GE FP1/4200 Use And Care Book Manual

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d :

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AND

ocessor

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from General Electric

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LISTED

l

Because

of

tts speed and versatility, this FOOD PROCESSOR from

General Electric appeals

to

all types

of

cooks, the gourmet and the

non-

-

gourmet alike
As you use this FOOD PROCESSOR,

you'll

discover so many ways in

which

this appliance can help to speed

you

through food preparation •

tasks of:

*CH

OPPING
*GRATING
*G

RINDING
* CRUMBING
* SHREDDING

*MINCING
*MIXING
*PUREEING
*SLICING

* MIXING YEAST BREAD DOUGH

THIS BOOK IS YOUR GUIDE

TO

FAST AND SURE PROCESSING

TECHNIQUES. PLEASE

READ IT CAREFULLY. BEFORE USING

YOUR

GE FOOD PROCESSOR.

NOT~.

The maximum rating is based

on

the attachment that draws the

most power.

Other recommended attachments may draw significantly

less power.

PAGE

lmpo'1ant Safeguards

..................................

. . ·. . . . . .

..

3

Get

.,.o

Know Your Food Processor

....................

.

•.........

4

Wha Each Attachment Can Do . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Befurf' First Use

..........

.

............................

.

..........

6

Takin~

the Processor Apart and Putting

It

Together

.............

7-10

ContrCJ

Buttons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1

How

To

Use Knife Blade

....................................

11-13

How

To Use Reverstble Disc

................................

14-17

How To Use Knife Blade and Disc Together

.......•.........

18-20 ,

Cleaning and Storage

...........................................

20

Da

ly

Use Chart

......................................

.... ....

21-27

Rectpe Section

.•..................................•.........•

28-47

Keep this booklet handy; review

product

warranty and servtce

statements on separate sheet and record

below:

Date product received:

________________

_

Comple:e model number {located on bottom

of

Base):

____

_ _

2

When

using

electrical

appliances,

basic

safety

precautions

shou

ld

always be

fol

owed

including

the

foUowing:

*

Read

all

instructions.

*

To

protect

against

electrical

hazards

do

not

immerse

Base, plug, or

cord

in

water

or

other

liquid

*

Close

supervision

is

necessary

when

any

appliance

is

used

by

or

near

children.

*

Unplug

from

outlet

when

not

is

use,

before

putting

on

or

taking

off

part

s,

and

before

cleaning.

*

Avoid

contacting

moving

parts.

*

Do

not

operate

any

appliance

with a damaged

cord

or

plug

or

after

the appliance

malfunctions,

or

has

been

dropped

or

damaged

in

any

manner.

Return

app1

ance

to

the

nearest

authorized

service

facility

for

examination,

repair

or

electrical

or mechamcal

adjustment

*

The

use

of

attachments

not

recommended

or

sold

by

the

appliance

man

ufacturer

may

cause

hazards.

*

Do

not

use

outdoors.

*

Do

not

let

cord

hang

over

edge

of

table

or

counter,

or

touch

hot

surfaces

.

*

Never

feed food

into

the

Food

Chute

by

hand

when

slicing

or

slvedding

food.

Always

use

the

Food

Pusher

provided.

*

To

avoid

injury,

never

place

cutter

assembly

or

Disc

on

Base

without

first

havi

ng put

Bowl

property

in

place.

*

Always

operate

Food

Processor

with

Cover

correctly

in

place.

Do

not

attemr tu

defeat

the

Cover

interlock

system.

,,

*

Keep

hands

and

utensils

out

of

container

while

operating

appliance

to

preveirt

.he

possibility

of

severe

personal

injury

and/or

damage

to

the

Food

Processor. A rub

bt:t

scraper

may

be

used

but

must

be

used

only

when

the

Food

Processor

is

not runnmg

.

*

Handle

the

sharp

Knife

Blade

and

Reversible

Disc

carefully

to

avoid cuts

and

injuries.

When

han~

ling

Knife

Blade,

always

grasp

by

center

plastic

hub.

Always remove

Knife

Blade

before

removing

processed

food

from

Bowl

or

reaching

into

Bowl

with

hand

.

*

This

appliance

is

intended

for

home

use

ONlY

and

not

for

commercial

or industria

l

use.

*

Do

not

process

hot

liquids.

*

Never

exceed

Fill

Level

on

Bowl

when

using

Knife

Blade

or

Reversible

Disc.

*

Do

not

place

on

or

near a hot

gas

or

electric

burner.

*

To

disconnec~

grip

plug

and

pull

from

wall

outlet

Never

yank

on cord.

*

Make

sure

motor, Disc

and/or

Knife

Blade

has

stopped

completely

before removing

Cover.

*

Always

use

ON/Off

switch

or

PULSE-Oft

switch

to

operate

applia

nce.

Never

use

Cover Rel

ease

Knob

to

turn

unit

OFF

since

this

will

allow

the

applian

ce

to

turn

ON

unexpectedly

when

Cover

is

again

put

in

place.

*

Never

leave

room

while

appliance

is

operating.

*

This

appliance

should

be

used

for

its

intended

use

as

described

in this U

se

and

care

Book.

*

Do

not

operate

this

appliance

in

the

presence

of

explosive

and/or

fla

mmable

fumes

or

use

it

to

mix

flammable

materials

.

3

4

PARTS

USES

The FOOD PUSHER

fits Into the

FOOD CHUTE.

It

allows you to

---f'OOD

PUSHER---

control

the

pressure on

the

food

for

best results and prevents food from

splashing

out

The FOOD PUSHER

is

also a convenient 1

cup

(8 ozs.)

measure.
The COVER

with

FOOD CHUTE

has

an

tnterlock system that assures

you that

the PROCESSOR will not

FOOD

C:J-UT£

OVER operate unless

1t

1s

property

in

place.

rne

FOOD CHUTE allows

you to load food

for

slicong and

shredding

or

add ingredients while

PROCESSOR

IS running.

The

REVERSIBLE DISC and the

KNIFE BLADE are your two sep-

arate attachments. They

fit

into the

CENTER

POST

of

the BOWL for

EVERSIBL£]-ISC

KNIFE BLAD processing

as

well

as

for easy

storage.

The

BOWl.

with

CENTER POST fits

into the

BASE with special side

lOCking

tabs.

The CENTER POST With

1ts
RUBBER RING is held in place 10
the BOWL

by

a SCREW-ON RING

The BASE

houses the

motor

On

t.,e

front

of

the BASE are two

CONTROL

BUTTONS • the

con-

tinuous ON/OFF Button

lor

lon

BASE processmg

JObs

and the

PULS~

Button for short spurts

of

action .

v-------~CONTROL

___

~

BUTTONS

The FOOD PROCESSOR parts

need

no

special storage space. All

the parts can be put back together

with the

KNIFE BLADE and DISC

both positioned

in

lhe BOWL Keep
you FOOD PROCESSOR handy on
your

countertop ready for use

;

NOTE: These symbols are used throughout this

book

to help you easily

identify what attachment

to

use:
KNIFE BLADE

~

REVERSIBLE DISC, SLICING SIDE UP ~

REVERSIBLE DISC, SHREDDING SIDE

UP§

1. The KNIFE BLADE (A) speeds

up

E1

numerous everyday tasks depend­ing on the food and method used.

It:

CHOPS •

Fruits, vegetables, nuts

• Meat cubes

for

sausages,

sandwich spreads,

or

croquettes

• Beef cubes

for

fresh

hamburger

CRUMBS • Breads, cookies, crackers - coarsely

GRINDS •

Nuts

• Makes fresh peanut butter

MINCES • Garlic, carrots

MIXES •

P1e

Doughs • Pancake Batters

• Cookie Batters • Yeast Bread Doughs

• Mayonna

ise/

Salad Dressings

• Cheese Dips

. '

• Sauces

PUREES •

Family

dinner

into

fresh babyfood

for

toddlers

or

j1..1n

lor

s

•

Hearty soups

2.

The REVERSIBLE DISC is really two discs in one. One side is

for

SLICING (B); the

other

for

SHREDDING (C). Both sides

of

the Disc are

labeled.

I]

SLICING SIDE

lJ

SHREDDING SIDE

* With the "SLICING SIDE UP", you can:

• Slice fruits

for

pies and salads

• Slice vegetables

for

appetizers

or

casseroles

• Slice partially frozen meats

for

Stroganoff

or

Onental diShes

• Slice

firm cheeses

5

• Cross-cut packaged s

lic

ed

meats

for

Chef

Salad

• Make

Matchst

ck

Potatoes

• French

cut

green beans

* Fl p t e

D1sc

over

with

the "SHREDDING

SIDE

UP"

and

you

can:

• Make

long

or short

vegetable s ·eds

•

Sh

ed natural cheeses

for

sauces

or

garnishes

•

Crumb

dry

bread cookies , crackers

3. T e

KNIFE

BLADE

and

DISC

with

SHREDDING SIDE UP.

CAN

BE

USED TOGETHER.

es

you

more uses especially

for

finely processed results.

Parmesan

or

Romano cheese

b ng bread, crackers,

or

cookies

t

oes

for

potato

pancakes

FOODS

DO

NOT

PROCESS WELL

OCESSOR s

oes

gned

to

he p

speed

you

through

many

re

are

a

fe'fli

t-

gs

that

t

lS

no• des

gned

to do. Here

re

perlormed

by

the

FOOD

PROCESSOR.

• to -

..

ge

vo

ume

•

cream

o a

ck

and f uffy

consiStency

"lQ

or

s redo

ng_

soft

cheeses

• ll,...,_ ...

,

~g

pota·oes

(They

become g uey)

•

54

c

n~

or

shredding

candied

or

dried

fruits

• Sl c ng

hard-cooked

eggs

or

hard

nuts

THINGS

WHICH

CAN

DAMAGE

THE

FOOD

PROCESSOR

• Cheese

which

Is

so

hard

you

have

trouble

cutting

it

• Sol id ly frozen meat

•

Bone

s and

other

inedible

parts

of

food

•

Sp1ces

ground

alone, such

as

whole

cloves,

which

have a

high

oil

content

1. Unpack

product

and

remove all packing material,

including

the

foam

rubbe

sauares

which

fit

on

the

Center Post and

protect

the Bowl

during

sh p e t

2.

Be

ore u

sing

, wash

all

parts

except

Base. Read

"Taking

FOOD

PROCESSOR

apart .

..

and Puttmg

it

Back

Together"

and "Cleaning

After

Use' sections to Jearn

the

correct

steps

for

tal<

ng this

product

apart and

the p

oper cleani

ng

methods

.

3. Fi

out

and

mail

Regi

strat

on

Card

6

M2i:e

Sll~e

the

FOOD

PROCESSOR is

not

pluggeo

in ana

the

OFF

Button

s

....,

iJ?

position

before

taking

apart

or

putting

pans

toget

her.

Food Processor Bowl

•

-:u

Bowl

apart

by

twisting Screw-On Ring in

counterclockwise

.,...

, d

rection

(D)

until

it

comes

off

Bowl.

•

Push

Center

Post

out

from

bottom

of

Bowl. Note position

of

rubber

ring

- -•.z over the

Center

Post (E). Be sure

to

always replace

rubber

ring

c.::·,.ectly.

II

WRONG

WAY

7

LATCHING
SLOT

LOCKING
TABS

FLUTED

DRIVE

WHEEL

CONTROL BUTTONS

NOTE:

If

Bowl does

not

imme-

diately

drop

down, made sure

unit

is unplugged,

lift

off

and slightly

turn

Fluted Drive Wheel

in

center

of

Round Well

by

hand (G).

Replace

Bowl.

It

should

drop

down easily

with

only

a slight

turning

motion. Make sure Bowl is

seated and

firmly

in place before

using appliance.

8

t

Bow

together.

pos1t1on

ng

over Center Post -

1t

s o

ne

er

be placed in the

Sc -On Rmg (E). Fit Cente

ost, with rubber ring

in

place,

t1

rough openmg m bottom

of

Bowl. Attach Screw-On Ring

(D)

by

turning

m clockwise

(~)

d1rection. Tighten securely,

out

do

not

overtighten.

* To attach Bowl

to

Base, hold

bowl

with

"FRONr

facing you

(F). Set Screw-On Ring section

of

Bowl

into

Round Well area

of

Base. Rotate Bowl until Locking

Tabs

on

bottom

of

Bowl

drop

down

into

Locking Holes in Base.

