Wolfgang Puck BFPR0007 manual Ricotta Pancakes, Crookneck Squash Casserole

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 39

Ricotta Pancakes

Makes approximately 12 four - inch pancakes

INGREDIENTS

2 cups ricotta cheese

4 large eggs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

1/2 cups all-purpose flour 1 teaspoon salt

1 teaspoon baking powder

METHOD

1Preheat griddle or large fry pan on medium heat.

2Fit food processor with the Processing Blade. Add ricotta, eggs, butter and sugar to food processing bowl. Process for 1 minute.

3Add flour, salt, and baking powder. Pulse several times; all you want to do is to incorporate ingredients. Don’t over mix.

4Dab griddle with butter or non-stick spray. Pour approximately 3 tablespoons of batter on griddle and spread it out to form pancake.

5Cook for 2-3 minutes, lift pancakes to make sure they are brown then flip. These pancakes do not emit little bubbles like traditional pancakes so you need to check for color. These are so light and delicious yet satisfying. Serve with fresh fruit and dust with powdered sugar.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

Crookneck Squash Casserole

Serves 6 - 8

INGREDIENTS

1 2 - inch piece of leek (white part only)

6 medium crookneck squash, ends removed

3 tablespoons butter

1 teaspoon salt

1 teaspoon pepper

4 oz piece Swiss, Fontina, or Kasseri Cheese

Cracker Topping (see separate recipe in Dough & Crust section)

METHOD

1Preheat oven to 350 degrees.

2Place the Adjustable Slicing Disc on Spindle in your food processor bowl (set the slicing blade at 4mm).

3Gently push the leek and squash through feed tube.

4Heat a large sauce pan or stove top casserole over medium heat. Add the butter. Melt butter and add leeks, squash, salt and pepper. Toss a few times. Lower heat to low.

5Remove Slicing Disc and replace with Shredding Disc (large side up). Gently press cheese through feed tube and shred.

6Grease an au gratin pan or casserole.

7Layer a layer of squash and leeks, top with half the cheese mixture. Layer more squash and leeks over cheese and sprinkle with remaining cheese. Top with cracker mixture.

8Bake for 30-35 minutes.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

39 40