Chicken puffs, Creamed potatoes, Sweet potato pudding – GE 840092600 User Manual
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Chicken Puffs
1 pound cooked chicken,
(1
1
⁄
2
cups finely chopped)
1
⁄
4
cup packed parsley sprigs
1 cup chicken broth
1
⁄
2
cup vegetable oil
1 tablespoon Worcestershire sauce
Cut chicken in large chunks. Place chicken and parsley in the work bowl and using
the S-blade attachment pulse until finely chopped. Remove and set aside. In a large
saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to
a boil. Stir the four seasonings into flour. When broth reaches a boil, pour in flour
all at once and stir until the dough forms a ball. Place dough in the work bowl with
S-blade and lock on Cover. Break eggs into a measuring cup. Then, with processor
running, add the eggs through the food chute one at a time, mixing well after each
egg. Add chicken and parsley. Pulse until just mixed. Drop golf-ball sized spoonfuls
onto baking sheet. Bake at 450°F for 12 to 15 minutes. Makes 4 dozen.
Creamed Potatoes
4 pounds all-purpose white potatoes,
about 15 medium
3 cups half-and-half cream
3 tablespoons finely minced onion
Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring
to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate
overnight. Using slicer/shredder disc, shredding side up, grate the potatoes. It is not
necessary to peel them. Place grated potatoes, cream, onion, salt, and pepper in a
large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to
coat. Spoon in potato mixture. Bake at 375ºF for 1 hour. Makes 10 servings.
Sweet Potato Pudding
1 to 1
1
⁄
4
pounds sweet potatoes, scrubbed
but not peeled, and cut to fit food
chute (3 cups grated)
1
⁄
2
cup sugar
1
⁄
4
cup maple syrup
Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from
work bowl and place in medium mixing bowl. Set aside. Using S-blade, place sugar,
syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over
shredded sweet potatoes. Mix thoroughly. Pour into greased 1
1
⁄
2
-quart casserole dish.
Place casserole dish into a larger pan or dish. Add hot water to larger pan so water
will be 1 to 2 inches up side of casserole dish. This will prevent the edges from
burning. Bake at 350°F for 1
1
⁄
2
hours. Makes 6 servings.
1 cup milk
1 egg
1
⁄
4
cup butter
1 teaspoon vanilla
1
⁄
2
teaspoon each: salt and celery seed
1
⁄
4
teaspoon each: dry mustard
and onion powder
1 cup flour
4 eggs
1
1
⁄
2
teaspoons salt
1
⁄
4
teaspoon pepper
4 tablespoons butter, melted
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