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Cashew Chicken
2 lbs. boneless skinless chicken breasts
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 Chopping/Mixing Blade, place chicken in bowl. Pulse until chicken is very
coarsely chopped. Remove chicken and set aside. Do not wash work bowl. Place
garlic and ginger in work 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 slot-
ted spoon and remove chicken and vegetables. Sprinkle flour into skillet. 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. Makes 6 servings.
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
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
Chopping/Mixing Blade, chop onions and parsnips. Add chopped onions 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 car-
rots. 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. Makes 8 servings.
NOTE: Lentils do not need to be soaked overnight.
16 ounce bag lentils
2 quarts water
1 bay leaf
1 teaspoon salt
Sour cream, optional