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R E C I P E S
TIP: Use the Compact Cover for added convenience when your recipe calls for chopping, mixing, puréeing or
kneading. It is particularly useful when you are preparing baked goods such as cakes, cookies, pies and bread.
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APPETIZERS
GUACAMOLE 27
BLUE CHEESE AND PECAN SPREAD 27
CHEESE COINS 28
SOUPS
CHUNKY GAZPACHO 29
LEEK AND POTATO SOUP/VICHYSSOISE 29
LENTIL SOUP 30
SPLIT PEA SOUP 30
MEATS AND FISH
MEATLOAF 31
CHILI 31
CHICKEN AND VEGETABLES STIR-FRY 32
CRAB CAKES 33
VEGETABLES
MASHED POTATOES 34
POTATOES AU GRATIN 34
SHREDDED CARROTS AND ZUCCHINI 35
SALADS
SLICED TOMATOES ON SHREDDED LETTUCE 35
CREAMY COLE SLAW 36
SHREDDED CARROT SALAD 36
SAUCES
PESTO 37
MEXICAN SALSA 37
NO-COOK CRANBERRY-ORANGE RELISH 37
RASPBERRY SAUCE 37
MAYONNAISE 38
PASTRY CREAM 38
CHOCOLATE SAUCE 38
PASTRY
BASIC PASTRY 39
QUICK BREADS, YEAST BREAD AND PIZZA
CORN BREAD 40
COFFEE CAKE 40
WHITE BREAD 41
PIZZA DOUGH 41
PIZZA IN A HURRY 42
PIZZA SAUCE 42
DESSERTS
BROWNIES 43
CHOCOLATE CHIP OATMEAL COOKIES 44
CARROT CAKE 44
CREAM CHEESE FROSTING 45
PEAR FROZEN YOGURT 45
BANANA-APPLE SHERBET 45
APPLE PIE 46
WARRANTY 47
CAPACITY
Recommended work bowl capacity.
F O O D S CUSTOM 11
Chopped and Puréed 2 cups
F r uit and Ve g e t a b l e s
Chopped or Puréed 1-3/4 pounds
Meat, Poultry,
Fish or Seafood
White Bread Dough 2-1/2 pounds
(5 cups flour,
yielding two
1-1/4 pound
l o a v e s )
Nuts for Nut Butters 2 cups
C ream for Whipping 2 cups
Sliced or Shre d d e d 11 cups
F r uit, Cheese or
Ve g e t a b l e s
Cake Batter 3 pounds
(four 8-inch
l a y e r s )
Cookie Dough 2-3/4 pounds
(65 cookies)
Thin Liquid 2-3/4 cups
Thick Liquid 5 cups
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 29