Cuisinart LPP Marinated Cucumber Salad, Savory Sweet Potato & Carrot Bake, 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

Savory Sweet Potato & Carrot Bake

Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is

particularly good with turkey, pork or game dishes.

Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 table- spoon melted butter.

1 tablespoon unsalted butter, melted

3 tablespoons unsalted butter, cut into

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

3/4 pound sweet potatoes or yams, peeled, cut to fit feed tube

3/4 pound carrots, peeled, cut to fit feed tube

2ounces sharp white cheddar cheese, cut to fit feed tube

1/2-inch pieces, divided

1 large egg

1 large egg white

1/3 cup all-purpose flour

1/2 cup evaporated fat free milk

1/2 teaspoon thyme

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.

2	slices good quality white bread (2
	ounces), torn into pieces

2 tablespoons walnuts

1/2 teaspoon rubbed sage

1/2 teaspoon kosher salt

1/4 hot sauce such as Tabasco®

*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.

Assemble processor with chute attachment, ejector disc and shredding disc. Place medium bowl under chute opening. Use firm pressure to shred sweet potatoes, carrots and cheese. Reserve.

Place clear work bowl on food processor base. Insert metal blade. Place bread, walnuts and butter in work bowl. Process until mixture is coarse crumbs, about 30 seconds; reserve. Place egg, egg white, flour, milk, sugar, thyme, sage, salt, hot sauce, and remaining butter in work bowl. Process until smooth and blended, 20 seconds. Pour over sweet potato/carrot mixture in bowl and stir to combine. Arrange in prepared baking dish and pat to even thickness. Top evenly with buttered crumb mixture. Bake in preheated 325° F oven for 1-1/2 hours, until vegetables are tender and crumb topping is golden brown and crispy. Serve hot.

Nutritional information per serving:

Calories 214 (42% from fat) • carb 25g • pro. 7g • fat 10g • sat. fat 5g • chol. 49mg

• sod. 228mg • calc. 131mg • fiber 3g

Meatloaf with Mushrooms & Herbs

For a change, use a combination of turkey breast and lean pork loin.

Makes 4 servings

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

• sod. 126mg • calc. 337mg • fiber 2g

cooking spray

1/4 cup flat parsley leaves, loosely packed

2slices good quality bread, broken into pieces

1small onion (3 ounces), peeled and quartered

3 - 4 mushrooms (2 ounces), cleaned and quartered

1teaspoon Italian herb blend or herbs de Provence

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 large egg

1/4 cup reduced fat milk

2 tablespoons sodium free tomato paste

1/2 pound cold boneless beef chuck or round, cut into 3/4-inch cubes

1/4 pound cold boneless pork, cut into 3/4-inch cubes

1/4 pound cold boneless veal, cut into 3/4-inch cubes

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