03CU13135 DLC-8S IB

11/16/04

6:05 PM

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INSTRUCTION AND RECIPE BOOKLET
Pro Custom 11 Food Processor

DLC-8S Series

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

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IMPORTANT SAFEGUARDS
Always follow these safety precautions when using this appliance. Getting Ready 1. Read all instructions. 2. Blades are sharp. Handle them carefully. 3. Unplug from outlet when not i n use, before putting on or taking off parts and before cleaning. To unplug, grasp plug and pull from electrical outlet. Never pull cord. 4. Do not use outdoors. 5. Do not let cord hang over edge of table or counter, or touch hot surfaces. 6. Do not operate any appliance with damaged cord or plug, or after appliance has been dropped or damaged in any way. Return appliance to the nearest authorized service facility for examination, repair or electrical or mechanical adjustment. Operation 1. Do not use pusher assembly if sleeve becomes detached from pusher. 2. Keep hands as well as spatulas and other utensils away from moving blades or discs while processing food, to prevent possibility of severe personal i n j u ry or damage to food processor. A plastic scraper may be used but must be used only when food processor motor is stopped. 3. Avoid contact with moving parts. Never push food down by hand when slicing or shredding. Always use pusher.
4. Make sure motor has completely stopped before removing cover. (If machine does not stop within 4 seconds when you turn cover, call 1-800-726-0190 for assistance. Do not use machine). 5. Never store any blade or disc on motor shaft. To reduce the risk of injury, no blade or disc should be placed on the shaft except when the bowl is properly locked in place and the processor is in use. Store blades and discs, as you would sharp knives, out of reach of children. 6. Be sure cover is securely locked in place before operating food processor. 7. Do not try to override cover interlock mechanism. Cleaning To protect against risk of electrical shock, do not put base in water or other liquid. General 1. Close supervision is necessary when any appliance is used by or near children. 2. Do not operate this, or any other motor-driven appliance, while under the influence of alcohol or other substances that affect your reaction time or perception. 3. The food processor is UL listed for household use. Use it only for food preparation as described in the accompanying recipe and technique book. 4. The use of attachments not recommended or sold by Cuisinart, may cause fire, electrical shock, personal injury or damage to your food processor. 5. To avoid possible malfunction of work bowl switch, never store processor with pusher assembly
in locked position. 6. Maximum rating of 5.2 a m p e res is based on attachment that draws greatest current. Other recommended attachments may draw significantly less current.

SAVE THESE INSTRUCTIONS

NOTICE This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature. Compact Cover 1. Do not use the Compact Cover when mixing hot, thin liquids such as soups or sauces. If you do, it is possible that hot liquid may splash and injure you. 2. DO NOT use any slicing, shredding, julienne, French fry-cut or fine grater discs with the Compact Cover. Doing so may expose the user to injury. 3. Although the Cuisinart Compact Cover may seem compatible with machines from other manufacturers, using the cover with other machines may be dangerous and may expose the user to injury. We specifically caution you not to use the Compact Cover with other brand machines.

The metal blade chops raw and cooked fruits, vegetables, meat, fish and cheese to the exact consistency you want - from coarse to fine, even to a pure. You control the texture. It chops nuts, makes nut butters, mayonnaise and sauces, and mixes tender, flaky pastry. The metal blade also mixes cakes, frosting, cookies, quick breads, muffins and biscuits. The dough blade mixes and kneads more efficiently than the metal blade when your recipe calls for more than 3-1/2 cups (875 mL) of flour. A locking device prevents heavy dough from driving the blade up on the shaft. The standard slicing disc makes beautiful whole slices. It slices whole fruits and vegetables, cooked meat, semi-frozen raw meat and thin loaves of bread. The thin slicing disc is perfect for slicing cabbage, onions, radishes, mushrooms, celery, potatoes and cucumbers. The medium shredding disc processes most firm and hard cheese into long, attractive shreds. It also shreds vegetables like potatoes, carrots and zucchini, and processes nuts and chocolate to a grated texture. The detachable stem fits all discs, making storage easy in limited space.
The pusher assembly has 3 parts.
1. The small removable white pusher fits into the small feed tube. This tube is for narrow food like carrots, for adding liquid, and for continuous feeding of small hard food like garlic. 2. The large pusher is permanently attached to the sleeve, but moves freely within it except when the slide lock on the sleeve is locked in place over the large feed tube. 3. The bottom sleeve has two descending tabs. One locks the sleeve to the work bowl (white lock); the other pushes down an activating rod at the back of the bowl, permitting the motor to start.

