KitchenAid Classic 3-Speed Operating Instructions And Recipes page 19

2 pounds (1 kg) sweet
potatoes (about 3
medium), scrubbed,
unpeeled, and boiled
1 ⁄ cup (75 ml) thinly
3
sliced green onions
1 ⁄ teaspoon (2 ml) dried
2
marjoram leaves
Dash cayenne
pepper
1 ⁄ cup (75 ml) reduced-
3
sodium chicken
broth
1 ⁄ cup (125 ml) nonfat
2
sour cream
Overnight Sausage and Egg Brunch
1 pound (500 g) turkey
Italian sausage links,
cut into 1 ⁄ -inch
4
(5 mm) thick slices
1 medium onion,
chopped
1 package (8 oz.)
(225 g) light cream
cheese
1 teaspoon (5 ml) dried
marjoram leaves
1 ⁄ teaspoon (2 ml) salt
2
1 ⁄ teaspoon (1 ml)
4
cayenne pepper
1 cup (250 ml) fat-free
egg substitute
1 can (12 oz.) (350 ml)
evaporated skimmed
milk
9 slices French bread,
sliced diagonally
1-inch (25 mm) thick
1 package (16 oz.)
(450 g) frozen
chopped broccoli,
thawed*
1 cup (250 ml)
shredded reduced-fat
sharp Cheddar
cheese
Savory Sweet Potatoes
Drain potatoes well; cool slightly. Cut ends from
potatoes. Slip off and discard peels.
Place potatoes, onions, marjoram, and pepper in
large bowl. Beat on Speed 1 about 10 seconds, or
until potatoes are broken up. Add broth. Beat on
Speed 3 about 30 seconds, or until smooth. Add
sour cream. Beat on Speed 1 about 20 seconds, or
until blended. Serve immediately.
Yield: 8 servings (about
Per serving: About 166 cal, 4 g pro, 36 g carb,
1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.
Spray 13x9x2-inch (330x230x50 mm) baking dish
with no-stick cooking spray.
Place sausage and onion in medium nonstick skillet.
Cook over medium heat about 8 minutes, or until
sausage is no longer pink in center and onion is
tender. Set aside.
Place cream cheese, marjoram, salt, and pepper in
medium bowl. Beat on Speed 1 about 20 seconds,
or until smooth. Add egg substitute and milk. Beat
on Speed 2 about 20 seconds, or until smooth.
Layer bread in baking dish. Top with sausage
mixture, broccoli, and Cheddar cheese. Pour cream
cheese mixture evenly over top. Cover tightly.
Refrigerate at least 8 hours or overnight.
Uncover dish. Bake at 350°F (175°C) for 1 hour 15
minutes, or until knife inserted in center comes out
clean.
Yield: 12 servings.
Per serving: About 264 cal, 18 g pro, 17 g carb,
14 g total fat, 5 g sat fat, 55 mg chol, 728 mg sod.
Tip: Rinse broccoli under hot water to thaw.
Drain well.
1 ⁄ cup (125 ml) per serving).
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