Kenmore KFPSH6, KFPSL6 Vegetable Terrine, ⁄4 cup water Tablespoon sugar Tablespoon lemon juice

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Vegetable Terrine

2medium carrots, cut in 21⁄2-inch lengths

1⁄4 cup water

1 tablespoon sugar

1tablespoon lemon juice

1medium onion, cut in 1-inch pieces

10ounces (about 8 cups packed) spinach leaves, washed and dried

2-3 tablespoons peanut oil

3⁄4 cup fat-free egg substitute or 3 eggs

11⁄2 cups cooled cooked rice

1⁄4-1⁄2teaspoon cinnamon

1⁄8-1⁄4teaspoon nutmeg

1⁄4 teaspoon salt

1⁄8 teaspoon pepper

Cut 81⁄2 x 12-inch piece of foil. Fit in bottom and up long sides of 81⁄2 x 41⁄2 x 21⁄2-inch baking pan, extending foil over sides. Butter foil.

Position reversible slicing/shredding disc in work bowl to slice. Add carrots lengthwise to feed tube. Using firm pressure, slice carrots.

In large skillet, bring water, sugar, and lemon juice to a boil. Add carrots. Cover. Cook for 5 minutes, until crisp-tender. Drain. Set aside. Wipe out skillet.

Exchange reversible slicing/shredding disc for multipurpose blade. Add onion. Pulse 4 times, about 1 minute each time, until finely chopped.

Heat 1 tablespoon oil in skillet over medium-high heat, until oil sizzles. Add onion. Cook for

3 minutes, until tender. Return to work bowl.

Heat 1 to 2 tablespoons oil in skillet, until oil sizzles. Add half of spinach. Cook and stir until slightly wilted. Add remaining spinach. Continue cooking and stirring until wilted.

Reduce heat to low. Cover. Cook 1 minute. Cool slightly.

Add to work bowl. Process until smooth, about 10 seconds. With processor running, add egg substitute through feed tube. Process 10 seconds. Add cooked rice, cinnamon, nutmeg, salt, and pepper. Process until smooth, about 45 to 60 seconds.

Pour half of spinach mixture into prepared pan; smooth top. Layer cooked carrots evenly over spinach. Top with remaining spinach mixture; smooth top. Cover pan with foil. Bake at 325˚F for 50 to 60 minutes, until spinach is set and knife inserted in center comes out clean. Cool. Remove from pan, using foil to lift. Slice. Serve slightly warm or cold.

Yield: 8 servings.

Per serving: About 118 cal, 4 g pro, 17 g car, 4 g fat, 0 mg chol, 293 mg sod.