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PRACTICING WITH FOOD
PICK UP 4 COLOR PHOTOS FROM FILM
Try chopping some practice foods before you process food to eat. A zucchini or potato is a good choice. First cut into 1-inch pieces. I n s e rt the metal blade and put the pieces in the work bowl. Put on the cover; press the pusher assembly down to lock it into place. Press and release the OFF/PULSE lever two or thre e times and see what happens. Each time the blade stops, let the pieces drop to the bottom of the bowl before you pulse again. That puts them in the path of the blade each time the motor start s. Using the pulse/chopping technique, you can get an even chop without danger of overprocessing. Check the texture f requently by looking through the cover of the work bowl. If you want a finer chop, press and release the OFF/PULSE lever until you achieve the desired texture. Onions and other food with a high water content will quickly end up as a pure unless examined through the work bowl after each pulse to make sure they are not overprocessed. Try chopping other food, like meat for hamburger or sausage. Then make mayonnaise, pastry or bread, as described in the recipes in this book. To obtain consistent results:

may become wedged between the blade and the work bowl. If this happens, remove the cover, lift the blade out carefully and
remove the wedged piece. Empty the bowl, reinsert the blade and lock the cover into place, first removing the small pusher. Press the ON lever and drop the food pieces through the small feed tube while the machine is running. After adding a cupful this way, add the remaining food to the bowl and process in the usual way.

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To chop hard food like garlic, hard cheese Small foods like garlic can be dropped in whole. Larger foods like hard cheese should be cut into 1-inch pieces. Remove the small pusher, press the ON lever and drop the food through the small feed tube while the machine is running. This method of processing minces garlic, shallots and onions. Hard cheese and coconut will have the same texture as if they had been hand grated. IMPORTANT: Never try to process cheese that is too hard to cut with a knife. You may damage the blade or the machine. To chop parsley and other fresh herbs The herbs, the work bowl and the metal blade must all be thoroughly clean and dry. Remove stems from herbs. Add leaves to bowl and process until they are chopped as fine as you want. The more herbs you chop at a time, the finer chop you can obtain. If completely dry when chopped, parsley and other herbs will keep for at least 10 days, stored in an airtight bag in the refrigerator. They may be frozen for months, stored in an airtight container or bag.
To chop peel from citrus fruit (zest) or to chop sticky fruit like dates or raisins For citrus, remove only the peel (zest) with a vegetable peeler. Do not remove the white pith, which is bitter tasting. Cut the peel into lengths of 2 inches or less and p rocess with 1/2 cup of granulated sugar from the recipe until finely chopped. This may take 2 minutes or longer. For sticky fruit like dates, raisins, prunes and candied fruit, first freeze the fruit for about 10 minutes. Add to it some of the flour called for in the recipe. Use no more than 1 cup of flour for each cup of fruit.
COMPACT FLAT COVER Use the Compact Cover for added convenience when your recipe calls for chopping, mixing, pureing and kneading. It is particularly useful when you are preparing baked goods such as cakes, cookies, pies and breads.

procedure. A recipe giving exact proportions is on page 39. Combine unbleached all-purpose flour, salt and 1-inch pieces of very cold butter in the work bowl. Process to the consistency of cornmeal. While the machine is running, pour ice water through the feed tube. Stop processing as soon as the dough begins to form a ball, to ensure tender, flaky pastry. Use the dough immediately or form it into a round disc about 1 inch thick. Wrap it in plastic wrap and refrigerate or freeze for later use. To make quick breads, and cakes that use baking powder and/or soda. The most important rule for success is not to overmix after the flour is added. The ingredients for these soft doughs should be cold. If the recipe calls for chopped ingredients like lemon peel or nuts, chop them first while the work bowl is clean and dry. Then set them aside until needed. (Always use sugar when chopping lemon peel; see page 7.) Put dry ingredients like flour, salt and leavening in the work bowl and process with the metal blade for 5 seconds to mix them. Remove and reserve the dry ingredients. Add the eggs and sugar to the work bowl and process to mix, letting the machine run about 1 minute. Next, add 1-inch pieces of butter, at room temperature. Let the machine run continuously for a minute, until the butter is thoroughly mixed with the sugar and eggs. Then add flavoring and
liquid vanilla, spices, cocoa, etc. Process until mixed. Add the dry ingredients to the work bowl. Process by pulsing, inspecting after each pulse. Stop pulsing as soon as the dry ingredients have almost disappeared into the batter. Overprocessing will cause quick breads and cakes to be tough. (If your recipe calls for ingredients that are to be coarsely chopped - like raisins or nuts - add them last with the mixed dry ingredients.) To make cake mix Your food processor work bowl is l a rge enough for the preparation of an 18.5-ounce packaged cake mix. Insert the metal blade and add the cake mix to the work bowl. While the machine is running, add the eggs and liquid through the small feed tube and process for 5 seconds. Scrape down the side of the work bowl and process again for 1 minute for maximum volume. Remove the work bowl from the base but do not remove the metal blade. Insert your finger into the underside of the blade from the bottom of the work bowl to hold the blade in place while emptying the batter. Tip: After emptying cake batter or pured soup from the work bowl, replace the bowl on the motor base. Insert the metal blade and pulse once. Centrifugal force will spin the batter off the blade onto the side of the work bowl. Remove the blade, and use the spatula to scrape any remaining batter from the bowl.

