3 tablespoons cold water
Preheat oven to 220
0
C. Position knife Blade. Place flour, salt and butter in bowl and process until mixture
resembles coarse crumbs-about 15 seconds. Add water all at once through chute while processor is running.
Process until dough forms a ball – no more than 20-39 seconds. If dough does not form a ball, stop processor,
remove knife blade and shape dough into a ball with hands. For easier handling, chill dough for ½ hour before
using. Makes 1-23cm pile crust.
BARBECUE SAUCE
1 small onion, peel and quartered
¼ small green pepper, seeded, pith removed
¾ cup hot tomato sauce
¼ cup water
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire Sauce Dash Tobasco Sauce
½ teaspoon salt
Add all ingredients to Blender Jar. Cover and blend until smooth, about 15 seconds. Pour into a saucepan, cover
and simmer for 30 minutes
NOTE: Particularly good for beef recipes and grills.
HOLLANDAISE SAUCE – Makes ¾ cup
3 egg yolks
2tablespoons lemon juice
¼ teaspoon salt
Dash Tobasco Sauce
½ cup butter
Add egg yolks, lemon juice, salt and Tobasco to Blender Jar. Cover and blend for about 5 seconds. In a small
saucepan, melt butter until hot and bubbling. With Blender running, pour in butter in a steady stream, through
Blender lid insert. Blend until thickened – about 30 asparagus, broccoli, poached eggs or fish.
CELERY AND APPLE SALAD –
Serves 4-6
1/3 cup walnuts or pecan halves.
2 large sticks celery cut into lengths to fit Food Chute
3 medium sized red skinned apples, quartered and cored
½ cup mayonnaise
Insert Slicer Blade. Slice nuts, celery and apples into bowl. Toss gently and add mayonnaise.
MANDARIN CHICKEN SALAD –
Serves 4-6
2 chicken breasts, split, cooked and boned
2 medium stalks of celery, cut to fit Food Chute
1 medium green pepper seeded and cut to fit Food Chute
1 medium white onion, peeled and quartered
1 312g can mandarin segments drained.
½ cup mayonnaise
Insert Slicer Blade chicken (be sure it is well boned). Process celery, pepper and onion. Add mandarin segments
and mix gently with mayonnaise. Serve in lettuce cups.
BASIC COLESLAW –
Serves 6-8
½ small, firm cabbage cut into wedges to fit Food Chute
1 small white onion, peeled and halved