Twist

Bowl

clock

ise <rl> as

far as

1t

will go. Be certain both

Lockmg Tabs

drop

down

into

place.

2. Knife Blade

~

* Grasp Knife Blade

by

center

hub

(H). With blade-side

down

line

up

flat

side

of

center

hub

with

flat

side

of

Center Post

and

lower Knife Blade

to

bottom

of

Bowl.

m

3. Reversible Disc § '1

CENTER HUB

WITH OPENING

a

*

Th

is Disc will slice

or

shred depending on

which

side is facing up.

* Grasp Reversible Disc

by

center

hub

(I)

and

turn

so desired side (eith

er

slicing

or

shredding) is facing upward.

* Position opening in center hub

of

Reversible

Disc

over Center Post

of

Bowl

(1).

(Note that

flat

side

of

center

hub

on side

of

Disc facing upward is

always oppos i

te

flat

side

of

Center Post.)

* Rotate Disc

until

it

slides down Center Post

into

place-

abo

ut

1 inch

dow

n.

NOTE: Remember

to

remove Knife Blade before using Reversible Disc,

unless

both

attachments are

to

be used together.

4. Food Processor Cover

For

your

protection,

this

appliance has a

cover interlock

system The

cover must be

correctly

in place before

the

Food Processor

will

operate.

DO

NOT

ATTEMPT

TO

OPERATE

WITHOUT

THE FOOD

PROCESSOR COVER CORRECTLY

IN

PLACE.

9

L

*

Hold

Cover

by

Fooa

Chute

with

Latching

Tab

facmg

you

{J). The Food

Chute

can

be

used as a handle

*

Tilt

front

edge

of

Cover

downward

and

fit

Latching

Tab

mto

Slot at

top

of

Bowl

(J). Be

sure

Tab

fits

into

Slot.

FOOD

CHUTE

COVER

LATCHING

SLOT

TILT

COVER

DOWNWARD

PIN
OPENING

a·

* L

1wer

back

of

Cover

to

allow

Latch Pin

to

fit

into

Pin Opening at

top

of

Base (K).

* Press Latch Pin

down

into

Pin

Opening

until

it

clicks

into

place.

*

T·

remove

the

Cover.

shut

Food Processor OFF

and

make

sure

Disc

and/or

Knife Blade has stopped rotating. Press

Cover

Release Knob

to

the

r

ght~(L)

and

lift

off

Cover.

a

5. Food Pusher

* Insert Food Pusher

into

Food

Chute

and

lower

mto

place (M). Always use Food Push-

er

to

guide

food

through

Reversible Disc

during

shredding

or

slicing, and

to

prevent

spattering

out

of

Food

Chute

when proces-

sing

with

Knife Blade.

10

m

.;

.

NOTE: The open Food Pusher holds slightly more than 1 cup. There

1s

a

line

on

the inside

of

the Pusher to mark a 1 cup

(8

ozs.) level (M). Use

1t,

if

desired, when adding

liq

uid ingredients

during

pro

cessing.

For

your

convenience, there are two Control Buttons on the front

of

the

Base (N).

m

1. ON/OFF

BUTTON

* When pressed down to

"on"

position, Food Pro­cessorwill run until Button is
lifted upward

to

"off"

posi-

tion.

~

111~.1:::

~119

8ENUAL

uam•c

-.c;:

·~~

·

0~;

...

FOOD

=

ln.

