Cuisinart DLC-8S manual A T S a N D F I S H, Meatloaf, Chili

M E A T S A N D F I S H

Meatloaf

For a spicier meat loaf, add a few drops of Tabasco sauce and a teaspoon of Worcestershire sauce.

	INGREDIENTS
1	small onion, quartered
1/3	cup loosely packed parsley leaves
1-1/2	slices day-old bread, broken into pieces
1-1/2	pounds boneless chuck, cut into
	1-inch pieces*
3	tablespoons milk*
1	teaspoon salt
1/8	teaspoon dried thyme leaves
1	large egg

Preheat oven to 375°F. Put all ingredients except egg in work bowl and pulse/chop 4 to 6 times. Then process continuously until chopped fine. Add egg and pulse 4 or 5 times or until desired consistency is reached, watching carefully to avoid overprocessing. Pack mixture into loaf pan and bake at 350°F.

until cooked through, about 40 to 50 minutes.

*You can vary these ingredients by using a mixture of beef, veal and pork or by replacing the milk with tomato juice.

Meatball Variation: Instead of making a meat loaf, shape mixture into balls of 2 tablespoons each, arrange them in single layer in baking dish and bake at 375°F. for about 25 minutes.

Yield 1-1/2 pounds of meatloaf.

31

Chili

Kids love chili and it’s a versatile dish. Serve it on hot dogs, fill tacos or eat it plain. It freezes well for about 6 months.

	INGREDIENTS
3	medium garlic cloves
1	medium onion, quartered

1pound boneless beef chuck, chilled, fat trimmed, cut into 1-inch cubes

1-1/2	teaspoons whole cumin seed
2	tablespoons vegetable oil
2	tablespoons chili powder
2	tablespoons paprika
1	teaspoon salt
1/8	teaspoon crushed red pepper
1	8-oz. can whole tomatoes

1cup water

2cups red kidney beans

Process garlic and onion with metal blade until finely chopped, about 15 seconds. Reserve. Process beef cubes until coarsely chopped, about 10 to 12 pulses.

Brown cumin in medium saucepot over medium heat. Shake pan constantly and cook until cumin begins to smoke, about 1 minute. Reserve.

Heat vegetable oil in same saucepot over medium heat. Add garlic and onion; cook for 2 minutes.

Add beef and cook, stirring often, until no pink color remains, about 5 minutes.

Reduce heat to low. Stir in cumin, chili powder, paprika, salt and crushed red pepper; cook uncovered for 5 minutes, stirring occasionally.

Use metal blade to coarsely chop tomatoes. Add to saucepot with water and bring to boil, covered, over medium-high heat. Reduce heat to low and simmer, partially covered, for 45 minutes, stirring occasionally. Stir in the beans and

cook until heated through.

Garnish with shredded Cheddar or Monterey Jack cheese if desired.

Yield 4-1/2 cups.