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PRACTICING SLICING AND SHREDDING
1. Insert a slicing or shredding disc, put the cover with large feed tube on the work bowl and insert the prepared food in the feed tube. 2. Prepare the pusher assembly. Lock the small pusher in place and unlock the slide lock on the sleeve, so the pusher can move up and down freely. 3. Slide the pusher assembly over the feed tube and push the sleeve down to lock it into place. Apply pressure to the pusher while pressing down the OFF/PULSE lever. Release the lever as soon as the food is sliced or shredded. 4. You can load the feed tube repeatedly without removing the work bowl cover. Simply grasp the pusher assembly with your fingers on the wide locking tab at the back of the sleeve. Press firmly on the tab and lift up. The pusher assembly will come off easily, leaving the cover and feed tube in place. Your other hand is free to reload the feed tube.

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REMOVING SLICED OR SHREDDED FOOD
Before you do anything, wait for the disc to stop spinning When it does, remove the cover first. Hold the pusher assembly with your fingers away from the locking tabs on back and turn it clockwise. Lift, and the pusher assembly and cover will come off together. Remove the slicing or shredding disc before removing the work bowl. Place two fingers under each side of the disc and lift it straight up. Then turn the bowl clockwise to unlock it from the base, and lift it straight up to remove it. You can place the disc on top of the inverted work bowl cover, to minimize drips and spills.

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SLICING AND SHREDDING TECHNIQUES
Small, round fruits and vegetables For large berries, radishes and mushrooms, trim the ends flat with a knife. Insert the food through the feed tube, standing each piece on a flat end. You can fill the tube to about 1-inch from the top. The bottom layer gives you perfect slices for garnish. If you want all the slices to be perfect, its best to process one layer at a time. Long fruits and vegetables Trim foods like bananas, celery and zucchini by cutting them into pieces a little shorter than the feed tube. Cut both ends flat. (Use a ruler as a guide, or the pusher assembly with the pusher pulled out as far as it will go.) Fill the feed tube with the pieces, standing them vertically and adding enough pieces so they are solidly packed and cannot tilt sideways as they are sliced or shredded. Small amounts of food Use the small feed tube and the small pusher. Remove the small pusher from the pusher assembly. Slide the pusher assembly over the feed tube and press the sleeve down to lock it into place. Be sure the slide lock on the sleeve is locked. Cut the food into lengths a little shorter than the feed tube. If you are slicing one or two long, thin vegetables like carrots, push them against the right. If you are slicing a few vegetables that are

