Wolfgang Puck WPMFP15 manual Crookneck Squash Casserole, Italian Wedding Soup

FG_FoodProc Manual2 7/7/06 3:54 PM Page 43

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

Italian Wedding Soup

8 servings

INGREDIENTS

Meatballs

1/2 cup heavy cream

6 inch piece crusty French bread

1 small onion

1 large egg

2 cloves garlic

1 teaspoon salt

3 oz piece Parmesan cheese

8 ounces lean beef chunks

8 ounces lean pork chunks

1/2 teaspoon freshly ground pepper 2 tablespoons flat leaf parsley

Soup

1 pound spinach leaves or escarole

12 cups chicken stock

2 large eggs

Salt and pepper to taste

METHOD

1Chop the spinach leaves in the food processor fitted with the S- Blade and set aside.

2Bring the chicken stock to a boil in a large stock pot.

3Place the bread and heavy cream into the bowl of the food processor fitted with the S-Blade. Pulse 2-3 times to combine. Add the onion, garlic, egg, pork, and lean beef into the processor and pulse 2-3 times.

4With the S-Blade still attached, place the Grating disc over the Spindle and secure the lid. Turn the food processor on and grate the parmesan into meatball ingredients.

5Remove Grating disc. Add parsley, salt, and pepper. Pulse 2 - 3 times to combine.

6Make 1 inch diameter meatballs. Drop meatballs into boiling stock. Add the chopped spinach to the soup. Cook for 8-10 minutes.

7Whisk the 2 eggs. Stirring the soup in a circular motion gradually drizzle the egg mixture to the moving broth to form thin egg strands. Taste for seasoning and serve with additional grated cheese.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host

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