KitchenAid 690, 670 manual Vegetable Hoagie, ⁄4 cup stuffed green olives ⁄4 cup pitted ripe olives

Page 49

Vegetable Hoagie

1 clove garlic

1tablespoon fresh basil leaves or 1 teaspoon dried basil

1⁄4 cup stuffed green olives

1⁄4 cup pitted ripe olives

6ounces provolone cheese

2large carrots, cut in 21⁄2-inch pieces

2-3 tablespoons olive oil

1medium zucchini, cut in 21⁄2-inch pieces

1⁄4 red onion

2medium plum tomatoes

2tablespoons balsamic vinegar

1⁄2 teaspoon sugar

4hoagie buns, split and buttered,

if desired

Position mini bowl and mini blade in work bowl. With processor running, add garlic and basil through feed tube. Process until finely chopped, about 10 seconds. Add green and ripe olives. Pulse 3 to 4 times, about 1 second each time, until coarsely chopped. Set aside.

Exchange mini bowl and mini blade for 4 mm shredding disc. Add cheese, cut up to fit feed tube, if necessary. Process to shred. Set aside. Wipe out work bowl, if necessary.

Exchange shredding disc for 4 mm slicing disc. Add carrots. Process to slice lengthwise.

Heat 1 to 2 tablespoons olive oil in large skillet over medium heat, until oil sizzles. Add carrots. Cook

5 minutes until crisp-tender, stirring occasionally. Push to edge of skillet.

Add zucchini to work bowl. Process to slice lengthwise. Add to skillet, adding oil, if necessary. Cook 1 to 2 minutes, until slightly soft. Remove skillet from heat.

Add onion and tomatoes to work bowl. Process to slice. Add to skillet. Add olive mixture, vinegar, and sugar to skillet. Stir gently. Cover. Let stand

10 minutes to marinate. Spoon mixture into hoagie buns. Top with cheese.

Yield: 4 servings.

Per serving: About 460 cal, 18 g pro, 46 g car, 23 g fat, 40 mg chol, 1102 mg sod.

