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

Insert medium (4mm) shredding disc in Cuisinart® Food Processor. Trim cucumber to fit large feed tube, but do not peel. Use medium pressure to shred. Remove and reserve. 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 flavours 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. Place mustard, horseradish, and honey in work bowl of Cuisinart® Mini-Prep® Chopper and process on Chop until smooth and homogenous. APRICOT MUSTARD Makes 2/3 cup (150 ml) 1/3 cup (75 ml) good quality apricot preserves 1/3 cup (75 ml) 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 (150 ml) 1/3 cup (75 ml) good quality whole berry cranberry sauce 1/3 cup (75 ml) 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 (150 ml) 1/2 cup (125 ml) Dijon-style mustard 2 tablespoons (30 ml) prepared horseradish 1 tablespoon (15 ml) honey 16