KitchenAid KFP600 Instruction Manual - Page 26

ķ౞ĸ SMሑOሑKሑYሑCሑHIᇺCሑKሑENሑሑ PAሑT 1 tablespoon fresh rosemary leaves or 1 teaspoon crushed dried rosemary 1 onion, cut in 1-inch pieces 4 slices bacon 3/4 pound chicken livers 11/2 cups cooked chicken, cut in 1-inch pieces 1/4 pound (about 1 cup) ham, cut in 1-inch cubes 3 hard-cooked egg yolks 2 tablespoons brandy 1/2 teaspoon ground coriander 1/4 teaspoon ground cloves 1/4 cup margarine or butter, softened Position mini bowl and mini blade in work bowl. With processor running, add rosemary through feed tube. Process until finely chopped, about 10 seconds. Set aside. Exchange mini bowl and mini blade for multipurpose blade. Add onion. Pulse 3 times, about 1 second each time, until finely chopped. In large skillet over low heat, cook bacon for 5 to 6 minutes. Do not crisp or brown bacon. Remove bacon. Reserve drippings in skillet. Cut bacon in 1-inch pieces. Set aside. Add onion to bacon drippings. Cut chicken livers in half and remove connective tissue. Add to skillet. Cook onion and liver for 6 to 7 minutes, until tender and liver is slightly pink in center. Add cooked chicken, ham, and egg yolks to work bowl. Process until finely chopped, about 10 seconds. Add all other ingredients to work bowl. Process until smooth and creamy, about 20 seconds, scraping bowl after 10 seconds, if necessary. Yield: 31/2 cups (32 2-tablespoon servings). Per serving: About 54 cal, 5 g pro, 0 g car, 3 g fat, 74 mg chol, 85 mg sod. 26