Cranberry Orange Relish
12 ounces fresh cranberries, stems removed or frozen
1 cup sugar
1 small navel orange, washed, cut into wedges
3 tablespoons Grand Marnier liqueur or orange juice
Dash ground cloves
Using Chopping/Mixing Blade, place cranberries, sugar, orange, Grand Marnier, and cloves into the work bowl. Process until cranberries are almost smooth, yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits. Makes about 21⁄2 cups.
Chicken Puffs
1 pound cooked chicken, (11⁄2 cups finely chopped chicken)
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 and using Chopping/Mixing Blade place chicken and parsley in work bowl and 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 4 seasonings into flour. When broth reaches a boil, dump in flour all at once. Stir until the dough forms a ball. Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg. Stir in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes. Makes 4 dozen.
Potato Leek Soup
3 pounds potatoes, peeled
3 to 4 leeks, both root and leaf ends trimmed
8 ounces 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.
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