Kitchenaid Kp2671xwh Owner's Manual

YIP®

6 Quart Stand Mixer

Instructions and Recipes

1-800-541-6390

Details Inside

arb

Total Replacement Warranty

We’re so confident the quality of our products

meets the exacting standards of KitchenAid that, if

your stand mixer should fail within the first year of ownership, KitchenAid will arrange to deliver an identical or comparable

replacement to your door free of charge and arrange to have your “failed” stand mixer returned to us. Your replacement unit is covered by our one year full warranty. Please follow these instructions to receive this quality service.

If you reside in the United States and your KitchenAid® stand mixer should fail within the first year of ownership, simply call our toll-free Customer Satisfaction Center at

1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern Time.

Give the consultant your complete shipping address. (No P.O. box numbers.)

Give the consultant your complete model and serial number.

KitchenAid will arrange to deliver a replacement stand mixer and have your “failed” stand mixer returned to us.

Put your “failed” stand mixer in the original shipping carton along with a sheet of paper with your name and address on it, and a copy of the proof of purchase (register receipt, credit card charge slip, etc.)

The consultant will also identify the Authorized Service Center nearest your location.

arb
Table of Contents
Total Replacement Warranty ........................................................	Inside Front Cover
Important Safeguards................................................................................................		2
Warranty...................................................................................................................		4
How To Arrange For Service - USA Only.....................................................		5
Standard First Year Warranty.......................................................................		5
How To Arrange For Service - Outside The USA.........................................		5
If You Need Service or Assistance ...........................................................................		6
Electrical Requirements...........................................................................................		6
Product Registration Card ........................................................................................		7
How To Obtain Service.............................................................................................		7
About Your Mixer
6 Quart Models .........................................................................................................		8
Assembling Your 6 Quart Mixer...............................................................................		9
Using Your KitchenAid® Attachments ...................................................................		11
Mixing Time............................................................................................................		11
Mixer Use ...............................................................................................................		11
Care and Cleaning ..................................................................................................		12
Beater to Bowl Clearance .......................................................................................		12
Speed Control Guide - 10 Speed Mixers ................................................................		13
Mixing Tips.............................................................................................................		14
Egg Whites .................................................................................................		15
Whipped Cream..........................................................................................		15
Attachments and Accessories - General Instructions.............................................		16
Appetizers, Entrees, and Vegetables......................................................................		17
Cakes and Frostings ...............................................................................................		28
Cookies, Bars, and Candies ....................................................................................		44
Pies and Desserts ...................................................................................................		55
Yeast Breads and Quick Breads.............................................................................		61
General Instructions for Mixing and Kneading Yeast Dough		.....................62
Bread Making Tips .....................................................................................		63
KitchenAid® Attachments and Accessories............................................................		87

1

arb

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1.Read all instructions

2.To protect against risk of electrical shock, do not put mixer in water or other liquid.

3.Close supervision is necessary when this or any appliance is used near children.

4.Unplug mixer from outlet when not in use, before putting on or taking off parts and before cleaning.

5.Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from beater during operation to reduce the risk of injury to persons and/or damage to the mixer.

6.Do not operate mixer with a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized service center for examination, repair or electrical or mechanical adjustment. Call the KitchenAid Customer Satisfaction Center at 1-800-541-6390 for more information.

7.The use of attachments not recommended or sold by KitchenAid may cause fire, electrical shock or injury.

8.Do not use the mixer outdoors.

9.Do not let the cord hang over edge of table or counter.

10.Remove flat beater, wire whip or dough hook from mixer before washing.

11.This product is designed for household use only.

SAVE THESE INSTRUCTIONS

2

arb

Your safety and the safety of others is very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

	!		This is the safety alert symbol.
			This symbol alerts you to hazards that can kill or hurt you and
			others.
			All safety messages will be preceded by the safety alert symbol
	˝
			and the word “DANGER” or “WARNING.” These words mean:
				You will be killed or seriously injured
	˝	DANGER		if you don’t follow instructions.
	!

˝!

WARNING

You can be killed or seriously injured if you don’t follow instructions.

All safety messages will identify the hazard, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

3

arb

KitchenAid® Stand Mixer Warranty - USA

This warranty extends to the purchaser and any succeeding owner for mixers operated in the 50 United States and the District of Columbia. For units operated in Puerto Rico, the Standard First Year Warranty applies (see page 5) and is a Limited Warranty because you must pay to ship the mixer to an Authorized KitchenAid Service Center.

