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Cashew Chicken
2 pounds boneless skinless chicken
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3
⁄4 cup chicken stock or broth
Using S-Blade, place chicken in processor bowl. Pulse until chicken is very
coarsely chopped. Remove chicken and set aside. Do not wash processor bowl.
Place garlic and ginger in processor bowl and pulse until minced. Add green
onions, white part and 2-inches of green top, and pulse until chopped. Heat oil in
skillet over medium high heat. Add the chopped vegetables and chicken to the
skillet. Stir and cook about 7 minutes, or until chicken is done. Stir occasionally.
Use a slotted spoon and remove chicken and vegetables. Sprinkle flour into skil-
let. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken
broth, pineapple juice, soy and mustard. Stirring frequently, bring to a boil and
cook until thickened, about 5 minutes. Return chicken/vegetables to skillet, add
cashews and water chestnuts. Heat through. Serve over rice. Yield: 6 servings.
Roasted Sweet Peppers & Sausage
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
2 green bell peppers, cored and seeded
2 medium onions, peeled and cut
to fit in food chute
Using a fork pierce sausage casings several times. In a skillet over medium high
heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the
Slicer/Shredder Disc, slicing side up, slice peppers and onion. Place in 2-quart
baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at
350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto
toasted sub rolls. Yield: 6 servings.
Good Morning Muffins
4 medium carrots (2 cups grated),
washed, ends removed
1 large apple (1 cup grated), cored
and cut into wedges
3 eggs
1
⁄2 cup apple butter
1
⁄4 cup vegetable oil
1
1
⁄4 cups sugar
Using Slicer/Shredder Disc, shredding side up, shred carrots and apple into
processor bowl. Remove from bowl put into a large mixing bowl; set aside. Using
S-Blade, place eggs, apple butter, oil, sugar, and vanilla in processor bowl.
1
⁄4 cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
8-ounce can sliced water chestnuts,
drained
1 cup roasted cashews
Cooked rice
1 teaspoon dried oregano
2 tablespoons olive oil
2 pounds Italian sausage
1 tablespoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1
⁄2 teaspoon baking powder
1
⁄2 teaspoon salt
1 cup raisins