Kenmore KFPSL4, KFPSL6, KFPFF, KFPSH6, KFPPS, KFPCJ Cheesy Caramelized Onion Squares, Shrimp Dill Dip

Cheesy Caramelized Onion Squares

4ounces Monterey Jack cheese

2 medium onions

2teaspoons vegetable oil

2tablespoons strawberry-apple jelly or apply jelly

2 teaspoons dry sherry

1sheet (from 171⁄4-oz. pkg.) frozen puff pastry, thawed

1 egg white, beaten

1⁄2 cup freshly grated Parmesan cheese (see TIPS)

Position 4 mm shredding disc in work bowl. Shred Monterey Jack cheese. Remove and set aside. Wipe out bowl if necessary.

Exchange shredding disc for reversible slicing/shredding disc to slice. Add onions, cut to fit feed tube, if necessary. Process to slice.

Heat oil in large skillet over medium-high heat, until oil sizzles. Cook and stir for 5 minutes, until onions are limp and starting to brown. Add jelly and sherry. Cook and stir for 1 minute, until onions are coated and liquid is evaporated. Set aside.

Roll puff pastry to 12 x 12-inch square. Place on ungreased cookie sheet. Cut a 1⁄2-inch strip from each edge of pastry. Brush edges of square with egg white. Fit strips on outside edges of pastry, cutting at ends to fit.

Bake at 375˚F for 5 to 7 minutes, until pastry puffs and edges start to brown. Lightly prick top with fork. Sprinkle Parmesan cheese evenly over pastry. Top evenly with onions. Sprinkle Monterey Jack cheese over onions. Bake 15 minutes at 375˚F for 15 to 17 minutes, until pastry is golden brown and cheese is melted and bubbly. Cool slightly. Cut in squares.

Yield: 36 squares (12 3-piece servings).

Per serving: About 184 cal, 6 g pro, 13 g car, 12 g fat, 12 mg chol, 277 mg sod.

Shrimp Dill Dip

1⁄4 medium onion, cut in 1-inch pieces

1package (8 oz.) light cream cheese, softened

1⁄2 cup light sour cream

1⁄4 cup reduced-calorie mayonnaise

1 teaspoon dill

1 teaspoon horseradish

1⁄4 teaspoon hot pepper sauce

1cup (4 oz.) small fully cooked shrimp

Position multipurpose blade in work bowl. Add onion. Process until finely chopped, about

5 seconds. Add all remaining ingredients, except shrimp. Process until smooth and creamy, about 20 seconds, scraping bowl after 10 seconds, if necessary. Add shrimp. Pulse 3 times, about

1 second each time, until coarsely chopped.

Yield: 2 cups (16 2-tablespoon servings).

Per serving: About 68 cal, 5 g pro, 2 g car, 4 g fat, 40 mg chol, 142 mg sod.

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