Kenmore KFPPS, KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPCJ Gorgonzola Cheese Ball, Cheesy Hot Salmon Dip

Gorgonzola Cheese Ball

1⁄2 cup shelled pistachio nuts or pecans

1 shallot, quartered

4ounces white Cheddar cheese, cut in 1⁄2-inch cubes

6ounces Gorgonzola or blue cheese, crumbled

4ounces light cream cheese, slightly softened, cut in 1-inch slices

1⁄4 cup (1⁄2 stick) margarine or butter, slightly softened, cut in 1⁄2-inch slices

2tablespoons brandy, cognac, or cream

1teaspoon Worcestershire sauce

Position multipurpose blade in work bowl. Add nuts. Pulse 3 to 4 times, about 1 second each time, until nuts are chopped. Set aside.

With processor running, add shallot through feed tube. Process to finely chop, about 5 seconds, scraping sides of bowl, if necessary. Add Cheddar cheese. Pulse 4 to 5 times, about 2 seconds each time, until crumbly. Add remaining ingredients. Process until creamy, about 40 seconds, scraping sides of bowl after 20 seconds, if necessary.

Spread nuts on waxed paper. Spoon cheese onto a second sheet of waxed paper. Shape roughly into a ball with a rubber scraper. (If too soft, refrigerate

1⁄2 hour.) Roll ball in nuts. Wrap. Chill overnight to blend flavors. Serve at room temperature for best flavor.

Yield: 21⁄4 cups (36 1-tablespoon servings).

Per serving: About 60 cal, 3 g pro, 1 g car, 5 g fat, 12 mg chol, 113 mg sod.

Cheesy Hot Salmon Dip

4green onions, cut in 1-inch pieces, including green tops

1pkg. (8 oz.) light cream cheese, at room temperature, cut in 1-inch pieces

4ounces Camembert or Brie cheese, cut in 1-inch pieces

1can (71⁄2 oz.) red salmon, (bones, skin, and dark meat removed)

1jar (6 oz.) marinated artichoke hearts, drained

Position multipurpose blade in work bowl. Add green onions. Process to coarsely chop, about

3 to 4 seconds. Add cream cheese and Camembert cheese. Process until creamy, about 10 seconds. Add salmon. Process to mix, about 8 to 10 seconds. Add artichoke hearts. Pulse 5 times, about 1 second each time, until coarsely chopped. Spread in 10-inch pie plate or quiche pan.

Bake at 325˚F for 10 minutes, until heated thoroughly. Serve with vegetable dippers, crackers, or chips.

Yield: 3 cups (24 2-tablespoon servings).

Per serving: About 53 cal, 4 g pro, 1 g car, 4 g fat, 14 mg chol, 162 mg sod.

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