Kenmore KFP6EW, KFPSL6, KFPSL4, KFPFF Dilled Cucumbers and Onions, Scalloped Potatoes, Small onion

Dilled Cucumbers and Onions

2medium cucumbers, peeled

1small onion

Dressing

1⁄2 cup white wine vinegar

1⁄4 cup fresh dill weed

2tablespoons sugar 1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

Position reversible slicing/shredding disc in work bowl to slice. Add cucumbers and onions. Process to slice. Remove to shallow dish.

Exchange reversible slicing/shredding disc for mini bowl and mini blade. Add dressing ingredients. Process until dill is finely chopped, about 10 to

12 seconds, scraping sides of bowl, if necessary.

Pour dressing over cucumber and onion. Stir to coat. Cover. Refrigerate for 8 hours or overnight, stirring occasionally.

Yield: 6 servings.

Per serving: About 35 cal, 1 g pro, 9 g car, 0 g fat, 0 mg chol, 92 mg sod.

VEGETABLES AND SIDE DISHES

Scalloped Potatoes

5medium potatoes

1medium onion

3tablespoons margarine or butter

3tablespoons all-purpose flour

1⁄2 teaspoon garlic salt

1⁄8-1⁄4teaspoon black pepper

1⁄8-1⁄4teaspoon red pepper

21⁄4 cups skim or low-fat milk

Spray 12 x 8 x 2-inch baking dish with no-stick cooking spray.

Position 4 mm slicing disc in work bowl. Add potatoes and onion. Cut to fit feed tube if necessary. Process to slice. Place in baking dish.

Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt, and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Add milk. Heat to boiling, stirring constantly. Cook and stir for 1 minute.

Pour mixture over potatoes and onion. Cover dish with foil. Bake at 350˚F for 45 minutes. Remove foil. Bake for 30 minutes more, until tender.

Yield: 6 servings.

Per serving: About 192 cal, 6 g pro, 30 g car, 6 g fat, 2 mg chol, 297 mg sod.

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