lr1

;m

r--

~~~

0'

* Use

for

longer

processing jobs, such

as

when making pea

nut

butter,

smooth spreads, dips, etc.

2. PULSE-ON

BUTTON

* Must be pressed down and HELD

for

appliance

to

run .

* Use

for

short processing jobs, such as when chopping raw beef cubes

to

make hamburgers

or

chopping vegetables, etc. This allows you to

control the processing

time

as well

as

the type

of

processed results you

get.

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lffillill~

BEFORE PROCESSING

1. Set Base on clean,

dry

counter

or

table.

2.

Position Bowl

on

Base and attach Knife Blade.

3.

Add foods

to

be processed to Bowl. NEVER EXCEED FILL LEVEL.

For

liquids

or

semi

liquids

Use

up

to 2 cups at a

time

For

solid

foods

See DAILY USE CH ART

for

recommended amounts

3.

Correctly position Cover

wit

h Food Pusher in place. Plug

cord

into

standard electrica l outlet.

4.

Read

"For Best Results" and "Simple Steps" sections carefully. You

will fin d all this information very helpful.

11

TO

PROCESS

1. For most chopping, crumbing,

or

grinding, it's better

to

use the PULSE

ON

Button. Press

1t

and release immediately. Short spurts

of

action

stir

food

as

1t

IS chopped, giving more even results.

2. For longer processing jobs. like pureeing, use the ON/OFF Button.

3. When processing some hard foods, such

as

carrots

or

beef cubes, the
Food Processor may move slightly on the counter. Always be sure to use
recommended processing loads.

AFTER

PROCESSING

1.

After

proc

essing food, shut

off

Food Processor and allow Knife Blade

to stop rotating before pressing

Cover Release Knob

to

the right. Then

remove Cover.

2. Remove Bowl from Motor Base. ALWAYS REMOVE KNIFE BLADE

FROM BOWL BEFORE EMPTYING PROCESSED FOOD FROM BOWL.

GRASP KNIFE BLADE BY CENTER HUB.

[

1. SIZE

*

To

chop, quarter foods

or

cut

them in 1-inch pieces. Large pieces chop

unevenly, with some particles coarse and others overprocessed.

2. QUALITY

* Fresh,

crisp

or

firm

fruits and vegetables process best.

3.

QUANTITY

* Medium size loads

chop

more evenly than large ones.

If

your

recipe

calls

for

4 medium onions, chop

two

at a time. It

only

takes a few seconds

longer and food

will be evenly chopped

without

being overprocessed.

4. TEMPERATURE

*

F,..u1ts,

vegetables and medium-hard cheeses process best at

refngerator temperature.

1.

TO CHOP

OR

GRIND

Fruits, Vegetables. Nuts

*

C;.~t

food

no

larger than 1" cubes and place recommended amount in

Bowl (see DAILY USE CHART

for

amounts).

* Press and immediately release the PULSE ON Button.

For Coarse Chopping -

Try

1-2 pulses.

For Medium Chopping -

Try

3-4 pulses.

For

Fine Chopping - Start with a few short pulses and finish with longer

ones.

12

* Check results often and use a spatula

to

scrape

down

sides

of Bowl

if

necessary.
Uncooked

Meat

Food

Processors

CHOP

rather than GRIND uncooked meat. sue las beef

for

fresh hamburger.

The

result

with

the

Food Processor is fine

I)' ·hopp

ed

meat

for

patties, sausages,

or

meat loaf. Uncooked meat

chopp

ed m th

e

Food

Processor is used in the same dishes as the

ground

meat

you

b..ry

in

the supermarket,

which

is made

with

a Meat Grinder.

2. TO CRUMB, coarsely (For

fine

crumbs, see section

on

"How

To

Use

Knife Blade and Disc

Together".)

* Break

up

to

4 slices

of

fresh bread

into

quarters and

p1acP

ir

Bowl.

Process

by

Pulsing

to

desired fineness.

3.

TO

MINCE

garlic

cloves,

1"

pieces

onion

or

carrots

* Use well

dried

Bowl

for

best results.

* With Processor running,

drop

up

to

4-5 pieces

through

Food

Chu

te one

at

a time. Cover Chute. Process 3-5 seconds.

4.

TO

MIX

Cookies, Pie

Dough,

Party Dips, Sauces

* Follow the recipes

found

in this

book

or

adapt

your

own

fav

orite

recipes

to

the

Processor

by

combining

and

processing ingredients

as

described in the recipes in

this

book.

Pancake

Batters, Crepe Batters

* Add

dry

ingredients

to

Bowl, then

the

liquids. Process until smooth.

NOTE: Use

only

Yeast Bread recipes in

this

book

and in

the

General

Electric

Cookbook,Cooking

with a Food

Processor.

These

recipes

have been

specially adapted

for

preparation in

this

appliance.

5.

TO

PUREE

Cooked

Fruit

and Vegetables

* Drain food, reserving liquid.

* Add

to

Bowl

1/2

to

3 cups

of

food. and

1/4

cup

liquid

for each

cup

of

food.

Add

butter

and seasonings,

if

des~red.

* Process

to

desired consistency.

If

necessary,

stop

Processor

to scrape

down

sides

of

Bowl

with

spatula.

6.

DO

NOT

USE KNIFE BLADE FOR PROCESSING:

•

Marshmallows

• Frozen Meat

• Ice

Cubes

• Spices

with

high

oil

conten such as cloves

• Inedible parts

of

foods,

such

as

bones, pits

13

BEFORE PROCESSING .

..

1. Set Base on clean,

dry

counter

or

table.

2. Posit1on Bowl

on

Base and attach Disc, desired side

up

3. Correctly position Cover. Plug

cord

into

standard electric outlet.

4. Read the

"For

Best Results" and "Helpful Hints" sections carefully.

You will find all the information very helpful.

TO

PRO CESS

1. Fill Fo

od

Chute

with

food and position Food Pusher on top

of

the food.

2.

Press Food Processor

ON

or

PULSE Button and gently guide food

through Disc w

it

h Food Pusher.

AFTER PROCESSING

1.

Aft

er

processing food, shut

off

Food Processor, and allow Disc to stop

rotati ng before pressing

Cover Release Knob

to

th~

right. Then

remove

Cover.

2.

Rem

ove Disc and

empty

sliced

or

shredded

food

rom Bowl.

3. When processi

ng

large quantities, be sure

to

emptr

Bowl when

processed food reaches

FILL

LEVEL

in

any section o the Bowl.

If

overfille

d,

processed food may interfere

with

Disc rotation and cause

hub

of

Disc to rise

up

and

rub

against inside

of

Cover

:hS<!"II

~ I ~F.

mi.

•

1. TEM PERATURE

*

Fru1ts

veg

etables and medium-hard cheeses should be processed

at

refrigerator temperature

* Grate Parmesan and Romano cheese at room temperature.

*

To

slice raw meat. it should be partially frozen, firm

but

not

solid.

2.

SIZE

* Foods

that

are too large

for

the Food Chute must be

cut

to

fit.

Try

to

buy

foods that fit the Chute whole

(0)

.

*

Cut

long foods

into

5" lengths

for

slicing

or

shredding.

14

FOOD CHUTE

m

3.

QUALITY

* Fresh, crisp

or

firm

fruits and vegetables process bes

t.

That

doesn t

mean you can't use up an

old

carrot

or

limp piece

of

celery, but

you

should

not

expect the same results

as

with

fresh produce.

~OOUll.OOW

'!rul~~~

:fllli[JIWJ6

ill{l[lf~

1.

LOADING OF FOOD CHUTE

* When

pr

ocessing long

narrow

foods, pack Chute so food will stand

upright,

by

alternati

ng

thick and thin ends (P).

*

To

process a single food, position

it

on

the left side

of

the Chute (OFF

Button side). Hold

it

in place with the Pusher. The clockwise rota

tion

of

t

he

Disc pushes the food against the left wall

of

the Chute, which helps

to

hold food upright.

* For long shreds or slices, arrange 2 1/2 inch food pieces

ho

rlzontal!y in
the Chute. These are attractive in salads, Oriental dishes and vegetable
dips

(Q).

* For

foods

that

don't

seem to

fit

the Chute, try loading Chute froM the

bottom when slicing. Bottom

of

Chute is

slight

ly larger than the top,

so

food which

won

't f

it

the top may

fit

the bottom. For neater slices -.;uta

sr.

1all slice

off

one end

of

food so

it

rests flat on Disc.

* Place small foods,

or

short pieces, which will stand upri

ght

directly

on

the Disc to simplify arrangement. Then carefully position Food Chute

over them and slice.

2.

USING THE FOOD PUSHER

* Position food in the

Chute

and hold Food Pusher over the food before

turning Processor on.

* The amo

un

t of pressure you should app

ly

on the Pusher varies

depending

on

the firmness

of

the food you are slicing

or

shredding and

th

e results desired. For most foods, steady, even pressure is needed.

Press d

own

lightly

on food

with

Food Pusher. Let the Food Processor

do

the work. HEAVY PRESSURE WILL

NOT

SPEED UP processi11g.

15

* Use firm pressure on

ne

Food Pusher

for

hard foods, such as lemons.

Alw

ays

be

sure to position the Pusher before starting

to

process

* Light pressure should be used

for

soft

foods, such as strawberries.

Cuc

umbers and potatoes wi

ll

self-feed

without

pressure for thinner. but

slig

htly

irregular pieces.

* W

ith

some foods, such as hard

or

medium-hard cheeses, use a press

dow

n, then release

motion

with

the Food Pusher instead

of

constant

press

ur

e.

*

To

slice partia lly frozen meat, use firm pressure on Pusher. Result is

thi

nl

y sliced meat

for

casseroles and stir-fries.

1J'l."€."

·...

~

<:.

~mJJ11!lill.

'.ill@!IDJDOC

1 1

1.

TO SLICE UNCOOKED MEAT

* Spread boned meat

on

cookie sheet and place in freezer until partially

frozen (firm,

but

not

solid).

* When using

thick

pieces

of

beef

or

pork,

cut

to

fit

Food Chute.

* When using

thin

flat pieces

of

chicken, roll

up

to

size

of

Food Chute

before freezing.

* Position Disc in Bowl

with

Slicing Side Up. Insert meat through bottom

of

Chute. Pack

firmly

for

best results. Slice using firm pressure.

2.

TO

JULIENNE OR MATCHSTICK SLICE

Potatoes, Cucumbers, Eggplant

* S

li

ce vegetables

using

firm pressure. TURN

UNIT

OFF. Remove slices

fro

m Bowl. Reposition Disc with

Slicing

Side Up.

* H

old

Cover sideways with Food Pusher inserted part way

to

act

as

a

sto

pper

(R).

* Stack enough slices together so you can wedge slices

tightly

into

bottom of Chute with

cut

surfaces side

to

side across the bottom

of

the

Chute

(R).

* Carefully place Cover

on

Bowl

holding

slices

in

position. TURN

UNIT

ON

again to slice. Repeat procedure

with

remaining slices.

Ca

rrots

* S tee

lar

ge, fat

car

rots. horizont

ally

for

long s.lices. TURN

UNIT

C?FF.

Stack slices and wedge m bottom

of

Chute honzontally (S). Reposition

disc

with Slicing Side Up. Carefully position Cover on Bowl. TURN

UNIT

ON to slice again. Repeat

with

remaining slices.

16

Packaged Meats, Cross-Cut

* Position Discs in Bowl with Slicmg

S1de

Up.

* Stack several slices

of

boiled ham, bologna, soft (not hard) sala

mi

or

other lunch meat. (An 8 oz. package works best.) Roll

up

or fold ov

er

stack.

* Wedge roll

up

the bottom

of

Food Chute (T). Place Cover

on

Bowl a

nd

slice meat. Use in chef salad, sandwich spreads

or

soups.

3.

TO

FRENCH

CUT

SNAP BEANS

* Trim

off

ends and

cut

beans in 2

1/2

inch lengths.

* Beans may be blanched five minutes before slicing, then briefly cooked

before serving.

* Position Disc in Bowl with Slicing Side Up. Stack beans

hor

izontally 1n

Food Chute, using a spatula

to

help arrange them. Slice using light

pressure.

4.

TO

CRUMB

Fresh Bread, Finely

* Position Disc in

Bowl

with

Shredding Side Up.

* Fold 1

or

2 slices

of

fresh bread in

half

and place in Food Chute

* Using

light

pressure on Food Pusher, shred

17

BEFORE PROCESSING

I

v·

~J~ r i"~D~Plurf~(ij

l111~.1m.

J~m

m · ~~mJ

~

rm

1. Set Base

on

clean,

dry

counter

or

table.

2. Position Bowl

on

Base and position

Knife Blade.

Position Disc. Shredding

Side Up over Knife Balde

(U).

3. Correctly position Cover on Bowl. Place

food in Food Chute

with

Food Pusher in

place on

top

of

it.