Sliced or shredded food piles up on one side of work bowl This is normal. Remove disc occasionally and even out food. When food gets close to bottom of disc, empty work bowl. A few pieces of food remain on top of slicing or shredding disc This is normal. In most cases, you can shred more of the food by moving the large pusher up and down, allowing the piece to be shredded, or by repositioning the piece in the feed tube and reshredding it. Soft cheese like Mozzarella spreads out and collects on top of shredding disc The cheese was not cold enough, or the pressure on the pusher was too hard. To shred soft cheese, do not pushrather let the cheese go through by itself. Tap on the pusher to guide cheese through. CLEANING AND STORING Keep your food processor ready to use on the kitchen counter. When not in use, leave unplugged. Dont leave the pusher assembly in locked position; this could damage the on-off mechanism. Store the blades and discs as you would sharp knives out of the reach of children. The Disc and Blade Holders (optional accessories) offer safe and convenient storage. All parts except the motor base are dishwasher safe, and we recommend washing them in the dishwasher on the top rack. Due
to intense water heat, washing the work bowl and work bowl cover on the bottom rack may cause damage over time. Insert the work bowl upside down. Remember where you place sharp blades and discs, and be certain to unload the dishwasher carefully. To simplify cleaning, rinse the work bowl, cover, pusher assembly and blade or disc immediately after use. Openings at the bottom of the large pusher provide drainage and make cleaning easy. If food lodges in the pusher, remove it by running water through pusher or using a bottle brush. If you wash blades and discs by hand, do it carefully. Avoid leaving them in soapy water where they may disappear from sight. To clean the metal blade, fill the work bowl with soapy water, hold the blade by its plastic center and move rapidly up and down on the center shaft of the bowl. Use of a spray hose is also effective. If necessary, use a brush. The work bowl is made of Lexan plastic, which is shatter-resistant and heat-resistant. It should not be placed in a microwave oven, as the tube at the back of the bowl houses the metal rod that activates the motor.

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Chopping certain foods may scratch or cloud the work bowl. Among them are ice, whole spices and oils, like wintergreen. If you like to prepare your own spice blends, you may want to keep a second bowl just for that purpose. The base housing is made of a durable, high impact resistant plastic. Its smooth surface will look new for years. Keep a sponge handy as you work to wipe spills from the base. Four rubber feet under the base help keep it stable on most work surfaces even when processing heavy loads. If the feet leave spots on the counter, spray them with a spot remover like Fantastik or K2-R and wipe with a damp sponge. If any trace of the spot remains, repeat the procedure and wipe the area with a damp sponge and nonabrasive cleaning powder. To clean the inside of the detachable stem, slide the stem release button up as far as it will go and hold as you run water through the stem. IMPORTANT: Never store any blade or disc on the motor shaft. No blade or disc should be placed on the shaft except when the processor is about to be used.

FOR YOUR SAFETY Like all powerful electrical appliances, a Food Processor should be handled with care. Follow these guidelines to protect you and your family from misuse that could cause injury.
bowl when emptying bowl. Remove blade before tilting bowl, or hold it in place with your finger, a spatula or spoon.
Handle metal blade and discs carefully. Their cutting edges are very sharp. Always place discs on flat, stable surface before connecting detachable stem. Never put blade or disc on motor shaft until work bowl is locked in place. Always be sure that the blade or disc is down on motor shaft as far as it will go. Always insert metal blade in work bowl before putting ingredients in bowl. When slicing or shredding food, always use pusher. Never put your fingers or spatula into feed tube. Always wait for blade or disc to stop spinning before you remove pusher assembly or cover from work bowl. Always remove work bowl from base of machine before you remove metal blade or dough blade. Be careful to prevent metal blade from falling out of work
Never use pusher assembly if sleeve becomes detached from pusher. Call Cuisinart Customer Service immediately at 1-800-726-0190.
SOME TECHNICAL DATA The motor in your food processor operates on standard line operating current. The appropriate voltage and frequency for your machine are shown on a label under the base. An automatic, temperaturecontrolled circuit breaker in the motor ensures complete protection against motor burnout. If the processor runs for an exceptionally long time when chopping, mixing or kneading a thick or heavy mixture in successive batches, the motor may overheat. If this happens, the processor will stop. Turn it off and wait for the motor to cool off before proceeding. It will usually cool off within 10 minutes. In extreme cases, it could take an hour. Safety switches prevent the machine from operating when the work bowl or the cover is not locked into position. The motor stops within seconds when the motor is turned off, and a faststop circuit stops it instantly when the pusher assembly is unlocked.

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RECIPES
APPETIZERS GUACAMOLE BLUE CHEESE AND PECAN SPREAD CHEESE COINS SOUPS CHUNKY GAZPACHO LEEK AND POTATO SOUP/VICHYSSOISE LENTIL SOUP SPLIT PEA SOUP MEATS AND FISH MEATLOAF CHILI CHICKEN AND VEGETABLES STIR-FRY CRAB CAKES VEGETABLES MASHED POTATOES POTATOES AU GRATIN SHREDDED CARROTS AND ZUCCHINI SALADS SLICED TOMATOES ON SHREDDED LETTUCE CREAMY COLE SLAW SHREDDED CARROT SALAD SAUCES PESTO MEXICAN SALSA NO-COOK CRANBERRY-ORANGE RELISH RASPBERRY SAUCE MAYONNAISE PASTRY CREAM CHOCOLATE SAUCE PASTRY BASIC PASTRY QUICK BREADS, YEAST BREAD AND PIZZA CORN BREAD COFFEE CAKE WHITE BREAD PIZZA DOUGH PIZZA IN A HURRY PIZZA SAUCE DESSERTS BROWNIES

