
substitute or 1 egg,
beaten
11/2 cups cubed cooked
chicken or turkey
breast meat
1 rib celery, cut in
1-inch pieces
2 green onions, cut in
1-inch pieces
1 cup cooked rice
1
/4 cup plain dry bread
crumbs
2 teaspoons
vegetable oil
Lemon juice,
if desired
1

In small saucepan, combine milk, flour, tarragon,
salt, and pepper. Cook and stir over medium heat
until thickened and bubbly. Remove from heat. Add
lemon juice. Stir to mix. Add small amount of hot
mixture to egg substitute. Pour all of egg mixture
into hot mixture. Cook and stir for 1 minute.
Set aside.
Position multipurpose blade in work bowl. Add
chicken, celery, and green onions. Pulse 2 to
3 times, about 2 to 3 seconds each time, until
chopped. Add hot mixture and rice. Pulse 3 to
4 times, about 2 to 3 seconds each time, until
mixed. Shape into 6 patties, 1/2-inch thick. Coat both
sides with bread crumbs.
Heat oil in large skillet over medium-high heat,
until oil sizzles. Add patties. Cook for 5 to
6 minutes per side until thoroughly cooked, turning
once. Drizzle with lemon juice, if desired.
Yield: 6 servings.
Per serving: About 155 cal, 13 g pro, 15 g car,
4 g fat, 30 mg chol, 311 mg sod.

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SZECHWAN
PORK
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3 cloves garlic
1 piece (11/2-inch
long, 1-inch in
diameter) fresh
ginger root, peeled
3
/4 pound pork
tenderloin, trimmed
and sliced
(see TIPS)
2 tablespoons
reduced-sodium soy
sauce, divided
3
/4 teaspoon crushed
red pepper flakes,
divided
1 medium red or
green bell pepper,
seeded, halved
lengthwise
2 large ribs celery,
cut in 2-inch pieces
1
/2 cup reduced-sodium
chicken broth
2 teaspoons oyster
sauce
1 teaspoon cornstarch
1 tablespoon peanut
oil, divided
4 green onions, cut in
1-inch pieces
Hot cooked rice or
Chinese noodles,
if desired

Position multipurpose blade in work bowl. With
processor running, add garlic and ginger root
through feed tube. Process until chopped, about
10 to 15 seconds.
In medium bowl, combine pork, garlic mixture,
1 tablespoon soy sauce, and 1/2 teaspoon red pepper
flakes. Toss to coat. Marinate in refrigerator 1 to
2 hours.
Exchange multipurpose blade for 4 mm slicing disc.
Add bell pepper. Process to slice. Place celery
crosswise in feed tube. Process to slice.
In small bowl, combine broth, remaining
1 tablespoon soy sauce, oyster sauce, cornstarch,
and remaining 1/4 teaspoon red pepper flakes.
Set aside.
Heat 1 teaspoon oil in large skillet or wok over
medium-high heat, until oil sizzles. Add pork
mixture. Cook and stir for 5 to 8 minutes, until pork
is thoroughly cooked. Set aside.
Heat remaining 2 teaspoons oil. Add bell pepper
and celery. Cook and stir for 3 to 4 minutes, until
crisp-tender. Add onion. Cook and stir for 1 minute.
Add pork and broth mixture. Cook and stir until
thickened and bubbly. Serve over hot cooked rice or
Chinese noodles, if desired.
Yield: 4 servings.
Per serving: About 204 cal, 26 g pro, 6 g car,
8 g fat, 79 mg chol, 539 mg sod.

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CHICKEN AND BROCCOLI
STIR-FRY
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2 cloves garlic
1 egg white
1 tablespoon
cornstarch, divided
1 tablespoon plus
1 teaspoon reducedsodium soy sauce,
divided
1
/2 teaspoon sesame oil
1
/4 teaspoon crushed
red pepper flakes
1
/8 teaspoon ginger
2 whole boneless,
skinless chicken
breasts, sliced
(see TIPS)
3
/4 cup reduced-sodium
chicken broth
1 cup fresh
mushrooms
1 medium onion,
halved lengthwise
1
/2 medium head
(about
8 oz.) broccoli
1 medium carrot
4 teaspoons
peanut oil
Hot cooked rice,
if desired

Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10 seconds.
Add egg white, 1 teaspoon cornstarch, 1 teaspoon
soy sauce, sesame oil, red pepper flakes, and ginger.
Process until mixed, about 5 to 10 seconds.
Combine chicken with egg white mixture in medium
mixing bowl. Toss to coat. Marinate 1 to 2 hours
in refrigerator.
In small bowl, combine broth, remaining
1 tablespoon soy sauce, and remaining 2 teaspoons
cornstarch. Set aside.
Exchange mini bowl and mini blade for 4 mm
slicing disc. Add mushrooms and onion. Process
to slice.
Cut florets from broccoli stem. Cut florets into small
pieces. Set aside. Add broccoli stalk to work bowl.
Process to slice.
Exchange slicing disc for 4 mm shredding disc. Add
carrot. Process to shred.
In large skillet or wok over medium-high heat, heat
2 teaspoons peanut oil, until oil sizzles. Add
chicken mixture. Cook and stir for 5 to 8 minutes,
until no longer pink. Set aside.
Heat remaining 2 teaspoons oil. Add vegetables,
including broccoli florets. Cook and stir for 7 to
9 minutes, until crisp-tender. Add chicken and
broth mixture to vegetables. Cook and stir until
thickened. Serve over hot cooked rice, if desired.
Yield: 6 cups (6 1-cup servings).
Per serving: About 163 cal, 20 g pro, 7 g car,
6 g fat, 44 mg chol, 387 mg sod.

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TURKEY SLICES WITH
FRESH ITALIANsTOMATO
SAUCE
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/3 cup loosely packed
fresh basil leaves
1
/4 cup loosely packed
fresh parsley
3 cloves garlic
1 medium onion,
halved lengthwise
4 teaspoons olive oil,
divided
2 firm ripe medium
tomatoes, cored, cut
in 8 pieces each
1
/2 teaspoon brown
sugar
1
/2 teaspoon salt
1 1
/8 - /4 teaspoon crushed
red pepper flakes
1 tablespoon tomato
paste, if desired
1 pound turkey breast
slices
1
/2 -1 teaspoon
seasoned salt
1
/4 teaspoon black
pepper
2 teaspoons
margarine or butter
1

Position multipurpose blade in work bowl. With
processor running, add basil and parsley through
feed tube. Process until chopped, about 5 to
10 seconds. Set aside. With processor running, add
garlic through feed tube. Process until chopped,
about 5 to 10 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Add onion. Process to slice.
Heat 2 teaspoons oil in skillet over medium heat,
until oil sizzles. Add onion and garlic. Cook and stir
for 3 minutes, until onion is crisp-tender. Remove
from heat.
Exchange slicing disc for multipurpose blade. Add
tomatoes. Pulse 1 to 2 times, about 2 to 3 seconds
each time, until coarsely chopped.
Add tomatoes, brown sugar, salt, and red pepper
flakes to onion mixture. Cook over medium-high
heat until bubbly. Add basil mixture.
Reduce heat. Cook for 5 to 10 minutes, until flavors
are blended. Add tomato paste for thicker sauce, if
desired. Pour into serving container. Keep warm.
Wipe skillet clean.
Sprinkle turkey slices lightly with seasoned salt and
pepper. Heat remaining two teaspoons oil and
margarine in skillet over medium heat, until oil
sizzles. Add turkey slices. Cook for 5 to 10 minutes,
until thoroughly cooked, turning once. Serve turkey
topped with tomato sauce.
Yield: 6 servings.
Per serving: About 161 cal, 19 g pro, 6 g car,
7 g fat, 45 mg chol, 376 mg sod.

