25
Slicing Disc Recipes
Quick Spicy Bread and Butter Pickles
Ingredients:
6 medium cucumbers
2 1/4 cups (532 ml) apple cider
vinegar
1 cup (237 ml) sugar
1 cup (237 ml) packed light
brown sugar
1 tablespoon (15 ml) coriander
seeds
1 tablespoon (15 ml) mustard
seeds
1 teaspoon (5 ml) dried red
pepper flakes
1 1/2 teaspoons (7.5 ml) salt
1/ 2 teaspoon (2.5 ml) cracked
black pepper
Directions:
1. Assemble food processor with adjustable slicing disc.
Set to thin slice. Slice cucumbers.
2. Divide sliced cucumbers between 8 (8-oz. [227-g]) jelly jars.
3. In a 2-quart saucepan over medium-heat, bring vinegar, sugar,
brown sugar, coriander seeds, mustard seeds, dried red pepper
flakes, salt and pepper to a rolling boil.
4. Stir and pour vinegar mixture evenly between jars. Let stand
1 hour or longer to cool to room temperature. Cover with lid.
5. Refrigerate up to 3 months.
Serves:
32 (1/4 cup (59 ml) each)
Sweet Potato Chips
Ingredients:
1 small sweet potato, peeled
1 teaspoon (5 ml) olive oil
Salt, optional
Directions:
1.
Preheat oven to 425°F (218°C). Line two cookie sheets with
parchment paper.
2. Assemble food processor with adjustable slicing disc. Set to
medium slice. Slice sweet potato.
3. Toss sweet potato slices with olive oil. Arrange sweet potato
slices in a single layer on cookie sheets; sprinkle with salt if
desired.
4. Bake 10 minutes. Turn each sweet potato slice over; bake an
additional 8 to 12 minutes or until sweet potatoes are lightly
browned and crisp.
Serves:
6
Test Kitchen Tip:
For a different flavor treat, sprinkle chips with
ground cinnamon; gently toss until well blended.