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Use metal blade to chop cheese until it resembles coarse meal, about 30 seconds. Add butter, salt and Tabasco sauce. Process until smooth, about 60 seconds; scrape bowl. Add flour and process until just mixed in. Chill dough until firm, about 1 hour. Divide dough into 3 equal parts and roll each into a cylinder about 1-1/2 inches in diameter. Chill until firm, about 2 hours. Preheat oven to 400F. and coat baking sheets with vegetable oil cooking spray. Cut dough into 1/8-inch slices and place 1-1/2 inches apart on baking sheets. Bake until lightly colored, about 10 minutes, do not b rown. Transfer to wire rack to cool. Unbaked, plastic-wrapped cylinders keep for about a week in the refrigerator. Cooked cheese coins can be frozen and reheated for 6 to 8 minutes in a 300F. oven. Yield 100 cheese coins.

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Chunky Gazpacho This refreshing cold soup can be ready in less than 10 minutes. You may serve it at once, but it improves with chilling. INGREDIENTS small jalapeo pepper* scallions celery stalk medium cucumber small garlic clove, peeled medium bell pepper, cut into 3 pieces tomatoes, seeds removed cups tomato or V-8 juice tablespoons lemon juice teaspoon salt teaspoon freshly ground black pepper
Leek and Potato Soup/Vichyssoise Louis Diat, longtime chef at the New York Ritz Hotel, transformed the everyday Leek and Potato Soup into a cold soup suitable for parties. INGREDIENTS medium leeks, white part only, thoroughly cleaned small onion, peeled and halved tablespoon unsalted butter medium all-purpose potatoes, peeled cups chicken stock cup water Salt and freshly ground black pepper to taste cup milk cup heavy cream Chopped chives for garnish

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Halve jalapeo pepper and remove seeds. Trim scallions and celery and cut into 1-inch pieces. Peel cucumber and cut in half lengthwise. Remove seeds and cut to fit feed tube vertically. Use metal blade to process garlic and jalapeo pepper until finely chopped. Add scallion, celery and bell pepper. Pulse/chop to medium chop. Put in large mixing bowl. Pulse/chop half of the tomatoes until coarsely chopped. Add to mixing bowl. Pure remaining tomatoes until smooth, about 1 minute. With machine running, pour in 1/2 cup of tomato juice. Add to mixing bowl with remaining tomato juice and stir. Insert thin slicing disc, stand cucumber pieces upright in feed tube and slice, using light pressure. Add to mixing bowl with remaining ingredients and stir to combine. Cover and chill before serving. *Handle hot peppers carefully. The oil can irritate the skin and eyes. Wash your hands after preparing them. Yield 4-1/2 cups.
Cut leeks to fit feed tube. Use standard slicing disc to slice leeks and onions. Melt butter in large saucepan over medium heat. Add leeks and onions; saut, stirring often, until soft but not brown, about 10 minutes. Cut potatoes in half crosswise, and use standard slicing disc to slice them. Add potatoes, stock and water to saucepan. Bring to boil, over medium-high heat. Reduce heat to low, cover and simmer gently, stirring occasionally, until vegetables are very tender, about 25 minutes. Adjust seasoning and serve hot as Leek and Potato Soup, or proceed as follows for cold Vichyssoise. Strain liquid into large saucepan and set aside. Use metal blade to pure vegetables, stopping once to scrape bowl. Whisk pured vegetables into reserved liquid, add milk and bring to a boil over moderate heat, stirring constantly. Remove from the heat and stir in cream. Season to taste with salt and pepper. Refrigerate until thoroughly chilled. Taste again for seasoning and sprinkle with chopped chives. Yield 4 cups Leek and Potato Soup or 6 cups Vichyssoise.

