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1
1
⁄2 teaspoons (7.5 ml) salt
1
⁄4 teaspoon (1.25 ml) pepper
4 tablespoons (60 ml) butter, melted
Creamed Potatoes
4 pounds (1.8 kg) all-purpose
white potatoes, about 15 medium
3 cups (750 ml) half ’n half cream
3 tablespoons (45 ml) finely minced onion
Scrub the potatoes but do not peel. Place in a large pot and cover with water.
Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate
overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is
not necessary to peel them. Place grated potatoes, half ’n half, onion, salt, and
pepper in a large bowl and stir to mix. Put butter in a 9x13-inch (23x33 cm) baking
dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF (190ºC) for
1 hour. Makes 10 servings.
Sweet Potato Pudding
1 to 1
1
⁄4 pounds (675 g) sweet potatoes
scrubbed but not peeled,
(3 cups [750 ml] grated)
1
⁄2 cup (125 ml) sugar
1
⁄
4 cup (60 ml) maple syrup
Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from
work bowl and place in medium mixing bowl. Set aside. Using Chopping/Mixing
Blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until
smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased
1
1
⁄
2 quart (1
1
⁄
2 L) casserole dish. Place casserole dish into a larger pan or dish. Add
hot water to larger pan, so water will be 1 to 2 inches (2.5 to 5 cm) up side of casse-
role dish. This will prevent the edges from burning. Bake at 350°F (180ºC) for
1
1
⁄
2 hours. Makes 6 servings.
Cheddar Onion Cornbread
4 ounces (115 g) cheddar cheese
(1 cup [250 ml] grated)
1 small onion, peeled
1 tablespoon (15 ml) butter
1 egg
Using slicer/shredder disc, shredding side up, shred cheddar and set aside. Using
Chopping/Mixing Blade, place onion in work bowl and process until finely chopped.
Place chopped onion and butter in a skillet and cook over medium high heat until
onions are soft. Set aside and cool. Do not wash work bowl. Using Chopping/Mixing
Blade, place egg, milk, muffin mix, and corn into work bowl. Pulse until JUST mixed.
Pour batter into greased 8-inch (20 cm) square baking pan. Combine onions, cheese,
and sour cream. Place small spoonfuls of sour cream mixture on top of batter. Bake
at 425ºF (220ºC) for 30 to 35 minutes. Makes 6-8 servings.
1 cup (250 ml) milk
1 egg
1
⁄4 cup (60 ml) butter
1 teaspoon (5 ml) vanilla
1
⁄2 cup (125ml) milk
8-ounce (225 g) package corn muffin mix
8-ounce (225 g) can cream style corn
8-ounce (225 g) container sour cream
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