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½ cup pitted Kalamata olives
¼ cup Sicilian green olives
4 anchovy fillets
1 large clove garlic, minced
2 tbsp. capers
¼ cup tuna
1 tbsp. lemon juice
1 cup packed basil leaves
¼ cup mayonnaise
¼ cup olive oil
Combine first 8 ingredients in workbowl of
fitted with cutting blade. Add mayo and blend. Drizzle oil down small feed chute.
Process until smooth.
Serve immediately with veggies or cover and refrigerate until ready to serve. For
the most flavor, allow mixture to stand until it comes to room temperature.
Serve on crisp toast rounds or toasted baguettes.
Makes about 1½ cups.
1½ lbs. baking potatoes (about 3)
1 large onion
6 ounces Swiss cheese
1 slice dry French, Italian or white bread
½ tsp. salt
¼ tsp. garlic pepper
¼ cup melted butter or margarine
Using slicing blade of , slice potatoes and then
onion into workbowl; set aside.
Using shredding blade, shred cheese; set aside.
In workbowl fitted with cutting blade, make bread crumbs using French bread; set
aside.
Season potatoes with salt and garlic pepper. Alternate layers of potatoes, onions
and 1 cup cheese in buttered, 1½-quart, shallow baking dish. Drizzle evenly with
melted butter. Top with reserved ½ cup cheese and bread crumbs.
Cover with foil and bake in preheated at 425˚F
for 30 minutes. Remove foil and bake 15 minutes longer or until golden and
potatoes are tender.
Great accompaniment or grilled steak or roast beef.
Makes 4 to 6 servings.
¾ cup water
½ cup milk
3 tbsp. butter or margarine
1¼ tsp. active dry yeast
3½ to 3¾ cups unsifted all-purpose flour
1 tbsp. sugar
1 tsp. salt
In small saucepan, combine water, milk and butter. Heat to lukewarm (105˚ to
115˚F). Stir in yeast to dissolve. Let rest 5 minutes.
Position dough blade in workbowl of . Add 3
cups flour, sugar and salt. With processor running, gradually add yeast mixture
down feed chute. Add additional flour to make a soft dough. Continue processing
dough for 1 to 1½ minutes.
Remove workbowl from processor; remove blade. Turn dough out onto lightly
floured work surface. Knead several minutes until smooth and elastic. Shape into a
ball and place in greased bowl, turning to grease top.
Cover and let rise at room temperature until doubled in bulk, about 1 hour.
Punch dough down and shape into a loaf. Place in greased 9” x 5” x 3” (23 x 13
x 8 cm) loaf pan. Cover and let rise at room temperature until doubled in bulk,
about 1 hour.
Bake at 375˚F (191˚C) for 35 minutes or until loaf is deep golden brown and
sounds hollow when tapped. Remove from pan and cool on wire rack.
Yield: 1 loaf
This recipe should not be doubled in the food processor.
1 lb. bow tie or penne pasta
4 oz. Parmesan or Pecorino cheese
2 cups loosely packed basil leaves
½ cup loosely packed flat leaf parsley
½ cup pine nuts
2 medium cloves garlic, peeled
¼ tsp. salt
1
⁄8 tsp. pepper
½ cup extra virgin olive oil
Cook pasta in salted boiling water to desired texture.