COLESLAW
3/4 cup (180ml) light mayonnaise
2tablespoons
2teaspoons
1medium carrot, peeled and cut to fit feed tube horizontally
1medium head green cabbage
(about
Insert metal blade and put all ingredients except carrot and cabbage in work bowl. Process until mixed, about 5 seconds.
Remove metal blade.
Transfer dressing to
Insert shredding disc. Lay carrot pieces in feed tube and shred, using firm pressure. Transfer to mixing bowl. Place cabbage wedges in feed tube and shred, using firm pressure.
Transfer contents of work bowl to mixing bowl and toss. Adjust seasoning and serve immedi- ately or refrigerate for up to 24 hours. If refriger- ated, drain any excess liquid if before serving.
Makes
CAPERED TUNA SPREAD
Use for sandwiches, or as an hors d’oeuvres spread served with crusty bread, chopped imported olives and
2tablespoons loosely packed fresh parsley leaves, washed and
1
1 ounce shallots, peeled
1/2 tablespoon drained capers, rinsed and drained again
2teaspoons
1
3 tablespoons mayonnaise
1/4 teaspoon freshly ground black pepper
Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times. Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the
machine running, drop the shallots through the feed tube, process 5 seconds to chop. Add the parsley, capers, and mustard, use the pulse to chop finely, about 10 times. Add the tuna, pulse to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to combine, about 5 times, do not over, process. Transfer to a bowl, cover and chill for 30 minutes before serving to allow the flavors to develop. Taste and adjust seasonings as necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe, if your palate dictates more salt, add kosher or sea salt to taste.)
Makes 1 cup – enough for 3 sandwiches or hors d’oeuvres for 4
MEATLOAF OR MEATBALLS
You can vary the ingredients by using all beef or a mixture of beef, veal and pork. You can also replace dry milk and water with whole milk or tomato juice. For a more highly seasoned loaf, add a few drops of Tabasco sauce and a tea- spoon of Worcestershire sauce.
1small onion (2 ounces, 55g), peeled and quartered
2tablespoons parsley leaves
3slices
12ounces (340g) boneless chuck, cut into
2tablespoons skim milk 1/2 teaspoon salt
Pinch ground nutmeg
Pinch dried thyme leaves, crumbled
1large egg
Insert metal blade. Add bread and process to chop
Pack mixture into 4 cup (1L) loaf pan (about
Makes 4 to 6 servings.
16