47

Image 49

Contents Food Processor Product Registration Card Hassle-Free Replacement WarrantyTable of Contents Important Safeguards How To Arrange For Service USA Only KitchenAid Food Processor Warranty USALength Warranty KitchenAid Will Pay ForHow To Arrange For Service Outside The USA Standard First Year WarrantyIf You Need Service or Assistance Required Warranty Service for Puerto RicoElectrical Requirements How To Obtain ServiceFood Processor Features Reversible Slicing/Shredding Disc Assembling Your Food Processor Pulse Off Ltra Citrus Press To Assemble Egg Whip Egg WhipTo Disassemble Operating Your Food Processor Piece Food Pusher Disassembling Your Food Processor Care and Cleaning To puree cooked fruits and vegetables except potatoes Add Food Processing TipsUsing a Slicing Or Shredding Disc Using the Dough Blade Helpful Hints Helpful Hints Page Appetizers ⁄2 teaspoon dry mustard Stuffed Jumbo MushroomsSeasoned Cheese Straws Smoky Chicken PatéSpicy Deviled Eggs Shrimp Dill Dip Cheesy Caramelized Onion SquaresMedium onions Egg white, beatenClove garlic, quartered Salsa Verde⁄4 cup water Tablespoon sugar Tablespoon lemon juice Vegetable TerrineCheesy Hot Salmon Dip Gorgonzola Cheese BallCan 71⁄2 oz. red salmon, bones, skin, and dark meat removed Salads Dressings Spicy Jicama Salad Chicken Chutney SaladDressing Chinese Coleslaw Chopped Chicken and Vegetable SaladSpicy Dressing ⁄2 medium about 1 lb. Napa cabbage Small red onionShredded Summer Squash Salad Red Cabbage SlawHot Chicken Salad Carrot and Date SaladTablespoons orange juice ⁄2 teaspoon grated orange peel Vegetable Crunch Salad Hot Potato SaladVinaigrette Dressing Medium onion, cut in 4 pieces Slices baconSpicy Mexican Dressing Creamy Orange Dressing⁄3 cup mild salsa Tablespoons fresh lime juicePage Soups Sandwiches Tablespoons fresh parsley Creamy Broccoli SoupPound broccoli Cups lentils, rinsed, sorted Creamy Lentil SoupOunces Gruyere or Swiss cheese Large onions French Onion Soup En Casserole⁄2 teaspoon black pepper ⁄2 cup dry sherryWinter Root Soup with Potatoes Cheese Sandwich Spread Calico Corn ChowderChutney Chicken Spread Ham Sandwich Spread⁄4 small red onion Bean and Veggie MeltFirm medium tomato Clove garlic ⁄2 teaspoon ground cumin Soft pita breads⁄4 cup stuffed green olives ⁄4 cup pitted ripe olives Vegetable Hoagie⁄4 red onion Tablespoons balsamic vinegar ⁄2 teaspoon sugarPage Vegetables Side Dishes Scalloped Potatoes Dilled Cucumbers and OnionsSmall onion ⁄2 cup white wine vinegar ⁄4 cup fresh dill weedShredded Vegetable Sauté Sauteed Zucchini and PeppersMedium bell peppers, red and/or yellow, cut in quarters ⁄4 teaspoon dried dill weedShredded Beets Cabbage, Onion and Noodle CasseroleZucchini Patties Honey-Glazed CarrotsCinnamon, if desired Layered Eggplant Casserole Rice Pilaf with VegetablesCup uncooked white rice ⁄4-1⁄2teaspoon black pepperMain Dishes Pastry crust pg.85 Cloves garlic Onion-Cheese PieSmall carrot Beef Fajitas ⁄3 cup skim or low-fat milk Tarragon Chicken PattiesTeaspoons oyster sauce Teaspoon cornstarch Szechwan PorkCloves garlic Egg white Chicken and Broccoli Stir-Fry⁄8 teaspoon ginger Teaspoons olive oil, divided Turkey Slices with Fresh Italian Tomato Sauce⁄2 teaspoon brown sugar ⁄2 teaspoon salt Pound turkey breast slices⁄2 teaspoon salt ⁄8 teaspoon black pepper Vegetable Egg Foo YungTablespoons reduced- sodium Soy sauce Dash white pepperSpicy Chicken Lo Mein Tablespoon plus Teaspoon peanut oil, divided Beef Chow MeinTablespoon oyster sauce Hot cooked rice or chow mein noodles, if desiredTablespoon peanut oil Shrimp and Scallop Sauté with Pasta and VegetablesTablespoon olive oil Vegetarian PizzaVegetable-Stuffed Chicken Breasts Medium shallot Chicken-Vegetable FrittataSmall zucchini Teaspoons skim milk 1⁄4 teaspoon salt Dash black pepper⁄3 cup peanut butter ⁄3 cup water Tablespoon lemon juice Satay Chicken Strips with Peanut SauceSlices bread, torn in 4 pieces each Ham Loaf⁄2 cup skim or low-fat milk Tablespoon prepared mustard ⁄4 teaspoon salt ⁄4 teaspoon black pepperBreads Cracked Wheat Bread Cinnamon Bread White BreadHerb Bread ⁄4 cup water ⁄4 cup milk11⁄2 cups all-purpose flour ⁄4 cup rolled oats Oatmeal Raisin Scones⁄2-inch pieces ⁄2 cup half and halfTopping Cranberry Pear Coffee CakeCoffee Cake Biscuits Poppyseed RollsCups bread flour Tablespoons sugar Teaspoon salt Cup poppyseed filling⁄2 cup buttermilk Teaspoon vanilla Zucchini Chocolate Chip BreadTablespoon honey ⁄2 teaspoon cinnamon Flavored ButtersTeaspoons lemon juice Desserts ⁄4 teaspoon nutmeg ⁄2 cup pecan halves or pieces Carrot CakePieces Tablespoons sugar Tablespoons, margarine or butter, melted CheesecakeCup sugar ⁄4 cup fresh lemon juicePastry crust pg.85 Fresh Fruit TartTeaspoon water or Egg, beaten Tablespoon water Cup plus Tablespoon all- purpose flour, divided Light Cranberry Cream Cheese Bars⁄3 cup sugar Teaspoons vanilla Orange-Chocolate Mousse Instant Chocolate Sauce⁄3 cup packed brown sugar ⁄4 cup sugar Tablespoons light corn syrup ⁄4 teaspoon vanillaOne Crust 6 servings for main dish pie Pastry CrustOne Crust 8 servings Two Crusts 8 servingsPastry crusts pg.85 1⁄3 cup sugar ⁄4 cup packed brown sugar Apple Pie⁄2 cup sugar ⁄3 cup margarine or butter, cut up Thumbprint CookiesChocolate Wafer Crust Cookie Crumb CrustVanilla Wafer Crust Ginger Snap CrustJuice Extractor Model Kfpje Optional Attachments and AccessoriesFor the WAY IT’S Made