4. Plug cord

in

standard electrical outlet.

TO

PROCESS

1. Process using

the

PULSE ON

or

ON/OFF Control Button.

AFTER

PROCESSING

1!1

1.

After processing food, shut

off

Food Processor and allow Knife Blade

and Disc to

stop

rotating before pressing Cover Release Knob. Then

remove Cover.

2. Remove Bowl from

Motor

8ase. ALWAYS REMOVE DISC AND KNIFE

BLADE

FROM BOWL BEFORE EMPTYING PROCESSED FOOD FROM

BOWL. GRASP DISC

AND KNIFE BLADE FROM CENTER HUB.

1.

TO

GRATE Parmesan

or

Romano Cheese

* Position Knife Blade in

Bowl

with

Disc above it, Shredding Side Up.

* Cut room temperature cheese

to

fit Food Chute.

If

you can't insert a

knife point in cheese, it's too hard to process.

* Place cheese in Chute. Use

only

light

pressure with the Food Pusher.

* Process

to

desired fineness.

2.

TO FINE CRUMB

Dry

Bread, Crackers, Cookies

* Position Knife Blade in Bowl

with

Disc above it, Shredding Side Up.

* Pack food in Chute.

* Using

light

pressure, process

to

desired fineness.

18

ffil!l~~IOW@

f!\ffl1rnm

rnr~

1. Always

unplug

from electrical outlet before cleaning.

2.

Whenever possible, rinse

off

parts immediately

to

make clean-up

easier.

3.

Wipe Base with damp cloth when necessary. Remove stubborn spots

by

rubbing with damp cloth and mild, non-abrasive cleanser. Dry with

clean soft cloth.

DO

NOT

IMMERSE MOTOR BASE IN ANY LIQUID.

4.

The Bowl should be taken apart

for

thorough

cleaning after use

at

the

end

of

each meal preparation session. See "Taking FOOD PROCESSOR

Apart"

section.

NOTE: Sometimes the Screw-On Ring may become overly tights;

ted

and

will

not

readily twist

off

the Food Processor.

If

this

happens. post ion the

Screw-On Ring portion under

hot

running water

for

15-20seconn

s.

Then

wrap a dishtowel around

Screw-On Ring and

turn

countercl ockwise

(....,)

to

loosen. Repeat

if

necessary.

5.

Except

tor

the Center Post. rubber ring, and,

of

course. the Base, all

remaining FOOD PROCESSOR parts may be washed in a dish washer.

* The Food Pusher and Screw-On Ring should be placed

on

the
dishwasher rack that is furthest away from heating element. Positton
these parts carefully, making sure they

will

not

fall through the rack

during

washing.

* The Knife Blade and Reversible Disc should also be placed

on

the

upper rack

of

the

dishwasher-

not

in

or

near the silverware basket since

someone could acctdentally

cut

their

hand when removing silverware.

6.

ALL FOOD PROCESSOR

parts-

except

Base-

may be washed by

hand using hot. sudsy water.

If

necessary, use a

nylon

bristle

brusr

when

hand washing to clean

all parts

of

Bowl and Food Chute.

7.

The Center Post and rubber ring must be washed by hand in hot, sudsy

water

- never

in

the dishwasher since the high dishwasher heat could

damage these parts.

8.

Use a nylon bristle brush to prevent cutting yourself when washmg the

Knife Blade and Reversible Disc by hand. Rinse and

dry

the· P parts

carefully.

9.

For

proper

care

of

FOOD PROCESSOR

a.

DO NOT use rough scouring pads

or

cleansers on any plastic

or

metal

parts.
b.

DO

NOT

fill Bowl with boiling

water

or

put

any

of

the parts in boiling

water.
c.

DO

NOT

allow Knife Blade

or

Disc to soak in water

for

long penods

of

time.
d.

DO

NOT

attempt

to

sharpen cutting edges - it is

not

necessary

10. Other than cleaning steps listed in this book.

no

additional

t"lome
maintenance is required. Repairs must be handled by an autnorized
service facility.

19

Think

of

your

Food Processor as a cou ntertop appliance. Keep

it

handy,

ready

for

use After cleaning,

put

it

back together

with

the Knife Blade and

Revers ble Disc in the Bowl.
Remember

to:

* Remove c

ord

from outlet when not

in

use.

* Coil cord in large loops

or

wrap around Base.

@li

®~~~~

For

expan

ded,

step-by-step

hints,

tips

and

recipes

for

using the

G.E.

Food Processor, you may want

to

order a

copy

of

our

cookbook,

Cooking

with

a F

ood

Processor.

It

contains over 200 easy-to-read, tested rectpes

and over 350

color

photographs.

To purcha

se

this cookbook , use the enclosed return ma

iler

or

write to:

General Electric Company

Housewares Product

Service

P.O.

Box

861

Bridgeport,

CT

06602

Enclose a check or money order payable

to

the General Electric

CoMpan

y.

Include $7.95

for

each copy

of

the

cookbook

, plus $ .75 for

postage

or

handling, and , where applicable, state and local tax. Allow 2-4

y•eeks

for

delivery.

20

IIDL~D~

W

mJ®rn

®:~&11lli'if

SEE

PROCESS/ "HOW

TO"

FOOD ATTACHMENT SECTION

SPEC

IAL

INSTRUCTIONS

Apples Chopped

~

Peel

if

desired. Quarter core.

Add

up

to

one

cup

at a time.

Sliced

I)

72

Stack quarters horizontally
Use firm pressure.

Artichokes,

Sliced

I)

g

Peel before slicing. lJse

wrote

Jerusalem

if

small

or

cut

to

fit chute

Asparagus,

Sliced

I)

~

Cut

crosswise

in

thirds. Place

fresh

upright

in

chute. Use

firr"

pressure.

Avocado

Sliced

I)

~

Pit; quarter: core. Arrangfl

quarters back

to

back i chute,

alternating thick and

thir

ends.

~

Use firm pressure.

Baby

Food Pureed

~

Results are best

for

toddlers

or

juniors.

Bananas

Mashed

~

~

Use ripe fruit. Peel;

cut

in 1 mch

pieces. Process

up

to

3 bananas

at

a time.

Sliced

I)

~

Peel. cut in half. Place wrth cut

side against Disc. Use

light

pressur

e.

Beans, Snap

French

Cut

I)

?;

t;)

Beets Sliced

I)

&

Cook

whole with

2"

top and

root

left

on. Cool: trim; remove

skins. Cut

to

fit

Chute.

Bread Fine

'tl

A

good

way

to

use

up

stale

~§

.,

Dry

Crumbed

bread.

Store crumbs

in

~

refrigerator.

Fresh

Coarsely

~

Process

up

to

4 slices at a

Crumbed

time.

Cabbage Chopped

~

1!

Core; cut

in

1"

pieces.

Add

up

to

2 handfuls

at

a time.

Shredded.

I)

~

Cut

in

pieces

to

tit

chute Use

Coarse

(ij

light

pressure. Use coarse

Fine

~

shreds for cole slaw. soups.

Carrots Chopped

~

1 Peel:

cut

in 1" lengths. Add

up

to

2 cups

at

a time.

Sliced Round

I)

l2

For best results. slice

mor~

than

Long

Sliced

one

stalk

at

a time.

Julienne

Sliced

Shredded , Short

§

~:

Position stand

ing

up

in Chute.

Shredded, Long

~

Arrange 2 112" lengths srdeways t
in Chute.

Cauliflower

Sliced

I)

Q

Divide into flowerets. Arrange
in Chute alternating heads and

stems. Wedge large pieces

up

into bottom

of

Chute. Use

crumbled pieces

m soups and

salads.

Celery

Sliced

I)

Remove strings. r:or best results.
slice more than 1 stalk

111

a ume.

If

base

of

stalk is very

w1de,

slit

lengthwise 1

or

2 inches.

21

SEE

PROCESS/

"HOW

TO"

FOOD

ATTACHMENT

SECTION SPECIAL INSTRUCTIONS

Cheese

Harc1

Grolllld

~5

Parmesan,

If

knrfe

pomted

can'! be

Romano

inserted easrly it's

too

hard

to

process.

Bring

to

room temper-

ature

Mt::diUm

Hard

Shredded 5 Cheddar,

Process at refrrgerator

Swiss

temperature.

Soft

Feta

Crumbled~

Break

chilled

cheese rn

1"

Mozzarella,
Blue Cheese

pieces. With Processor

runnmg.

drop

up

to

hve preces

down
Chute. Process about 5
seconds

Coconut,

fresh

Shredded§

~.

Remove

brown

husk. Cut

meat

to

fit

Chute.

Grated~

't

Prepare as above.

Chocolate

Grated~

Chill

well. Process 1

cup

at a

1'

hme.

1Q-20

seconds.

Cookies, Crumbed

~5

,.

Break

up

to

fit

Crackers

Chute.

Cranbenies

Chopped~

Add

up

to

1 cup.

Cream, Thrckened

~

Add 1 cup

to bowl. Process

whipping

or

unti• thickened.

Check

after

heavy

20 seconds. Sweeten wrth 1-2
tablespoons confectioners'

~

sugar

Cucumbers

Chopped~

Peel.

if

desrred. Halve

length-

wise.

Scoop

out

seeds

if

tou~h.

Cut

rn

1~

prcccs

Add

up

to

cups

at a time.

Sliced

.,

I

Prepare as above,

cutting

to

fit

"'

Julienne

Sliced

Chute

lengthwise

.•

Shredded§

•

Prepare as above,

culling

to

fit

t!.

Chute

lengthwise Use

in

relishes. salads

and

fish

sauces.

Eggplant

Sliced.,

Peel

of

desired;

quarter

or

cut

to

fit

Chute. Slice using frrm

pressure.

Julienne.

Sliced.,

To

fry

after

slicing.

salt

and

let

stand

in

colander

to

drain

oft

excess moisture.

Egg a,

hard

cooked

Chopped~

Peel.

dry;

halve. add

up

to

6

eggs

at

a time.

F'JSh,

boned,

Chopped~

Add

up

to 2 cups

at

raw

a time.

Fruit,

Chopped~

Add

up

to

2 cups. pitted.

Add

candied,

1/2

cup

flour

per

cup

of

fruit.

dried

Remember

to

substract

the

flour

used in processing

fruit

from

amount

called

for

rn

recipe.

22

SEE

PROCESS/ "HOW

TO"

FOOD

ATTACHMENT SECTION SPECIAL INSTRUCTIONS

Garlic.

Minced~

Glngeroot

Grated "().. §

Horseradish
Jicama

Sliced~

Shredded 9

Prepare as

for

potatoes

Lemons

Sliced. whole

~

Choose a lemon

to

I t Ci" .Jte

Slice

the top oft. Placr. ., Chute

with

cut end

on

Disc.

S ::eusing

Sliced

in

to stri ps

4!»

firm

pressure

Lettuce

DO

NOT USE

SHREDDI"'u

SIDE OF DISC. C

ut

wedges

to

fit

Chute

Limes

Sliced~

Prepare

as

for lemons
Meat
Boneless,

Sliced~

Slice meat par tially rroze'l,

Uncookod

If

meat

15

too solid, it can
pork, beef. damage Processor
chicken

Chopped

~

Cut in 1'' cubes. Add

up

to

1

cup

of

cubes at a

tJrn,.,

Boneless.

Chopped~

Cutin

1"cubes.Addup

to2

cups

Cooked,

at

a time .

Chop

coarse

ly

to

r

ham, lamb. salads. hnely

for

spreads.

beef. pork, veal

Cross-Cut'!)

Packaged meat Use in salads

or

soups.

Melon

Sliced'!)

-·

Halve and remove seeds. Cut

to

lit

Chute Slice using moderate

pressure

Mushrooms

Choppeo~§

Wash: keep stems on. Use Kmfe
Blade and Drsc together Place

5·6

mushrooms

10

Chute. Pulse

until

chopped

to

desired texture.

Sliced

4!)

Cut a th10

slice o

ff

one side

of

2

mushrooms

Place c

ut

sides

directly on Discs

10

the area

beneath the Food Chut

e;

then

cover.

Stack remai ning mus

h-

rooms

sideways in Chute. Slice

usmg

f1rm

pressure alle•nating

stems

and caps.

Nuts

Hard

Almonds.

Grou

nd~

Use

Knife

Blade. Use w.,. dned

Peanu:s Bowl.

Add up

to

2 cups

at

a time.

For best resul

ts

. process

frozen.

Very Finely

Ground~

Use Knife Blade.

Add

1 4

cup

flour f

or 1 cup

nuts. Su:Otract

fl

our

used in proccsstng from

rec1pe.

Soft

Chopped. Coarsely

4!)

Walnuts. Use Shcmg Disc. Fill Chute with
Pecans. Brazil

n~Jts.

Use 'llOderate pressure.

Chopped,

Finely~

Use

KFJife

Blade

Add

up

to 1 cup

at

a time

23

SEE

PROCESS/

"HOW

TO~

FOOD ATTACHMENT

SECTION

SPECIAL INSTRUCTIONS

Okra

Shced

'!)

(!,

Remove ends and

cut

10

half

crosswi

se.

Place

upright

in

Chute. alternating

thick

and thin

ends. Use

in

Gumbos

or

other

Creole

d1shes.

Olives

Chopped~

~

Add

up

to 1 cup

pitted

or

stuffed.

Sliced~

l~

Arrange

p11ted

or

stuffed olives,

open end

down

on Disc,

in

area

beneath the Food Chute; then

cover.

Slice, usmg moderate

~

pressure.

Onions

Chopped~

Peel and quarter.

Cut

large ones

Wh

ite

1n

e1ghts.

Add

up

to

two

med1um
at a time. Pulse desired
size

Sliced~

i2

Peel, slice

off

ends. Use small

ones whole

for

rings

Pos11!on

on

Disc w1th root side down.

for
large onions. cut In half from
root

to

stem and

wed~e

upnght

in

Chute

. Slice using

irm

....

.

pressure

Green Onions

Chopped~

Remove roots and all but 3

Sc?l.lons inches

of

green tops Cut onions

in

1"

pieces Add

up

to

2 cups

at a lime

to

Bowl. Chopped

pieces

may

be

slightly longer

~

than hand-chopped results