Length of	KitchenAid	KitchenAid
Warranty:	Will Pay For:	Will not pay for
One Year Full Warranty		A. Repairs when mixer
from date of purchase.		is used in other than
		normal home use.
		B. Damage resulting
		from accident,
	Total Replacement	alteration, misuse or
		abuse.
	Warranty. (See Inside
		C. Any shipping or
	Front Cover for details)
		handling costs to
	OR
		deliver your mixer to
	Replacement parts and
		an Authorized
	repair labor costs to
		Service Center.
	correct defects in
		D. Replacement parts or
	materials and
		repair labor costs for
	workmanship. Service
		mixer operated
	must be provided by an
		outside the 50 United
	Authorized KitchenAid
		States, the District of
	Service Center.
		Columbia.

KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which may vary from state to state.

4

arb

How To Arrange For Service - USA Only

If the mixer is operated in the 50 United States or the District of Columbia, you may use either the Total Replacement Warranty program or our Standard First Year Warranty program, listed on the Inside Front Cover and this page.

Residents of Puerto Rico must use the Standard First Year Warranty program.

You may also use the information listed under Standard First Year Warranty to arrange for service after your warranty expires.

Standard First Year Warranty

(Required Warranty Service for Puerto Rico)

Take the mixer or ship prepaid and insured to the nearest Authorized Service Center (nearest Authorized Service Center location can be obtained by calling 1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern time.) Your repaired mixer will be returned to you prepaid and insured. During the warranty period, all local service must be handled by an Authorized KitchenAid Service Center.

After the warranty period you may use any servicer you like, but we recommend Authorized KitchenAid Service. If you are unable to obtain satisfactory service in this manner, contact the Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, Michigan 49085-0218. Call toll free:

1-800-541-6390, 8 a.m. to 8 p.m., Monday through Friday, 10 a.m. to 5 p.m., Saturday, Eastern time.

How To Arrange For Service - Outside The USA

To arrange for service for units operated outside the 50 United States, District of Columbia, consult your local KitchenAid dealer or the store where you purchased the product for information on how to obtain service locally.

5

arb

If You Need Service or Assistance

PLEASE READ THE FOLLOWING BEFORE CALLING YOUR SERVICE CENTER.

1.The mixer may warm up during use. Under heavy loads with extended mixing time periods, you may not be able to comfortably touch the top of the unit. This is normal.

2.The mixer may emit a pungent odor, especially when new. This is common with electric motors.

3.If the flat beater hits the bowl, stop the mixer. See “Beater to Bowl Clearance,” page 12.

KEEP A COPY OF THE SALES RECEIPT SHOWING THE DATE OF PURCHASE. PROOF OF PURCHASE WILL ASSURE YOU OF INWARRANTY SERVICE.

If your mixer should malfunction or fail to operate, please check the following:

-Is the mixer plugged in?

-Is the fuse in the circuit to the mixer in working order? If you have a circuit breaker box, be sure the circuit is closed.

-If the problem is not due to one of the above items, see “How to Arrange for Service” on page 5.

-DO NOT return the mixer to the retailer as they do not provide service.

Electrical Requirements

Volts: 120 A.C. only. Hertz: 60 The wattage rating for your mixer is printed on the serial plate.

Do not use an extension cord. If the power supply cord is too short, have a qualified electrician or serviceman install an outlet near the appliance.

!	WARNING
˝

Electrical Shock Hazard Plug into a grounded 3 prong outlet.

Do not remove ground prong. Do not use an adapter.

Do not use an extension cord. Failure to follow these instructions can result in death, fire or electrical shock.

6

arb

Product Registration Card

Before you use your mixer, please fill out and mail your product registration card packed with the Instructions and Recipes manual. This card will enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act. THIS CARD DOES NOT VERIFY YOUR WARRANTY.

KEEP A COPY OF THE SALES RECEIPT SHOWING THE DATE OF PURCHASE OF YOUR MIXER. PROOF OF PURCHASE WILL ASSURE YOU OF IN-WARRANTY SERVICE.

Please complete the following for your personal records:

Model Number* _____________________________________________________

Date Purchased ______________________________________________________

Dealer's Name_______________________________________________________

Address ____________________________________________________________

Phone _____________________________________________________________

*Located on the product registration card or under base.

How To Obtain Service

HOW TO OBTAIN SERVICE FOR

UNITS OPERATED IN THE 50

UNITED STATES, DISTRICT OF

COLUMBIA AND PUERTO RICO

1.Call toll-free 1-800-541-6390 to arrange for service, or write to: Customer Satisfaction Center, KitchenAid Portable Appliances, P.O. Box 218, St. Joseph, MI 49085-0218.

