GARDEN FRESH ZUCCHINI BREAD
1 cup walnuts
112
teaspoon baking soda
1 medium zucchini,
cut
to 1/2 teaspoon cinnamon
fit
Food Chute 1/2 teaspoon salt
112
cup vegetable
oil
1
'4
teaspoon baking
powde
r
1 cup sugar 1 1
1
2 cups all-purpose
flour
2 eggs
2 teaspoons vanilla
Preheat oven
to
350°
F.
Position Disc in Bowl
with
slicing side up. Slice
walnuts. Set aside. Position Disc in Bowl with shredding side up. Shred
zucchini. (You should have about 1 1/2 cups.) Set aside. Position Knife
Blade in
Bowl.
Add
oil, sugar, eggs, vanilla, baking soda, cinnamon, salt
and baking
powder
. Process to mix, about
15
sees. Add
flour
to
Bowl
Pulse 2-3 times to mix.
Stop and scrape down sides
of
Bowl. Pulse 1-2
times
mo
re.
Remove Knife Blade. Add nuts and zucchini;
stir
in by hand.
Pour batter into greased and floured
9"
x
5"
loaf
pan. Bake until loaf
tests done, about 1 1/4 hrs.
MAKES 1
(9"
x 5
")
loaf
TUNA-EGG SANDWICH SPREAD
2 hard-cooked eggs, chilled
1/4 lb.
Swiss
or
Cheddar
cheese,
chilled
small
onion
2 stalks celery.
cut
into
5"
lengths
1
7 oz. can tuna, drained
and
flaked
1/4 cup mayonnaise
6
hard
rolls,
split
LeHuce leaves
Positron Disc
in
Bowl, shredding side up. Shred eggs, cheese and on ron.
Transfer
to
mixing
bowl. Turn Disc
to
slicing side; slice celery. Add celery.
tuna, and mayonnaise
to
mixing bowl Toss well. Spread mixture
on
bottom half
of
each roll. Cover with lettuce leaves and then w
ith
other
half
of
roll.
MAKES
6 sandwiches
OLIVE 'N CREAM CHEESE SPREAD
8
oz.
pkg. cream cheese,
chilled
and
cut
into
6 pieces
10 stuffed olives
Position Knife Blade in Bowl and add cream cheese and
olives. Process
untrl blended
-about
10 sees. Spread on dark bread
or
crackers. Refri-
gerate unused portion.
MAKES 1 cup spread
40
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