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Squash Casserole Yield: 6 Servings
1 onion 6 ounces stuffing mix
3 carrots (chicken or herb)
6 cups unpeeled zucchini or
1/2
cup butter, melted
yellow squash
1 can cream of chicken soup
1 cup sour cream
Temperature: 350˚F/177˚C Time: 25-30 minutes
Using the chopping blade, chop onions on Speed 6. Using the
shredding disk, shred carrots. Remove carrots and onions from bowl
and set aside. Using the slicing disc, slice squash on Speed 8.
Boil vegetables for 5 minutes. Drain and set aside. Combine soup and
sour cream. Stir into vegetable. Combine stuffing mix with melted
butter and spread half on the bottom of a 9x13-inch greased pan.
Spoon vegetable mixture on top and sprinkle with remaining stuffing
mix. Bake as directed.
Pimento Cheese Spread Yield: 8 Servings
16 ounce Cheddar cheese 2 cups salad dressing
4 ounce pimentos, drained
Using fine shredding disk, grate cheese using Speed 8. Remove from
bowl. Using chopping blade, chop pimentos on Speed 3. Add cheese
and salad dressing and process on Speed 6 until mixed.
Macaroni Salad Yield: 12 Servings
3 cups uncooked elbow macaroni
1/2
cup green peppers
1 tablespoon oil 3 hard-boiled eggs
1/2
cup onions
1/2
cup carrots
1 cup celery
Dressing
1
1/3
cups sugar 1 cup salad dressing
1/2
cup vinegar 1
1/2
teaspoons prepared mustard
2 eggs 1-5
1/3
ounces can evaporated milk
1
1/2
teaspoon salt
Cook macaroni, drain and stir in oil. Using the chopping blade, chop
onions, celery, green peppers and eggs on Speed 5 until chopped.
Using the shredding disk, grate carrots. Add to macaroni.
To make dressing, combine sugar, vinegar, eggs and salt. Bring to a
boil over medium heat, stirring frequently. Cool and stir in rest of
dressing ingredients. Pour over macaroni, refrigerate several hours.