2.Look in your local phone directory Yellow Pages, under “Appliances, Small - Repair and Service.”

3.Parts and Attachments for your mixer can also be obtained by calling

1-800-541-6390.

7

arb

6 Quart Stand Mixer Features

Motor Head

Attachment Hub (see page 16)

Speed
Control	OFF/0		2	4	6
	RESET	STIR
Knob
						8	10

Bowl Height

Adjustment

Screw

Bowl Support

Locating Pins

Bowl Handle

Attachment

Knob

Bowl Lift Handle (not shown)

Beater

Shaft

Stainless Steel

Bowl

Dough Hook
				Wire Whip

Flat Beater

8

arb

Assembling Your 6 Quart Mixer

TO ATTACH BOWL

1.Be sure speed control is OFF and mixer is unplugged.

2.Place bowl lift handle in down position.

3.Fit bowl supports over locating pins.

4.Press down on back of bowl until bowl pin snaps into spring latch.

5.Raise bowl before mixing.

6.Plug mixer in proper electrical outlet.**

RAISE

TO RAISE BOWL

1.Rotate handle to straight-up position.

2.Bowl must always be in raised, locked position when mixing.

TO LOWER BOWL

1. Rotate handle back and down.

TO REMOVE BOWL

1.Be sure speed control is OFF and mixer is unplugged.

2.Place bowl lift handle in down position

3.Remove flat beater, wire whip, or dough hook.

4.Grasp bowl handle and lift straight up and off locating pins.

TO ATTACH FLAT BEATER, WIRE WHIP, OR DOUGH HOOK

1.Slide speed control to OFF and unplug.

2.Slip flat beater on beater shaft.

PIN

3.Turn beater to left, hooking beater over the pin on shaft.

4.Plug mixer in proper electrical outlet.**

TO REMOVE FLAT BEATER, WIRE WHIP, OR DOUGH HOOK

1.Slide speed control to OFF and unplug.

2.Press beater upward and turn right.

3.Pull beater from beater shaft.

9 ** See page 6.

arb

Assembling Your 6 Quart Mixer

TO ATTACH POURING SHIELD

1.Be sure speed control is OFF and mixer is unplugged.

2.Place bowl lift handle in down position.

3.Attach flat beater, dough hook or wire whip and bowl.

4.Place bowl lift handle in up position.

5.Slide pouring shield collar around beater shaft, centering collar over rim of bowl. Then, rotate opening in collar toward front of mixer.

Pouring

Chute

	Pouring	Notched
	Shield
		Guides
	Collar

RESET

OFF/0STIR2 4 6 8 10

HOUSEHOLD MIXER SPEED CONTROL

Plug mixer in proper electrical outlet.** Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See page 13 for Speed Control Guide.

OVERLOAD RESET

If the mixer stops due to overload, slide the speed control lever to OFF.

This automatically resets the mixer. Wait a few minutes. Slide the Speed Control Lever to the desired speed and continue mixing. If unit does not restart see

page 5 “How to Arrange for Service.”

6.Fit tabs on the side of pouring chute into notches on the collar.

7.Fit the three notched guides on bottom of chute along rim of bowl.

TO USE POURING SHIELD

1.Pour ingredients into bowl through chute portion of shield.

2.Important: make sure the guides on the bottom of the chute rest on the rim of the bowl to keep ingredients from falling outside the bowl as they are added.

TO REMOVE POURING SHIELD

1.Be sure speed control is OFF and mixer is unplugged.

2.Remove pouring chute from collar.

3.Slide pouring shield collar off bowl.

4.Place bowl lift handle in down position and remove attachment and bowl.

10 ** See page 6.

arb

Using Your KitchenAid® Attachments

FLAT BEATER FOR NORMAL TO HEAVY MIXTURES:

cakes	biscuits
creamed frostings	quick breads
candies	meat loaf
cookies	mashed potatoes
pie pastry
WIRE WHIP FOR MIXTURES THAT NEED AIR INCORPORATED:
eggs	sponge cakes
egg whites	angel food cakes
heavy cream	mayonnaise
boiled frostings	some candies
DOUGH HOOK FOR MIXING AND KNEADING YEAST DOUGHS:
breads	coffee cakes
rolls	buns

Mixing Time

Your KitchenAid® Mixer will mix faster and more thoroughly than most other electric mixers. Therefore, the mixing time in most recipes must be adjusted

to avoid overbeating. With cakes, for example, beating time may be half as long as with other mixers.

