19
Nutritional information per serving:
Calories 126 (57% from fat) • carb. 12g • pro. 3g • fat 9g • sat. fat 1g • chol. 0mg
• sod. 342mg • calc. 30mg • fiber 3g
Marinated Cucumber Salad
Makes about 3 cups
Assemble processor with chute attachment, ejector disc and slicing disc. Slice cucumbers into
bowl. Slice onion into bowl. Toss cucumbers and onion with remaining ingredients and let sit for
30 minutes to allow flavors to combine.
Drain before serving.
*You may vary the salad by using flavored vinegar such as raspberry, or changing the herb.
Nutritional information per serving (1/2 cup):
Calories 38 (0% from fat) • carb. 9g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 667mg • calc. 35mg • fiber 2g
Potatoes au Gratin
To make Potatoes au Gratin for a larger group, double or triple the recipe using
the chute attachment and ejector disc.
Makes 6 servings.
Preheat oven to 375°F. Generously butter 9-inch square or other 10-cup baking dish.
Insert shredding disc and shred cheese using medium pressure; remove and reserve. Insert metal
blade and turn on machine. Drop garlic through feed tube, and process until minced about
5 seconds.
Bring evaporated milk, cream and garlic to simmer in small pot.
Assemble processor with chute attachment, ejector disc and slicing disc. Slice potatoes. Make
an even layer of half the potato slices in bottom of baking dish. Sprinkle with salt, pepper and
half the cheese. Add remaining potatoes in layer over cheese season and pour hot cream mixture
over top. Bake until potatoes are tender, liquid is absorbed, and top is browned – about 1 hour.
Sprinkle remaining cheese on top, 5 minutes before end of cooking.
Nutritional information per serving:
Calories 279 (44% from fat) • carb. 28mg • pro. 11g • fat 14g • sat. fat 8g • chol. 48mg
• sod. 126mg • calc. 337mg • fiber 2g
3
medium cucumbers (1-1/2 pounds
total), peeled, halved lengthwise,
seeded, ends cut flat, cut to fit feed
tube
1/2
medium red onion, peeled
1/4
cup white wine vinegar *
1
tablespoon kosher salt
1
tablespoon granulated sugar
1
teaspoon dried dill*
freshly ground black pepper to taste
4
ounces Swiss, Gruyère or cheddar
cheese
1
small garlic clove, peeled
1
cup evaporated fat free milk
1/2
cup heavy cream
1-1/2 pounds russet potatoes (medium
sized), peeled, halved lengthwise,
ends cut flat
kosher salt and freshly ground black
pepper to taste
03CU13489 DFP-3 IB REV 3/5/04 12:14 PM Page 20
