Kenmore KFPSH6, KFPSL6, KFPSL4, KFPFF, KFPPS, KFPCJ, KFPJE Calico Corn Chowder, Cheese Sandwich Spread

Page 39

Calico Corn Chowder

1 clove garlic

1medium onion, cut in 1-inch pieces

1rib celery, cut in 1-inch pieces

1tablespoon vegetable oil

2cups fresh or frozen (thawed) corn kernels

2 medium potatoes

1medium carrot, cut in 21⁄2-inch pieces

3 cups water

1-2 teaspoons dried marjoram

1teaspoon seasoned salt

1⁄4 teaspoon black pepper

11⁄2 cups skim or low-fat milk

2tablespoons all-purpose flour

Position multipurpose blade in work bowl. Add garlic, onion, and celery. Process to finely chop, about 5 seconds.

Heat oil in large saucepan or Dutch oven over medium-high heat, until oil sizzles. Add garlic, onion, and celery. Cook for 2 to 3 minutes, until crisp-tender.

Add corn to work bowl. Process to partially puree, about 5 seconds. Remove to saucepan, using rubber scraper, if necessary.

Exchange multipurpose blade for 4 mm shredding disc. Add potatoes, cut to fit feed tube, and carrot. Process to shred. Add to saucepan. Add water, marjoram, seasoned salt, and pepper. Heat to boiling. Reduce heat to medium-low. Cover. Cook for 15 minutes, until vegetables are tender.

In small mixing bowl, combine milk and flour. Add to saucepan. Stir to mix. Heat to boiling. Cook for 1 minute.

Yield: 7 cups (7 1-cup servings).

Per serving: About 122 cal, 4 g pro, 23 g car, 2 g fat, 1 mg chol, 345 mg sod.

Cheese Sandwich Spread

1⁄2 red bell pepper, cut in half, seeds removed

8ounces sharp process American cheese, cut in

1-inch cubes

4ounces cream cheese, cut in 1-inch cubes

1⁄3 cup reduced-calorie mayonnaise

1teaspoon dry mustard

1teaspoon Worcestershire sauce

1⁄4 teaspoon cayenne pepper

To roast red bell pepper, place halves, skin side up, 4 inches from broiler for 5 to 7 minutes, until skin is blackened and blistered. Place in plastic bag.

Close tightly. Let rest for 10 minutes. Peel. Cut in 1- inch pieces. Set aside.

Position multipurpose blade in work bowl. Add all ingredients except bell pepper. Process until smooth and creamy, about 30 seconds, scraping sides of bowl after 15 seconds, if necessary. Add bell pepper. Process to chop in small pieces, about 10 to 15 seconds.

Yield: 21⁄4 cups (9 1⁄4-cup servings).

Per serving: About 167 cal, 7 g pro, 2 g car, 15 g fat, 40 mg chol, 455 mg sod.

37

Image 39

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