GE 840074400 manual Potato Leek Soup, Lasagna

Potato Leek Soup

3 pounds potatoes, peeled

3 to 4 leeks, both root and leaf ends trimmed

1⁄2 pound bacon

2 quarts water

11⁄2 teaspoons salt

1⁄4 teaspoon pepper

1⁄2 cup milk

3 tablespoons flour

Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a colander and toss gently under running water. In a soup pot or Dutch oven, cook bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease in the pot. Cook and stir occasionally over medium heat for about 10 minutes. Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a boil then reduce heat and simmer uncovered for 15 to 20 minutes. In a small bowl, whisk together milk with flour. Slowly stir milk mixture into simmering soup and simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings

Lasagna

1 pound mozzarella cheese

1 pound mild Italian sausage

1 pound ground beef

2 cloves garlic

1 medium onion, peeled and cut in eighths

1 rib celery, cut in 2-inch pieces

26-ounce can spaghetti sauce

8-ounce can tomato sauce

2 1⁄2 ounces Parmesan cheese, cut in 1⁄2 - inch cubes (1⁄2 cup grated)

1 cup parsley sprigs

1 pound small curd cottage cheese

15-ounce container ricotta cheese

2 eggs

12 lasagna noodles, uncooked

Using slicer/shredder disc, with slicing blade up, slice mozzarella and set aside. Remove casings from sausage. In a large skillet or large, heavy saucepan over medium high heat, cook and crumble sausage and ground beef. Using S-blade, with processor running, drop garlic through food chute and mince. Stop processor. Add onion and celery. Pulse until chopped then add to skillet. Cook until onion is soft. Place cooked meats and vegetables in large bowl. Add spaghetti sauce and tomato sauce and stir to mix. Using S-blade, process Parmesan cheese on High until finely grated, about 20 seconds. Add parsley to the Parmesan and process until chopped. Add cottage cheese, ricotta, and eggs and process until blended. In a 10x14-inch baking dish or lasagna pan, layer meat sauce, noodles, cheese mixture, and then mozzarella slices. Repeat layers. (The lasagna can be refrigerated at this time.) Cover tightly with aluminum foil and bake at 350ºF for 45 minutes. Remove foil and bake 15 to 30 minutes more. Let sit 10 minutes before cutting to serve. Makes 8 to 10 servings.

NOTE: Mozzarella cheese will shred or slice more easily if placed in freezer 30 to 60 minutes before shredding. Always use highest speed to process cheese.

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