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Chicken Puffs

1 pound cooked chicken, (11⁄2 cups finely chopped)

1⁄4 cup packed parsley sprigs

1 cup chicken broth

1⁄2 cup vegetable oil

1 tablespoon Worcestershire sauce

1⁄2 teaspoon each: salt and celery seed

1⁄4 teaspoon each: dry mustard and onion powder

1 cup flour

4 eggs

Cut chicken in large chunks. Place chicken and parsley in the work bowl and using the S-blade attachment pulse until finely chopped. Remove and set aside. In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil. Stir the four seasonings into flour. When broth reaches a boil, pour in flour all at once and stir until the dough forms a ball. Place dough in the work bowl with S-blade and lock on Cover. Break eggs into a measuring cup. Then, with processor running, add the eggs through the food chute one at a time, mixing well after each egg. Add chicken and parsley. Pulse until just mixed. Drop golf-ball sized spoonfuls onto baking sheet. Bake at 450°F for 12 to 15 minutes. Makes 4 dozen.

Creamed Potatoes

4 pounds all-purpose white potatoes, about 15 medium

3 cups half-and-half cream

3 tablespoons finely minced onion

11⁄2 teaspoons salt

1⁄4 teaspoon pepper

4 tablespoons butter, melted

Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not necessary to peel them. Place grated potatoes, cream, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF for 1 hour. Makes 10 servings.

Sweet Potato Pudding

1 to 11⁄4 pounds sweet potatoes, scrubbed

1 cup milk

 

but not peeled, and cut to fit food

1 egg

 

chute (3 cups grated)

1⁄4 cup butter

1⁄2

cup sugar

1 teaspoon vanilla

1⁄4

cup maple syrup

 

Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside. Using S-blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 11⁄2-quart casserole dish. Place casserole dish into a larger pan or dish. Add hot water to larger pan so water will be 1 to 2 inches up side of casserole dish. This will prevent the edges from burning. Bake at 350°F for 11⁄2 hours. Makes 6 servings.

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GE 840092600 manual Chicken Puffs, Creamed Potatoes, Sweet Potato Pudding
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840092600 specifications

The GE 840092600 is a highly regarded product in the realm of advanced industrial equipment, designed to meet the demands of modern manufacturing processes. This device stands out for its robust performance, exceptional reliability, and cutting-edge technology, making it a favored choice among engineers and production facilities.

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In summary, the GE 840092600 combines primary features such as advanced control systems, robust connectivity options, and exceptional durability. Its adaptability to different industrial applications and support for automation technologies position it as a valuable asset in the modern manufacturing landscape. As industries continue to evolve, the GE 840092600 remains at the forefront, delivering the performance and reliability needed to drive efficiency and innovation.
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