Kenmore KFPSH6 Calico Corn Chowder, Cheese Sandwich Spread, clove garlic, teaspoon dry mustard

Calico Corn Chowder

1 clove garlic

1medium onion, cut in 1-inch pieces

1rib celery, cut in 1-inch pieces

1tablespoon vegetable oil

2cups fresh or frozen (thawed) corn kernels

2 medium potatoes

1medium carrot, cut in 21⁄2-inch pieces

3 cups water

1-2 teaspoons dried marjoram

1teaspoon seasoned salt

1⁄4 teaspoon black pepper

11⁄2 cups skim or low-fat milk

2tablespoons all-purpose flour

Position multipurpose blade in work bowl. Add garlic, onion, and celery. Process to finely chop, about 5 seconds.

Heat oil in large saucepan or Dutch oven over medium-high heat, until oil sizzles. Add garlic, onion, and celery. Cook for 2 to 3 minutes, until crisp-tender.

Add corn to work bowl. Process to partially puree, about 5 seconds. Remove to saucepan, using rubber scraper, if necessary.

Exchange multipurpose blade for 4 mm shredding disc. Add potatoes, cut to fit feed tube, and carrot. Process to shred. Add to saucepan. Add water, marjoram, seasoned salt, and pepper. Heat to boiling. Reduce heat to medium-low. Cover. Cook for 15 minutes, until vegetables are tender.

In small mixing bowl, combine milk and flour. Add to saucepan. Stir to mix. Heat to boiling. Cook for 1 minute.

Yield: 7 cups (7 1-cup servings).

Per serving: About 122 cal, 4 g pro, 23 g car, 2 g fat, 1 mg chol, 345 mg sod.

Cheese Sandwich Spread

1⁄2 red bell pepper, cut in half, seeds removed

8ounces sharp process American cheese, cut in

1-inch cubes

4ounces cream cheese, cut in 1-inch cubes

1⁄3 cup reduced-calorie mayonnaise

1teaspoon dry mustard

1teaspoon Worcestershire sauce

1⁄4 teaspoon cayenne pepper

To roast red bell pepper, place halves, skin side up, 4 inches from broiler for 5 to 7 minutes, until skin is blackened and blistered. Place in plastic bag.

Close tightly. Let rest for 10 minutes. Peel. Cut in 1- inch pieces. Set aside.

Position multipurpose blade in work bowl. Add all ingredients except bell pepper. Process until smooth and creamy, about 30 seconds, scraping sides of bowl after 15 seconds, if necessary. Add bell pepper. Process to chop in small pieces, about 10 to 15 seconds.

Yield: 21⁄4 cups (9 1⁄4-cup servings).

Per serving: About 167 cal, 7 g pro, 2 g car, 15 g fat, 40 mg chol, 455 mg sod.

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