Cuisinart DFP-3 manual Marinated Cucumber Salad, Potatoes au Gratin

Nutritional information per serving:

Calories 126 (57% from fat) • carb. 12g • pro. 3g • fat 9g • sat. fat 1g • chol. 0mg

• sod. 342mg • calc. 30mg • fiber 3g

Marinated Cucumber Salad

Makes about 3 cups

3medium cucumbers (1-1/2 pounds total), peeled, halved lengthwise, seeded, ends cut flat, cut to fit feed tube

1/2 medium red onion, peeled

1/4 cup white wine vinegar *

1 tablespoon kosher salt

1tablespoon granulated sugar

1teaspoon dried dill*

freshly ground black pepper to taste

Assemble processor with chute attachment, ejector disc and slicing disc. Slice cucumbers into bowl. Slice onion into bowl. Toss cucumbers and onion with remaining ingredients and let sit for 30 minutes to allow flavors to combine.

Drain before serving.

*You may vary the salad by using flavored vinegar such as raspberry, or changing the herb.

Nutritional information per serving (1/2 cup):

Calories 38 (0% from fat) • carb. 9g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 667mg • calc. 35mg • fiber 2g

Potatoes au Gratin

To make Potatoes au Gratin for a larger group, double or triple the recipe using

the chute attachment and ejector disc.

	Makes 6 servings.
4	ounces Swiss, Gruyère or cheddar	1-1/2 pounds russet potatoes (medium
	cheese	sized), peeled, halved lengthwise,
1	small garlic clove, peeled	ends cut flat
		kosher salt and freshly ground black
1	cup evaporated fat free milk
		pepper to taste
1/2	cup heavy cream

Preheat oven to 375°F. Generously butter 9-inch square or other 10-cup baking dish.

Insert shredding disc and shred cheese using medium pressure; remove and reserve. Insert metal blade and turn on machine. Drop garlic through feed tube, and process until minced about

5 seconds.

Bring evaporated milk, cream and garlic to simmer in small pot.

Assemble processor with chute attachment, ejector disc and slicing disc. Slice potatoes. Make an even layer of half the potato slices in bottom of baking dish. Sprinkle with salt, pepper and half the cheese. Add remaining potatoes in layer over cheese season and pour hot cream mixture over top. Bake until potatoes are tender, liquid is absorbed, and top is browned – about 1 hour. Sprinkle remaining cheese on top, 5 minutes before end of cooking.

	Nutritional information per serving:
	Calories 279 (44% from fat) • carb. 28mg • pro. 11g • fat 14g • sat. fat 8g • chol. 48mg
19	• sod. 126mg • calc. 337mg • fiber 2g