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6
Getting to Know Your
RRFP1 Attachments
P
0FF
1
2
CONTROL DIAL
with Indicator Light
P - Pulse
OFF
1 - Low Speed
2 - High Speed
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14
12
15
16
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11. Chopping Blade
(P/N 71165)
Stainless steel blade
designed for cutting
and kneading.
12. Shredding/Grating
Blade 'F' (P/N 71166)
Stainless steel shred-
ding blade, fine.
13. Shredding Blade 'C'
(P/N 71167) Stainless
steel shredding blade,
coarse.
14. Slicing Blade 'F'
(P/N 71168) Stainless
steel slicing blade, fine.
15. Slicing Blade 'C'
(P/N 71169) Stainless
steel slicing blade,
coarse.
16. Blade Holder
(P/N 71170)
Designed to hold a
Shredding or Slicing
Blade, with finger holes.
17. Blade Holder Stem
(P/N 71183)
Fits over Drive Shaft to
support Blade Holder.
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SPINACH DIP
1 (10 ounce) package, defrosted frozen chopped spinach
1 (8-ounce) can sliced water chestnuts, drained
2 cloves garlic
1 cup plain yogurt
2 bunches green onions, cut in 1-inch pieces
1 cup sour cream
2 teaspoons salt
1 teaspoon dried tarragon leaves
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Place all of the ingredients into the Food Processor with the Chopping
Blade. Chop on Speed 2 until blended. Remove from the Bowl, cover and
refrigerate for 2 hours to enhance flavor.
Yield: 4 cups
CRAB DIP
1 (8 ounce) container lump crab meat
1 medium cucumber peeled, cut in half and seeded, cut in 1-inch pieces
11 ounces cream cheese, softened
1/3 cup mayonnaise
2 teaspoons chili sauce
2 teaspoons Worcestershire sauce
1/8 teaspoon sugar
3/4 teaspoon Old Bay seasoning
Salt and pepper to taste
Add all ingredients to the Food Processor with the Chopping Blade. Pulse
until ingredients are chopped and mixed. Remove from the Bowl, cover
and refrigerate for 2 hours to enhance flavor.
Yield: 4 cups
PIMENTO CHEESE SPREAD
1 (16 ounces) block Cheddar cheese
1 (4 ounce) jar pimentos, drained
2 cups salad dressing
Use the Coarse Shredding Blade to shred the cheese then remove from
the bowl. Place the Chopping Blade into the Bowl and add the pimentos,
salad dressing and cheese. Process the mixture on Speed 1 until blend-
ed. Remove from the Bowl, cover and refrigerate for 2 hours.
Yield: 4 cups
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