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10
1
⁄2 teaspoon each, salt and celery seed
1
⁄4 teaspoon each, dry mustard
and onion powder
1 cup flour
4 eggs
1
1
⁄2 teaspoons salt
1
⁄4 teaspoon pepper
1
⁄2 cup milk
3 tablespoons flour
16 ounce bag lentils
2 quarts water
1 bay leaf
1 teaspoon salt
sour cream, optional
Chicken Puffs
1 pound cooked chicken, (1
1
⁄2 cups
finely chopped chicken)
1
⁄4 cup packed parsley sprigs
1 cup chicken broth
1
⁄2 cup vegetable oil
1 tablespoon Worcestershire sauce
Cut chicken in large chunks and using S-Blade place chicken and parsley in
processor bowl and pulse until finely chopped. Remove and set aside. In a large
saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring
to a boil. Stir the 4 seasonings into flour. When broth reaches a boil, dump in flour
all at once. Stir until the dough forms a ball. Place dough into mixing bowl. Add
eggs one at a time, mixing well after each egg. Stir in chicken, and parsley. Drop
by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 min-
utes. Yield: 4 dozen.
Potato–Leek Soup
3 pounds potatoes, peeled
3 to 4 leeks, both root and
leaf ends trimmed
8 ounces bacon
2 quarts water
Using Slicer/Shredder Disc, slicing side up, slice potatoes. Remove to large mix-
ing bowl and cover with cold water; set aside. Slice leeks. To clean leeks, place in
a colander and toss gently under running water. In a soup pot or Dutch oven, cook
bacon until crisp. Remove bacon and set aside. Add leeks to the bacon grease in
the pot. Cook and stir occasionally over medium heat for about 10 minutes.
Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a
boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl,
whisk together milk with flour. Slowly stir milk mixture into simmering soup and
simmer for 5 minutes. Garnish with crumbled bacon bits. Yield: 6 to 8 servings.
Lentil Soup
1
⁄2 pound bacon
1 large onion
6 parsnips, peeled, ends removed,
cut into 1-inch pieces
8 celery ribs with leaves
6 carrots, ends removed
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices
of bacon to be used as garnish. Leave bacon drippings in pot. Using S-Blade,
chop onion and parsnips. Add chopped onion and parsnips to bacon drippings in
pot and cook over medium heat until softened, about 7 minutes. Using
Slicer/Shredder Disc, slicing side up, slice celery and carrots. Add the celery,
carrots, lentils, water, bay leaf, and salt to onion mixture. Bring to boil then reduce
heat and simmer, covered, for 40 minutes. At serving time, garnish with sour
cream and crumbled bacon. Yield: 8 servings.
NOTE: Lentils do not need to be soaked overnight.