Chili Kids love chili and its a versatile dish. Serve it on hot dogs, fill tacos or eat it plain. It freezes well for about 6 months. INGREDIENTS medium garlic cloves medium onion, quartered pound boneless beef chuck, chilled, fat trimmed, cut into 1-inch cubes teaspoons whole cumin seed tablespoons vegetable oil tablespoons chili powder tablespoons paprika teaspoon salt teaspoon crushed red pepper 8-oz. can whole tomatoes cup water cups red kidney beans

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Preheat oven to 375F. Put all ingredients except egg in work bowl and pulse/chop 4 to 6 times. Then process continuously until chopped fine. Add egg and pulse 4 or 5 times or until desired consistency i s reached, watching carefully to avoid overprocessing. Pack mixture into loaf pan and bake at 350F. until cooked through, about 40 to 50 minutes. *You can vary these ingredients by using a mixture of beef, veal and pork or by replacing the milk with tomato juice. Meatball Variation: Instead of making a meat loaf, shape mixture into balls of 2 tablespoons each, arrange them in single layer in baking dish and bake at 375F. for about 25 minutes. Yield 1-1/2 pounds of meatloaf.
Process garlic and onion with metal blade until finely chopped, about 15 seconds. Reserve. Process beef cubes until coarsely chopped, about 10 to 12 pulses. Brown cumin in medium saucepot over medium heat. Shake pan constantly and cook until cumin begins to smoke, about 1 minute. Reserve. Heat vegetable oil in same saucepot over medium heat. Add garlic and onion; cook for 2 minutes. Add beef and cook, stirring often, until no pink color remains, about 5 minutes. Reduce heat to low. Stir in cumin, chili powder, paprika, salt and crushed red pepper; cook uncovered for 5 minutes, stirring occasionally. Use metal blade to coarsely chop tomatoes. Add to saucepot with water and bring to boil, covered, over medium-high heat. Reduce heat to low and simmer, partially covered, for 45 minutes, stirring occasionally. Stir in the beans and cook until heated through. Garnish with shredded Cheddar or Monterey Jack cheese if desired. Yield 4-1/2 cups.

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Chicken and Vegetable Stir-Fry Stir-frying and the food processor are a most effective combination for putting a meal on the table in no time. INGREDIENTS pounds boneless/skinless chicken breasts red peppers, cored, seeded, stemmed and cut vertically into 3 slabs scallions, cut to fit feed tube horizontally zucchini, cut to fit feed tube horizontally yellow squash, cut to fit feed tube horizontally cup water tablespoons dry sherry tablespoons soy sauce tablespoon Oriental sesame oil teaspoon freshly ground black pepper tablespoon cornstarch garlic cloves, peeled 1-inch piece fresh ginger cup vegetable oil

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VEGETABLES
Mashed Potatoes The shredding disc processes cooked potatoes to the right texture. Be careful not to overprocess when you mix them with the other ingredients.
Potatoes au Gratin You can use baking or boiling potatoes for this elegant dish.
INGREDIENTS cup hot milk tablespoons butter, cut into 1-inch pieces teaspoon salt Freshly ground black pepper Pinch of nutmeg (optional) large potatoes, peeled, boiled and drained

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Put all ingredients except potatoes in work bowl and insert shredding disc. Place potatoes in large feed tube and process. Leave in work bowl. Remove shredding disc and carefully insert metal blade. Pulse 2 or 3 times, until liquid is absorbed. Potatoes will become gluey if you overprocess. Wonderfully light, fluffy mashed potatoes can also be made with the optional Whisk Attachment (DLC-855). Yield 4 servings.
INGREDIENTS ounces Gruyre cheese, cut into 1-inch cubes medium garlic cloves medium onion, peeled and quartered cups milk or half-and-half teaspoon salt Freshly ground white pepper large potatoes (about 10 ounces each), peeled and cut flat at ends
Preheat oven to 400F. and butter an 8-quart baking dish. Process cheese with metal blade until it is finely grated. Reserve. With machine running, drop onion and garlic through feed tube and process until finely chopped. Put onion/garlic mixture in a medium saucepan with milk, salt and pepper. Insert shredding disc and shred potatoes, one at a time, using firm pressure on pusher. Add shredded potatoes to saucepan and bring mixture to a boil over medium-high heat, stirring continuously to prevent scorching. Spread potato mixture in prepared baking dish and sprinkle with reserved cheese. Bake for 25 minutes, or until potatoes are tender and cheese is golden. Let stand for 10 minutes before serving. Yield 16 servings.

