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1/2 medium cabbage, cut in wedges 1/3 cup (80 ml) vegetable oil
1 small sweet or red onion, halved 1/4 cup (60 ml) sugar
1/2 medium green pepper 1 teaspoon (5 ml) salt
2 carrots, peeled 1/4 teaspoon (1 ml) pepper
2/3 cup (160 ml) vinegar
Position Disc in Bowl, slicing side up. Slice cabbage, onion and pepper. When vegetables reach
top of bowl, transfer to extra-large bowl and slice remaining quantity.
Position Disc in Bowl, shredding side up. Shred carrots. Add to cabbage mixture. Position Knife
Blade in Bowl. Add vinegar, oil, sugar, salt and pepper. Process until well mixed, about 10 sec-
onds. Pour over vegetables; stir to combine. cover; refrigerate at least 8 hours before serving. At
serving time, stir thoroughly, then drain.
Makes: 6 - 1 cup (240 ml) servings Note: May be made a day or two
in advance.
Quick Cheese Pizza
Crust: Topping:
2 packages (1/4 oz./ 7 gms each) 1 jar (14 oz./400 gms) pizza sauce
active dry yeast 1 package (16 oz./454 gms)
2 teaspoons (10 ml) sugar mozzarella cheese
1 cup (240 ml) lukewarm water (chilled in freezer 20 minutes
(110-115ºF/44-46ºC) before using), cut to fit Chute
3 cups (720 ml) all-purpose flour
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) vegetable oil
Stir yeast and sugar into water and let stand 5 minutes. Position Knife Blade in Bowl. Add flour
and salt. Turn processor on and pour yeast mixture through Food Chute. Add oil and process
until dough forms a ball. If dough sticks to side of bowl, add more flour, 1 tablespoon (15 ml) at a
time. Process about 60 seconds. Let dough rest 10 minutes. Divide dough evenly into 2 balls.
Stretch or roll each ball to fit a lightly oiled 14 “ (36 cm) pizza pan. Top with pizza sauce.
Position Disc in Bowl, shredding side up. Shred cheese using light pressure on Food Pusher.
Spread cheese evenly over pizza sauce and add other toppings if desired. Bake in pre-heated
400ºF (205ºC) oven for 20 to 25 minutes.
Makes: 2 - 14 inch (36 cm) pizzas
Whole Wheat Bread
2 cups (480 ml) all-purpose flour 1 package (1/4 oz./7 gms) active dry yeast
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