Toastmaster RHFP8B - Manual (Page 12)

Recipes
Spinach Dip
Yield: 4 Cups
5 ounce spinach leaves 2 teaspoon salt
8 ounce water chestnuts, drained 1 teaspoon dried tarragon leaves
1 cup sour cream 1/2 teaspoon dry mustard
1 cup plain yogurt 1/2 teaspoon pepper
2 bunches green onions, 2 cloves garlic
cut in 2 inch pieces
Using the chopping blade, chop half each of the spinach and water
chestnuts on Speed 5. Remove from bowl and set aside. Repeat for
the other half. Add remaining ingredients to bowl and process on
Speed 5 until ingredients are chopped and mixed together. Stir all
ingredients together. Cover and refrigerate for 2 hours to enhance
flavor.
Crab Dip
Yield: 4 Cups
8 ounce Crab Delights ¤ 2 teaspoons chili sauce
(imitation crab meat) 2 teaspoons Worcestershire
1 medium cucumber peeled sauce
11 ounce cream cheese, softened 1/8 teaspoon sugar
1/3 cup mayonnaise
salt and pepper
Using the chopping blade, add all ingredients to bowl and process
on Speed 6 until ingredients are chopped and mixed together. Cover
and refrigerate for 2 hours to enhance flavor.
Chicken Salad
Yield: 4 Servings
1-1/2 cups cooked chicken or 2 hard-boiled eggs
turkey; or 6-3/2 ounce cans 1 sweet pickle
chunk-style chicken, drained 1/3 cup salad dressing
1 stalk celery salt and pepper
4 green onions
Using the chopping blade, chop the chicken through the pickle on
Speed 6 to desired consistency. Stir in remaining ingredients.
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