3736
GRAHAM-NUT CRUST
14 graham cracker squares
1/2 cup (125 mL) pecans
2 tablespoons (30 mL) sugar
1/4 cup (50 mL) butter, melted
Prepare oven to 350°F (180°C). Break 8 graham cracker squares into
blender container. Cover and process 3 times at PULSE or until finely
crumbed. Empty container and repeat with remaining crackers and nuts.
Combine crackers, nuts, sugar, and butter. Pat into a 9-inch (23 cm) pie pan.
Bake 15 minutes. Cool.
YIELD: ONE 9-INCH (23 CM) CRUST
Sandwich Spreads
PEANUT BUTTER
1-1/2 cups (375 mL) salted cocktail peanuts
Put peanuts into blender container. Cover and process at ON to the desired
consistency. (If necessary, stop blender, use rubber scraper to keep mixture
around the agitator blades.)
YIELD: 3/4 CUP (200 ML)
CHICKEN SALAD
1 small sweet pickle
1 1-inch (2.5 cm) piece onion
1 chicken breast, de-boned, cooked, and cubed (measure 1 cup or 250 mL)
1/3 cup (75 mL) mayonnaise
1/2 teaspoon (2 mL) sugar
dash salt
dash pepper
Place pickle and onion into blender container. Cover and process at PULSE until
finely chopped. Stop blender, add chicken. Cover and process 3-4 times at PULSE.
(If necessary, stop blender, use rubber scraper to keep mixture around agitator
blades.) Empty into bowl, add remaining ingredients and mix thoroughly.
YIELD: 1 CUP (250 ML)
EGG SALAD
6 hard-cooked eggs, quartered
1/3 cup (75 mL) mayonnaise
1 1-inch (2.5 cm) pieces onion
3 1-inch (2.5 cm) pieces celery
1 teaspoon (5 mL) prepared mustard
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) Worcestershire sauce
2 dashes hot pepper sauce
dash pepper
Put 2 eggs into blender container. Cover and process 1 time at PULSE.
Empty into bowl and repeat with remaining eggs. Put remaining ingredients
into blender container. Cover and process at PULSE until mixed.
Add to eggs and mix thoroughly. YIELD: 1-1/2 C
UPS (375 ML)
HAM S
ALAD
2 sweet pickles, cut in 1-inch (2.5 cm) pieces
1 1-inch (2.5 cm) piece onion
1 cup (250 mL) cubed cooked ham
1/3 cup (75 mL) mayonnaise
Place pickles and onion into blender container. Cover and process at PULSE
until finely chopped. Empty into small mixer bowl. Replace cover. Turn unit
ON, remove feeder cap and add ham. Process until finely chopped. Add ham
and mayonnaise to mixer bowl. Mix thoroughly. YIELD: 1 CUP (250 ML)
Jams & Relishes
PEACH JAM
3 pounds (1.5 kg) firm, ripe peaches
7 cups (1.175 liters) sugar
1/4 cup (50 mL) lemon juice
1 bottle (6 ounces or 170 g) pectin
Wash, peel, pit and quarter peaches. Put 3 or 4 peach pieces into blender container.
Cover and process at PULSE. Empty into kettle. Repeat process with remaining
peaches. Add sugar and lemon juice. Bring to rolling boil and boil hard
for 10 minutes. Add pectin and boil for 1 minute. Remove from heat.
Stir and skim for 5 minutes. Pour into sterilized canning jars and seal.
Process 10 minutes in boiling water bath canner.
YIELD: 8-1/2 PINTS (2 LITERS)