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VEGETABLE EGG
FOO YUNG
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1 small carrot, cut in
4 pieces
2 green onions, cut in
1-inch pieces
1 cup fresh
mushrooms
1 small onion
5 teaspoons peanut
oil, divided
1
1 /2 cups fat-free egg
substitute or 6 eggs
1
/2 teaspoon salt
1
/8 teaspoon black
pepper
2 cups (8 oz.) fresh
bean sprouts
1 cup reduced-sodium
chicken broth
2 tablespoons
reduced-sodium
soy sauce
1 tablespoon
cornstarch
Dash white pepper

Position multipurpose blade in work bowl. Add
carrot. Pulse 1 to 2 times, about 2 to 3 seconds each
time, until coarsely chopped. Add green onion.
Pulse 1 to 2 times, about 2 to 3 seconds each time,
until finely chopped.
Exchange multipurpose blade for 4 mm slicing disc.
Add mushrooms and onion. Process to slice.
Heat 2 teaspoons oil in large skillet over medium
heat, until oil sizzles. Add vegetable mixture. Cook
and stir for 3 to 4 minutes, until vegetables are
tender. Remove from heat.
In medium bowl, combine egg substitute, salt, and
black pepper. Add vegetable mixture and bean
sprouts. Stir to mix.
Heat about 1 teaspoon oil in same skillet over
medium heat. Pour about 1/3 cup egg-vegetable
mixture into skillet for each of 3 patties. Fry patties
for 4 to 6 minutes, until set and golden brown,
turning once. While patties are cooking, gently push
egg mixture back up over vegetables. Remove
patties from skillet. Keep warm. Repeat with
remaining oil and egg-vegetable mixture. Remove
skillet from heat.
In same skillet, combine broth, soy sauce,
cornstarch, and white pepper. Cook and stir over
medium heat until thickened and bubbly. Reduce
heat to medium-low. Add patties to sauce. Spoon
sauce over patties. Heat thoroughly.
Yield: 8 servings.
Per serving: About 93 cal, 7 g pro, 6 g car, 5 g fat,
0 mg chol, 415 mg sod.

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SPICY CHICKEN
LO MEIN
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2 cloves garlic
1 piece (11/2 inch
long, 1 inch in
diameter) fresh
ginger root, peeled
1 egg white
2 tablespoons plus
2 teaspoons
reduced-sodium soy
sauce, divided
1 tablespoon
cornstarch, divided
1
/2 teaspoon sesame oil
1 1
/4 - /2 teaspoon crushed
red pepper flakes
1 whole boneless,
skinless chicken
breast, cut in 1/2inch strips (see
TIPS)
1 rib celery, cut in
4 pieces
1 cup fresh mushrooms
3
/4 cup reduced-sodium
chicken broth
4 teaspoons peanut
oil
3 green onions, cut in
1-inch pieces
1 cup (4 oz.) fresh pea
pods, trimmed,
halved
1 cup (4 oz.) fresh
bean sprouts
6 ounces curly
Chinese noodles or
vermicelli pasta,
cooked and drained

Position mini bowl and mini blade in work bowl.
With processor running, add garlic and ginger root
through feed tube. Process until chopped, about
15 to 20 seconds. Add egg white, 2 teaspoons soy
sauce, 1 teaspoon cornstarch, sesame oil, and red
pepper flakes. Process until mixed, about 5 to
10 seconds.
In medium bowl, combine chicken and egg white
mixture. Toss to coat. Set aside.
Exchange mini bowl and mini blade for 4 mm
slicing disc. Add celery. Process to slice. Set aside.
Add mushrooms to work bowl. Process to slice.
In small bowl, combine broth, remaining
2 tablespoons soy sauce, and remaining 2 teaspoons
cornstarch. Set aside.
Heat 2 teaspoons oil in Dutch oven or wok over
medium-high heat, until oil sizzles. Add chicken
mixture. Cook and stir for 5 to 8 minutes, until
chicken is no longer pink. Set aside.
Heat remaining 2 teaspoons oil in same skillet. Add
celery. Cook and stir for 1 minute. Add mushrooms,
green onions, pea pods, and bean sprouts. Cook and
stir for 2 to 3 minutes, until vegetables are crisptender. Add chicken mixture and broth mixture.
Cook and stir until thickened and bubbly. Add
noodles or pasta. Toss to coat. Heat thoroughly.
Yield: 4 to 6 servings.
Per serving: About 298 cal, 20 g pro, 36 g car,
8 g fat, 33 mg chol, 336 mg sod.

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BEEF CHOW
MEIN
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1 clove garlic
2 teaspoons reducedsodium soy sauce
1 tablespoon plus
1 teaspoon peanut
oil, divided
1 tablespoon
cornstarch, divided
1
/4 teaspoon ginger
Dash black pepper
1 pound boneless beef
sirloin, trimmed,
sliced (see TIPS)
2
/3 cup reduced-sodium
chicken broth
1 tablespoon oyster
sauce
2 cups fresh
mushrooms
1 rib celery, cut in
21/2-inch pieces
3 green onions, cut in
1-inch pieces
1 can (8 oz.) bamboo
shoots, drained
1 can (8 oz.) sliced
water chestnuts,
drained
Hot cooked rice or
chow mein noodles,
if desired

Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 10 to 15 seconds.
Add soy sauce, 1 teaspoon oil, 1 teaspoon
cornstarch, ginger, and pepper. Process until
blended, about 5 to 10 seconds.
In medium bowl, combine soy sauce mixture and
beef. Toss to coat. Marinate 1 to 2 hours
in refrigerator.
In small bowl, blend broth, oyster sauce, and
remaining 2 teaspoons cornstarch. Set aside.
Exchange mini bowl and mini blade for 4 mm
slicing disc. Add mushrooms and celery. Process
to slice.
Heat 1 teaspoon oil in large non-stick skillet or wok
over medium-high heat, until oil sizzles. Add beef
mixture. Cook and stir for 5 to 8 minutes, until beef
is thoroughly cooked. Set aside.
Heat remaining 2 teaspoons oil in same skillet. Add
mushrooms and celery. Cook and stir for 3 to
4 minutes, until celery is crisp-tender. Add green
onions, bamboo shoots, and water chestnuts. Stir-fry
for 1 minute. Add beef and broth mixture. Cook and
stir until thickened and bubbly. Serve over hot
cooked rice or chow mien noodles, if desired.
Yield: 4 to 6 servings.
Per serving: About 246 cal, 32 g pro, 16 g car,
6 g fat, 75 mg chol, 415 mg sod.