Mixer Use

NOTE: Do not scrape bowl while mixer is operating.

The bowl and beater are designed to provide thorough mixing without frequent scraping. Scraping the bowl once or twice during mixing is usually sufficient.

The mixer may warm up during use. Under heavy loads with extended mixing time, you may not be able to comfortably touch the top of the unit. This is normal.

11

arb

Care And Cleaning

Bowl, white flat beater and white dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying. Wire whip, burnished dough hook and burnished flat beater should be hand washed and dried immediately. Do not wash wire whip, burnished dough hook and burnished flat beater in a dishwasher.

NOTE: Always be sure to unplug mixer before cleaning. Wipe mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate.

Beater To Bowl Clearance

Your mixer is adjusted at the factory so that the flat beater just clears the bottom of the bowl. If for any reason, the flat beater hits the bottom of the bowl or is too far away from the bowl, clearance can be corrected as follows:

•Unplug mixer.

•Place bowl lift handle in down position.

•Turn screw (A) SLIGHTLY clockwise to raise the bowl, counterclockwise to lower the bowl.

•Make adjustments with flat beater, so

it just clears surface of bowl. NOTE: When properly adjusted, the flat beater will not strike on bottom or side of bowl. If beater or wire whip is adjusted too close so that it strikes bottom of bowl, coating may wear off beater or wires may wear through on wire whip.

A

12

arb

Speed Control Guide – 10 Speed Mixers

All speeds have the Soft Start™ feature which automatically starts the mixer at a lower speed to help prevent ingredient splash-out and “flour puff” at startup then quickly increases to the selected speed for optimal performance.

Number of Speed

Stir	STIR
Speed		For slow stirring, combining, mashing,
		starting all mixing procedures. Use to
		add flour and dry ingredients to batter,
		and add liquids to dry ingredients. DO
		NOT use stir speed to mix or knead
		yeast doughs.
2	SLOW MIXING	For slow mixing, mashing, faster
		stirring. Use to mix and knead yeast
		doughs, heavy batters and candies,
		start mashing potatoes or other
		vegetables, cut shortening into flour,
		mix thin or splashy batters. Use with
		Can Opener attachment.
4	MIXING,	For mixing semi-heavy batters, such as
	BEATING	cookies. Use to combine sugar and
		shortening and to add sugar to egg
		whites for meringues. Medium speed for
		cake mixes. Use with: Food Grinder,
		Rotor Slicer/Shredder, Pasta Roller, and
		Fruit/Vegetable Strainer.
6	BEATING,	For medium fast beating (creaming) or
	CREAMING	whipping. Use to finish mixing cake,
		doughnut, and other batters. High speed
		for cake mixes. Use with Citrus Juicer
		attachment.
8	FAST BEATING,	For whipping cream, egg whites, and
	WHIPPING	boiled frostings.
10	FAST WHIPPING	For whipping small amounts of cream,
		egg whites or for final whipping of
		mashed potatoes. Use with Pasta Maker
		and Grain Mill attachments.

NOTE: Will not maintain fast speeds under heavy loads, such as when using Pasta Maker or Grain Mill attachments.

Use Speed 2 to mix or knead yeast doughs. Use of any other speed creates high potential for unit failure.

13

arb

Mixing Tips

Converting Your Recipe for the Mixer

The mixing instructions for recipes in this book can guide you in converting your own favorite recipes for preparation with your KitchenAid® mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid® recipes.

For example, the “quick mix” method (sometimes referred to as the “dump” method) is ideal for simple cakes, such as the Quick Yellow Cake and Easy White Cake included in this book. This method calls for combining dry ingredients with most or all liquid ingredients in one step.

More elaborate cakes, such as Caramel Walnut Banana Torte, should be prepared using the traditional cake mixing method. With this method, sugar and the shortening, butter or margarine are thoroughly mixed (creamed) before other ingredients are added.

For all cakes, mixing times may change because your KitchenAid® mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid® mixer will take about half the time called for in most cake recipes.

To help determine the ideal mixing time, observe the batter or dough and mix only until it has the desired appearance described in your recipe, such as “smooth and creamy.”

To select the best mixing speeds, use the Speed Control Guide on pages 13 and 15.

Adding Ingredients

Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients.

NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl.

See “Beater to Bowl Clearance,” page 12.

Cake Mixes

When preparing packaged cake mixes, use Speed 2 for low speed, Speed 4 for medium speed, and Speed 6 for high speed. For best results, mix for the time stated on the package directions.

