Kenmore KFPSL4, KFPSL6, KFPFF Cheesy Caramelized Onion Squares, Shrimp Dill Dip, Medium onions

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Cheesy Caramelized Onion Squares

4ounces Monterey Jack cheese

2 medium onions

2teaspoons vegetable oil

2tablespoons strawberry-apple jelly or apply jelly

2 teaspoons dry sherry

1sheet (from 171⁄4-oz. pkg.) frozen puff pastry, thawed

1 egg white, beaten

1⁄2 cup freshly grated Parmesan cheese (see TIPS)

Position 4 mm shredding disc in work bowl. Shred Monterey Jack cheese. Remove and set aside. Wipe out bowl if necessary.

Exchange shredding disc for reversible slicing/shredding disc to slice. Add onions, cut to fit feed tube, if necessary. Process to slice.

Heat oil in large skillet over medium-high heat, until oil sizzles. Cook and stir for 5 minutes, until onions are limp and starting to brown. Add jelly and sherry. Cook and stir for 1 minute, until onions are coated and liquid is evaporated. Set aside.

Roll puff pastry to 12 x 12-inch square. Place on ungreased cookie sheet. Cut a 1⁄2-inch strip from each edge of pastry. Brush edges of square with egg white. Fit strips on outside edges of pastry, cutting at ends to fit.

Bake at 375˚F for 5 to 7 minutes, until pastry puffs and edges start to brown. Lightly prick top with fork. Sprinkle Parmesan cheese evenly over pastry. Top evenly with onions. Sprinkle Monterey Jack cheese over onions. Bake 15 minutes at 375˚F for 15 to 17 minutes, until pastry is golden brown and cheese is melted and bubbly. Cool slightly. Cut in squares.

Yield: 36 squares (12 3-piece servings).

Per serving: About 184 cal, 6 g pro, 13 g car, 12 g fat, 12 mg chol, 277 mg sod.

Shrimp Dill Dip

1⁄4 medium onion, cut in 1-inch pieces

1package (8 oz.) light cream cheese, softened

1⁄2 cup light sour cream

1⁄4 cup reduced-calorie mayonnaise

1 teaspoon dill

1 teaspoon horseradish

1⁄4 teaspoon hot pepper sauce

1cup (4 oz.) small fully cooked shrimp

Position multipurpose blade in work bowl. Add onion. Process until finely chopped, about

5 seconds. Add all remaining ingredients, except shrimp. Process until smooth and creamy, about 20 seconds, scraping bowl after 10 seconds, if necessary. Add shrimp. Pulse 3 times, about

1 second each time, until coarsely chopped.

Yield: 2 cups (16 2-tablespoon servings).

Per serving: About 68 cal, 5 g pro, 2 g car, 4 g fat, 40 mg chol, 142 mg sod.

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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 Medium 4 mm Slicing Medium 4 mm Shredding Disc featuresAssembling Your Food Processor Select blade or disc They are properly aligned and fall into place To Assemble Egg Whip Egg Whip Professional Model KFPM650 OnlyTo Disassemble Operating Your Food Processor Disassembling Your Food Processor Care and Cleaning Food Processing Tips Using Multipurpose BladeUsing a Slicing Or Shredding Disc Using the Dough Blade Helpful Hints Helpful Hints ⁄2 teaspoon dry mustard Stuffed Jumbo MushroomsSeasoned Cheese Straws Smoky Chicken PateSpicy 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 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 juiceTablespoons 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⁄2 teaspoon ground cumin Soft pita breads Bean and Veggie Melt⁄4 cup stuffed green olives ⁄4 cup pitted ripe olives Vegetable Hoagie⁄4 red onion Tablespoons balsamic vinegar ⁄2 teaspoon sugarScalloped 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 pepperPastry crust pg.73 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 YungSpicy 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 pepperSatay Chicken Strips with Peanut Sauce Slices bread, torn in 4 pieces each Ham Loaf⁄2 cup skim or low-fat milk Tablespoon prepared mustard ⁄4 teaspoon salt ⁄4 teaspoon black pepperCracked Wheat Bread Cinnamon Bread White BreadHerb Bread ⁄4 cup water ⁄4 cup milk⁄2-inch pieces Oatmeal Raisin Scones⁄2 cup half and half Topping 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 Butters⁄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.73 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.73 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