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Recipes
Salsa
1 onion, peeled
1 clove garlic
1 hot pepper (jalapeno or finger hot),
cored and seeded
4 tomatoes
Using Chopping/Mixing Blade and with processor running, drop onion, garlic
cloves, and hot pepper through the food chute and chop until finely minced. Stop
processor. Add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until
desired texture. Add hot sauce if desired. Makes 2 to 3 cups (500 to 750 ml).
Cucumber Salad
4 medium cucumbers, unpeeled
3 teaspoons (15 ml) salt, divided
1
⁄
2 cup (125 ml) white vinegar
1
⁄
4 cup (60 ml) sugar
Slice cucumbers in the Big Mouth food processor using the slicer/shredder disc,
slicing side up. Sprinkle 2 teaspoons (10 ml) salt over cucumbers and let stand
one hour. Drain. Stir in white vinegar, sugar, dill, white pepper, and garlic.
Refrigerate 3 hours before serving. Makes 8 servings.
Au Gratin Potatoes
1 small onion, sliced
4 cups (1 L) potatoes, sliced
3 tablespoons (45 ml) margarine
4-5 tablespoons (60-75 ml) flour
Grease a 2 quart (2 L) casserole dish. Slice whole potatoes and onion crosswise in
the Big Mouth food processor using the slicer/shredder disc, slicing side up.
Shred cheese. In a saucepan, melt margarine then stir in flour, salt, and pepper.
Add milk. Cook while stirring over medium heat until sauce has thickened. Layer
onion, potato, cheese, and sauce in casserole dish. Bake at 350ºF for 50 to 60
minutes or until potatoes are tender. Makes 6 servings.
1
⁄4 cup (60 ml) cilantro, packed
1
⁄2 teaspoon (2.5 ml) cumin
1 tablespoon (15 ml) lime juice
Salt and pepper to taste
Hot sauce, optional
1 tablespoon (15 ml) dill
1
⁄4 teaspoon (1.25 ml) white pepper
1 clove garlic
1 teaspoon (5 ml) salt
1
⁄4 teaspoon (1.25 ml) pepper
3 cups (750 ml) milk
1 cup (250 ml) cheddar cheese, shredded
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