Adding Nuts, Raisins, or Candied Fruits

Follow individual recipes for guidelines on including these ingredients. In general, solid materials should be folded in the last few seconds of mixing on Stir Speed. The batter should be thick enough to prevent the fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter.

Liquid Mixtures

Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing.

Increase speed only after mixture has thickened.

14

arb

Egg Whites

Whipped Cream

Place room temperature egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

AMOUNT	SPEED
1 egg white .........	GRADUALLY to 10
2-4 egg whites..........	GRADUALLY to 8

6or more

egg whites..........GRADUALLY to 8

WHIPPING STAGES

With your KitchenAid® mixer, egg whites whip quickly. So, watch carefully to avoid overwhipping. This list tells you what to expect.

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are fine and compact. Mixture is white.

Soft Peak

Tips of peaks fall over when wire whip is removed.

Almost Stiff

Sharp peaks form when wire whip is removed, but whites are actually soft.

Stiff but not dry

Sharp, stiff peaks form when wire whip is removed. Whites are uniform in color and glisten.

Stiff and Dry

Sharp, stiff peaks form when wire whip is removed. Whites are speckled and dull in appearance.

Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

AMOUNT		SPEED
1⁄4	cup.....................	GRADUALLY to 10
1⁄2	cup.....................	GRADUALLY to 10
1	cup.......................	GRADUALLY to 8
1	pint ......................	GRADUALLY to 8

WHIPPING STAGES

Watch cream closely during whipping. Because your KitchenAid® mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics:

Begins to Thicken

Cream is thick and custard-like.

Holds Its Shape

Cream forms soft peaks when wire whip is removed. Can be folded into other ingredients when making desserts and sauces.

Stiff

Cream stands in stiff, sharp peaks when wire whip is removed. Use for topping on cakes or desserts, or filling for cream puffs.

15

arb

Attachments and Accessories

GENERAL INFORMATION

KitchenAid® attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid® attachments require no extra power unit to operate them; the power unit is built in.

	Attachment	Attachment
	Knob
		Power Shaft‡
Hinged
Hub Cover	®
Attachment
Hub Socket	Notch	Pin
‡Not part of mixer.	Attachment Shaft
	Housing

General Instructions

TO ATTACH

1.Turn mixer off and unplug.

2.Loosen attachment knob by turning it counterclockwise.

3.Flip up with hinged hub cover.

4.Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket. It may be necessary to rotate attachment back and forth. When attachment is in proper position, the pin on the attachment will fit into the notch on the hub rim.

5.Tighten attachment knob by turning clockwise until attachment is completely secured to mixer.

6.Plug mixer in proper electrical outlet.*

TO REMOVE

1.Turn mixer off and unplug.

2.Loosen attachment knob by turning it counterclockwise. Rotate attachment slightly back and forth while pulling out.

3.Replace attachment hub cover. Tighten attachment knob by turning it clockwise.

16 * See page 6.

aAPPETIZERS,~ENTREES,b AND VEGETABLES

17

a~b

CRABMEAT DIP

QQQQQQQQQQQsQQQQQQQQQQQ

1package (8 oz.) light cream cheese

1cup reduced-fat cottage cheese

1⁄4 cup reduced-calorie mayonnaise

1can (61⁄2 oz.) crabmeat, flaked

1 tablespoon lemon juice

3tablespoons chopped green onions

1⁄2 teaspoon garlic salt

3 drops hot pepper sauce

Place cream cheese, cottage cheese, and mayonnaise in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until well blended. Stop and scrape bowl. Add all remaining ingredients. Turn to Speed 6 and beat about 1 minute, or until all ingredients are combined.

Refrigerate until well chilled. Serve with assorted crackers or raw vegetables.

Yield: 24 servings (2 tablespoons per serving).

Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat, 12 mg chol, 180 mg sod.

CREAMY PINEAPPLE FRUIT DIP

QQQQQQQQQQQsQQQQQQQQQQQ

4ounces light cream cheese

1⁄2 cup marshmallow cream

1can (8 oz.) crushed pineapple, well drained

2teaspoons grated orange peel

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add marshmallow cream, pineapple, and orange peel. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Refrigerate at least 2 hours. Serve with sliced fresh fruit, if desired.

Yield: 12 servings (2 tablespoons per serving).

Per serving: About 61 cal, 1 g pro, 11 g carb, 2 g fat, 3 mg chol, 58 mg sod.

