Featured Cookbook

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1. Vegetarian Spaghetti Sauce

2. Stuffing Casserole

3. Pareve Chocolate Cake

Book Description

"The Processor Bible" contains over 700 delicious recipes, jam-packed with tips. It's an extra pair of hands, the fastest cook's helper you can find. Produce one-dish meals - from processor to wok to dinner in minutes. Adapt your favorite recipes for processor speed-ups. Knead yeast doughs in less than a minute, adapt cake, cookie and pastry recipes to processor methods. Special holiday section.

... (more)

Pleasures of your Food Processor

Authors: Norene Gilletz

Date: March 1994

ISBN: 0969797206

Publisher: Gourmania Inc

Ring-bound

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Nutritious, yet low in calories.

Yield: 6 to 8 servings
Freezes well

• 2 or 3 cloves garlic

• 2 medium onions, quartered

• 1 green pepper, cut in 2" chunks

• 3 tablespoons oil

• 1 cup mushrooms

• 1 eggplant (about 1 1/4 lb.), peeled

• 1 medium zucchini, peeled

• 19 oz. can tomatoes

• 2 (5 1/2 oz.) tins tomato paste

• 1/4 cup dry red wine or sherry, If desired

• salt and pepper, to taste

• 1/4 teaspoon each oregano, basil and chill powder

• pinch of cloves

• 1 bay leaf

1. Steel Knife: Drop garlic through feed tube while machine is running. Process until minced. Add onions and process with 3 or 4 quick on/off turns, until coarsely chopped. Empty bowl and repeat with green pepper. Heat oil in a Dutch oven. Add garlic, onions and green pepper. Saute for 5 minutes on medium heat.

2. Slicer: Slice mushrooms, using light pressure. Add to pan and cook 2 minutes longer.

3. Grater: Cut eggplant to fit feed tube. Grate, using medium pressure. Repeat with zucchini. Add to pan and cook 5 minutes longer. Stir in remaining ingredients, cover and simmer about 45 minutes to 1 hour, stirring occasionally.

4. Taste and adjust seasonings

More From This Book:

1. Vegetarian Spaghetti Sauce

2. Stuffing Casserole

3. Pareve Chocolate Cake

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