GE 9100170000144, 681131690270 warranty Desserts

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French Dressing

1/2 cup vegetable oil	1/4 cup catsup
1/4 cup honey	2 tablespoons cider vinegar

Chopper Recipes

Fresh Salsa

1/4 teaspoon paprika	1/2 teaspoon dry mustard
1/4 teaspoon garlic powder	1/4 teaspoon onion salt

Combine all ingredients in tall container. Blend on HI until smooth. Cover and chill. Shake before serving. Makes 1 cup.

Lo-Cal Ranch Dressing

3 plum tomatoes, halved and seeded

1 small red onion, peeled and quartered 1/2 - 1 jalapeno pepper, seeded

1 tablespoon cilantro leaves, washed and dried

2 tablespoons fresh lime juice dash ground black pepper

1 garlic clove

1/2 yellow bell pepper, seeded and cut into small pieces

1 teaspoon fresh oregano leaves, washed and dried

1/2 teaspoon salt

1 package ranch salad dressing mix	1/2 cup light mayonnaise
1 cup plain low-fat yogurt

Combine ingredients in small mixing bowl. Process on LO and then HI until smooth. Chill and serve over salad greens. Makes 1 1/2 cups.

Desserts

Graham Cracker Crust

15 graham cracker squares (about 1 3/4 cups)	1/4 cup sugar
6 tablespoons butter or margarine, melted

Break 5 cracker squares into small pieces; process in plastic container with cover. Process on LO and then HI until crushed into fine crumbs; repeat until all crackers are crushed. In 8 or 9-inch pie pan, combine crumbs and sugar. Stir in melted butter, mixing well. Firmly press mixture evenly over bottom and sides of pan. Chill approximately 1 hour or until firm. Makes one 8 or 9-inch crust.

Chocolate Wafer Crust

12 chocolate wafer cookies (about 1 3/4 cups)	6 tablespoons butter or margarine, melted
1/4 cup sugar

Follow directions for Graham Cracker Crust recipe. Makes one 8 or 9-inch crust.

Pineapple Pie

1 package (3 1/2 ounces) lemon	1 cup cold milk
instant pudding mix	1 cup whipped topping, thawed
1 8 or 9-inch graham cracker	1 can (15 1/4 ounces) crushed pineapple,
crust (see previous above)	drained

Mix pudding and milk; blend on LO until smooth and thick. Fold in crushed pineapple and whipped topping.. Spoon mixture into crust. Chill 6 hours or overnight. Makes 8 servings.

Combine all ingredients in the chopper bowl. Process on LO until thoroughly combined.

Hummus

1 can garbanzo beans, drained and rinsed	3 tablespoons sesame tahini paste
1 tablespoon lemon juice	1/4 cup olive oil
1/2 teaspoon salt	dash ground black pepper

Combine all ingredients in the chopper bowl. Process on LO until thoroughly combined.

Variations:

-add 3-4 roasted garlic cloves

-add 1/4 cup roasted red peppers

-add 1/4 cup fresh raspberries and 1/2 seeded jalapeno pepper

-add 1 teaspoon Chinese five spice powder

-1/4 cup caramelized onions

Guacamole

2 avocados, ripe, pitted	1 small red onion, peeled and quartered
1 plum tomato, seeded, cut into small pieces	2 garlic cloves, crushed
2 tablespoons fresh lime juice	1/2 jalapeno pepper, seeded and sliced
2 tablespoons cilantro leaves,	(optional)
washed and dried	1/2 teaspoon salt
dash ground black pepper

Combine all ingredients in the chopper bowl. Process on LO until thoroughly combined.

Hot Artichoke Dip

1 small shallot, halved and peeled	1 garlic clove, peeled
1 can (14 oz) water-packed	1/2 cup mayonnaise
artichoke hearts, drained	1/4 cup cream cheese
1/4 teaspoon paprika	dash ground black pepper
2 tablespoons grated parmesan cheese	2 tablespoons green onions, thinly sliced

Combine shallot and garlic in the chopper bowl. Process on HI for approximately 5 seconds until minced. Add the remaining ingredients to the chopper bowl and process on HI until smooth. Transfer dip to a microwave safe container and heat on high 1 1/2 minutes, stirring once half way through. Serve and garnish with parmesan cheese and green onions.

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