18

a~b

LAYERED MEXICAN DIP

QQQQQQQQQQQsQQQQQQQQQQQ

1package (8 oz.) light cream cheese

1⁄2 cup shredded hot pepper Monterey Jack cheese

1⁄4 cup bean or black bean dip

1⁄2 cup thick and chunky salsa

1⁄2 cup chopped green onions

1⁄4 cup sliced pitted ripe olives

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about

30 seconds.

Spread cheese mixture on 10-inch serving plate to within 1 or 2 inches of edge. Spread bean dip over cheese. Spread salsa over bean dip. Top with onions and olives. Refrigerate until ready to serve. Serve with tortilla chips, if desired.

Yield: 12 servings (1⁄4 cup per serving).

Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat, 12 mg chol, 265 mg sod.

FIESTA CHEESECAKE APPETIZER

QQQQQQQQQQQsQQQQQQQQQQQ

2packages (8 oz. each) light cream cheese, softened

1package (1.25 oz.) taco seasoning mix

3 eggs

2cups shredded MarbleJack cheese

1can (4 oz.) green chilies

1 cup light sour cream

1 cup salsa

Place cream cheese and taco seasoning mix in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 11⁄2 minutes, or until fluffy.

Stop and scrape bowl. Turn to Speed 4 and add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add cheese and green chilies. Turn to Stir Speed and mix

15 seconds.

Pour mixture into greased 9-inch springform pan. Bake at 350ºF for 40 minutes, or until knife inserted near center comes out clean. Remove from oven and spread with sour cream. Return to oven and bake 5 minutes longer. Cool 15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer ring and spread top of cheesecake with salsa. Serve with taco chips, if desired.

Yield: 20 servings (1 wedge per serving).

Per serving: About 136 cal, 7 g pro, 5 g carb, 9 g fat, 59 mg chol, 421 mg sod.

19

a~b

NUTTY CHEESE BALL

QQQQQQQQQQQsQQQQQQQQQQQ

1cup shredded sharp Cheddar cheese

1cup shredded Swiss cheese

1package (8 oz.) light cream cheese

2tablespoons chopped fresh chives

2teaspoons Worcestershire sauce

1⁄4 teaspoon paprika

1⁄2 teaspoon garlic powder

1⁄4 cup finely chopped pecans

Place all ingredients, except pecans, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended.

On waxed paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw vegetables.

Yield: 24 servings (2 tablespoons per serving).

Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat, 13 mg chol, 109 mg sod.

SPINACH AND CHEESE CROSTINI

QQQQQQQQQQQsQQQQQQQQQQQ

1baguette loaf, cut into 1⁄2-inch slices

2teaspoons butter or margarine

1⁄2 cup finely chopped onion

1 clove garlic, minced

1package (9 oz.) frozen chopped spinach, thawed and squeezed dry

1package (8 oz.) light cream cheese

1⁄4 cup roasted red peppers

1⁄2 cup shredded Cheddar cheese

Place baguette slices on baking sheet. Bake at 375°F for 4 to 6 minutes, or until toasted. Set aside.

Melt butter in 10-inch skillet over medium heat. Add onion and garlic. Cook and stir 2 to 3 minutes, or until softened. Add spinach. Cook and stir 30 to 60 seconds, or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, mix about

30 seconds. Add spinach mixture. Continuing on Speed 2, mix about 30 seconds. Add red peppers. Continuing on Speed 2, mix about 30 seconds.

Spread spinach mixture on toasted baguette slices. Top each slice with about 1 teaspoon Cheddar cheese. Bake at 375°F for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Serve warm.

Yield: 12 servings (2 crostini per serving).

Per serving: About 141 cal, 6 g pro, 16 g carb, 6 g fat, 12 mg chol, 324 mg sod.

20

a~b

MUSHROOM-ONION TARTLETS

QQQQQQQQQQQsQQQQQQQQQQQ

Pastry Crusts

4 oz. light cream cheese

3tablespoons butter or margarine, divided

3⁄4 cup plus 1 teaspoon allpurpose flour

8oz. fresh mushrooms, coarsely chopped

1⁄2 cup chopped green onions

Filling

1 egg

1⁄4 teaspoon dried thyme leaves

1⁄2 cup shredded Swiss cheese

To make Pastry Crusts, place cream cheese and 2 tablespoons butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3⁄4 cup flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater.

To make Filling, melt remaining 1 tablespoon butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.

Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).

For Filling, place egg, remaining 1 teaspoon flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375°F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

Yield: 12 servings (2 tartlets per serving).

Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat, 33 mg chol, 83 mg sod.

21

a~b

SWEET POTATO PUFF

QQQQQQQQQQQsQQQQQQQQQQQ

2medium sweet potatoes, cooked and peeled

1⁄2 cup low-fat milk

1⁄3 cup sugar

2 eggs

2tablespoons butter or margarine

1⁄2 teaspoon nutmeg

1⁄2 teaspoon cinnamon

Crunchy Praline

Topping

2tablespoons butter or margarine, melted

3⁄4 cup corn flakes

1⁄4 cup chopped walnuts or pecans

1⁄4 cup firmly packed brown sugar

Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Add milk, sugar, eggs, 2 tablespoons

butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9-inch pie plate. Bake at 400°F for 20 minutes, or until set. Clean bowl and beater.

Place all Topping ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer.

Yield: 6 servings (1⁄2 cup per serving).

Per serving: About 268 cal, 6 g pro, 35 g carb, 12 g fat, 2 mg chol, 176 mg sod.

HERBED WHIPPED SQUASH

QQQQQQQQQQQsQQQQQQQQQQQ

1large butternut squash, baked (about 3 cups cooked)

1⁄4 cup butter or margarine, melted

1⁄2 teaspoon dried tarragon leaves

1⁄8 teaspoon salt

1⁄8 teaspoon black pepper

Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes.

Yield: 6 servings (1⁄2 cup per serving).

Per serving: About 107 cal, 1 g pro, 11 g carb, 7 g fat, 0 mg chol, 137 mg sod.

22

a~b

APPETIZER CREAM PUFFS

WITH CREAMY FETA OLIVE FILLING

QQQQQQQQQQQsQQQQQQQQQQQ

Cream Puffs

1 cup water

1⁄2 cup butter or margarine

1⁄4 teaspoon salt

1 cup all-purpose flour

4 eggs

Filling

1package (8 oz.) light cream cheese

4oz. crumbled tomatobasil feta cheese

1⁄2 cup light sour cream

1⁄3 cup finely chopped kalamata or ripe olives

1⁄2 teaspoon lemon pepper seasoning

To make Cream Puffs, heat water, butter, and salt in a medium saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.

Place flour mixture in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and add eggs, one at a time, beating about 30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds.

Drop dough onto greased baking sheets forming 36 mounds, 2 inches apart. Bake at 400ºF for 10 minutes. Reduce heat to 350ºF and bake

25 minutes longer. Turn off oven. Remove pans from oven. Cut a small slit in side of each puff. Return pans to oven (turned off) for 10 minutes, leaving oven door ajar. Cool completely on rack.

To make Filling, combine all ingredients in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix about 30 seconds, or until blended. Pipe or spoon about 1 tablespoon filling into each cream puff.

Yield: 36 servings (1 filled cream puff per serving).

Per serving: About 72 cal, 2 g pro, 4 g carb, 5 g fat, 37 mg chol, 132 mg sod.

23

a~b

MASHED POTATOES

QQQQQQQQQQQsQQQQQQQQQQQ

5large potatoes (about 21⁄2 lbs.), peeled, quartered, and boiled

1⁄2 cup low-fat milk, heated

2tablespoons butter or margarine

1 teaspoon salt

1⁄8 teaspoon black pepper

9large potatoes (about 5 lbs.), peeled, quartered, and boiled

2⁄3 cups low-fat milk, heated

3tablespoons butter or margarine

11⁄2 teaspoons salt

1⁄4 teaspoon black pepper

Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Attach bowl and flat beater to mixer. Gradually turn to Speed 2 and mix about 1 minute, or until smooth.

Add all remaining ingredients. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed. Gradually turn to Speed 6 and beat about 1 minute, or until fluffy. Stop and scrape bowl. Exchange flat beater for wire whip. Turn to Speed 10 and whip

2 to 3 minutes.

Yield: 9 servings (3⁄4 cup per serving).

Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g fat, 8 mg chol, 296 mg sod.

VARIATIONS

Garlic Mashed Potatoes

Substitute 1 teaspoon garlic salt for salt.

Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g fat, 8 mg chol, 239 mg sod.

Mashed Potatoes for a Crowd

Prepare as directed above, using 6 quart mixer bowl.

Yield: 18 servings (3⁄4 cup per serving).