Sliced~

Remove roots and

soft

parts

of

tops. Place onions upright

1n

~

Chute Pack

tightly

Oranges

Sliced~

Cut

a slice

off

one

end

of

orange

If

orange is

too

large

to

fitChu!e,

halve lengthwise

by

cutting

straight

down

through stem

Insert orange

throu~h

bottom o!

Chute

with

sliced o end

down

u

Slice using firm pressure.

Parsley

Chopped~

Wash and

dry

thoroughly.

Chopped parsley can

be

stored

covered.

10

the refrigerator

a!

least a week

Parsnips

Sliced

f.t

~

Halve crossw1se, place

upr:!9~

in

Chute with

cut

side on

DISC

Shredded§

~

Peaches

Sliced~

~

Peel: halve

and

pit

firm.

npe

peaches. Position 2 halves

1.1\

Chute. Slice using firm pressure
Sprinkle

with lemon

juice

to

pre-

~~

vent browning.

Pears

Shead'!)

Quarter and core

f1rrn

npe

pears

Arrange quarters 10 Chute

back

to

back, alternating

thick

ana

thin

ends. Sprinkle slices Will'!

lemon

JUice

to

prevent

browning.

24

SEE

PROCESS/ "HOW

TO"

FOOD

ATTACHMENT SECTION SPECIAL INSTRUCTIONS

Pepperoni

Sliced~

~

Cut

into

3" lengths. Remove

in-

edib

le casin9. Wedge pieces

up-

right

in

Foo Chute. Slice. using

firm pressure.

Peppers

Chopped"'().

Quarter, remove tops, seeds and Sweet, Red

or

Green

pith.

Cut

quarters crosswise in

thirds.

Add' up

to

12 pieces at a

t1me

to

Bowl. Pulse to desired

size.

Sliced~

{2

Remove

top

from pepper.

If

pepper is small enough

to

lit

Food Chute, remove seeds and
pith from top. Leave

pepper
whole. Halve large peppers and
remove insides. Fit pepper into
bottom

of

Food

Chute

by gently

squeezing pepper by the sides.

u

Slice. usmg moderate pressure.

Pickles

Chopped~

Prepare as

for

cucumbers.

..

.

Sliced~

~

Pineapples,

Sliced~

:2

Remove top and

cut

mto

fresh wedl)eS

to

fit

Chute. Trim

off

nnd

. eyes and core.
Stand wedge upright in
Chute.

Slice, using

firm

Sliced~

~

pressure.

Ptantins Process as for bananas.

Potatoes

Chopped

~

Peel

if

desired; quarter:

cut

each

quarter

in

half crosswise.

If

very

large

cut

quarters into thirds.

Julienne

or

4!)

Matchst1ck

Cut

~

Shredded§

Z!

Place shreds

in

cold

water

to

prevent darkening. Drain before

~

cooking.

Dry

well for frying.

Sliced4!)

"'

Peel

if

desired. Use small

potatoes for whole slices

or

cut

,·

larger ones

to

fit

Chute

.

Pumpkin Mashed

"'().

L Peel;

cut

into

1"

pieces. Simmer

in salted

water

unt

il

tender.

Drain

well

and

process

up

to

3

cups

at

a time.

Radishes

Sliced

4!)

~~

Remove roots and tops. Add

to

Food Chute. Slice, using

Sliced

4!)

~

1

moderate pressure.

Rhubarb Process as

for

celery

Rutabagas

Shced

4!)

~

Process as f

or

potatoes.

salami, Hard

Shead

~

Process as

for

pepperon

_.,

Sausage

Shallots

Minced~

Sweet Potatoes

Mashed~

Process as

for

pumpkin.

Squash,

Butternut Mashed

"'().

Process as

tor

pu'llpki'l.

Summer

Sliced

4!)

Process as

for

zucchim.

25

SEE

PROCESS/

"HOW TO"

FOOD

ATTACHMENT

SECTION SPECIAL INSTRUCTIONS

81rawberrles

Chopped~

Hull; halve

il

large. Add

up

to

2 cups at a

lime to Bowl.

Pulse.

Pureed~

']

Prepare

as

above. Process 10

seconds. Use

rn

fruat

topping

or

gelatin desserts.

Sliced')

{2

Hull

Arran~:~e

strawberries on

their

s1des

m Chute for length-

w1se

slices

S11ce

usrng very

light

Tomatoes

Chopped~

11

pressure

Quarter, remove

peel and seeds

if

des~red.

Add

up

to 8 quarters

at a lime

to Bowl. Use tn soup.

sauces

or

casseroles

Sliced')

4)

"'

Select tomatoes small enough to
fit Food

Chute.

Peel

if

desired;

remove stem end.

Insert tomato

through bottom

of

Chute. For

mealier slices. turn tomato on

its

side. Slice. usmg

med1um

Ptum Tomatoes

Sliced

I)

~~

pressure

Peel1f

des~red.

Cut off stem end.

(excellent

for

Wedge tomato

in

Chute and cut

slicing because side down on Disc.

Slice,

they are small

using medium pressure.

and meaty)

~~

Turnips

Sliced')

Process

as

for

potatoes.

Water

Sliced

I)

~~

Process

as

for

radishes.

Chestnu

t.

Watercress

Chopped"().

11 Process

as

for parsley.

Yams

Mashed~

~

Process

as

for

pumpk1n.

Zucchini Sliced

I)

~

Process

as

for

cucumbers

Shredded§

~.

Slice off ends. Cut to fit hori­zontally in Food

Chute Salt

shreds: toss: drain

at

least

10

minutes in colander Squeeze
out

excess moisture. Zucchini

shreds cook

qu1ckly in butter

or

oil.

26

k.

APPETIZERS

Cheddar Cheese Pennies
Lo

Cal Cheese Spread

Party Cheese Spread

Spicy

Avocado Dip

SOUPS

Heaty Soup Special
Speedy

Homemade Onion Soup

MAIN DISHES

Chicken Oriental
Low

Budget Tuna Supper
Beef-Zucchini Dinner
Tasty Beef

Stew

Vegetable

Fish Bake

Quick

And

Easy Meatloaf

Bacon

'N

Cheese Pie

Spicy

Lamb

Curry

Easy-Slice Sukiyaki

VEGETABLES

Cheesy Scalloped Potatoes

Vegetable Saute

Mushroom-Rice

Pilaf

Tomato-Zucchini Bake
Sliced Carrots

Potatoes Pancakes

SALADS

Tomato-Mushroom Salad
Chicken 'N Orange Toss
Creamy Cucumber

Salad

Cheese 'N

Ham

Salad

Short-

Cut

Waldorf Salad

YEAST BREADS

Golden Rich Bread
Cinnamon

Pull Aparts

Whole Wheat Bread

QUICK

BREADS

Oatmeal Biscuits
Tea Biscuits
Garden Fresh

Zucchini

Bread

SANDWICH SPREADS

Tuna-Egg
Olive 'N Cream Cheese
Ham

Salad Spread

Old

Fashioned Peanut Butter

ACCOMPANIMENTS

Down

Home

Relish

Orange Marmalade

Homemade Mayonnaise
Homemade

Butter

Cucumber

Sauce

DESSERTS

Rocky Road Candy
Butter Pie Crusts
One

Crust Standard Pie Crust
Best Ever Pie Dough
Pumpkin Pie

Apple

Crisp

Honey Tea Cake

Chewy

Fruit

Squares

Cheesecake Bars

Pecan

Balls

Nutty

Half

Moons

27

CHEDDAR CHEESE PENNIES

1 2 lb. Cheddar cheese, cut in

wedges

7 cup fl

our

112 cup

butter

or margarine,

softened

1 teaspoon dry mustard

Preheat oven

to

400° F. Position Disc in Bowl, shredding side up, and

shred cheese. Transfer cheese to mixing

bowl. Position Knife Blade in

Bowl and then add shredded cheese, flour, butter

or

margarine and

dry

mustard to Bowl. Process until mixture forms a ball - about

10

sees.

Remove

Kn

ife Blade. Roll

dough

into

1"

balls and place 2" apart

on

ungreased cookie sheets. Bake

at

400°

F.

for

12-15 mins. Serve hot.

MAKES 3 dozen

1"

appetizers

LO CAL CHEESE SPREAD

2 cups cottage cheese 2 teaspoons dried

minced

2 teaspoons instant

beef

onion

bouillon

2 teaspoons lemon juice

Position Knife Blade in Bowl and add all

ingredie

nts. Process until

smooth - about

1 min. Serve with raw vegetables

or

crackers.

MAKES 2 cups spread

PARTY CHEESE SPREAD

1

10 oz. pkg. sharp Cheddar

c

old

pack cheese food,

cut

i

nto

10

pieces

112

cup

sour

cream

2 tablespoons sherry

Pos1t1on

Knife Blade in Bowl and add all ingredients. Process

until

smooth

-about

15

sees. Serve with assorted crackers and raw vegetables.

Store leftover spread

in

refrigerator.

MA

KES 1 1/2 cups cheese spread

SPICY AVOCADO

DIP

2 large avocados 2 tablespoons lemon juice

1 medium

onion

1 teaspoon

chili

powder

5 slices bacon.

cooked

112 teaspoon

garlic

powder

Halve.

pit and

peel avocados.

Cut

avocados and onion i

nto

1"

cubes.

Position

Knif

e Blade in Bowl and combine all ingredients.

Pul

se

2-3 times to mix; them process

for

1 min. Scrape down sides

of

bowl

if

necessary. Refrigerate until serving .

Serve

chi

lled with

Burrito

chips

or

other favorite crackers.

M

AKES

2 cups dip

28

HEARTY SOUP SPECIAL

-a

meal

in

itself-

2 onions

3 stalks celery

2 carrots, peeled
3 potatoes, peeled
2

10

3.'4

oz.

cans condensed

chicken broth

1

bay

leaf

1 teaspoon thyme

4 cups cooked.

diced

chicken

1

20 oz. can chick-peas,
undrained,

or 1 12

oz. can corn,

undrained

1

10 oz.

pkg

frozen pea pods,

string

beans,

or

lima beans

2

small

zucchini

or

112 lb.

fresh mushrooms, sltced

1/4-112 cup rice

or

pasta

1-2 cups leftover

cooked

meat

cubes (optional)

Position Disc in Bowl, slicing side up. Shce onions, celery, carrots

and

potatoes. In 8

qt.

saucepot.

combine

soup. onions, celery, carrots,

pota-

toes. bay leaf and thyme.

Add 2 cups

water (or enough

to

cover

'ege-

tables). Simmer

for

15 mins.

Add

remaining ingredients (including 1rozen

vegetables) and simmer another 30 mins. Add additional water.

if

neces-

sary.

Stir

occasionally.

MAKES 8-10 servings

(about 5 qts.)

NOTE: Substitute ingredients

of

your

choice

for

any

of

the

vegetables

in

this

recipe.

SPEEDY HOMEMADE

ONION

SOUP

7 medium onions. halved

4 tablespoons

butter

3 10 1/2 oz. cans condensed

beef broth

3 whole peppercorns

112

cup

robust

red

wine

Position Disc in Bowl, slicing side up, and slice onions. In

6qt.

saucepan,

melt butter. Add sliced

onions

and saute until soft.

Add

beef broth, 3

cups water and peppercorns. Bring

to

a boil; reduce heat; cover; simmer

for

10 mins.

Stir

in

wine

and serve.

If

desired,

top

each serving with a

piece

of

toasted French bread

and

sprinkle

with

grated Parmesan cheese.

MAKES 6 servings

29

CHICKEN ORIENTAL

4

medwm

omons

4

medwm

green peppers.

halved

2 tablespoons

butter

or

margarine

1 8

oz

. can water chestnuts.

dr

ain

ed

1

10

1 2 oz. can

con

densed

cream of

chic

ken soup

3(4 cup

Sauterne

or

another
dry white wine
Salt and pepper to taste

1/2 teaspoon thyme leaves

5 cups

diced

cooked chicken

Po

sition Disc in Bowl, slicing side up. Slice onions and peppers . In

large

skr

llet, melt butter Saute onions and peppers until soft.

Using

slicm g side

of

Disc, slice water chestnuts; set aside.

Add

soup,

wi

ne and seasonings to onions and peppers;

stir

together and continue

heatmg until mixture is smooth. Stir

in

chicken and water chestnuts.

Cover and simmer

for

15 mins.

Add

additional chicken broth

or

water

if

ne

cessary. Serve over rice.

MAKES 6-8 servings

LOW BUDGET TUNA SUPPER

3 slices bread, white

or

1 10 3 4 oz. can condensed

whole wheat, torn in half

chicken

broth

1/4

cup

butter

or

margarine, 2 6 1/2

or

7 oz. cans tuna.

divided drained

and

flaked

1/2 l

b.

Cheddar cheese 1 16 oz. can Chinese

2 tablespoons

flour

vegetables. drained

Position Disc in Bowl, shredding side up. Fill Food Chute with halved

br

ead slices and shred. In large skillet, melt 2 tablespoons butter

or

mar

gann

e.

Add

shredded bread and saute until golden brown. Transfer

to

mixin

g bowl. Shred cheese; set aside. using same skillet, melt re-

maining butter

or

margarine over low heat and blend in flour. Add chicken

broth

all at once; cook, stirring constantly, until

thick

and smooth. Add

tuna. Chinese vegetables, and shredded cheese. Simmer

until

cheese

melts and mixture is thoroughly heated - about

10 mins. Sprinkle top

with

sauteed bread crumbs and serve.

MAKES 4 servings

BEEF-ZUCCHINI DINNER

1 mediUm

oni

on

2 tablespoons butter

or

margarine

1 lb. lean grou

nd

bee t·

1

11

oz.

can condensed

cream

of

tomato soup with

tomato pieces

1

1/2

2
1

teaspoon

salt

teaspoon pepper
medium

zucchi

ni

large tomato.

cut

in half

Position Disc in Bowl, shredding side up, and shred onion. In 10" skillet,
m

elt

butter.

Add

onio

n and saute until soft.

Add

ground

beef and cook

30

until meat is browned.

St1r

occasionally and break

up

large

p1ece

s. Dram

off fat,

if

necessary.

Stir

in soup,

1/4

cup

water, salt and pepper.

Turn Disc and

with

slicing side up, slice zucchini and tomato.

Stir

slices

into

meat mixture. Cover and simmer

for