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SHRIMP AND SCALLOP SAUTÉ
WITH PASTA AND
VEGETABLES
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2 cloves garlic
1 medium onion,
halved lengthwise
11/2 cups fresh
mushrooms
1 small carrot
2 cups loosely packed
spinach leaves,
washed and dried
1 cup reduced-sodium
chicken broth
2 teaspoons
cornstarch
1
/4 teaspoon crushed
red pepper flakes
1 tablespoon
peanut oil
11/2 teaspoons
sesame oil
8 ounces shelled,
deveined raw
shrimp, thawed
8 ounces bay scallops,
thawed
1 cup brine-packed
baby corn on the
cob, drained
8 ounces vermicelli
pasta, cooked
and drained

Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add onion. Process
to slice. Set aside. Add mushrooms. Process to slice.
Reverse slicing/shredding disc to shred. Add carrot.
Process to shred. Set aside mushrooms and carrot.
Exchange reversible slicing/shredding disc for 4 mm
slicing disc. Lay spinach leaves flat and stack
together. Roll up entire stack into bundle to fit feed
tube. Place in feed tube and slice.
In small bowl, blend broth, cornstarch, and red
pepper flakes.
Heat peanut oil and sesame oil in large non-stick
saucepan or wok over medium-high heat, until oil
sizzles. Add onion mixture, shrimp, and scallops.
Cook and stir for 2 minutes. Add mushrooms, carrot,
and corn. Cook and stir for 2 to 3 minutes, until
mixture is hot and shrimp and scallops are opaque.
Add broth mixture. Cook and stir until bubbly and
thickened. Add spinach. Toss to mix. Add hot
cooked vermicelli. Toss to mix.
Yield: 4 to 6 servings.
Per serving: About 470 cal, 36 g pro, 63 g car,
9 g fat, 129 mg chol, 680 mg sod.

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VEGETARIAN
PIZZA
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1 recipe white bread
dough (pg.76)
8 ounces part-skim
mozzarella or
provolone cheese
2 cloves garlic
1 medium onion,
halved lengthwise
1 tablespoon olive oil
1 medium green bell
pepper, seeded,
halved lengthwise
1 cup fresh
mushrooms
1 small zucchini or
yellow summer
squash
3 firm ripe medium
tomatoes, cored, cut
in 8 pieces each
1 teaspoon oregano
leaves
1
/2 teaspoon salt
6 -8 drops hot pepper
sauce
Cornmeal
2 tablespoons freshly
grated Parmesan
cheese (see TIPS)

Prepare bread dough and let rise once, as directed
in recipe.
Position 4 mm shredding disc in work bowl. Add
cheese. Process to shred. Set aside.
Exchange shredding disc for multipurpose blade.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10 seconds.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add onion. Process
to slice. Set aside.
Heat oil in large non-stick skillet over medium heat,
until oil sizzles. Add garlic and onion. Cook for
5 minutes, until onion is tender.
Add green pepper, mushrooms, and zucchini to
work bowl. Process to slice. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add tomatoes. Pulse 1 to
2 times, about 1 to 2 seconds each time, until
chopped. Add tomatoes, oregano, salt, and hot
pepper sauce to onion mixture. Cook for 10 to
15 minutes, until mixture is thickened and most
liquid is evaporated, stirring occasionally. Remove
from heat.
Lightly grease pizza pan or large baking sheet.
Sprinkle with cornmeal. Press dough to a 12-inch
circle. Spread tomato mixture on crust. Top with
vegetables. Bake at 425˚F for 10 minutes. Top with
mozzarella and Parmesan cheeses. Bake for 8 to
12 minutes more, until crust is golden brown and
cheese is melted.
Yield: 8 servings.
Per serving: About 355 cal, 16 g pro, 49 g car,
11 g fat, 17 mg chol, 627 mg sod.

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VEGETABLE-STUFFED
CHICKEN BREASTS
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4 boneless, skinless
chicken breast
halves
2 cloves garlic
1
/2 medium (about
8 oz.) head broccoli
2 medium shallots,
halved
1 medium carrot
1 tablespoon olive oil
1 tablespoon
margarine or butter
1 slice bread, torn in
4 pieces
1
/4 cup toasted
pine nuts*
1
/2 teaspoon dried
marjoram
1
/2 teaspoon salt
1
/4 teaspoon black
pepper

Place chicken breast halves between 2 sheets of
plastic wrap. Using meat mallet or rolling pin,
flatten chicken breasts to 1/4 to 1/2-inch thickness.
Set aside.
Position multipurpose blade in work bowl. With
processor running, add garlic through feed tube.
Process until chopped, about 5 to 10 seconds. Cut
broccoli florets from stem. Add florets and shallots
to work bowl. Pulse 3 to 4 times, about 1 to
2 seconds each time, until chopped.
Exchange multipurpose blade for reversible
slicing/shredding disc. Shred broccoli stem
and carrot.
Heat oil and margarine in medium non-stick skillet
over medium heat, until oil sizzles. Add vegetable
mixture. Cook and stir about 5 minutes, until
vegetables are tender. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add bread. Process until fine,
about 5 to 10 seconds. Add bread crumbs, pine nuts,
marjoram, salt, and pepper to vegetable mixture.
Spread one-fourth of vegetable mixture over each
flattened chicken breast half. Roll up jelly-roll style.
Secure with wooden picks, if desired. Spray 9 x
9 x 2-inch baking pan with no-stick cooking spray.
Arrange chicken rolls seam side down in pan. Bake
at 375˚F for 25 to 35 minutes, until thoroughly
cooked and juices run clear.
Yield: 4 servings.
* To toast pine nuts, spread in single layer in
shallow baking dish. Bake at 375˚F for 5 to
7 minutes, until golden, stirring occasionally.
Per serving: About 391 cal, 40 g pro, 10 g car,
22 g fat, 93 mg chol, 508 mg sod.

a~b

CHICKEN-VEGETABLE
FRITTATA
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1 medium shallot
1 whole boneless,
skinless chicken
breast, sliced
(see TIPS)
1 cup fresh
mushrooms
1 small zucchini
3
/4 cup fat-free egg
substitute or 3 eggs
2 teaspoons skim milk
1
/4 teaspoon salt
Dash black pepper
2 ounces reduced-fat
colby cheese

Position multipurpose blade in work bowl. With
processor running, add shallot through feed tube.
Process until chopped, about 5 to 10 seconds.
Spray 12-inch skillet with no-stick cooking spray.
Heat over medium-high heat. Add shallot and
chicken. Cook and stir for 5 to 8 minutes, until
chicken is no longer pink. Set aside.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add mushrooms.
Process to slice.
Reverse disc to shred. Add zucchini. Process to
shred. Combine mixture with chicken in skillet.
Cook and stir over medium-high heat for 2 minutes,
until crisp-tender.
In small bowl, combine egg substitute, milk, salt,
and pepper. Pour evenly over vegetables in skillet.
Reduce heat to medium. Cover. Cook for 3 to
5 minutes, just until set, occasionally lifting edges
of egg mixture to allow uncooked egg to flow to the
outer edge.
Add cheese to work bowl. Process to shred. Sprinkle
over egg mixture. Cover. Reduce heat to low. Cook
for 1 to 2 minutes to melt cheese.
Yield: 4 to 6 servings.
Per serving: About 149 cal, 22 g pro, 5 g car,
4 g fat, 41 mg chol, 333 mg sod.

