Kenmore KFPJU, KFPSL6 Cabbage, Onion and Noodle Casserole, Shredded Beets, ounces Cheddar cheese

Cabbage, Onion and Noodle Casserole

1⁄2 medium (about

3⁄4 lb.) green cabbage

2ounces Cheddar cheese

1medium onion, cut in 4 pieces

1⁄4 cup loosely packed parsley leaves

1tablespoon margarine or butter

1⁄4 cup water

2 cups cooked noodles

1can (103⁄4 oz.) low- sodium cream of mushroom soup

3⁄4 cup skim or low-fat milk

1jar (2 oz.) diced pimientos

1⁄2 teaspoon black pepper

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

Position reversible slicing/shredding disc in work bowl to slice. Add cabbage. Cut to fit feed tube if necessary. Process to slice. Set aside. Reverse disc. Add cheese. Process to shred. Set aside.

Exchange reversible slicing/shredding disc for multipurpose blade. Add onion and parsley. Pulse 8 to 10 times, about 1 second each time, until coarsely chopped.

Melt margarine in large skillet over medium-high heat. Add onion and parsley. Cook and stir for 3 to 4 minutes, until onion is tender. Add cabbage and water. Cover. Cook for 5 minutes, until cabbage is tender.

In large mixing bowl, combine all ingredients, except cheese. Pour mixture into baking dish. Sprinkle with cheese. Bake at 350˚F for 25 to 30 minutes, until bubbly around edges.

Yield: 6 servings.

Per serving: About 175 cal, 8 g pro, 26 g car, 6 g fat, 29 mg chol, 282 mg sod.

Shredded Beets

4medium beets, cooked, peeled

1⁄3 cup no-fat sour cream

4teaspoons prepared horseradish

1teaspoon sugar

1teaspoon vinegar

1⁄8 teaspoon black pepper

Position 4 mm shredding disc in work bowl. Add beets. Cut to fit feed tube if necessary. Process to shred. Remove to serving bowl.

In small bowl, combine sour cream, horseradish, sugar, vinegar, and pepper. Pour over beets.

Yield: 4 servings.

Per serving: About 40 cal, 1 g pro, 8 g car, 0 g fat, 0 mg chol, 70 mg sod.

43