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Hungarian Paprika Pasta
To a regular full load of pasta add 2 tablespoons of paprika to the liquid and stir well
before adding to the flour as it mixes.
Summer Fruit Pasta
In a blender liquefy or juice fresh fruit such as strawberries, lemon, peaches (peeled)
or blackberries. Add ½ cup sugar to 2 Pasta Measuring Cups of flour and Mix. Then
add enough of the fruit mixture to bring the liquid measure to the “Oil+ Egg+ Liquid”
line on the mixing cup. Cook as usual and serve with additional fresh fruit.
Garlic Pasta
Add 2 garlic (crushed, or pureed) to the liquid in a full load of pasta. Cook and serve
with sauce and cheese.
Salmon Mousse
1 14oz – 16oz Can of Sockeye Salmon
1 8oz Package of Cream Cheese
1 Teaspoon Salt
3 Tablespoons White Prepared Horseradish
1 Tablespoon Liquid Smoke
Optional: 1 Teaspoon Dried Dill Weed
For hors d’ oeuvres, use large cookie die.
Drain Salmon and put in the mixing bin. Break cream cheese into chunks and add to
the mixing bin. Add horseradish and salt. Turn on the machine and add the liquid
smoke through the top of the machine. Mix 10 to 15 seconds before starting to
extrude.
Peanut Butter Cookies
2 ½ Cup Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Sugar
½ Cup Brown Sugar
1 Cup Butter
2 Tablespoons Vanilla
2 Eggs
Sift flour, soda and salt into mixing bin. Add sugar. Mix dry ingredients for a minute
in machine fitted with the large cookie die.
Stop machine. Open lid and add remaining ingredients (peanut butter, butter, eggs
and vanilla). Close and MIX about one minute, then extrude.
If cookie dough stops coming out or slows down, it may be necessary to add more
flour – 1 tablespoon at a time (through grate in the lid) to keep dough surface dry
enough to drop down into extruder. Cook 375° for 10-12 minutes.