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SATAY CHICKEN STRIPS
WITH PEANUT
SAUCE
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2 cloves garlic
/4 cup reduced-sodium
soy sauce
2 tablespoons peanut
oil, divided
1 teaspoon brown
sugar
1
/4 teaspoon ginger
3 boneless, skinless
chicken breast
halves, cut in 1/2inch strips (see
TIPS)
1
/4 cup loosely packed
cilantro leaves
1 small onion,
quartered
1
/3 cup peanut butter
1
/3 cup water
1 tablespoon lemon
juice
1 1
/8 - /4 teaspoon crushed
red pepper flakes
1

Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until chopped, about 5 to 10 seconds.
Add soy sauce, 1 tablespoon oil, brown sugar, and
ginger. Pulse 2 to 3 times, about 1 to 2 seconds
each time, until blended.
In medium bowl, combine chicken strips and soy
sauce mixture. Toss to coat. Marinate 1/2 hour at room
temperature or at least 2 hours in refrigerator.
Remove chicken from marinade, retaining marinade.
Thread chicken strips on 4 oiled metal or soaked
wooden 10-inch skewers. Place on foil-lined baking
sheet. Broil 4 to 6 inches from heat for 5 to
8 minutes, until thoroughly cooked, turning once.
Brush with any remaining marinade once during
cooking, if desired.
With processor running, add cilantro through feed
tube. Process until chopped, about 5 to 10 seconds.
Set aside. Add onion to mini bowl. Pulse 2 to
3 times, about 3 to 4 seconds each time,
until chopped.
Heat remaining 1 tablespoon oil in small saucepan
over medium heat, until oil sizzles. Add onion. Cook
and stir for 3 minutes, until tender. Reduce heat to
low. Add peanut butter, water, lemon juice, red
pepper flakes, and cilantro. Cook and stir until
mixed. Serve with skewered chicken.
Yield: 4 main dish or 8 appetizer servings.
Per main dish serving: About 316 cal, 26 g pro,
9 g car, 20 g fat, 50 mg chol, 750 mg sod.

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HAMsLOAF
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2 slices bread, torn in
4 pieces each
1 pound (about 21/2
cups) extra lean or
regular ham, cut in
11/2-inch cubes
1 medium onion,
quartered
1
/4 medium green bell
pepper, seeded,
quartered
1 small carrot, cut in
3 pieces
1
/2 pound lean ground
turkey meat,
crumbled
1
/2 cup fat-free egg
substitute or 2 eggs
1
/2 cup skim or
low-fat milk
1 tablespoon prepared
mustard
2 teaspoons prepared
horseradish
1
/4 teaspoon salt
1
/4 teaspoon black
pepper

Position multipurpose blade in work bowl. Add
bread. Process until fine, about 5 to 10 seconds.
Add ham cubes. Pulse 4 to 5 times, about 1 to
2 seconds each time, until chopped. Add onion, bell
pepper, and carrot. Pulse 6 to 7 times, about 2 to
3 seconds each time, until vegetables are chopped.
Add turkey, egg substitute, milk, mustard,
horseradish, salt, and pepper. Pulse 6 to 7 times,
about 3 to 4 seconds each time, until mixed.
Form into loaf in ungreased 8 x 4 x 2-inch loaf pan.
Bake at 350˚F for 1 to 11/2 hours, until set and
center reaches 170˚F. Let stand for 5 minutes.
Remove from pan.
Yield: 8 servings.
Per serving: About 189 cal, 22 g pro, 7 g car,
7 g fat, 56 mg chol, 707 mg sod.

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BREADS

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CRACKED WHEAT
BREAD
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s QQQQQQQQQQQ
1 cup water
2 tablespoons
margarine or butter
1 package active
dry yeast
1
2 /4 cups bread flour*
3
/4 cup cracked wheat
2 tablespoons brown
sugar
11/4 teaspoons salt

Combine water and margarine in small saucepan.
Heat over low heat until warm, 105˚F to 115˚F.
Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour,
cracked wheat, sugar, and salt. Process 10 to
12 seconds. With processor running, slowly add
yeast mixture through feed tube until dough forms
a ball, about 1 to 11/4 minutes. Dough will be
slightly sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double in size, about 1 to 11/4 hours.
Punch dough down. Shape into a loaf and place in
greased 81/2 x 41/2 x 21/2-inch loaf pan. Cover. Let
rise in warm place until double, about 11/4 to
11/2 hours.
Bake at 375˚F for 35 to 40 minutes, until loaf is
well browned and sounds hollow when tapped.
Remove loaf from pan immediately. Cool on
wire rack.
Yield: 1 loaf (12 1-slice servings).
* You can substitute all-purpose flour, but the loaf
may not be as large.
Per serving: About 129 cal, 3 g pro, 25 g car,
2 g fat, 0 mg chol, 246 mg sod.

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WHITEsBREAD
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/4 cup water
/4 cup milk
2 tablespoons
margarine or butter
1 package active
dry yeast
3 cups bread flour*
1 tablespoon sugar
1 teaspoon salt

Combine water, milk, and margarine in small
saucepan. Heat over low heat until warm, 105˚F to
115˚F. Stir in yeast to dissolve.
Position dough blade in work bowl. Add flour,
sugar, and salt. Process 4 to 5 seconds. With
processor running, slowly add yeast mixture through
feed tube until dough forms a ball, about 1 to
11/4 minutes. Dough will be slightly sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double in size, about 1 to 11/4 hours.
Punch dough down. Shape into a loaf and place in a
greased 9 x 5 x 3-inch loaf pan. Cover. Let rise in a
warm place until double, about 1 to 11/4 hours.
Bake at 375˚F for 35 to 40 minutes, until loaf is
deep golden brown and sounds hollow when tapped.
Remove loaf from pan immediately. Cool on rack.
Yield: 1 loaf (12 1-slice servings).
* You can substitute all-purpose flour, but the loaf
may not be as large.
Per serving: About 150 cal, 4 g pro, 28 g car,
2 g fat, 0 mg chol, 203 mg sod.
VARIATIONS:
Cinnamon Bread
After first rising, roll out dough and spread with
1 tablespoon soft margarine. Sprinkle with
3 tablespoons sugar and 1 teaspoon cinnamon.
Shape into loaf. Proceed as with white bread recipe.
Per serving: About 171 cal, 4 g pro, 28 g car,
3 g fat, 0 mg chol, 215 mg sod.
Herb Bread
Add 1 tablespoon each fresh chopped basil, thyme,
and chives to flour mixture. Proceed as with white
bread recipe.
Per serving: About 150 cal, 4 g pro, 28 g car,
2 g fat, 0 mg chol, 203 mg sod.
76

