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Fresh Salsa Yield: 5 Cups
4 cups Roma tomatoes, quartered and seeds removed
2 small jalapeno peppers, seeds removed
1 large onion, cut into 1-inch cubes
1 teaspoon cider vinegar
1 teaspoon salt
1/2
teaspoon black pepper
Using the chopping blade and feeding tube add the onions, tomatoes
then jalapeno peppers on Speed 6. Add the salt, pepper, vinegar and
cilantro until chopped. Remove from bowl. Cover and refrigerate for
2 hours to enhance flavor.
Bruschetta Yield: 4 Cups
3 cups Roma tomatoes, quartered and seeds removed
1/2
medium onion, cut into 1-inch cubes
3 large cloves garlic, cut into thirds
16 fresh basil leaves
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2
teaspoon salt
1/4
teaspoon black pepper
Using the chopping blade, add the onions, garlic, olive oil, red wine
vinegar, salt and pepper to the food processor bowl. Coarsely chop.
Using the feeding tube, add tomatoes one at a time through the
feeder tube. Add basil and coarsely chop. Remove from bowl and
serve on warm grilled bread.
Grilled Bread for Bruschetta
1 loaf French Baguette or crusty Italian Bread, cut diagonally
in
1/2
-inch slices
2 teaspoons garlic salt
3/4
cup olive oil
Mix together olive oil and garlic salt. Brush both sides of the sliced
bread with the oil mixture. Lightly brown both sides of the bread.
Top warm bread with Bruschetta and serve.
Chicken Pot Pie Yield: 6 Servings
Filling
1 onion 1 stalk celery
4 cups pre-cooked chicken salt and pepper
or beef 6 cups chicken broth
6 potatoes, peeled 2 Tablespoons all purpose flour
6 carrots
Crust
2 cups all-purpose flour
1/2
teaspoon salt
4 teaspoons baking powder
1/4
cup butter, softened
2/3
cup milk
Temperature: 425˚F/218˚C Time: 45 minutes
Using chopping blade, chop onion on Speed 2 and remove from
bowl. Insert slicing disk and slice potatoes, carrots and celery on
Speed 7. Add all ingredients to broth and boil for 20 minutes. To
thicken, carefully remove
1/2
cup broth. Dissolve 2 tablespoons of flour
into broth. Carefully pour thickening back into pan of vegetables and
stir until thickened. Pour into a 9x13-inch greased pan.
Using chopping blade, combine crust ingredients flour through
butter. Add the milk through the feed tube and stop as soon as it is
absorbed. Form the dough into a ball and roll onto a lightly floured
surface. Cut into 2-inch biscuits and place on top of filling. Bake as
directed.
Meatballs Yield: 4 Servings
1 pound lean stew meat
1/2
teaspoon dried thyme
1 slice bread 1 clove garlic
1 small onion salt and pepper
1 egg 1/2 cup all purpose flour
Temperature: Medium Time: 20-30 minutes
Using the chopping blade, add all ingredients, except flour, in the
order listed, to bowl and chop on Speed 8 until meat is ground and
ingredients are mixed together.
Shape into 2-inch meatballs and coat with flour. Add oil to skillet and
cook meatballs as directed.