30 mins.

MAKES 4 servings

Make

your

own

ground

beef

from

beef cubes,

if

desired. Use the Knife

Blade.

See instructions

under

"Daily Use Chart•·.

TASTY BEEF STEW

2 tablespoons vegetable

oil

4 lbs. beet

stew

meat,

cut

in

1"

cubes

1

10

112 oz. can condensed

omon

soup

1

cup

water

1 teaspoon salt

1/2 teaspoon

pepper

1/2

teaspoon

ground

sage

6 medium carrots

5 medium potatoes,

cut

to

fit

Food Chute

3 medium

omons,

hal

ved

In 8 qt. heavy pot, heat

011

over medium

high

heat.

Brown

meat

on

all

sides. about

12

pieces at a time. (Meat browns better

if

pieces aren't

touchmg.) Set aside and brown remaining pieces. Reduce heat

to

sim-

mer. Return meat

to

skillet

and

stir in soup, water and seasonings. Cover

and

s1mmer

for

1

1/2

hrs.,

stirring

occasionally. Position Disc in Bowl

with slicing side up.

Slice vegetables. As vegetables reach Fill Level,

empty

Bowl

into

pot

Cover; simmer.

stirring

occasionally,

until

meat is

tender and vegetables are done,

about

40

- 45 mins.

MAKES 8

(1

1/2

cup)

servings

VEGETABLE FtSH BAKE

3 medtum

onions

2 tablespoons

butter

1 lb. fillet

of

sole, thawed

and

drained

Salt

and

pepper

4 large mushrooms

1 green pepper, halved

2 whole pimentos

1/4

cup

dry

white wine

1 tablespoon lemon

juice

Preheat oven

to

350°

F.

Position Disc in Bowl, slicing side up. and shce

onions. Arrange in

bottom

of

greased

9"

square baking

dish. Dot

with

butter.

Season

both

sides

of

sole with salt and pepper. Arrange

on

top

of

onions.

Slice mushrooms. green pepper and pimentos. Spread evenly

over

sole.

Combine wine and lemon juice. Pour over vegetables. Bake at

350°

F.

for

25-30 mins.

or

until sole flakes when tested

with

a fork.

MAKES 6 servings

31

QUICK AND EASY MEAT LOAF

3 slices whole wheat bread

7 small green

pepper

cut

into

8 pieces

1 medium onion, quartered

1

1/2

lbs. gr

ound

beet

"

1 teaspoon salt

1/2

teaspoon pepper

1 egg

1.'4

cup

milk

Preheat oven

to

350°

F.

Tear each bread slice

into

6 pieces. w ;th

Kn

fe

Blade in

place, add bread

to

Bowl. Process until bread is crumbed -

about

10 se

es.

Transfer

to

mixing bowl. Reposition Knife Blade: add

green pepper and quartered onion to

Bowl. Process until finely choppeo

-

about

5 sees.

Add

to

bread crumbs along with

ground

beef, salt and

pepper. Using Knife Blade again, combine egg and

milk

in Bowl. Process

about

5 se

es.

Add to meat mixture and blend ingredients thoroughly by

hand.

Shape meat i

nto

a

9" x 4"

l

oaf

and place in shallow baking pan

Bake

at

350°

F.

for

1 hr.

MAKES 6 servings

• Make

yo

ur

own

ground beef from beef cubes,

if

desired. Use the Knife

Blade.

See instructions under "Daily Use Chart".

BACON 'N CHEESE PIE

(Quiche Lorraine Variation)

~

unbaked 9" pie crust, 1 3/4 cups milk

chilled

1 teaspoon chtves

11

2 lb. Swiss cheese 1/2 teaspoon salt

8 slices bacon,

cooked

114 teaspoon pepper

4 eggs Nutmeg

Preheat oven to

400° F. Place a piece

of

aluminum foil over pie crust in

pan and

fill

with

dry

beans to weigh down pastry and prevent 1• frorn

puffing

as

it bakes. Bake at 400°

F.

for

20

mins. Remove foil and beans

Position Disc, shredding side up. in Bowl; shred cheese Transfer

to

mixing

bowl. Position Knife Blade in Bowl and add bacon and eggs.

Process

unt

il

bacon is

chopped-

about 10 sees. Pour over cheese. Add

milk

, chives, salt and pepper to cheese

mix

ture.

Stir

to

blend thoroughly.

Pour over h

ot

, partially baked pie crust. Sprinkle surface with nutmeg.

Return

to

oven and bake

at

400°

F.

for

30-35 mins.

or

until knife mserted

in center comes

out

clean. Let cool 10 mins. before serving.

MAKES

9"

pte

32

SPICY LAMB CURRY

2 tablespoons vegetable

oil

1 1 2

Jbs.

Jean

lamb.

cut

m

1"

cubes

2 medium onions. quartered

1 apple. peeled. halved.

cored

1

112

cups

water

1 1 lb. can whole tomatoes

2 teaspoons salt

1-2 teaspoons

curry

powder

1 teaspoon sugar

1/4

teaspoon

pepper

Add

oil

to

12"

or

electrical

skillet

and brown meat well

on

all

sides

Position Disc in Bowl with slicing side up;

slice

onions

and

apple. Add

to

meat. Add remaining ingredients

to

meat. Break tomatoes

up

slightl

y

with spoon. Cover;

simmer

until

meat IS tender;

about

1 1/2 - 2 hrs

Stir occasionally.

Add

more water if necessary. Uncover and

simmer

until

liquid sauce thickens slightly. Serve over rice with chutney and

curry

condiments,

if

desired.

MAKES 4 (3/4

cup)

servings

NOTE: Chutney IS the most

popular

condiment

and

traditionally

served

with

curry

dishes. To prepare

other

condiments use

the

Food

Processor (when necessary)

to

chop

or

shred small

amou

nts

of

the

following: grated coconut, chopped hard-cooked eggs, crisp

bacon bits,

chopped

salted peanuts, raisins,

currant

jelly,

chop-

ped red onion, crushed pineapple .

EASY-SLICE SUKIYAKI

1

112

lbs. s1rlom.
partially

frozen·

1 8

oz.

can water chestnuts,

drained
4 ozs. fresh mushrooms
2 med1um stalks celery,

each

cut

crossw1se in

thirds

1 medium omon, quartered

1/2

1/3

1/4

1

2

head

Chinese cabbage,

cut

to

fit

Food Chute

teaspoon

instant

beef

bouillon

granules

cup

hot

water

cup

soy

sauce
tablespoon sugar
tablespoons vegetable

oil

Position Disc in Bowl with slicing side up; slice meat

and

set aside.

Position Disc in Bowl

with

slicing side up. Slice each

vegetablesepar~te

ly

and arrange on tray. Cover and refrigerate until serving time. In

2-cup

measure,

combine

beef granules and water; add

soy

sauce and sugar

Stir together and set aside.

At

serving time, in

12"

or

electric skillet,

heat oil over

high

heat.

Quickly

sear beef on both sides.

Add

soy

mix-

ture and push beet

to

one side

of

skillet. Keeping

them

separat

e.

add

water chestnuts, mushrooms. celery

and

onion.

Cook

until

almost tender,

4-5 mins. Push

to

side. Add cabbage and

cook

until

heated through ,

2-3 mins.

Do

not

overcook. Serve with nee.

1f

desired.

MAKES 6 (1

cup)

servings

• To freeze meat

tor

slicing, spread boned meat

on

cookie

sheet and

place in freezer

until

partially

fro

zen

firm

but

not

solid.

Too

solid meat

can damage the Processor.

Cut

meat

to

f1t

chute

and slice using

firm

pressure.

33

CHEESY SCALLOPED POTATOES

1/2 lb. Cheddar cheese 1 teaspoon sa

lt

1/4 cup b

utter

or margarine 1/2 teaspoon pepper

4 tables

poons

flour

5 medium potatoes •

2 cups mi

lk

2 small

yellow

ontons

Preheat oven

to

350°

F.

Position Disc in Bowl. shredding side up. Shred

cheese, set aside.
In 2 qt. saucepan, melt butter over

low

heat. Blend in

flour. Add

milk

all

at

onc

e; cook, stirring constantly, until

slightly

thickened.

Add

shred-

ded chee

se,

salt and pepper. Continue cooking and stirring until cheese

melts.

Re

move from heat. Spread one-half cheese sauce In bottom

of

shallow 2 1/2 qt. baking dish.

Turn

Disc and with slicing side up, slice potatoes and onions. (Cut

vegetabl

es

to

fit

Food Chute,

if

necessary.) Arrange potato and onion

s

li

ces ov

er

cheese sauce layer.

Top

with remaining cheese sauce, spread-

ing evenly. Bake at 350°

F.

for

1 hr.

or

until potatoes are done.

MAKES 6-8 servings

• Peel potatoes

only

if

desired - they look fine

with

the skins left on.

VEGETABLE SAUTE

2 medium ontons,

sliced

and

halved

2 tablespoons olive

oil

1 s

mall

eggplant, unpeeled,

c

ut

in long thin strips

3 medium tomatoes, cored

and

halved

1 teaspoon salt

1 teaspoon tarragon

2-3 dashes

hot

pepper sauce

Position Disc in Bowl, slicing side up. Slice onions. In 10" skillet, heat
olive

)

jJ

over

moderate heat. Saute onions until soft. Slice eggplant and

tomo

.,es with slicing

s1de

of

Disc. Add sliced vegetables and their juices,

along

with

salt, tarragon and

hot

pepper sauce

to

onions. Mix slightly.

Add

no

water. Cov

er

and simmer

for 1 hr

.. stirring occasionally.

MAKES 4-6

servmgs

MUSHROOM-RICE PILAF

1 2

lb

fresh mushrooms (6

or

7

large ones)

7 medium

onion

4 tablespoons butt

er

2 cups

quick

cooking rice

2 chicken

bouillon

cubes,

crushed
1 teaspoon salt
1 bay

leaf

1 '2 teaspoon pepper

Posttion Disc

in Bow

l, slicing side up. Slice mushrooms and onion. Melt

butter in large

skillet. Saute mushrooms and

onion

until soft.

Add

rice,

crumbed

bou

illon

cubes, salt, bay leaf, pepper along with 1

2/3

cups
water. Bring to a vigorous boil. Cover; reduce heat and simmer until
water is ab

sor

bed and rice is

tender-

about 5-

10

mins.

MAKES 6 servings

34

TOMATO-ZUCCHINI

BAKE

4 small

zucchini

4 tomatoes, halved

2 green peppers, halved

Basil leaves (optional)

6

sl

ices

Am

eric

an cheese

2 tablespoons butte r

Preheat oven

to

350°

F.

Pos1tion Disc in

Bow

l,

slic

ing side u

p,

and slice

vegetables. Spread half

of

the sliced vegetables

into

2 qt. baking dish

Sprinkle with

1/2

teaspoon basil leaves. Cover with 3 slices cheese. Add

remaining vegetables. Sprinkle with

1/2

teaspoon basil leaves and cover

with remaining cheese.

Dot

surface with butter. Cover and bake

at

350 ° F.

for

45

mins.

or

until zucchini is tender.

MAKES 8 servings

8 medium carrots

1 teaspoon

salt

1/4

cup

milk

SLICED CARROTS

2 tablespoons butter

1

2 teaspoon

dill

weed

114 teaspoon nutmeg

Trim and peel carrots. Position Disc in Bowl , slicing side up, and slice
carrots. Add

3/4

cup water and 1 teaspoon salt

to

2

qt.

saucepan.

Bring

to a boil.

Add

carrots; cover and simmer until carrots are tender - abo

ut

15-20 mins. Drain.

Quickly

stir

in milk, butter, dill weed and nutme

g.

Serve immediately while hot.

MAKES 4 servings

POTATO

PANCAKES

3 eggs

3 medium potatoes.

un-

peeled

and

cut

into

1"

cubes
1 medium onion. quartered
2 tablespoons

flour

1 teaspoon lemon

juice

1 teaspoon salt

112 teaspoon pepper

Vegetable

oil

Position Knife Blade in Bowl. Add eggs and process 5 sees. Leave Knfte

Blade in Bowl. Position Disc above Knife Blade, shredding side up. Shred
potatoes and continue to process until finely chopped. Remove Disc
from Bowl Add flour, lemon

juice

salt and pepper; process 5 sees.

Using medium high setting, heat

small amount

of

ve~etable

oil In

10"

skillet Spoon 2 heaping tablespoonfuls

of

potato m1xture i

nto

skillet

for

each pancake. Brown

on

both sides until

done

. Serve

top

ped with

sour cream,

if

desired.

MAKES 1 dozen pancakes

35

~r,

ll

~

TOMATO-MUSHROOM SALAD

6 large mushrooms
4

medwm

tomatoes.

cored

and halved

2 tablespoons olive

oil

2 teaspoons lemon juice

1 teaspoon basil

Salt and pep,:-er to taste

Position Disc in Bowl, slicmg side up. Slice mushrooms and tomatoes.

Transfer

to

salad bowl.

Add

olive oil, lemon juice, basil, and salt and

pepper

to

taste. Toss and serve over lettuce leaves.

MAKES 6-8 servings

CHICKEN

'N

ORANGE TOSS

(a perfect luncheon

or

light

dinner

dish)

2

split

chicken

breasts.

boned

and

cooked

(4 pieces)

1 medium green pepper,

halved

1 medium onion

2 medium stalks celery

2

11

oz. cans mandarin orange

segments. drained

1/2

cup

mayonna1se

Position Disc in Bowl, slicing side up.

Cut

celery

into

5" lengths. Slice

chicken (be sure it's well boned), pepper, onion and celery. Transfer to

large serving bowl.

Add

mandarin orange segments and mayonnaise to

chicken mixture Toss

well and serve over

crisp

lettuce leaves.

