5
• If food should jam in one of the disks, turn to Off position and remove the food
processor accessory from stand mixer. Open the cover and carefully remove the
jammed food.
• If food sticks to the sides of the bowl, turn the unit off and use a rubber spatula
to remove.
DO NOT
• Never insert your fingers into the feed tube while in operation.
• Do not attempt to process extremely hard food which is difficult to cut with a
kitchen knife.
• Do not fill the bowl above the maximum fill line, (see figure 5).
• Do not store food in the bowl.
RECIPES
SPINACH DIP
Yield: 4 cups
5 oz spinach leaves
8 oz water chestnuts, drained
1 cup sour cream
1 cup plain yogur t
2 bunches green onions
2 tsp salt
1 tsp dried tarragon leaves
1
⁄
2
tsp dry mustard
1
⁄
2
tsp pepper
2 cloves garlic
Using the chopping blade, chop the spinach and water chestnuts on Speed 2.
R e m ove from bowl and set aside. Add remaining ingredients to bow l and
process on Speed 2 until ingredients are chopped and mixed together. Stir all
ingredients together. Cover and refrigerate for 2 hours to enhance flavor.
CRAB DIP
Yield: 4 cups
8 oz Crab Delights
®
(imitation crab
meat)
1 medium cucumber, peeled
11 oz cream cheese, softened
1
⁄
3
cup mayonnaise
2 tsp chili sauce
2 tsp Worcestershire sauce
1
⁄
8
tsp sugar
salt and pepper
Using chopping blade, add all ingredients to bowl and process on Speed 2 until
ingredients are chopped and mixed together. Cover and refrigerate for 2 hours to
enhance flavor.
