Cuisinart DLC-5 manual Coleslaw, Capered Tuna Spread, Meatloaf or Meatballs

COLESLAW

3/4 cup (180ml) light mayonnaise

2tablespoons white-wine vinegar

2teaspoons Dijon-style mustard Salt and pepper to taste

1medium carrot, peeled and cut to fit feed tube horizontally

1medium head green cabbage

(about 1-1/2 pounds, 680g), trimmed, cored and cut into wedges

Insert metal blade and put all ingredients except carrot and cabbage in work bowl. Process until mixed, about 5 seconds.

Remove metal blade.

Transfer dressing to 3-quart (3L) mixing bowl.

Insert shredding disc. Lay carrot pieces in feed tube and shred, using firm pressure. Transfer to mixing bowl. Place cabbage wedges in feed tube and shred, using firm pressure.

Transfer contents of work bowl to mixing bowl and toss. Adjust seasoning and serve immedi- ately or refrigerate for up to 24 hours. If refriger- ated, drain any excess liquid if before serving.

Makes 4-1/2 cups (27 ounces, 780g).

CAPERED TUNA SPREAD

Use for sandwiches, or as an hors d’oeuvres spread served with crusty bread, chopped imported olives and sun-dried tomatoes.

2tablespoons loosely packed fresh parsley leaves, washed and well-dried

14-inch rib of celery, cut in 1/2-inch pieces

1 ounce shallots, peeled

1/2 tablespoon drained capers, rinsed and drained again

2teaspoons Dijon-style mustard (regular or grainy)

16-ounce can water-packed white alba- core tuna, well-drained

3 tablespoons mayonnaise

1/4 teaspoon freshly ground black pepper

Insert the metal blade, put the parsley in the work bowl and pulse to chop, about 5 times. Add the celery to the work bowl, rough chop using the pulse, about 5 times. With the

machine running, drop the shallots through the feed tube, process 5 seconds to chop. Add the parsley, capers, and mustard, use the pulse to chop finely, about 10 times. Add the tuna, pulse to chop, about 10 times. Add the mayonnaise and black pepper. Use the pulse to combine, about 5 times, do not over, process. Transfer to a bowl, cover and chill for 30 minutes before serving to allow the flavors to develop. Taste and adjust seasonings as necessary. (Note: capers can be quite salty, so there is no additional salt in this recipe, if your palate dictates more salt, add kosher or sea salt to taste.)

Makes 1 cup – enough for 3 sandwiches or hors d’oeuvres for 4

MEATLOAF OR MEATBALLS

You can vary the ingredients by using all beef or a mixture of beef, veal and pork. You can also replace dry milk and water with whole milk or tomato juice. For a more highly seasoned loaf, add a few drops of Tabasco sauce and a tea- spoon of Worcestershire sauce.

1small onion (2 ounces, 55g), peeled and quartered

2tablespoons parsley leaves

3slices day-old firm bread, torn into pieces

12ounces (340g) boneless chuck, cut into 1-inch (2.5cm) pieces

2tablespoons skim milk 1/2 teaspoon salt

Pinch ground nutmeg

Pinch dried thyme leaves, crumbled

1large egg

Insert metal blade. Add bread and process to chop medium-fine, about 10 seconds. Add all ingredients except egg to work bowl. Pulse- chop until finely chopped, about 6 pulses. Add egg and pulse until mixture reaches desired consistency. Watch carefully to prevent over processing.

Pack mixture into 4 cup (1L) loaf pan (about

7-1/2" x 3-1/2" x 2-1/4"; 19 x 9 x 5.5cm) and bake at 350°F (175°C) for about 40 to 45 min- utes, or until cooked through. The internal temperature should be 170°F (75°C). Let stand for 20 minutes before unmolding.

Makes 4 to 6 servings.

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