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Shredded Carrots and Zucchini Because shredded vegetables cook so quickly, all their natural flavor and crispness is preserved. INGREDIENTS medium carrots, peeled medium zucchini cup unsalted butter Salt Freshly ground black pepper to taste teaspoon chopped fresh tarragon or 1/4 tsp. dried

Sliced Tomatoes on Shredded Lettuce You can prepare all the elements of this salad in the work bowl.
Cut carrots and zucchini to fit feed tube horizontally. Process with shredding disc. Melt butter in large skillet over medium-high heat. Add shredded vegetables, salt and pepper. Cover and cook until crisp, about 2 or 3 minutes. Season with tarragon. Yield 4 servings.
1/1-1/2 4-1/2 1/2 1/2 1/1
INGREDIENTS cup parsley leaves, loosely packed medium shallot, peeled tablespoons red-wine vinegar tablespoons safflower oil teaspoon Dijon-style mustard teaspoon sugar teaspoon salt Freshly ground black pepper firm, ripe, medium tomatoes, cored and cut flat at ends medium head romaine lettuce, washed
Use metal blade to finely chop parsley and shallots. Add oil, vinegar, mustard, salt and sugar through the feed tube while the machine is running. Leave in work bowl. Remove metal blade and insert standard slicing disc. Slice tomatoes, using light pressure. Cut lettuce into sections to fit feed tube. Insert s t a n d a rd slicing disc and slice lettuce, using medium pre s s u re. Transfer contents of work bowl to platter, arranging tomatoes over lettuce in an attractive pattern. Yield 6 servings. TIP: When preparing a meal, make the dishes with the least amount of wet ingredients first. In many cases, wiping the bowl with a paper towel between recipes is sufficient.

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SALADS
Creamy Cole Slaw Cole slaw only takes minutes to prepare when you dont have to slice the cabbage by hand.
Shredded Carrot Salad The brilliant colors of carrots and peas make this fresh and simple salad a welcome addition to a party buffet table. INGREDIENTS pounds young carrots, peeled large scallions, trimmed in 1-inch pieces cup fresh lemon juice cup vegetable oil teaspoon salt teaspoon sugar Pinch of allspice Pinch of cinnamon Freshly ground black pepper cup cooked peas, fresh or frozen
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INGREDIENTS cup loosely packed parsley leaves 1-oz. piece peeled onion cup mayonnaise tablespoon red wine vinegar teaspoon salt teaspoon freshly ground black pepper large carrot, peeled medium head green cabbage

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Process parsley with metal blade until minced. Add onion and process until minced. Add all remaining ingredients, except carrot and cabbage; process 5 seconds to combine. Remove metal blade. Cut carrot in half crosswise. Core cabbage and cut it into wedges. Insert shredding disc and shred carrot, using firm pressure. Insert thin slicing disc and slice cabbage, using firm pressure. Add contents of work bowl to mixing bowl and toss to combine. Adjust seasoning. Serve immediately or refrigerate for up to 24 hours. Before serving, drain excess liquid and adjust seasoning. Serve chilled. Yield 5 cups.

2 1/2 1/2

Use metal blade to coarsely chop fruit, about 8 to 10 pulses. Add sugar and process to combine, about 20 seconds. Store in refrigerator. Yield 1-3/4 cups.
Use metal blade to pure raspberries and honey for 30 seconds. Transfer to fine sieve placed over a mixing bowl. Press solids through the sieve with back of spoon and discard seeds. Serve at room temperature or warm slightly to serve over ice cream. Yield 1 cup.

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Classic Mayonnaise with Cooked Eggs Adding oil very slowly is essential for the mayonnaise emulsion the hole in the pusher adds the oil at just the right speed for success. Flavored vinegar or fresh or dried herbs can be added for a flavored mayonnaise. INGREDIENTS large egg yolks tablespoons wine vinegar or lemon juice tablespoons water teaspoon granulated sugar teaspoon dry mustard powder teaspoon kosher salt teaspoon ground white pepper cup flavorless vegetable oil
Pastry Cream Spread about one cup of this cream in a cooked 9-inch tart shell and arrange sliced fresh fruit on top. INGREDIENTS cups milk large egg yolks cup sugar teaspoon vanilla extract tablespoons all-purpose flour tablespoons unsalted butter, softened

