TOMATO-ZUCCHINI
BAKE
4 small
zucchini
4 tomatoes, halved
2 green peppers, halved
Basil leaves (optional)
6
sl
ices
Am
eric
an cheese
2 tablespoons butter
Preheat oven
to
350°
F.
Pos1tion Disc in
Bow
l,
slic
ing side u
p,
and slice
vegetables. Spread half
of
the sliced vegetables
into
2 qt. baking dish
Sprinkle with
1/2
teaspoon basil leaves. Cover with 3 slices cheese. Add
remaining vegetables. Sprinkle with
1/2
teaspoon basil leaves and cover
with remaining cheese.
Dot
surface with butter. Cover and bake
at
350 ° F.
for
45
mins.
or
until zucchini is tender.
MAKES 8 servings
8 medium carrots
1 teaspoon
salt
1/4
cup
milk
SLICED CARROTS
2 tablespoons butter
1
2 teaspoon
dill
weed
114 teaspoon nutmeg
Trim and peel carrots. Position Disc in Bowl, slicing side up, and slice
carrots. Add
3/4
cup water and 1 teaspoon salt
to
2
qt.
saucepan.
Bring
to a boil.
Add
carrots; cover and simmer until carrots are tender - abo
ut
15-20 mins. Drain.
Quickly
stir
in milk, butter, dill weed and nutme
g.
Serve immediately while hot.
MAKES 4 servings
POTATO
PANCAKES
3 eggs
3 medium potatoes.
un-
peeled
and
cut
into
1"
cubes
1 medium onion. quartered
2 tablespoons
flour
1 teaspoon lemon
juice
1 teaspoon salt
112 teaspoon pepper
Vegetable
oil
Position Knife Blade in Bowl. Add eggs and process 5 sees. Leave Knfte
Blade in Bowl. Position Disc above Knife Blade, shredding side up. Shred
potatoes and continue to process until finely chopped. Remove Disc
from Bowl Add flour, lemon
juice
salt and pepper; process 5 sees.
Using medium high setting, heat
small amount
of
ve~etab
l
e
oil In
10"
skillet Spoon 2 heaping tablespoonfuls
of
potato m1xture i
nto
skillet
for
each pancake. Brown
on
both sides until
done
. Serve
top
ped with
sour cream,
if
desired.
MAKES 1 dozen pancakes
35
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