Olive Media Products VFP12 - Manual (Page 9)

RECIPES
Chicken Salad
2
1 /
2
to 3 cups of cooked chicken
5 strips of cooked bacon
1 /
2
cup of almonds
2 ribs of celery cut into inch pieces
1 /
2
cup of mayonnaise
1 tablespoon of parsley
2 green onions
1 teaspoon of lemon juice
Dash of Worcestershire sauce
Salt and pepper to taste
Combine chicken, bacon, celery, parsley, and green onions in work
bowl. Using the knife blade allow chicken and other ingredients to
chop and mix well. While continuing to run the food processor add
remaining ingredients through the feed tube. Chill and stir again
before serving.
May serve on crackers or over slices of ripe avocado and lettuce leaves.
Chicken Puffs
1
1 /
2
cups of cooked chicken cut into chunks
1 / 2 cup parsley sprigs
1-cup chicken broth
1 / 2 cup vegetable oil
1 tablespoon of Worcestershire sauce
1 / 2 teaspoon of salt
1 / 2 teaspoon of celery seed
1 /
2
teaspoon of dry mustard
1 / 2 teaspoon of onion powder
1-cup flour
4 eggs
Place chicken and parsley in work bowl with knife blade and pulse until
finely chopped. Remove chicken mix and set aside. In a large saucepan
over high heat, mix broth, oil, and Worcestershire sauce. Bring to a
boil. Stir the seasonings into the flour. When broth reaches a boil, add
flour all at once. Stir until the dough forms a ball. Place dough into the
mixing bowl. Add eggs one at a time, mixing well after each egg. Stir
in chicken and parsley. Drop by spoonfuls onto baking sheet
Bake at 450 degrees for 12-15 minutes
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Use & Care (food processor)3 8/25/04 9:29 AM Page 9