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Have a shallow pan of ice water ready. In a small skillet, use a whisk to stir together the egg yolks, vinegar or lemon juice, sugar, dry mustard, salt, and pepper until completely blended. Cook over very low heat, stirring constantly, until the mixture bubbles in 1 or 2 places do not allow eggs to scramble. Remove from the heat and place in the ice water bath, stir to cool down. Insert the metal blade. Place the egg mixture in the work bowl. Cover and insert the pusher. Turn the machine on and add half the oil to the pusher, the oil will run through the pusher very slowly into the work bowl to create the emulsion. When it has totally run through, add the remaining oil to the pusher, as the emulsion is made, the sound of the machine will become deeper. Transfer mayonnaise to a container, cover and chill until ready to use. Will keep for 2 to 3 days in the refrigerator. Herb Mayonnaise: Add 1/4 cup tightly packed fresh green herbs when you put in the egg. Recommended herbs are parsley, dill and tarragon, with stems removed. Tarter Sauce: Triple the amount of lemon juice. When mayonnaise is finished, add these ingredients: 3 small gherkins, 1/4 small onion, 1 tablespoon capers, 1 tablespoon bottled horseradish and 3 drops Tabasco sauce. Process until gherkins and onion are chopped fine, about 10 seconds Yield 1-1/4 cups mayonnaise. Recipe may be doubled.

Yield two 1-1/4 pound loaves.
Basic Pizza Dough With this dough, you can make large pizza crusts to serve several, or small ones to serve a few. INGREDIENTS package active dry yeast teaspoon sugar cup warm water cups all-purpose flour teaspoon salt teaspoons oil Vegetable oil for pan tablespoons cornmeal for pan

1 1/1-1/2 1-1/3

2/3 1-2/3 3/1-1/2
Stir yeast and sugar into warm water in 2-cup measure and let stand until foamy, 3 to 5 minutes. Use dough blade to process flour, butter and salt for 20 seconds. Add ice water to yeast mixture. With machine running, pour liquid through feed tube in steady stream, only as fast as flour absorbs it. Continue processing until dough cleans inside of work bowl and forms a ball. Then let machine run for 60 seconds to knead dough. Shape dough into ball and place in lightly floured plastic storage bag. Squeeze out air and close end with wire twist, allowing space for dough to rise. Let rise in warm place until dough has doubled in size, about 1 to 1-1/2 hours. Punch dough down and shape into 2 loaves. Place each in greased 6-cup loaf pan. Cover with oiled plastic wrap and let rise in warm place until dough just rises above top of pan, about 45 minutes. Preheat oven to 375F. 15 minutes before baking. Bake until top is browned, about 35-40 minutes. Remove from pan and cool on wire rack. Whole Wheat Variation: Replace 1/2 of all-purpose flour with an equal amount of whole wheat flour.
Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes. Insert metal blade, put flour and salt in work bowl and turn on machine. Pour yeast mixture through feed tube and process about 45 seconds, until dough pulls away from sides of bowl. Add oil through feed tube and process 60 seconds longer. If dough sticks to sides of bowl, add more flour, 1 tablespoon at a time, processing 10 seconds after each addition, until dough leaves sides of bowl but remains soft. Roll dough on floured surface into circle, rotating and turning dough often and using enough flour so it doesnt stick. If dough resists rolling, let it rest for a few minutes and try again. Roll dough into 15-inch circle for flat 14-inch pizza pan, or into 10-inch circle for flat 9-inch pizza pan.

Page 45

DESSERTS
Fudgy Brownies These easy-to-make brownies are always a favorite in lunch boxes or for after school snacks. INGREDIENTS ounces unsweetened chocolate cups light brown sugar, divided cup butter, melted large eggs teaspoons vanilla extract cup flour teaspoon salt teaspoons baking powder cup pecan halves
Apple Pie INGREDIENTS Pastry for two 9-inch pie shells (see Basic Pastry recipe, page 39.) cup sugar tablespoons flour teaspoon cinnamon teaspoon nutmeg pounds apples, peeled and cored
4 1-1/2 1/1-1/1/4 1-1/2 3/4

1/3/4 1/8 2

Preheat oven to 375F. Roll out 2 pastry shells as directed in Basic Pastry recipe (page 39). Place one in a 9-inch pie plate and reserve remaining pastry shell. Use the metal blade to process the sugar, flour, cinnamon and nutmeg, about 5 seconds. Leave in work bowl. Insert the standard slicing disc. Slice apples using medium pressure. Transfer apple/spice mixture to the pie plate. Place second crust over apples. Pinch crust edges together and form a decorative edge. With a sharp knife, make 6-8 small cuts in top crust to allow steam to escape. Place pie on a baking sheet and bake until juices bubble, about 45 minutes. Yield 1 9-inch pie.

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