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OATMEAL RAISIN
SCONES
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s QQQQQQQQQQQ
11/2 cups all-purpose
flour
3
/4 cup rolled oats
3 teaspoons
baking powder
1
/2 teaspoon cinnamon
1
/4 teaspoon salt
1 tablespoon plus
1 teaspoon sugar,
divided
1
/3 cup raisins
1
/3 cup cold margarine
or butter, cut in
1
/2-inch pieces
1
/4 cup fat-free egg
substitute or 1 egg
1
/2 cup half and half

Grease cookie sheet.
Position multipurpose blade in work bowl. Add
flour, oats, baking powder, cinnamon, salt, and
1 tablespoon sugar. Process until thoroughly mixed,
about 10 seconds. Add raisins. Process to coarsely
chop, about 5 seconds. Add margarine. Pulse
5 times, about 2 seconds each time, until mixture
is crumbly.
In small bowl, combine egg substitute and half and
half. With processor running, add through feed tube.
Process just until dry ingredients are moistened,
about 5 to 6 seconds.
Turn onto lightly floured surface. Pat into 7-inch
circle, 1-inch thick. Place on greased cookie sheet.
Cut into 8 wedges. Do not separate. Sprinkle with
remaining 1 teaspoon sugar.
Bake at 400˚F for 18 to 20 minutes, until light
golden brown and firm when tapped on top. Cut into
wedges. Serve warm.
Yield: 8 scones (1 scone per serving).
Per serving: About 234 cal, 5 g pro, 31 g car,
10 g fat, 6 mg chol, 321 mg sod.

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CRANBERRY PEAR
COFFEE CAKE
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s QQQQQQQQQQQ
Topping
1
/4 cup packed brown
sugar
2 tablespoons
all-purpose flour
1
/2 teaspoon cinnamon
1 tablespoon
margarine or butter
1 firm ripe pear,
peeled, cored
Coffee Cake
1
/2 cup sour cream
1
/4 cup margarine or
butter, softened
1
/2 cup sugar
1
/4 cup fat-free egg
substitute or 1 egg
11/4 cups all-purpose
flour
1 teaspoon baking
powder
1
/2 teaspoon
baking soda
1
/2 cup cranberries

Grease and flour 8 or 9-inch round cake pan.
Position multipurpose blade in work bowl. Add
brown sugar, flour, cinnamon, and 1 tablespoon
margarine. Process to mix until crumbly, about
10 seconds. Set aside.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add pear, cut to fit
feed tube, if necessary. Process to slice. Set aside.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add sour cream, 1/4 cup
margarine, sugar, and egg substitute. Process to mix
well, about 20 seconds, scraping sides of bowl after
10 seconds, if necessary. Add flour, baking powder,
and baking soda. Process just until combined, about
10 seconds. Add cranberries. Pulse 10 times, about
1 second each time, until coarsely chopped.
Spread batter in baking pan. Arrange pear slices
over batter. Sprinkle topping over pears. Bake at
350˚F for 40 to 45 minutes, until toothpick inserted
in center comes out clean.
Yield: 8 servings.
Per serving: About 263 cal, 3 g pro, 40 g car,
10 g fat, 10 mg chol, 206 mg sod.

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POPPYSEED
ROLLS
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s QQQQQQQQQQQ
/3 cup warm water
(105°F to 115°F)
1 package active dry
yeast
1
/2 cup skim or
low-fat milk
3 tablespoons
margarine or
butter, melted
1
/4 cup fat-free egg
substitute or 1 egg,
slightly beaten
3 cups bread flour*
3 tablespoons sugar
1 teaspoon salt
1 cup poppyseed
filling
1

Dissolve yeast in warm water; set aside. In small
bowl, combine milk, margarine, and egg substitute.
Position dough blade in work bowl. Add flour, sugar,
and salt. Process 4 to 5 seconds. With processor
running, slowly add yeast and milk mixtures through
feed tube until dough forms a ball, about 40 to 45
seconds. Dough will be slightly sticky.
Place dough in greased bowl, turning dough to
grease all sides. Cover. Let rise in warm place until
double, about 1 to 11/4 hours.
Punch dough down. On lightly floured surface,
flatten or roll dough to a 15 x 10-inch rectangle.
Spread with poppyseed filling. Roll up tightly,
beginning at 15-inch side. Pinch edge to seal. Cut
dough in 15 slices, 1-inch thick. Place on greased
jelly roll pan so that slices do not touch. Cover. Let
rise in warm place until double, about 45 minutes.
Bake at 350˚F for 25 to 30 minutes, until rolls are
golden brown. Drizzle with powdered sugar frosting,
if desired.
Yield: 15 rolls (1 roll per serving).
* You can substitute all-purpose flour.
Per serving: About 194 cal, 4 g pro, 37 g car,
4 g fat, 0 mg chol, 202 mg sod.

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BISCUITS
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s QQQQQQQQQQQ
2 cups all-purpose
flour
3 teaspoons baking
powder
1
/2 teaspoon salt
1
/3 cup shortening
2
/3 cup skim or
low-fat milk

Position multipurpose blade in work bowl. Add
flour, baking powder, and salt. Pulse 3 times, about
1 second each time, until mixed. Add shortening.
Pulse 5 to 6 times, about 1 second each time, until
mixture is crumbly. Add milk. Pulse 5 times, about
1 second each time, until mixture forms a ball. Do
not overmix.
Place dough on floured surface. Knead gently 5 or
6 times. Pat or roll to 1/2-inch thick. Cut with floured
2 to 21/2-inch round cutter. Place on ungreased
baking sheet. Bake at 450˚F for 8 to 10 minutes,
until light golden brown.
Yield: 10 to 12 biscuits (1 biscuit per serving).
Per serving: About 158 cal, 3 g pro, 20 g car,
7 g fat, 0 mg chol, 229 mg sod.

