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2 medium cucumbers,
peeled
1 small onion
Dressing
1
/
2
cup white wine
vinegar
1
/
4
cup fresh dill weed
2 tablespoons sugar
1
/
4
teaspoon salt
1
/
4
teaspoon black
pepper
Position reversible slicing/shredding disc in work
bowl to slice. Add cucumbers and onions. Process to
slice. Remove to shallow dish.
Exchange reversible slicing/shredding disc for mini
bowl and mini blade. Add dressing ingredients.
Process until dill is finely chopped, about 10 to
12 seconds, scraping sides of bowl, if necessary.
Pour dressing over cucumber and onion. Stir to coat.
Cover. Refrigerate for 8 hours or overnight, stirring
occasionally.
Yield: 6 servings.
Per serving: About 35 cal, 1 g pro, 9 g car, 0 g fat,
0 mg chol, 92 mg sod.
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DILLED CUCUMBERS AND ONIONS
5 medium potatoes
1 medium onion
3 tablespoons
margarine or butter
3 tablespoons
all-purpose flour
1
/
2
teaspoon garlic salt
1
/
8
-
1
/
4
teaspoon black
pepper
1
/
8
-
1
/
4
teaspoon red pepper
2
1
/
4
cups skim or
low-fat milk
Spray 12 x 8 x 2-inch baking dish with no-stick
cooking spray.
Position 4 mm slicing disc in work bowl. Add
potatoes and onion. Cut to fit feed tube if necessary.
Process to slice. Place in baking dish.
Melt margarine in 2-quart saucepan over medium
heat. Stir in flour, salt, and pepper. Cook until
mixture is smooth and bubbly, stirring constantly.
Add milk. Heat to boiling, stirring constantly. Cook
and stir for 1 minute.
Pour mixture over potatoes and onion. Cover dish
with foil. Bake at 350˚F for 45 minutes. Remove
foil. Bake for 30 minutes more, until tender.
Yield: 6 servings.
Per serving: About 192 cal, 6 g pro, 30 g car,
6 g fat, 2 mg chol, 297 mg sod.
SCALLOPED POTATOES
52
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