MAKES 4-6 servings

CREAMY

CUCUMBER SALAD

2 small cucumbers
2 medium red onions

1 tablespoon parsley

112

cup

mayonnaise

1 teaspoon lemon juice

1/2

teaspoon

sugar

Pos1t1on

Disc

in

Bowl, slicing side up. Slice cucumbers, onions and

pa'"sley. Transfer to serving bowl.

Add

mayonnaise, lemon juice and

sugar. Toss

well.

MAKES 8-10

servings

1 small

omon

CHEESE

'N

HAM

SALAD

-a Chef Salad Variation-

1.

4 lb Swiss cheese.

chilled

~

hard-cooked eggs. chilled

1/4

lb.

sliced

boiled

ham

1/2

head lettuce

Salt,

pepper

and

dill

weed

Pos

10'1 Disc in Bowl. shredding side up. Shred

onion

and Swiss cheese.

Transfer

to

salad bowl. Turn Disc

to

slicing side and slice eggs. Roll

up

ham slices,

jelly

roll

fashion. Place in Food Chute and slice.

Cut

lettuce in wedges; slice. Add egg, ham, and lettuce slices to salad bowl.

Sease:~

with

salt, pepper and

dill

weed.

Add

salad dressing

of

your

choice. Toss well.

MAKES

2 servings

36

SHORT

CUT

WALDORF SALAD

1 2

cup

walnuts

6 m

edium stalks celery,

cut

mo 5 " len

gths

6

medium

apples,

cored

and

quartered

1/2

cup

seedless raisins

11

2-3

14

cup

mayonnaise

Position Disc in Bowl, slicing side up, and process wal nuts; empty into

m

lXmg bowL Re

position Disc,

w1th

slicing side up, and slice celery Add

sl

ced celery

to

nuts. Then slice apples. Add sliced apples

to

nuts along

w

tn

ra1sins and mayonnaise. Blend well making sure apples are coated

w1

th

mayonnaise. Serve

on

lettuce leaves.

MAKES

8 servings

GOLDEN RICH BREAD

3 cups

all-purpose

flour

1 teaspoon salt

1/4

cup

instant

nonfat

dry

1 package active

dry

·east

milk

solids

{optional

) 1/4

cup

lukewarm

water f1100

3 tablespoons soft butter

to

115°

F.)

or

margarine, divided 1 egg, slightly beaten

in

4 pieces 1/2-3/4

cup

lukewarm water

2 tablespoons sugar

(110 o

F.

to

115° F.)

Position Knife Blade in Bowl; add flour,

dry

milk, butter, sugar and salt.

Process

to

mix

, 5 sees. Leave mixture in Bowl. In a small measuring cup,

add yeast

to

water.

Stir

and allow to dissolve,

about

10

mins. Wit

t> Pro­cessor running, add yeast mixture through Food Chute, then egg In a
slow. steady stream, add just enough water to make

dough

form a 1oose

ball. Stop Processor immediately. (All the water may

not

be needed;

add only enough to form a

soft

dough.)

Turn

dough

out

onto

well-floured surface and toss

or

fold over 9-10"

tiMes by hand. Shape

into

ball. Place dough in greased bowl and

rot

ate

to grease surface. Cover; let rise in warm place until doubled

In siz

e,

about 1 1/2 hrs. Turn dough

out

onto

well-floured surface. Punch down

and toss

until

no

longer sticky. Form i

nto

smooth ball. On floured sur-

face, cover with bowl and let rest

15

mins. To shape

into loaf

, roll dough

out

on lightly-floured surface

to

14" x

7"

rectangle. Roll

up

tightly

starting with

7"

end, sealing ends and bottom

with

heels

of hands. Place,

seam side down , in well-greased 9" x

5"

loaf pan. Cover a

nd

let rise

in warm place until dough has risen

1"

over sides

of

pan, a

bout

1 hr.

Ba

ke in preheated

375°

F.

oven until golden brown, about 35-40

mm

s.

Remo

ve

from pan immediately.

MAKES 1 {9

'' x 5") loaf

VARIATION: Dinner Rolls

After dough has risen once, divide

dough

into

18-24 pieces. Shape Into

balls.

Place

2"

apart on greased cookie sheets. Cover, let rise until

doubled, about 1 hr. Bake in preheated 400°

F.

over

for

12-15 mms.

37

CI

NNAMON PULL APARTS

rectpe Golden Rich
Rroad

3 4

cup

brown

sugar

1 2

cup

coco

nut

2 teasp oons

cinnamo

n

1 4

cup butter

or

margarine

Make 1 recipe Golden Rich Bre a

d. After

bread dou

gh

has •\sen once.

divide

mto

24

piece

s.

Combine sugar,

coconut

and cinnamon. In 1 qt.

sa

ucepan melt butter. Coat

dough

pieces

with

butter, then roll in sugar

mixture.

Pl

ace coated dough pieces in well-greased 10" Sundt pan

or

tupe

pan (with solid bottom). Sprinkle any remaining sugar mixture over

top

Cover, let rise again until doubled in size, about 1

1/2

hrs. Bake m

preheated 350 o

F.

oven

for

25-30 mins.

MAKES 1 (10

")

loa f

WHOLE WHEAT BREAD

2 cups a

ll-purp

ose flour

1

cup whole

wheat

flour

2 table spoons

brown

sugar

2 table spoons

soft butter

1 1/2 teaspoons

salt

1 package acttve

dry

yeast

1/4

cup

lukewarm water

(110°

to

115° F.)

2/3-1 cup lukewarm water

{110°

to

115° F.)

Pos1tion Knife Blade

in

Bowl. Add white and whole wheat flour, brown

sugar, b

utter

and salt. Process until blended. about 5 sees. Leave mix-

ture

in

Bowl. In a small measuri

ng

cup, add yeast to water. Stir and allow

to

dissolv

e,

about 10 mins. With Processor running, add yeast mixture

through Food Ch

ut

e:

then add enough water in

slow

steady stream

to

make t

he

dough form a loose ball. Stop Processor immediately. (All

the water may

not

be needed add

only

enough to form a soft dough.)

T

um

dou

gh out onto well-floured surface and toss

or

fold

over

9-10

times

by

hand. Shape

into

ball. Place dough

in

greased bowl and rotate

to

grease surface.

Co

ver.

let

rise in warm place until doubled in srze,

about

1 1/2

hr

s.

Turn dough

out

onto well-floured surface. Punch down

and toss

until

no

longer sticky. Form

into

smooth ball. Cover with bowl

and

le:t

rest 15 mins. Shape mto loaf,

as

directed

for

Golden Rich Bread.

Place

in

well-greased 9" x 5' pan. Cover and let rise until doubled

in size, about

1 hr. Bake

in

preheated 375°

F.

oven

for

35-40 m•ns.

Turn

out

of

pan immediately.

MAKES 1 (9" x 5") loaf

38

OATMEAL BISCUITS

1

cup

flour

3 teaspoons

baking

powder

1/2 teaspoon salt

3 tablespoons butter,

chilled

and

cut

into

thirds

1

cup

quick

cooking oats

1

egg, slightl

y-beaten

1/3

cup

milk

2 tablespoons ho

ney

Preheat oven to 425°

F.

Position Knife Blade in Bowl.

Add

flo•Jr,

ba.

jlQ

powder, salt and butter. Process

for

10secs. Remove Cover a

nJ

a ats

egg, milk, and honey.

Process

just

until

moistened-

about 5 sees.

Re

ove

Knife Blade.

(If any flour remains unblended,

stir

in

with

rubber spa

:...;

Drop by well-rounded tablespoons

onto

greased cookie sheet. Bake a,

425°

F.

for 8 mins.

MAKES

14

2"

biscuits

TEA

BISCUITS

2 1/4 cups

all-purpose

flour

1 tablespoon

baking

powder

1 tablespoon

sugar

1/4 teaspoon

salt

1/4

cup

butter

or

mar

gan

1e

chilled

and

cut

int

o

4 pieces

1/2

cup

milk

1

egg

Preheat oven

to

425°

F.

Position Knife Blade in Bowl.

Add

dry

ingre

c.aents

and butter. Process until butter is evenly

cut

into

flour mixture - about

15

sees. Whisk

milk

and egg together. With Food Processor running, add

milk mixture

all

at

once

through Food Chute. Continue processi

ng

unt

il

well

blended-

about

10

sees. (Dough may be

slightly

dry.) Remove Knife

Blade and transfer dough to lightly-floured board.

Pat

dough

into a 7"

square and 1

/2"

thick.

Cut

into

12 portions. Place on greased cookie

sheet. Bake

at

425°

F.

for

15

mins. Serve

hot

with

butter and jan

•.

MAKES

1 dozen biscuits

3

GARDEN FRESH ZUCCHINI BREAD

1 cup walnuts

112

teaspoon baking soda

1 medium zucchini,

cut

to 1/2 teaspoon cinnamon

fit

Food Chute 1/2 teaspoon salt

112

cup vegetable

oil

1

'4

teaspoon baking

powde

r

1 cup sugar 1 1

1

2 cups all-purpose

flour
2 eggs
2 teaspoons vanilla

Preheat oven

to

350°

F.

Position Disc in Bowl

with

slicing side up. Slice
walnuts. Set aside. Position Disc in Bowl with shredding side up. Shred
zucchini. (You should have about 1 1/2 cups.) Set aside. Position Knife
Blade in

Bowl.

Add

oil, sugar, eggs, vanilla, baking soda, cinnamon, salt

and baking

powder

. Process to mix, about

15

sees. Add

flour

to

Bowl

Pulse 2-3 times to mix.

Stop and scrape down sides

of

Bowl. Pulse 1-2

times

mo

re.

Remove Knife Blade. Add nuts and zucchini;

stir

in by hand .

Pour batter into greased and floured

9" x 5"

loaf

pan. Bake until loaf

tests done, about 1 1/4 hrs.

MAKES 1

(9"

x 5

")

loaf

TUNA-EGG SANDWICH SPREAD

2 hard-cooked eggs, chilled

1/4 lb.

Swiss

or

Cheddar

cheese,

chilled

small

onion

2 stalks celery.

cut

into

5"

lengths

1

7 oz. can tuna, drained

and

flaked

1/4 cup mayonnaise

6

hard

rolls,

split

LeHuce leaves

Positron Disc

in

Bowl, shredding side up. Shred eggs, cheese and on ron.

Transfer

to

mixing

bowl. Turn Disc

to

slicing side; slice celery. Add celery.

tuna, and mayonnaise

to

mixing bowl Toss well. Spread mixture

on

bottom half

of

each roll. Cover with lettuce leaves and then w

ith

other

half

of

roll.

MAKES

6 sandwiches

OLIVE 'N CREAM CHEESE SPREAD

8

oz.

pkg. cream cheese,

chilled

and

cut

into

6 pieces

10 stuffed olives

Position Knife Blade in Bowl and add cream cheese and

olives. Process

untrl blended

-about

10 sees. Spread on dark bread

or

crackers. Refri-

gerate unused portion.

MAKES 1 cup spread

40

HAM SALAD SPREAD

2

cups

ham

cut

in

1"

cubes 7

dill

pickle, quartere

1 medium onion, quartered

114-112

cup

mayonnaise

1

cup

celery,

cut

in 1

"pieces

112

teaspoon

pepper

Position Knife Blade m Bowl; add ham. Process until

ground-

a

sees. Transfer

to

mixing bowl. Reposttlon Knife Blade in Bowl

Add

celery, and pickle. Process until ground - about 10 sees.

Ad

along

with

mayonnaise and pepper.

Mix

together.

MAKES 3 cups

OLD-FASHIONED PEANUT BUTTER

2

cups

salted peanuts

Position Knife Blade in Bowl; add peanuts. (Do

not

use

dry

roas

nuts.) Process

until

smooth. about 5-6 mms. For a

chunky

peanu

add 2 tablespoons peanuts after mtxture is

smooth· process

ate

more. Store peanut butter in refrigerator.

MAKES

about 1 cup

NOTE: Homemade peanut butter will be thin. It thickens slightly en

refrigerated.

DOWN

HOME

RELISH

12

large cucumbers. peeled,
cut

in

half

lengthwise

and

crosswise

12 medium

yellow

onions,

quartered

1

1/2

tablespoons

salt

1 1/2 qts. white vinegar

4 cups

sugar

2-112 tablespoons celery see

2

112

tablespoons

mustard

s

~

2 tablespoons

ground

mustard

1 tablespoon turmeric

4 tablespoons cornstarc

Scoop

out

cucumber seeds

if

they are tough. Position Disc in

Bo

shredding side up. Shred cucumbers. When shredded cucumbers

Fill Level, empty

into

large mixing bowl. Position Knife Blade

in

Bo~

2 quartered onions

to

Bowl. Pulse until onions are coarsely cho

Empty chopped onions

into

mixing

bowl with shredded cucumber

remaining onions, 2 at a time.

Stir salt

into

vegetables:

let

stand
Drain
Drain well. Transfer to an

8-10 qt. heavy pot.

Stir

in

vinegar, suga

seed and mustard seed.

Bring

to a boil: simmer

for

1/2

hr

..

stirrin

sional.

Stir

in spices. In small dish. stir together cornstarch and 5-6

spoons liquid from relish unttl smooth.

Add

mixture

to

reltsh C

rmg

constantly, until slightly thickened. Pour

into

sterile

1ars

a

ttghtly.

MAKE$ 7 pints

ORANGE

MARMALADE

3

medium

oranges

3

medium

lemons

1 1/2

cups

water

1/4 teaspoon

baking

soda

5 cups

suga

r

3 ozs.

(1/

2 6 oz.

bottle)

liquid

fruit

pectin

Peel oranges and lemons, cutting

off

as little white membrane as pos-

si ble. Position Knife Blade in Bowl; add

half

the peel. Process

to

chop,

about 10 sees. Transfer

to

heavy 8 qt. pot. Repeat

with

remam,ng

pee

l.

Add water and baking soda

to

pot. Cover and simmer

20

mins. Remove

