6
FRESH SALSA
Yield: 2 cups
1
1
⁄
2
cups tomatoes
1
⁄
2
small green pepper
1 small jalapeno pepper
1
⁄
2
small onion
2 TBL cilantro leaves
1 TBL cider vinegar
salt and pepper
4 oz tomato sauce or tomato paste
Using the chopping blade, chop together the first 5 ingredients on Speed 1 to
desired consistency. Drain vegetables for thicker salsa and stir in remaining ingre-
dients. Cover and refrigerate for 2 hours to enhance flavor.
CHICKEN SALAD
Yield: 4 servings
1
1
⁄
2
cups cooked chicken OR turkey,
OR 6
3
⁄
4
oz can chunk-style chicken,
drained
1 stalk celery
4 green onions
2 hard-boiled eggs
1 sweet pickle
1
⁄
3
cup salad dressing
salt and pepper
Using the chopping blade, chop the first 5 ingredients on Speed 2 to desired con-
sistency. Stir in remaining ingredients.
PIMENTO CHEESE SPREAD
Yield: 8 servings
8 oz Cheddar cheese
2 oz pimientos, drained
1 cup salad dressing
Using fine grating disk, grate cheese. Remove from bowl. Using chopping blade,
chop pimentos. Add cheese and salad dressing and process on Speed 2 until
m i xe d .
