Cashew Chicken

2 lbs. boneless skinless chicken breasts	1⁄4 cup pineapple juice
4 cloves garlic	3 tablespoons soy sauce
1-inch piece of ginger root, peeled	1 teaspoon dry mustard
1 bunch green onions, roots trimmed	8-ounce can sliced water chestnuts,
2 tablespoons vegetable oil	drained
1 tablespoon flour	1 cup roasted cashews
3⁄4 cup chicken stock or broth	Cooked rice

Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped. Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Stir occasionally. Use a slotted spoon and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes. Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice. Makes 6 servings.

Roasted Sweet Peppers & Sausage

1 red bell pepper, cored and seeded	1 teaspoon dried oregano
1 yellow bell pepper, cored and seeded	2 tablespoons olive oil
2 green bell peppers, cored and seeded	2 pounds Italian sausage
2 medium onions, peeled and cut
to fit in food chute

Using a fork, pierce sausage casings several times. In a skillet over medium high heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the slicer/shredder disc, slicing side up, slice peppers and onion. Place in 2 quart baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at 350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto toasted sub rolls. Makes 6 servings.