and discard white membrane from

peeled fruit. Quarter

fruit

and

~etT.ove

seeds. Position Knife Blade

in

Bowl; add 1 cup fruit. Process

u~til

crop-

ped.

Add

to

saucepan. Repeat with remaining fruit. Cover at'd sirnrr1er

10

mins. Strain

fruit

mixture, reserving juice. Measure 3 cuos

a:

frui;

mx

-

ture

into

same 8 qt. pot. (Set

fruit

juice aside

for

use

in

fru;t

'la.ored

gelatin salad

or

chill and drink.)

Add

sugar to pot. Over

J"l

gh '"lea: Dring

to

a full rolling boil; boil hard

for

1 min., stirring constantly

Re"'"•O•e

"'rom

heat and

stir

in

liquid

pectin. Skim

off

foam with metal sooo., Sttr and

skim occasionally

for

7 mins. (This helps

to

cool

mixture and Keep

frui;

from floating.) Pour

into

hot

sterilized jars. Cover

witt>

"1

8 ·

"lot

paraffin.

MAKES 5 cups

HOMEMADE

MAY

ONNAISE

1 egg

1/3

cup

vegetable

oil

2 tablespoons vinegar*

1 teaspoon

sugar

1/2 teaspoon

dry

mustard

1/2 teaspoon salt

2/3

cup

vegetable

011

Pos

itio

n Knife Blade in

dry

Bowl. (Recipe

won't

work

unless

sa

...

IS dry!'

Add all ingredients and process 5 sees.

Quickly

add oil in astead1 stream

through

Food Chute with Processor running.

After

all oil is addec

pro-

cess

only until

mixture is

thick

and smooth, about 10 sees.

MAKES 1

1/4

cups

• Use a fight vinegar

such

as white,

or

use lemon juice.

HOMEMADE

BUTTER

1

cup

well-chilled

heavy cream,

about

a

week

old

2-3

drops

yellow

food

co

·onng

(optional, use

tor

a dee:Jer

color)

Position

Knif

e Blade in Bowl; add cream including

thick

cream

trat

may

have formed

on

sides

of

carton. Process until butter forms

into

oall, 2-5

mins., depe

nding

on age

of

cream. Drain butter 1n a colander.

then

olace

in

bowl and press

out

remaining

liquid

with

wooden spoon.

If

desired, add 1/2 teaspoon salt. Place in crock

or

dish and refrigerate.

Keeps 1 week.

MAKES

about

1/2

cup

42

...

-

VARIATION

For flavored butter, add 1 small clove garlic,

1/2

teaspoon onion salt

or

garlic powder

or

1/2 teaspoon

or

your

favor•te ground herb

or

spice to

cream and process

as

above.

CUCUMBER

SAUCE

112

small cucumber,
unpeeled, seeded

1 cup

sour

cream

1 teaspoon

dill

weed

1 teaspoon instant

minced
onion
Salt and pepper

to

taste

Position Disc

in

Bowl with shredding side up; shred cucumber. Transfer

to

small

mixing

bowl. Add remaining ingredients

to

shredded cucumber

and

mix

together. Refrigerate

until

serving. Serve

with

tuna, salmon, sea-

food and other fish.

MAKES about 1

cup

SHORT

CUT

ROCKY ROAD CANDY

1 6

oz.

pkg. butterscotch

flavored

p1eces

7 6

oz.

pkg. semi-sweet

chocolate pieces

1

14

oz. can sweetened

condensed

milk

1 8

oz.

can walnuts

2 cups miniature

marshmallows

Combine butterscotch and chocolate pieces with sweetened condensed
milk. Melt over hot, not boiling, water until smooth. Remove from heat.

Position Disc, slicing side up, in Bowl and process walnuts.

Stir

nuts

and marshmallows

into

chocolate mixture Spread

into

greased

9"

square

baking pan. Refrigerate until firm - about 2 hrs.

Cut

into

squares.

MAKES 2 lbs. candy

ONE CRUST STANDARD PIE

CRUST

1 cup all-purpose flour

112

teaspoon salt

1/4

cup

vegetable shortening,

room

temperature. divided

in

3 pieces

1 tablespoon

butter

or

margarine, frozen

3 tablespoons

cold

water

Follow procedure

for

Butter Pie Crusts, adding shortening and butter

together.

If

crust is

to

be baked before filling,

prick

generously

with

fork

and bake

in

preheated 450°

F.

oven 9-12 mins.

MAKES 1 (9

inch)

pie

crust

43

BUTTER

PIE CRUSTS

-for

flavorful, all-purpose pie crusts-

2 cups all-purpose

flour•

1/2

cup

b~

te

roze- a.-:;

1 teaspoon salt

cut

nto 6 p aces

1/3

cup

co

a wa e

Position Knife Blade in Bowl.

Add

flour

and salt and

then

butt:-

p

=.=e.s

Process

until

butter

is

evenly

cut

into

flour-

aoout

20

sec •

=oo~

Processor running,

quickly

add water through

Food

Chute

a

::.!

o:.ce

Process until dough forms a ball - about

2Q-30

sees. Rer:;ove

""·:~

3.:.

divide

in

half

and

shape

into

balls. Roll

out

according

to

yc

_-h

;:;

:

method. (C

hill

~hr.

before using,

if

necessary.)

MAKES

2

9"

pie crusts

' No need

to

sift flour. Instead

stir

it

in canister 3

or

~

ttrnes b€

1

-:-·e

measuring to

fluff

it

slightly. Measure using

dry

measunng cups, le -

eling them

off

with a straight edge

or

metal spatula.

BEST

EVER PIE

DOUGH

-for

flaky, tender pie crusts-

2

1/4

cups all-purpose

flour•

1/4 lb. lard,

chilled

1 teaspoon salt

1/3

cup

cold

water

Position Knife Blade

in

Bowl.

Add

flour

and salt.

Cut

lard

into

6-7 pieces;

add to Bowl. Process until lard is evenly

cut

into

flour

- about 20 sees.

With Fo

od

Processor running, quicKly add

1/3

cup

water through Food

Chute all at

once

(Have a few tablespoons add'tona water

on

nand

.)

Process

for

about 30 sees.

If

all

of

the flour M,xture

r,as

not

been moist-

ened. add a tablespoon

or

so more water ano process a few seconds

longer. Do

not

add too much water;

dough

may be crumbly. tlemove

Knife Blade; divide

dough

in

halt and shape

into

two

ba

Is

~cll

out

according to

your

favorite method.

MAKES

2

9"

pie

crusts

• No need to sift flour. Instead,

stir

it

10 canister 3

or

.!

t

-es

:)ez.ore

measuri

ng

to

fluff

it

slightly. Measure using

dry

measurin g :_:;,s

ev-

eling them

off

with a straight edge

or

metal spatu,a.

PUMPKIN PIE

7

30

oz. can

pumpkm

pte

mix

2 eggs

2!3 cup evaporated

milk

1

9"

pie

she!/

, un:;a

1/2 teaspoon nutme;

Position Knife Blade in Bowl. Combine pumpkin pie rnix.

eg.;-s

::...-..=

rr.

in

Bowl Process until

smooth-

about 15 sees. Pour

into

pie sn: ::: - :

top

with

nutmeg,

if

desired. Follow directions

on

can

of

P-

,.,.._;,::r

-

~..;

- :x

for

baking temperature and time.

MAKES 1 9"

pie

44

APPLE CRISP

6 medium

cooking

apples,

peeled, cored, quartered

2 tablespoons lemon juice

1 cup quick oats, uncooked

3/4

cup packed

brown

sugar

1/2

cup

all-purpose

flour

1 '2

cup

butter

or

margarine,

chilled,

cut

in 6 pteces

1 teaspoon cinnamon

Preheat oven to 375°

F.

Position Disc in Bowl with slicing side up, slice

apples. As slices reach Fill Level, empty Bowl into ungreased

9"

square
baking pan. Sprinkle lemon juice over apples. Position Knife Blade in
Bowl; add remaining ingredients. Process until crumbly, about

10 sees
Crumble evenly over apples. Bake until apples are tender, 40-45 mins
Serve warm

or

cold, plain

or

with

1ce

cream

or

sweetened whipped cream

MAKES 6

(314

cup)

servings

NOTE: Substitute 5-6 cups fruits in season such as peaches

or

rhubarb

With rhubarb, add 1

/2

cup sugar to fruit.

HONEY TEA CAKE

2 cups pecans

or

walnuts

2 3 1/2

oz.

jars candied

cherries - red

or

green

3 cups flour, divided

1 cup butter.

cut

in 1

''

cubes

1

cup

honey

4 eggs

1/4 cup bourbon

or

orange juice

Preheat oven

to

300°

F.

Position Disc in Bowl, slicing side up. Pro

·ess

pecans

or

walnuts. Transfer

to

large mixing bowl. With Knife Blade n

place, add cherries and 2 cups

flour

to

Bowl. Process until cherries are

coarsely chopped

about

3 sees. Add to chopped

nuts

along with addi-

tional 1 cup

flour

. Reposition Knife Blade and combine remaining ingre-

dients in Bowl. Process until butter is evenly

cut

into mixture - about

20

-30 sees. Pour over dry, chopped ingredients;

mix

until blended. Then

pour into ungreased 10" tube pan. Bake at 300°

F.

for 1 hr.

20

mins. or
until golden brown. Cool completely. Remove from pan and sprinkle top
with confectioners' sugar,

if

desired.

MAKES 1 10" tube cake

CHEWY FRUIT

SQUARES

1 '2

cup

butter,

chilled

and

cut

into

6 pieces

1 1/2 cups

flour

1/4 cup firmly-packed

brown

sugar

1 egg, slightly-beatef1
1

cup

raisins

3/4

cup

coarsely-chopped nuts

Preheat oven to 325°

F.

Position Knife Blade in Bowl. Add butter, fl

our

and brown sugar to Bowl. Process until butter is thoroughly cut into dry

mgredients - about 15 sees. Remove Cover. Evenly add slightly-beaten

egg, ra sins and nuts around Bowl. Process until mixture clings together

-about

15-20secs. Carefully remove Knife Blade. Spread mixture evenly

over greased

9"

square pan, using spatula, and press dough down along

edges. Bake at 325° F.

for

25-30 mins.

or

until done.

Cut

into squares

immediately.

MAKES 16

2"

squares

45

CHEESECAKE BARS

13 graham cracker rectan-

gles. broken

in

quarters

( 1 1 2 cups crumbs)

1 6

oz

. pkg. butterscotch

flavored pieces

5 tablespoo ns

butter

1 8

oz.

pkg. cream cheese,

chilled

and

cut

in

6 pieces

1/4

cup

sugar

2 eggs

2 tablespoons

flour

1 tablespoon lemon juice

Preheat oven

to

350°

F.

Position Knife Blade in Bowl

with

Disc above

it

shredding side up.

Crumb

graham crackers. Over

low

heat, melt together

butterscotch flavored pieces and butter. Remove from heat.

Stir in

graham cracker crumbs.

Set aside

1/2

cup

of

this mixture. Press remain-

ing mixture

into

ungreased

8"

square baking pan. Bake

at

350°

F.

for

10

- ·

ns.

Reposition Knife Blade in Bowl and add remaining ingredients. Process
until smooth - about

10 sees. Spread over hot, baked crust. Sprinkle

reserved

crumb

mixture over top. Return

to

oven and bake

20..25

mins.

Cool and

cut

into

squares. Store 1n refrigerator.

MAKES 16

2"

squares

PECAN BALLS

7 7/2 cups pecan halves

2 cups flour

1

cup

butter

or

margarine,

chilled

and

cut

in

1"

pieces

1/4

cup

firmly

-packed

brown

sugar

1 tablespoon water

2 teaspoons

vanilla

Preheat oven to 300°

F.

Position Knife Blade in Bowl; add pecans. Pro-

cess until finely chopped - about 5 sees. Transfer

to

large mixing bowl.
Reposition Knife Blade. Add remaining ingredients. Process until dough
is

cr.ixed

and sticks

together-

about 30 sees. Add to pecans and

mix to-

gether with hands. Form

into

small

3/4"

balls. Place

on

ungreased cookie

sheets and bake

for

30..35

mins.

If

desired, sprinkle

with

confectioners'

sugar

wh

ile hot.

MAKES 5 dozen cookies

46

NUTTY HALF MOONS

1 4 1/2

oz.

can whole,

skinned almonds

2 cups flour, divided

1

cup

butter,

ch11/ed

and

cut

into

1"

pieces

1

cup

sugar

1 egg,

slightl

y-beaten

Preheat oven

to

350°

F.

Position Knife Blade in Bowl.

Add

almonds and

process

until finely ground

-about

15

sees. Transfer

to

large

m1xrng

owl.

Reposition Knife Blade. Add

1

cup

flour and butter

to

Bowl. Process ntil

butter is

cut

into

flour-

about

15

sees. Remove Cover and add 1 c p

our

and sugar. Process to blend - about

10

sees. Remove Cover

an

our

slightly-beaten egg evenly over butter mixture Process again until dough

is

blended-

about

15

sees. (If

dough

is

too

dry

add 1 tablespoon water

to mixture and process a

few

sees. longer.)

Add

dough

to

grou al-

monds;

mix

together

with

hands.

Using a

3/4"

ball

of

dough

for

each cookie, shape

into

crescents makrng

small

half moons. Place on ungreased cookie sheets. Bake at 350° F

for

15-20 mins. While warm, sprinkle

with

confectioners' sugar,

if

des1red.

MAKES 7 dozen cookies

47

GENERAL ELECTRIC COMPANY

HOUSEWARES

AND

AUDIO

BUSINESS DIVISION

1285 BOSTON AVENUE

BRIDGEPORT, CONNECTICUT 06602

GENERAL.

ELECTRIC

Pub. No. 5

7A600057-

Rev.

4

Prin!ed

:t

USA

..