Black & Decker FP2500 Olive Tapenade, AU Gratin Potatoes, Basic White Bread, Pesto and Pasta

RECIPES

OLIVE TAPENADE

½cup pitted Kalamata olives ¼ cup Sicilian green olives 4 anchovy fillets

1 large clove garlic, minced

2 tbsp. capers ¼ cup tuna

1 tbsp. lemon juice

1 cup packed basil leaves ¼ cup mayonnaise

¼ cup olive oil

Combine first 8 ingredients in workbowl of Black & Decker® Food Processor fitted with cutting blade. Add mayo and blend. Drizzle oil down small feed chute. Process until smooth.

Serve immediately with veggies or cover and refrigerate until ready to serve. For the most flavor, allow mixture to stand until it comes to room temperature.

Serve on crisp toast rounds or toasted baguettes. Makes about 1½ cups.

AU GRATIN POTATOES

1½ lbs. baking potatoes (about 3)

1 large onion

6 ounces Swiss cheese

1 slice dry French, Italian or white bread ½ tsp. salt

¼tsp. garlic pepper

¼cup melted butter or margarine

Using slicing blade of Black & Decker® Food Processor, slice potatoes and then onion into large workbowl; set aside.

Using shredding blade, shred cheese; set aside.

In small workbowl fitted with cutting blade, make bread crumbs using French bread; set aside.

Season potatoes with salt and garlic pepper. Alternate layers of potatoes, onions and 1 cup cheese in buttered, 1½-quart, shallow baking dish. Drizzle evenly with melted butter. Top with reserved ½ cup cheese and bread crumbs.

Cover with foil and bake in preheated Black & Decker® Toaster Oven at 425˚F for 30 minutes. Remove foil and bake 15 minutes longer or until golden and potatoes are tender.

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Great accompaniment or grilled steak or roast beef.

Makes 4 to 6 servings.

BASIC WHITE BREAD

¾cup water ½ cup milk

3 tbsp. butter or margarine 1¼ tsp. active dry yeast

3½ to 3¾ cups unsifted all-purpose flour 1 tbsp. sugar

1 tsp. salt

In small saucepan, combine water, milk and butter. Heat to lukewarm (105˚ to 115˚F). Stir in yeast to dissolve. Let rest 5 minutes.

Position dough blade in workbowl of Black & Decker® Food Processor. Add 3 cups flour, sugar and salt. With processor running, gradually add yeast mixture down feed chute. Add additional flour to make a soft dough. Continue processing dough for 1 to 1½ minutes.

Remove workbowl from processor; remove blade. Turn dough out onto lightly floured work surface. Knead several minutes until smooth and elastic. Shape into a ball and place in greased bowl, turning to grease top.

Cover and let rise at room temperature until doubled in bulk, about 1 hour.

Punch dough down and shape into a loaf. Place in greased 9” x 5” x 3” (23 x 13 x 8 cm) loaf pan. Cover and let rise at room temperature until doubled in bulk, about 1 hour.

Bake at 375˚F (191˚C) for 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan and cool on wire rack.

Yield: 1 loaf

Note: This recipe should not be doubled in the food processor.

PESTO AND PASTA

1 lb. bow tie or penne pasta

4 oz. Parmesan or Pecorino cheese

2 cups loosely packed basil leaves

½cup loosely packed flat leaf parsley

½cup pine nuts

2 medium cloves garlic, peeled ¼ tsp. salt

1⁄8 tsp. pepper

½ cup extra virgin olive oil

Cook pasta in salted boiling water to desired texture.

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