GE 840092600 manual Green Goddess Salad Dressing, Hummus, Salsa, Cranberry Orange Relish

840092600 Ev01.qxd 4/9/02 8:36 AM Page 11

Green Goddess Salad Dressing

3 tablespoons cider vinegar		1 green onion
2 tablespoons lemon juice		1 small garlic clove, peeled
1⁄2	cup loosely packed parsley sprigs	1 cup mayonnaise
1⁄2	cup loosely packed tarragon leaves	1⁄2 cup sour cream
1⁄4	cup loosely packed chives

Combine vinegar and lemon juice in a small measuring cup. Set aside. Assemble food processor with S-blade. Put remaining ingredients into food processor. Process on Medium while adding the cider vinegar and lemon juice through the dosing cup. Process until thoroughly mixed. Refrigerate until ready to serve. Makes about 2 cups.

Hummus

2 cloves garlic

2 green onions, white portion and half of green top

15 ounces garbanzo beans (chickpeas), drained, reserving 1⁄4 cup liquid

1⁄4 cup tahini (sesame paste), stirred

3 to 4 tablespoons lemon or lime juice

2 teaspoons olive oil

1⁄4 teaspoon cumin Dash cayenne

Salt and pepper to taste Dash paprika

Pita bread or cut up vegetables, optional

Using S-blade and with processor running, drop garlic cloves and onion into food chute. Then add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin, cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as need- ed. Place into serving bowl and garnish with paprika. Serve with pita bread and/or vegetables. To store, refrigerate. Makes about 2 cups.

Salsa

1 onion, peeled and quartered	1⁄4	cup cilantro, packed
1 clove garlic	1⁄2	teaspoon cumin
1 hot pepper (jalapeno or finger hot),	1 tablespoon lime juice
cored, seeded, and quartered	Salt and pepper to taste
4 tomatoes, quartered	Hot sauce, optional

Using S-blade and with processor running, drop onion, garlic cloves, and hot pepper through the food chute and chop until finely minced. Stop processor and add tomatoes, cilantro, cumin, lime juice, salt, and pepper. Pulse until desired texture. Add hot sauce if desired. Makes 2 to 3 cups.

Cranberry Orange Relish

12 ounces fresh cranberries, stems removed, or frozen

1 cup sugar

1 small navel orange, washed and cut into wedges

3 tablespoons Grand Marnier liqueur or orange juice

Dash ground cloves

Using S-blade, place cranberries, sugar, orange, Grand Marnier, and cloves into the work bowl. Process until cranberries are almost smooth, yet a bit chunky. Cover and

refrigerate overnight. This will thicken as it sits. Makes about 21⁄2 cups. 11