8
POTATO CASSEROLE
Yield: 6 servings
8 medium potatoes
1 cup sour cream
2 cups cottage cheese
1
⁄
4
cup onion
1
⁄
2
tsp garlic salt
2 TBL chives
1
⁄
4
tsp paprika
salt and pepper
Temperature: 350°F/177°C
Time: 45-60 minutes
Using the coarse grating disk, grate potatoes and set aside. Using chopping
bl a d e, chop onion. Combine all ingredients and pour into a 9x11-inch gr e a s e d
p a n . B a ke as directed.
CHICKEN POT PIE
Yield: 6 servings
Filling
1 onion
4 boneless skinless chicken breasts
6 potatoes, peeled
6 carrots
1 stalk celer y
salt and pepper
6 cups chicken broth
Crust
2 cups all-purpose flour
4 tsp baking powder
1
⁄
2
tsp salt
1
⁄
4
cup butter, softened
2
⁄
3
cup milk
Te m p e ra t u r e : 4 2 5 ° F / 2 1 8 ° C
T i m e : 45 minu t e s
Using chopping bl a d e, chop onion and remove from bow l . Using same bl a d e,
chop chicken breast into small pieces. I n s e rt coarse slicing disk and slice pota-
t o e s, carrots and celery. Add all ingredients to broth and boil for 20 minu t e s.
Pour ve g e t a bles and broth into a 9x13-inch greased pan.
Using chopping bl a d e, combine crust ingredients flour through bu t t e r. Add the
milk through the feed tube and stop as soon as it is absorbed. Fo rm the dough
into a ball and roll onto a lightly floured surfa c e. Cut into 2-inch biscuits and
place on top of filling. B a ke as directed.
