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1
1
⁄2 teaspoons salt
1
⁄4 teaspoon pepper
4 tablespoons butter, melted
1 cup milk
1 egg
1
⁄4 cup butter
1 teaspoon vanilla
8-ounce package light cream cheese,
cut into chunks
3
⁄4 cup skim milk ricotta cheese
1
⁄2
cup light sour cream
1 egg
2 teaspoons dried Italian seasoning
26 ounce can spaghetti sauce
6 lasagna noodles, cooked
Creamed Potatoes
4 pounds all-purpose white potatoes,
about 15 medium
3 cups half-and-half cream
3 tablespoons 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
baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF
for 1 hour. Makes 10 servings.
Sweet Potato Pudding
1 to 1
1
⁄4 lb. sweet potatoes, scrubbed
but not peeled, and cut to fit food
chute (3 cups grated)
1
⁄2 cup sugar
1
⁄4 cup 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 S-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
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 up side of casserole dish. This will
prevent the edges from burning. Bake at 350°F for 1
1
⁄2 hours. Makes 6 servings.
Vegetable Lasagna
8 ounces reduced-fat mozzarella cheese
1 medium onion, peeled, cut into chunks
4 garlic cloves
4-6 ounces fresh mushrooms
1 teaspoon vegetable oil
2 zucchini, approximately 6 inches
each, cut into chunks
2 ounces Parmesan cheese, cut into
1
⁄2-inch chunks (about
1
⁄3 cup grated)
Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small
bowl and set aside. Using S-blade, place onion and garlic cloves into work bowl.
Pulse until coarsely chopped. Add mushrooms to bowl. Continue to pulse until
mushrooms are coarsely chopped. Place chopped vegetables in a large skillet
with oil, over medium heat. Using S-blade, place zucchini in work bowl. Pulse until
coarsely chopped. Add zucchini to skillet. Cook until tender, about 10 minutes;
set aside. Without washing the work bowl, using S-blade, place Parmesan cheese