GE 840074400 User Manual page 12

Chicken Puffs
1 pound cooked chicken,
(1 1 ⁄ cups finely chopped)
2
1
⁄ cup packed parsley sprigs
4
1 cup chicken broth
1 ⁄ cup vegetable oil
2
1 tablespoon Worcestershire sauce
Cut chicken in large chunks and using S-blade place chicken and parsley in work
bowl and pulse until finely chopped. Remove and set aside. In a large saucepan over
high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil. Stir the
four seasonings into flour. When broth reaches a boil, dump in flour all at once.
Stir until the dough forms a ball. Place dough into mixing bowl. Add eggs one at a
time, mixing well after each egg. Stir in chicken and parsley. Drop by spoonfuls, size
of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes. Makes 4 dozen.
Creamed Potatoes
4 pounds all-purpose white potatoes,
about 15 medium
3 cups half-and-half cream
3 tablespoons finely minced onion
Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring
to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate
overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not
necessary to peel them. Place grated potatoes, cream, onion, salt, and pepper in a
large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to
coat. Spoon in potato mixture. Bake at 375ºF for 1 hour. Makes 10 servings.
Sweet Potato Pudding
1 to 1 1 ⁄ pounds sweet potatoes, scrubbed
4
but not peeled, and cut to fit food
chute (3 cups grated)
1 ⁄ cup sugar
2
1 ⁄ cup maple syrup
4
Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from
work bowl and place in medium mixing bowl. Set aside. Using S-blade, place sugar,
syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over
shredded sweet potatoes. Mix thoroughly. Pour into greased 1
Place casserole dish into a larger pan or dish. Add hot water to larger pan so water
will be 1 to 2 inches up side of casserole dish. This will prevent the edges from
burning. Bake at 350°F for 1
12
1 ⁄
1 ⁄
1 cup flour
4 eggs
1
1 ⁄
4 tablespoons butter, melted
1 cup milk
1 egg
1 ⁄
1 teaspoon vanilla
hours. Makes 6 servings.
1 ⁄
2
teaspoon each: salt and celery seed
2
teaspoon each: dry mustard
4
and onion powder
1 ⁄ teaspoons salt
2
teaspoon pepper
4
cup butter
4
1 ⁄ -quart casserole dish.
2