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ZUCCHINI CHOCOLATE
CHIP BREAD
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s QQQQQQQQQQQ
1 medium zucchini,
cut in 21/2-inch
lengths
1
/2 cup margarine or
butter, slightly
softened
3
/4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking
powder
1
/2 teaspoon baking
soda
1
/2 teaspoon salt
1
/2 cup fat-free egg
substitute or 2 eggs
1
/2 cup buttermilk
1 teaspoon vanilla
3
/4 cup miniature
chocolate chips
2 cups all-purpose
flour

Grease and flour bottom of 9 x 5 x 3-inch loaf pan.
Position 4 mm shredding disc in work bowl. Add
zucchini. Process to shred. Remove to colander.
Drain. Wipe out work bowl.
Exchange shredding disc for multipurpose blade.
Add margarine and sugar. Process until light and
fluffy, about 20 seconds, scraping sides of bowl, if
necessary. Add cinnamon, baking powder, baking
soda, and salt. Process until mixed, about
5 seconds. With processor running, add egg
substitute through feed tube. Process 20 seconds.
With processor running, add buttermilk and vanilla
through feed tube. Process 5 seconds. (Mixture may
look curdled.)
Stop processor. Add zucchini and chocolate chips.
Pulse 3 times, about 1 second each time, until mixed.
Add flour. Pulse 4 to 5 times, about
1 second each time, just until mixed. Do not overmix.
Spread evenly into prepared pan. Bake at 350˚F for
50 to 60 minutes, until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Remove
from pan. Cool completely on wire rack before cutting.
Yield: 1 loaf (12 1-slice servings).
Per serving: About 255 cal, 4 g pro, 37 g car,
11 g fat, 0 mg chol, 276 mg sod.

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FLAVOREDs QQQQQQQQQQQ
BUTTERS
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Honey-Orange Butter
/2 cup very soft butter,
margarine, or
reduced-calorie
margarine
2 tablespoons orange
juice concentrate,
thawed
1 tablespoon honey
1
/2 teaspoon cinnamon
1

Lemon-Thyme Butter
/2 cup very soft butter,
margarine, or
reduced-calorie
margarine
1 tablespoon fresh
thyme leaves
(stripped from stem)
4 teaspoons
lemon juice

Cheesy Garlic Butter
1 clove garlic
/2 cup very soft butter,
margarine, or
reduced-calorie
margarine
1
/4 cup freshly grated
Parmesan cheese
1

Position mini bowl and mini blade in work bowl.
Add all ingredients. Process until thoroughly mixed,
about 30 seconds. Serve on warm biscuits, muffins,
toast, etc.
Yield: 1/2 cup (16 1/2-tablespoon servings).
Per serving: About 56 cal, 0 g pro, 1 g car,
6 g fat, 16 mg chol, 38 mg sod.

Position mini bowl and mini blade in work bowl.
Add all ingredients. Process until thoroughly mixed,
about 30 seconds. Serve on cooked carrots, green
beans, zucchini, etc.
Yield: 1/2 cup (16 1/2-tablespoon servings).
Per serving: About 51 cal, 0 g pro, 0 g car,
6 g fat, 16 mg chol, 39 mg sod.

Position mini bowl and mini blade in work bowl.
With processor running, add garlic through feed
tube. Process until coarsely chopped, about
5 seconds. Add remaining ingredients. Process until
well mixed, about 30 seconds. Serve on grilled
vegetables or as a spread for garlic bread or toast.
Yield: 1/2 cup (16 1/2-tablespoon servings).
Per serving: About 58 cal, 1 g pro, 0 g car,
6 g fat, 17 mg chol, 67 mg sod.

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DESSERTS

a~b

CARROT
CAKE
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s QQQQQQQQQQQ
Cake
1 pound carrots, cut
in 21/2-inch lengths
2 cups sugar
2
/3 cup vegetable oil
3
/4 cup fat-free egg
substitute or 3 eggs
2 teaspoons vanilla
21/4 cups all-purpose
flour
2 teaspoons baking
soda
2 teaspoons cinnamon
1
/2 teaspoon salt
1
/4 teaspoon nutmeg
1
/2 cup pecan halves
or pieces
Frosting
4 ounces no-fat
pasteurized process
cream cheese
product, cut in
2 pieces
1 tablespoon
margarine or butter
1 teaspoon vanilla
21/2 cups powdered
sugar
3 tablespoons pecan
halves or pieces,
if desired
3 tablespoons raisins,
if desired
2 tablespoons
shredded coconut,
if desired

Spray 13 x 9 x2-inch baking pan with no-stick
cooking spray. Flour pan lightly. Set aside.
Position 4 mm shredding disc in work bowl. Add
carrots. Process to shred. (Yield should be about
3 cups.)
Exchange shredding disc for multipurpose blade.
Add sugar, oil, egg substitute, and vanilla. Process
until thoroughly mixed, about 5 to 8 seconds.
Spread flour, soda, cinnamon, salt, and nuts evenly
over carrot mixture in bowl. Pulse 3 to 4 times,
about 2 to 3 seconds each time, until just blended.
Hold blade firmly in work bowl to prevent leakage
and pour batter evenly into prepared pan. Bake at
350˚F for 40 to 55 minutes, until wooden pick
inserted in center comes out clean. Cool on rack.
Clean work bowl. Position multipurpose blade in
work bowl. Add cream cheese product, margarine,
and vanilla. Process until thoroughly mixed, about
5 to 10 seconds. Add powdered sugar. Pulse 3 to
4 times, about 2 to 3 seconds each time, until mixed.
Refrigerate frosting in work bowl until cake is
cooled. If necessary, pulse 2 to 3 times, about 1 to
2 seconds each time, until frosting returns to
spreading consistency. Add pecans, raisins, and
coconut, if desired. Pulse 2 to 3 times, about 2 to
3 seconds each time, until mixed. Spread over
cooled cake.
Yield: 12 to 16 servings.
Per serving: About 518 cal, 7 g pro, 85 g car,
18 g fat, 0 mg chol, 428 mg sod.

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CHEESECAKE
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s QQQQQQQQQQQ
Crust
16 21/2-inch square
graham crackers,
broken in half
2 tablespoons sugar
3 tablespoons,
margarine or
butter, melted
Filling
1 cup sugar
Thin yellow peel
from 1 medium
lemon, cut in strips
2 packages (8 oz.
each) cream cheese
1 cup fat-free egg
substitute or 4 eggs
1
/4 cup fresh lemon
juice
2 tablespoons
all-purpose flour

Position multipurpose blade in work bowl. Add
graham crackers and 2 tablespoons sugar. Process
until fine, about 25 to 35 seconds.
With processor running, add margarine through feed
tube. Process until blended, about 5 to 10 seconds.
Press firmly into bottom and 3/4-inch up sides of
9-inch springform pan. Chill.
Add 1 cup sugar and lemon peel to work bowl.
Process until peel is finely chopped, about 20 to
25 seconds. Add cream cheese. Process until
blended, about 10 to 15 seconds. Add egg
substitute, lemon juice, and flour. Process until
smooth, about 15 to 20 seconds.
Pour into pan. Bake at 350°F for 45 to 55 minutes,
until edges are set and center is soft-set. Cool 1 to
2 hours on rack. Refrigerate at least 4 hours.
Remove pan.
Yield: 10 to 12 servings.
Per serving: About 341 cal, 7 g pro, 34 g car,
20 g fat, 51 mg chol, 294 mg sod.

