GE 840092600 manual Chicken Puffs, Creamed Potatoes, Sweet Potato Pudding

840092600 Ev01.qxd 4/9/02 8:36 AM Page 12

Chicken Puffs

1 pound cooked chicken, (11⁄2 cups finely chopped)

1⁄4 cup packed parsley sprigs

1 cup chicken broth

1⁄2 cup vegetable oil

1 tablespoon Worcestershire sauce

1⁄2 teaspoon each: salt and celery seed

1⁄4 teaspoon each: dry mustard and onion powder

1 cup flour

4 eggs

Cut chicken in large chunks. Place chicken and parsley in the work bowl and using the S-blade attachment pulse until finely chopped. Remove and set aside. In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil. Stir the four seasonings into flour. When broth reaches a boil, pour in flour all at once and stir until the dough forms a ball. Place dough in the work bowl with S-blade and lock on Cover. Break eggs into a measuring cup. Then, with processor running, add the eggs through the food chute one at a time, mixing well after each egg. Add chicken and parsley. Pulse until just mixed. Drop golf-ball sized spoonfuls onto baking sheet. Bake at 450°F for 12 to 15 minutes. Makes 4 dozen.

Creamed Potatoes

4 pounds all-purpose white potatoes, about 15 medium

3 cups half-and-half cream

3 tablespoons finely minced onion

11⁄2 teaspoons salt

1⁄4 teaspoon pepper

4 tablespoons butter, melted

Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not necessary to peel them. Place grated potatoes, cream, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF for 1 hour. Makes 10 servings.

Sweet Potato Pudding

1 to 11⁄4 pounds sweet potatoes, scrubbed		1 cup milk
	but not peeled, and cut to fit food	1 egg
	chute (3 cups grated)	1⁄4 cup butter
1⁄2	cup sugar	1 teaspoon vanilla
1⁄4	cup maple syrup

Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside. Using S-blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 11⁄2-quart casserole dish. Place casserole dish into a larger pan or dish. Add hot water to larger pan so water will be 1 to 2 inches up side of casserole dish. This will prevent the edges from burning. Bake at 350°F for 11⁄2 hours. Makes 6 servings.

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