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Chicken puffs, Creamed potatoes, Sweet potato pudding – GE 106622 User Manual

Page 12

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'A teaspoon each: salt and celery seed

14 teaspoon each: dry mustard

and onion powder

1 cup flour

4 eggs

Chicken Puffs

1 pound cooked chicken,

{\A cups flnely chopped)

14 cup packed parsley sprigs

1 cup chicken broth

14 cup vegetable oil

1 tablespoon Worcestershire sauce

Cut chicken in large chunks and using S-blade place chicken and parsley in work

bowl and pulse until finely chopped. Remove and set aside. In a large saucepan over

high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil. Sdr the

four seasonings into flour. When broth reaches a boil, dump in flour all at once.

Stir until the dough forms a ball. Place dough into mixing bowl. Add eggs one at a

time, mixing well after each egg. Stir in chicken and parsley. Drop by spoonfuls, size

of golf ball, onto baking sheet Bake at 450°F for 12 to 15 minutes.

Makes 4 dozen.

\A teaspoons salt

!4 teaspoon pepper

4 tablespoons butter, melted

Creamed Potatoes

4 pounds all-purpose white potatoes,

about 15 medium

3 cups half-and-half cream

3 tablespoons finely minced onion
Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring

to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate

overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not

necessary to peel them. Place grated potatoes, cream, onion, salt, and pepper in a

large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to

coat Spoon in potato mixture. Bake at 375°F for 1 hour.

Makes 10 servings.

1 cup milk

1 egg

!4 cup butter

1 teaspoon vanilla

Sweet Potato Pudding

1 to 114 pounds sweet potatoes, scrubbed

but not peeled, and cut to fit food

chute (3 cups grated)

A cup sugar

14 cup maple syrup

Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from

work bowl and place in medium mixing bowl. Set aside. Using S-blade, place sugar,

syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over

shredded sweet potatoes. Mix thoroughly. Pour into greased 114<}uart casserole dish.

Place casserole dish into a larger pan or dish. Add hot water to larger pan so water

will be 1 to 2 inches up side of casserole dish. This will prevent the edges from

burning. Bake at 350°F for 114 hours.

Makes 6 servings.

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