a~b

FRESH FRUIT
TART
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Crust
1 pastry crust (pg.83)
1 tablespoon fat-free
egg substitute plus
1 teaspoon water or
1 egg, beaten and
1 tablespoon water
Filling
1
/4 cup sugar
1 tablespoon
cornstarch
3
/4 cup skim or
low-fat milk
1
/4 cup fat-free egg
substitute or
1 egg, beaten
1
/2 teaspoon vanilla
Fruit Topping
1 small mango,
peeled, halved,
pit removed
1 cup fresh
strawberries, hulled
1 kiwi fruit, peeled
2 tablespoons
strawberry or apple
jelly, melted

Prepare pastry crust as directed in recipe. Fit into
10-inch tart pan. Trim edges. Prick shell thoroughly
with fork. Bake at 425°F for 9 to 12 minutes, until
light golden brown. Brush shell with egg mixture
to seal holes. Bake for 1 minute to set egg.
Cool completely.
In small saucepan, combine sugar and cornstarch.
Add milk and egg substitute. Cook and stir over
medium heat until thickened. Remove from heat.
Add vanilla. Refrigerate until completely cooled.
Position reversible slicing/shredding disc in work
bowl. Add mango. Process to slice. Repeat with
strawberries and kiwi fruit.
Spread cooled custard mixture in cooled shell.
Arrange sliced fruit on custard. Brush with melted
jelly. Refrigerate until serving.
Yield: 8 to 10 servings.
Per serving (filling and crust): About 332 cal,
6 g pro, 43 g car, 16 g fat, 0 mg chol, 201 mg sod.

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LIGHT
CRANBERRY CREAM
CHEESE BARS
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s QQQQQQQQQQQ
/4 cup dried
cranberries or dried
cherries
3 tablespoons apple
juice or water
1 cup plus
1 tablespoon allpurpose flour,
divided
1
1 /3 cups old-fashioned
rolled oats
3
/4 cup packed brown
sugar
1
/2 teaspoon cinnamon
1
/2 teaspoon baking
soda
2
/3 cup cold margarine
or butter, cut up
1 package (8 oz.)
no-fat pasteurized
process cream
cheese product, cut
in 4 pieces
1 cup no-fat sour
cream
1
/2 cup fat-free egg
substitute or 2 eggs
2
/3 cup sugar
2 teaspoons vanilla
3

Spray 13 x 9 x 2-inch baking pan with no-stick
cooking spray.
In small saucepan over medium heat, cook
cranberries and apple juice until bubbly. Cover.
Reduce heat to low. Cook for 2 minutes. Set aside.
Position multipurpose blade in work bowl. Add
1 cup flour, oats, brown sugar, cinnamon, and
baking soda. Process until mixed, about 5 to
10 seconds. Add margarine. Pulse 4 to 5 times,
about 2 to 3 seconds each time, until crumbly.
Reserve 1 cup of mixture for topping. Press
remaining mixture into prepared pan. Bake at 350°F
for 10 minutes.
Add cream cheese, sour cream, egg substitute,
sugar, remaining 1 tablespoon flour, and vanilla to
work bowl. Process until smooth, about 10 to
15 seconds, scraping sides of bowl, if necessary.
Add cranberry mixture. Pulse 1 to 2 times, about
1 to 2 seconds each time, until mixed.
Spread over partially baked crust. Sprinkle with
reserved crumb mixture. Bake at 350˚F for 25 to
35 minutes, until center is set and top is light
golden. Refrigerate until serving. Cut in bars.
Yield: 20 to 24 servings.
Per serving: About 195 cal, 6 g pro, 27 g car,
7 g fat, 5 mg chol, 295 mg sod.

a~b

INSTANT CHOCOLATE
SAUCE
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s QQQQQQQQQQQ
/3 cup packed brown
sugar
1
/4 cup sugar
1
/4 cup semi-sweet
chocolate chips
1
/3 cup skim or
low-fat milk
1 tablespoon
margarine or butter
2 tablespoons light
corn syrup
3
/4 teaspoon vanilla
1

Position multipurpose blade in work bowl. Add
sugars and chocolate chips. Process until chocolate
is finely chopped, about 25 to 30 seconds.
In small saucepan, heat milk, margarine, and corn
syrup until very hot but not boiling. With processor
running, add hot milk mixture through feed tube.
Add vanilla. Process until smooth, about 5 to
10 seconds, scraping sides of bowl, if necessary.
Serve warm or cool.
Yield: 1 cup (16 1-tablespoon servings).
Per serving: About 58 cal, 0 g pro, 12 g car,
2 g fat, 0 mg chol, 16 mg sod.

ORANGE-CHOCOLATE
MOUSSE
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s QQQQQQQQQQQ
/2 cup semi-sweet
chocolate chips
1
/4 cup sugar
Orange portion
only of peel from 1/3
medium orange, cut
in strips
1
/2 cup skim milk
1 teaspoon unflavored
gelatin
1 tablespoon water
11/2 cups light
whipped topping
1

Position multipurpose blade in work bowl. Add
chocolate chips, sugar, and orange peel. Process
until chocolate and peel are finely chopped, about
30 to 40 seconds.
In small saucepan over medium heat, heat milk
until very hot but not boiling.
In small bowl, sprinkle gelatin over water. Let stand
for 10 to 15 seconds to soften. Add to hot milk.
Reduce heat to medium-low. Cook and stir until
gelatin dissolves.
With processor running, slowly add hot milk
mixture through feed tube. Process until smooth,
about 10 to 20 seconds, scraping sides of bowl, if
necessary. Remove to medium mixing bowl.
Refrigerate for 10 to 15 minutes. Fold in whipped
topping. Pour into individual dessert dishes, if
desired. Chill completely.
Yield: 6 servings.
Per serving: About 146 cal, 2 g pro, 22 g car,
6 g fat, 1 mg chol, 25 mg sod.
Variation: Omit orange peel. Add 1/4 teaspoon
almond extract with milk mixture.
88

a~b

PASTRYs QQQQQQQQQQQ
CRUST
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One Crust
1 cup all-purpose
flour
1
/4 teaspoon salt
1
/4 cup shortening
1 tablespoon cold
margarine or butter
2 -4 tablespoons
ice water
Two Crusts
2 cups all-purpose
flour
3
/4 teaspoon salt
1
/2 cup shortening
3 tablespoons cold
margarine or butter
5 -7 tablespoons
ice water

