Black & Decker FP2620S - Manual (Page 9)

SPINACH PESTO
2 cups packed fresh spinach leaves
1 cup packed basil leaves
½ cup packed Italian parsley leaves
½ cup grated Parmesan cheese
½ cup pine nuts (pignoli)
2 large cloves garlic, minced
1 teaspoon grated lemon peel
¾ cup olive oil
Place all ingredients in workbowl of food processor fitted with cutting blade.
Cover and process about 1 minute or until smooth. Stop occasionally to scrape
down sides of bowl.
Makes about 1½ cups.
STUFFED MUSHROOMS
6 oz. sausage meat
1 large shallot, quartered
1 large clove garlic
1 slice white bread, torn into pieces
12 large stuffing mushrooms
2 tbsp. chopped parsley
2 tbsp. dry white wine
4 tbsp. melted butter or margarine
½ cup grated Parmesan cheese
In Black & Decker Electric Skillet, cook sausage over medium heat, stirring to
break into bits.
In workbowl of food processor, combine shallot and garlic, process on low to
chop. Add white bread and process 5 seconds to break into bits. Using a spoon,
remove stem from mushrooms being careful not to break mushroom caps. Set
mushroom caps aside. Add stems to food in processor and blend on low several
seconds. Add cooked sausage and process several seconds. Stir in parsley and
wine.
In large bowl, toss mushroom caps in melted butter. Arrange in single layer in
shallow baking dish. Fill with sausage mixture. Top with cheese.
Bake at 350° F. for 15 minutes until hot and bubbly.
Makes 6 servings.
16 15
CREAMY COLESLAW
½ medium head cabbage, cut into wedges
1 wedge purple cabbage
2 medium carrots, peeled and trimmed
1 small purple onion
½ cup pimento stuffed olives, coarsely chopped
¾ cup mayonnaise
3 tbsp. red wine vinegar
½ tsp. celery seed
1
/8
tsp. ground pepper
Using thin slicing blade, thinly slice cabbages. Cut carrots to fit feed tube; using
food pusher as guide, slice carrots and onion.
Place vegetables in large bowl; add olives. In small bowl, blend remaining
ingredients. Pour over cabbage mixture; toss to blend.
Cover and refrigerate at least 1 hour to allow flavors to blend
Makes about 6 cups.
BANANA RAMA SHAKE
2 cups cold milk
1½ cups vanilla or banana ice cream
1 medium banana
2 tbsp. chocolate syrup
Combine all ingredients in order listed in blender container. Close cover securely.
Pulse for several seconds three or four times. Press HIGH and let run until mixture
is smooth and well blended, about 1½ minutes.
Makes 2 thick shakes.
MANGO AND CORN SALSA
½ cup orange pepper, cut into ¾ inch chunks
½ cup purple onion, cut in ½-inch pieces
2 to 3 medium jalapeños, seeded and quartered
2 large cloves garlic
1½ cups tomato, cubed
1 large mango, cubed
½ cup fresh cilantro leaves
1 cup canned whole kernel corn
Juice of 1 lime