Toastmaster RRFP1 - Manual (Page 22)

Additional Important Safeguards
1. All users of this appliance must read and understand this Owner's
Manual before operating or cleaning this appliance.
2. The cord to this appliance should be plugged into a 120V AC electri-
cal outlet only.
3. Do not leave this appliance unattended during use.
4. If this appliance begins to malfunction during use, immediately turn the
unit OFF and unplug the cord. Do not use or attempt to repair the
malfunctioning appliance.
5. If this appliance falls or accidentally becomes immersed in water,
unplug it immediately. Do not reach into the water! Do not use this
appliance after it has fallen into or becomes immersed in water.
6. To reduce the risk of injury to persons or property, never use this appli-
ance in an unstable position.
7. Do not use this appliance for other than its intended use.
3 22
Recipes
(Cont.)
MEATBALLS
1 pound tenderized stew meat
1 slice bread, tear in 1-inch pieces
1 small onion, cut in 1-inch pieces
1 clove garlic
1 egg
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup all-purpose flour
Place all of the ingredients, except flour, into the Food Processor with the
Chopping Blade. Chop on Speed 2 until meat is ground and ingredients
are mixed together. DO NOT over process.
Shape into 2-inch meatballs and coat with flour. Heat oil in skillet and
cook meatballs until done.
Yield: 12 meatballs
MACARONI SALAD
3 cups uncooked elbow macaroni
1 tablespoon vegetable oil
1/2 onion, cut in 1-inch cubes
2 stalks celery, cut in 1-inch pieces
1 carrot, cut in 1-inch pieces
1/2 green pepper, cut in 1-inch pieces
3 hard-boiled eggs, cut in half
DRESSING:
1 1/3 cups sugar
1/2 cup vinegar
2 eggs
1 1/2 teaspoons salt
1 cup salad dressing
1 1/2 teaspoons prepared mustard
1 (5 1/3-ounce) can evaporated milk
Cook macaroni, drain and stir in oil. Place the onion, celery, carrot, green
pepper and hard-boiled eggs into the Food Processor with the Chopping
Blade. Pulse the food until coarsely chopped, stir into the cooked maca-
roni.
To make dressing, combine sugar, vinegar, eggs and salt. Bring to a boil
over medium heat, stirring frequently. Cool and stir in rest of dressing
ingredients. Pour over macaroni mixture, refrigerate several hours.
Yield: 12 servings