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Contents Food Processor Product Registration Card Hassle-Free Replacement WarrantyTable of Contents Important Safeguards KitchenAid Will Pay For KitchenAid Food Processor Warranty USAHow To Arrange For Service USA Only Length WarrantyRequired Warranty Service for Puerto Rico Standard First Year WarrantyHow To Arrange For Service Outside The USA If You Need Service or AssistanceElectrical 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 Egg Whip Professional Model KFPM650 Only To Assemble Egg WhipTo 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 Egg white, beaten Cheesy Caramelized Onion SquaresShrimp Dill Dip Medium onionsClove garlic, quartered Salsa Verde⁄4 cup water Tablespoon sugar Tablespoon lemon juice Vegetable TerrineGorgonzola Cheese Ball Cheesy Hot Salmon DipCan 71⁄2 oz. red salmon, bones, skin, and dark meat removed Chicken Chutney Salad Spicy Jicama SaladDressing ⁄2 medium about 1 lb. Napa cabbage Small red onion Chopped Chicken and Vegetable SaladChinese Coleslaw Spicy DressingShredded Summer Squash Salad Red Cabbage SlawCarrot and Date Salad Hot Chicken SaladTablespoons orange juice ⁄2 teaspoon grated orange peel Medium onion, cut in 4 pieces Slices bacon Hot Potato SaladVegetable Crunch Salad Vinaigrette DressingTablespoons fresh lime juice Creamy Orange DressingSpicy Mexican Dressing ⁄3 cup mild salsaCreamy Broccoli Soup Tablespoons fresh parsleyPound broccoli Cups lentils, rinsed, sorted Creamy Lentil Soup⁄2 cup dry sherry French Onion Soup en CasseroleOunces Gruyere or Swiss cheese Large onions ⁄2 teaspoon black pepperWinter 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 MeltTablespoons balsamic vinegar ⁄2 teaspoon sugar Vegetable Hoagie⁄4 cup stuffed green olives ⁄4 cup pitted ripe olives ⁄4 red onion⁄2 cup white wine vinegar ⁄4 cup fresh dill weed Dilled Cucumbers and OnionsScalloped Potatoes Small onion⁄4 teaspoon dried dill weed Sauteed Zucchini and PeppersShredded Vegetable Sauté Medium bell peppers, red and/or yellow, cut in quartersShredded Beets Cabbage, Onion and Noodle CasseroleHoney Glazed Carrots Zucchini PattiesCinnamon, if desired ⁄4-1⁄2teaspoon black pepper Rice Pilaf with VegetablesLayered Eggplant Casserole Cup uncooked white riceOnion-Cheese Pie Pastry crust pg.73 Cloves garlicSmall carrot Beef Fajitas ⁄3 cup skim or low-fat milk Tarragon Chicken PattiesTeaspoons oyster sauce Teaspoon cornstarch Szechwan PorkChicken and Broccoli Stir-Fry Cloves garlic Egg white⁄8 teaspoon ginger Pound turkey breast slices Turkey Slices with Fresh Italian Tomato SauceTeaspoons olive oil, divided ⁄2 teaspoon brown sugar ⁄2 teaspoon salt⁄2 teaspoon salt ⁄8 teaspoon black pepper Vegetable Egg Foo YungSpicy Chicken Lo Mein Hot cooked rice or chow mein noodles, if desired Beef Chow MeinTablespoon plus Teaspoon peanut oil, divided Tablespoon oyster sauceTablespoon peanut oil Shrimp and Scallop Sauté with Pasta and VegetablesTablespoon olive oil Vegetarian PizzaVegetable-Stuffed Chicken Breasts Teaspoons skim milk 1⁄4 teaspoon salt Dash black pepper Chicken-Vegetable FrittataMedium shallot Small zucchiniSatay Chicken Strips with Peanut Sauce ⁄4 teaspoon salt ⁄4 teaspoon black pepper Ham LoafSlices bread, torn in 4 pieces each ⁄2 cup skim or low-fat milk Tablespoon prepared mustardCracked Wheat Bread ⁄4 cup water ⁄4 cup milk White BreadCinnamon Bread Herb BreadOatmeal Raisin Scones ⁄2-inch pieces⁄2 cup half and half Cranberry Pear Coffee Cake ToppingCoffee Cake Tablespoons sugar Teaspoon salt Cup poppyseed filling Poppyseed RollsBiscuits Cups bread flour⁄2 cup buttermilk Teaspoon vanilla Zucchini Chocolate Chip BreadTablespoon honey ⁄2 teaspoon cinnamon Flavored ButtersCarrot Cake ⁄4 teaspoon nutmeg ⁄2 cup pecan halves or piecesPieces ⁄4 cup fresh lemon juice CheesecakeTablespoons sugar Tablespoons, margarine or butter, melted Cup sugarFresh Fruit Tart Pastry crust pg.73Teaspoon water or Egg, beaten Tablespoon water Light Cranberry Cream Cheese Bars Cup plus Tablespoon all- purpose flour, divided⁄3 cup sugar Teaspoons vanilla Tablespoons light corn syrup ⁄4 teaspoon vanilla Instant Chocolate SauceOrange-Chocolate Mousse ⁄3 cup packed brown sugar ⁄4 cup sugarTwo Crusts 8 servings Pastry CrustOne Crust 6 servings for main dish pie One Crust 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 CookiesGinger Snap Crust Cookie Crumb CrustChocolate Wafer Crust Vanilla Wafer CrustJuice Extractor Model Kfpje Optional Attachments and AccessoriesFor the WAY IT’S Made