Black & Decker FP2650S manual Spinach Pesto, Stuffed Mushrooms, Creamy Coleslaw, Banana Rama Shake

SPINACH PESTO

2 cups packed fresh spinach leaves

1 cup packed basil leaves

½cup packed Italian parsley leaves

½cup grated Parmesan cheese

½cup pine nuts (pignoli)

2 large cloves garlic, minced

1 teaspoon grated lemon peel ¾ cup olive oil

Place all ingredients in large workbowl of food processor fitted with cutting blade. Cover and process about 1 minute or until smooth. Stop occasionally to scrape down sides of bowl.

Makes about 1½ cups.

STUFFED MUSHROOMS

6 oz. sausage meat

1 large shallot, quartered

1 large clove garlic

1 slice white bread, torn into pieces

12 large stuffing mushrooms

2 tbsp. chopped parsley

2 tbsp. dry white wine

4 tbsp. melted butter or margarine ½ cup grated Parmesan cheese

In Black & Decker Electric Skillet, cook sausage over medium heat, stirring to break into bits.

In large workbowl of food processor, combine shallot and garlic, process on low to chop. Add white bread and process 5 seconds to break into bits. Using a spoon, remove stem from mushrooms being careful not to break mushroom caps. Set mushroom caps aside. Add stems to food in processor and blend on low several seconds. Add cooked sausage and process several seconds. Stir in parsley and wine.

In large bowl, toss mushroom caps in melted butter. Arrange in single layer in shallow baking dish. Fill with sausage mixture. Top with cheese.

Bake at 350° F. for 15 minutes until hot and bubbly.

Makes 6 servings.

CREAMY COLESLAW

½medium head cabbage, cut into wedges 1 wedge purple cabbage

2 medium carrots, peeled and trimmed

1 small purple onion

½cup pimento stuffed olives, coarsely chopped ¾ cup mayonnaise

3 tbsp. red wine vinegar

½tsp. celery seed

1/8 tsp. ground pepper

Using thin slicing blade, thinly slice cabbages. Cut carrots to fit feed tube; using food pusher as guide, slice carrots and onion.

Place vegetables in large bowl; add olives. In small bowl, blend remaining ingredients. Pour over cabbage mixture; toss to blend.

Cover and refrigerate at least 1 hour to allow flavors to blend

Makes about 6 cups.

BANANA RAMA SHAKE

2 cups cold milk

1½ cups vanilla or banana ice cream 1 medium banana

2 tbsp. chocolate syrup

Combine all ingredients in order listed in blender container. Close cover securely. Pulse for several seconds three or four times. Press HIGH and let run until mixture is smooth and well blended, about 1½ minutes.

Makes 2 thick shakes.

MANGO AND CORN SALSA

½cup orange pepper, cut into ¾ inch chunks

½cup purple onion, cut in ½-inch pieces

2 to 3 medium jalapeños, seeded and quartered

2 large cloves garlic 1½ cups tomato, cubed 1 large mango, cubed

½ cup fresh cilantro leaves

1 cup canned whole kernel corn

15 16