E9
E8
French Dressing
1/2 cup vegetable oil
1/4 cup catsup
1/4 cup honey
2 tablespoons cider vinegar
1/4 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
Combine all ingredients in tall container. Blend on
HI
until smooth. Cover and
chill. Shake before serving. Makes 1 cup.
Lo-Cal Ranch Dressing
1 package ranch salad dressing mix
1/2 cup light mayonnaise
1 cup plain low-fat yogurt
Combine ingredients in small mixing bowl. Process on
LO
and then
HI
until
smooth. Chill and serve over salad greens. Makes 1 1/2 cups.
Desserts
Graham Cracker Crust
15 graham cracker squares (about 1 3/4 cups)
1/4 cup sugar
6 tablespoons butter or margarine, melted
Break 5 cracker squares into small pieces; process in plastic container with cover.
Process on
LO
and then
HI
until crushed into fine crumbs; repeat until all
crackers are crushed. In 8 or 9-inch pie pan, combine crumbs and sugar. Stir in
melted butter, mixing well. Firmly press mixture evenly over bottom and sides of
pan. Chill approximately 1 hour or until firm. Makes one 8 or 9-inch crust.
Chocolate Wafer Crust
12 chocolate wafer cookies (about 1 3/4 cups)
6 tablespoons butter or margarine, melted
1/4 cup sugar
Follow directions for Graham Cracker Crust recipe. Makes one 8 or 9-inch crust.
Pineapple Pie
1 package (3 1/2 ounces) lemon
1 cup cold milk
instant pudding mix
1 cup whipped topping, thawed
1 8 or 9-inch graham cracker
1 can (15 1/4 ounces) crushed pineapple,
crust (see previous above)
drained
Mix pudding and milk; blend on
LO
until smooth and thick. Fold in crushed
pineapple and whipped topping.. Spoon mixture into crust. Chill 6 hours or
overnight. Makes 8 servings.
Chopper Recipes
Fresh Salsa
3 plum tomatoes, halved and seeded
1 garlic clove
1 small red onion, peeled and quartered
1/2 yellow bell pepper, seeded and cut into
1/2 - 1 jalapeno pepper, seeded
small pieces
1 tablespoon cilantro leaves,
1 teaspoon fresh oregano leaves,
washed and dried
washed and dried
2 tablespoons fresh lime juice
1/2 teaspoon salt
dash ground black pepper
Combine all ingredients in the chopper bowl. Process on
LO
until thoroughly
combined.
Hummus
1 can garbanzo beans, drained and rinsed
3 tablespoons sesame tahini paste
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon salt
dash ground black pepper
Combine all ingredients in the chopper bowl. Process on
LO
until thoroughly
combined.
Variations:
- add 3-4 roasted garlic cloves
- add 1/4 cup roasted red peppers
- add 1/4 cup fresh raspberries and 1/2 seeded jalapeno pepper
- add 1 teaspoon Chinese five spice powder
- 1/4 cup caramelized onions
Guacamole
2 avocados, ripe, pitted
1 small red onion, peeled and quartered
1 plum tomato, seeded, cut into small pieces
2 garlic cloves, crushed
2 tablespoons fresh lime juice
1/2 jalapeno pepper, seeded and sliced
2 tablespoons cilantro leaves,
(optional)
washed and dried
1/2 teaspoon salt
dash ground black pepper
Combine all ingredients in the chopper bowl. Process on
LO
until thoroughly
combined.
Hot Artichoke Dip
1 small shallot, halved and peeled
1 garlic clove, peeled
1 can (14 oz) water-packed
1/2 cup mayonnaise
artichoke hearts, drained
1/4 cup cream cheese
1/4 teaspoon paprika
dash ground black pepper
2 tablespoons grated parmesan cheese
2 tablespoons green onions, thinly sliced
Combine shallot and garlic in the chopper bowl. Process on
HI
for approximately
5 seconds until minced. Add the remaining ingredients to the chopper bowl and
process on
HI
until smooth. Transfer dip to a microwave safe container and heat
on high 1 1/2 minutes, stirring once half way through. Serve and garnish with
parmesan cheese and green onions.
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