Position multipurpose blade in work bowl. Add flour
and salt. Process until mixed, about 2 seconds. Add
shortening and margarine. Pulse 3 to 4 times, about
2 to 3 seconds each time, until crumbly. Sprinkle
minimum amount of water evenly over mixture.
Pulse 1 to 3 times, about 2 to 3 seconds each time,
until mixture pulls away from sides of bowl and
forms a loose ball.
Form into a ball (2 balls for 2-crust pie). On lightly
floured surface, roll each ball to a circle 2 inches
larger than inverted pie plate. Fit into pie plate.
Proceed as directed in pie recipe.
To bake single crust shell, flute edges of crust.
Prick shell thoroughly with fork. Bake at 425˚F for
9 to 12 minutes, until light golden brown.
To bake 2-crust pie, follow directions in pie recipe.
Yield: 1 pie (6 or 8 servings).
One Crust (6 servings for main dish pie)
Per serving: About 168 cal, 2 g pro, 16 g car,
11 g fat, 0 mg chol, 111 mg sod.
One Crust (8 servings)
Per serving: About 126 cal, 2 g pro, 12 g car,
8 g fat, 0 mg chol, 84 mg sod.
Two Crusts (8 servings)
Per serving: About 265 cal, 3 g pro, 24 g car,
17 g fat, 0 mg chol, 250 mg sod.

a~b

APPLE
PIE
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s QQQQQQQQQQQ
2 pastry crusts
(pg.89)
1
/3 cup sugar
1
/4 cup packed brown
sugar
2 tablespoons
all-purpose flour
1 teaspoon cinnamon
1
/8 teaspoon nutmeg
5 medium to large
crisp apples (Gala
or Rome), peeled,
cored, halved
lengthwise
1 tablespoon
margarine or
butter, cut up
2 teaspoons milk,
if desired
1 tablespoon sugar,
if desired

Prepare pastry crust as directed in recipe. Fit one
crust into 9-inch pie plate. Cover both halves of
crust with plastic wrap. Set aside.
Position multipurpose blade in work bowl. Add
sugars, flour, cinnamon, and nutmeg. Process until
mixed, about 2 to 3 seconds.
Exchange multipurpose blade for 4 mm slicing disc.
Fit apples upright in feed tube, cutting into quarters
if necessary. Process to slice.
Remove apples and sugar mixture to large mixing
bowl. Stir gently to coat. Spoon mixture into
unbaked pie shell. Dot with margarine.
Cover with top crust. Seal edge and flute. If desired,
brush with milk and sprinkle with sugar. Cut 6 to 8
slits in top crust, allowing steam to escape. Bake at
425°F for 45 to 60 minutes, until crust is golden
brown and filling begins to bubble. Cool on rack.
Yield: 8 servings.
Per serving (filling and crust): About 661 cal,
7 g pro, 78 g car, 36 g fat, 0 mg chol, 521 mg sod.

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THUMBPRINT
COOKIES
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/2 cup sugar
/3 cup margarine or
butter, cut up
1
/4 cup fat-free egg
substitute or 1 egg
1 teaspoon vanilla
11/2 cups all-purpose
flour
1
/2 teaspoon baking
powder
1
/4 cup pecan or
walnut halves or
pieces, if desired
2-3 tablespoons any
flavor jelly
1

Position multipurpose blade in work bowl. Add
sugar and margarine. Process until blended, about
10 to 15 seconds. Add egg substitute and vanilla.
Process until blended, about 30 seconds. Spread
flour, baking powder, and nuts evenly over mixture.
Pulse 2 to 3 times, about 2 to 3 seconds each time,
just until mixed.
Roll into 1-inch balls. (Lightly flour hands if dough
is sticky.) Place balls 2 inches apart on ungreased
baking sheet. Make a deep indentation in each
cookie with thumb.
Bake at 350°F for 9 to 13 minutes, until bottoms of
cookies are light golden and edges begin to turn
light golden. Remove to cooling rack. Fill each
cookie center with about 1/4 teaspoon jelly. Cool
completely.
Yield: 2 dozen cookies (1 cookie per serving).
Per serving: About 104 cal, 1 g pro, 12 g car,
6 g fat, 0 mg chol, 73 mg sod.

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COOKIE CRUMB
CRUST
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Graham Crust
20 21/2-inch square
graham crackers
3 tablespoons sugar
1
/3 cup margarine or
butter, melted

Position multipurpose blade in work bowl. Add
crackers or cookies and sugar. Process until fine,
about 35 to 50 seconds. With processor running,
add melted margarine through feed tube. Process
until blended, about 10 to 20 seconds.
Press crumbs firmly into 9-inch pie plate to line
bottom and sides. Bake at 350°F for 7 to 9 minutes,
until set. Cool completely. Fill.
Yield: 1 pie crust (8 servings).
Per serving: About 159 cal, 1 g pro, 18 g car,
9 g fat, 1 mg chol, 200 mg sod.
VARIATIONS:
Chocolate Wafer Crust
Use 20 23/8-inch chocolate wafers, 3 tablespoons
sugar, and 1/4 cup margarine, melted.
Per serving: About 117 cal, 0 g pro, 12 g car,
8 g fat, 0 mg chol, 116 mg sod.
Vanilla Wafer Crust
Use 25 13/8-inch vanilla wafers, 2 tablespoons sugar,
and 1/4 cup margarine, melted.
Per serving: About 162 cal, 1 g pro, 16 g car,
10 g fat, 8 mg chol, 125 mg sod.
Ginger Snap Crust
Use 24 2-inch ginger snaps and 1/4 cup margarine,
melted.
Per serving: About 162 cal, 1 g pro, 19 g car,
9 g fat, 0 mg chol, 210 mg sod.

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Optional Attachments
and Accessories
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• Reversible Thin (2mm) Slicing/Shredding Disc - Model KFPRD2
• Medium (4mm) Slicing Disc - Model KFPSL4
• Thick (6mm) Slicing Disc - Model KFPSL6
• Medium (4mm) Shredding Disc - Model KFPSH4
• Thick (6mm) Shredding Disc - Model KFPSH6
• French Fry Disc - Model KFPFF
• Parmesan/Ice Grating Disc - Model KFPPS
• Julienne Disc - Model KFPJU
• Egg Whip - Model KFP6EW
• Citrus Juicer - Model KFPCJ
Use to make fresh citrus juice with grapefruits, oranges, lemons, and limes.
• Juice Extractor - Model KFPJE
Use to extract juice from carrots, celery, tomatoes, and other vegetables.
• 6 Disc Storage Rack - Model KFPDS6
Stores 6 discs conveniently.
• Storage Box - Model KFPSB
Stores multipurpose blade, dough blade, three slicing or shredding discs,
disc stem, and egg whip in a clear, covered box.

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NOTES
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NOTES
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KITCHENAID is a registered Trademark of KitchenAid, U.S.A.

9701758 Rev. B

KPA115 (dZw 598)

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Title                           : 1391 KFP600 M650 U&C
Modify Date                     : 2002:10:31 13:22:05
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Kitchenaid Food Processor 11 Cup Users Manual 1391 KFP600 M650 U&C

11 CUP to the manual e54f7c6c-ef12-4042-95c0-9e3418dedd26

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