8
Mushroom Pate
12 oz. mushro o m s
1 onion
4 oz. butter
4 tbsp. sherry
chopped parsley to garn i s h
Finely chop the onion and mushro o m s
using the food processor attachment. Melt
half the butter in a pan and gently fry the
vegetables for a few minutes to soften. Stir
in the sherry and cook, stirring, until all the
liquid has evaporated. Season and leave
until cold. Place in the food processor with
the remaining butter and process until
smooth. Spoon into dishes and garn i s h
with parsley. Serve with toast.
Sour-Cream Salad Dressing
1 cup sour cre a m
2 tbsp. vinegar
1 1/2 tsp. artificial sweetener
2 tbsp. onion juice
1 tsp. fresh parsley, finely chopped
1/4 tsp. garlic powder
Blade C
Chop parsley
Blade B
Blend all ingredients together and refrigerate
for several hours to let flavors merge together.
Cucumber Dressing
1/2 medium cucumber
2 tbsp. lemon juice
1 cup yogurt
2 packets artificial sweetener
Blade C
Finely chop cucumber. Add re m a i n i n g
ingredients. Mix until blended.
DRESSINGS AND SAUCES
Waldorf Salad
1 cooked breast of chicken, cut into pieces
2 sticks celery, cut into pieces
1 apple, quart e red with the core re m o v e d
2 tbsp. mayonnaise
1 oz. walnuts
Place all ingredients in the food processor
and pulse until roughly chopped. Serve on
a bed of fresh lettuce leaves.
Summary of Contents for Thunder Stick Pro
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