24

a~b

GARDEN QUICHE

QQQQQQQQQQQsQQQQQQQQQQQ

Baked Pastry Shell (see page 56)

1 tablespoon oil

1 small onion, chopped

1medium green bell pepper, chopped

8oz. sliced fresh mushrooms

6 eggs

1⁄3 cup low-fat milk

1tablespoon chopped fresh parsley

1 teaspoon salt

5 drops hot pepper sauce

1cup (4 oz.) reduced-fat shredded Swiss cheese

Follow procedure for Baked Pastry Shell. Cool 10 minutes.

Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add onion and bell pepper. Cook about 1 minute, stirring frequently. Add mushrooms. Cook and stir about 2 minutes, or until vegetables are tender. Set aside.

Place eggs, milk, parsley, salt, and hot pepper sauce in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix 1 to 2 minutes.

Sprinkle half of cheese in pastry shell. Top with vegetables. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 350°F for 30 to 35 minutes, or until knife inserted in center comes

out clean. Let stand about 5 minutes before serving.

Yield: 8 servings.

Per serving (filling and crust): About 264 cal, 12 g pro, 17 g carb, 16 g fat, 172 mg chol, 561 mg sod.

25

a~b

MEXICAN MEATLOAF

QQQQQQQQQQQsQQQQQQQQQQQ

1cup salsa, divided

2cups soft bread crumbs

1small onion, chopped

1egg

1tablespoon Worcestershire sauce

1 teaspoon dried thyme

1⁄2 teaspoon garlic salt

1⁄4 teaspoon pepper

1 pound lean ground beef

1⁄2 pound ground turkey

Place 3⁄4 cup salsa, bread crumbs, onion, egg, Worcestershire sauce, thyme, garlic salt, and pepper in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed, mix about 30 seconds. Add beef and turkey. Continuing on Stir Speed, mix about 45 seconds, or until blended.

Divide mixture into 3 equal parts. Shape each part into a loaf about 6x3x12-inches. Place loaves on rack in shallow baking pan. Spoon remaining salsa on tops of loaves. Bake at 350°F for 40 to

45 minutes, or until no longer pink in center.

Yield: 6 servings (2 servings per loaf).

Per serving: About 167 cal, 11 g pro, 16 g carb, 6 g fat, 47 mg chol, 426 mg sod.

VARIATION

Mexican Appetizer Meatballs

Form meat mixture into 1-inch balls. Place in 13x9x2-inch rectangular baking pan. Bake at 400°F for 20 to 25 minutes, or until no longer pink inside. Serve with salsa, if desired.

Yield: 18 servings (2 meatballs per serving).

Per serving: About 124 cal, 9 g pro, 11 g carb, 5 g fat, 36 mg chol, 287 mg sod.

Meatloaf for a Crowd

Double the ingredients and mix in the 6 quart mixer bowl.

Yield: 12 servings (1⁄2 loaf per serving).

26

a~b

CHICKEN AND MUSHROOM CASSEROLE

WITH CHEESE PUFF TOPPING

QQQQQQQQQQQsQQQQQQQQQQQ

Filling

2tablespoons butter or margarine

3boneless, skinless chicken breast halves, cut into 1⁄2-inch pieces

1medium onion or 3 shallots, sliced

8ounces button or crimini mushrooms, halved or quartered

1can (141⁄2 oz.) diced tomatoes, undrained

2tablespoons flour

1⁄2 teaspoon dried thyme leaves

Pastry Topping

1⁄2 cup water

1⁄4 cup butter or margarine, cut up

1⁄4 teaspoon salt

1⁄2 cup all-purpose flour

2 eggs

2oz. sharp Cheddar cheese, diced

To make Filling, melt butter in large skillet over medium heat. Add chicken and onion. Cook and stir 3 minutes. Add mushrooms. Cook and stir

5 minutes. Add tomatoes, flour, and thyme. Cook and stir until thickened and bubbly. Cover and keep warm on low heat.

To make Pastry Topping, heat water, butter, and salt in small saucepan over high heat to a full rolling boil. Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.

Place flour mixture in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and add eggs, one at a time, mixing about 30 seconds after each addition. Stop and scrape bowl. Turn to Speed 4 and beat about 15 seconds. Add cheese. Turn to Stir Speed and mix about 10 seconds.

Pour hot filling into 2-quart casserole dish sprayed with no-stick cooking spray. Spoon pastry into

4 mounds on top of chicken mixture. Bake at 400°F for 35 to 45 minutes, or until pastry is puffed and browned and filling is bubbly.

Yield: 4 servings.

Per serving: About 507 cal, 39 g pro, 24 g carb, 28 g fat, 240 mg chol, 706 mg sod.

27