Cuisinart CFO-3SS Instruction and Recipe Booklet - Page 16

Insert metal blade. Place garlic, dill, mint, and oregano in work bowl and process to chop, 5 seconds. Scrape work bowl and add drained yogurt; process to blend, 10 seconds. Scrape work bowl. Add shredded cucumber and lemon juice; pulse to blend, 5 - 10 times. Season to taste with salt and pepper. Cover and refrigerate sauce for 30 minutes or longer to allow flavors to blend. *To Drain Yogurt: Place yogurt in a yogurt strainer or a mesh strainer lined with a coffee filter. Place over a bowl and allow whey to drain from yogurt until yogurt is thickened. Discard whey. Refrigerate yogurt and use as a spread or to make sauces. APRICOT MUSTARD Makes 2/3 cup 1/3 cup good quality apricot preserves 1/3 cup Dijon-style mustard, smooth or grainy Place apricot preserves and Dijon-style mustard in work bowl of Cuisinart® Mini-Prep® Chopper and process on Chop until smooth and homogenous. CRANBERRY MUSTARD Makes 2/3 cup 1/3 cup good quality whole berry cranberry sauce 1/3 cup Dijon-style mustard, smooth Place cranberry sauce and Dijon-style mustard in work bowl of Cuisinart® Mini-Prep® Chopper and process on Chop until smooth and homogenous. HORSERADISH MUSTARD SAUCE Makes about 2/3 cup 1/2 cup Dijon-style mustard 2 tablespoons prepared horseradish 1 tablespoon honey Place mustard, horseradish, and honey in work bowl of Cuisinart® Mini-Prep® Chopper and process on Chop until smooth and homogenous. 16