RECIPES
A NOTE ON INGREDIENTS
We give both American and metric measures
for all ingredients for the DLC-5 Food
Processor. Follow whichever system you
are used to and ignore the measures for
the other system.
In many of the recipes that follow, ingredients
that are lower in cholesterol and fat have been
used in place of their common counterparts, i.e.
margarine instead of butter and light sour
cream instead of sour cream.
CHEESE SPREAD
Spreads that taste this good are usually not so
low in calories. Serve with crackers, toast or
vegetables.
4 ounces (115g) blue cheese or extra
sharp cheddar or Parmesan
12 ounces (340g) cottage cheese
5 to 6 drops Tabasco sauce
Cut cheese into 1-inch (2.5cm) pieces and
process with metal blade until very smooth.
Add 3 ounces of cottage cheese and process
until completely smooth, stopping to scrape
inside of bowl as necessary. Add remaining
cottage cheese and process until smooth. Add
Tabasco sauce to taste. If mixture is too thick,
add up to 4 tablespoons of skim milk or port
wine, one tablespoon at a time, processing
after each addition and checking texture before
adding more.
Makes about 1-3/4 cups (420ml).
GUACAMOLE
Use this smooth, thick avocado dip as an
appetizer with tortilla chips or vegetables.
Or add 1-1/2 cups (360ml) of sour cream for
an unusual salad dressing.
1/2 cup tightly packed fresh parsley leaves
2 medium garlic cloves, peeled
1 medium fresh green chili, trimmed,
seeded, deveined and cut into 3 pieces
(or 1 tablespoon canned green chilies)
Juice of I lemon (about 3 tablespoons)
3 medium avocados (1-3/4 pounds, 790g),
halved, pitted, peeled, cut in chunks
1/4 teaspoon chili powder
Salt to taste
1 medium tomato (5 ounces, 140g),
seeded and quartered (optional)
Insert metal blade and turn on machine. While
machine is running, drop parsley, garlic and
chili through feed tube and process until
minced, about 10 seconds. Use spatula to
scrape bowl. Add lemon juice and process for
3 seconds.
Add avocados, chili power and salt to taste.
Process until smooth, about 1 minute, stopping
to scrape bowl as necessary. If using tomato,
add to bowl and pulse-chop about 6 times,
until coarsely chopped.
Makes about 2 cups (480ml) without tomato,
2-1/2 cups (600ml) with tomato.
SALSA
If you can’t get fresh chilies, substitute 1 or 2
canned green chilies, drained. You can also
substitute parsley for cilantro, although the
taste won’t be the same.
1/2 cup tightly packed cilantro leaves
1 large garlic clove, peeled
1 medium onion (4 ounces, 115g),
peeled and quartered
1 or 2 jalapeño peppers, halved and seeded
2 medium tomatoes (12 ounces total,
340g), cored and quartered
2/3 cup (l60ml) tomato sauce
1 teaspoon red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon sugar (optional)
Insert metal blade and put cilantro in work
bowl. Turn on machine, drop garlic through
feed tube and process until cilantro and garlic
are finely chopped.
Add onions, chilies and tomatoes and pulse-
chop 5 or 6 times, until coarsely chopped.
Add remaining ingredients and pulse-chop
2 or 3 times to blend.
Makes about 2-1/2 cups (600ml).
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