KitchenAid KFP600 Instruction Manual - Page 48

ķ౞ĸ ሑሑሑሑCሑHሑEሑ ESሑEሑSሑ ANሑDᇺWሑIሑ CHሑSሑPሑRሑ EAሑDሑሑሑሑ 1/2 red bell pepper, cut in half, seeds removed 8 ounces sharp process American cheese, cut in 1-inch cubes 4 ounces cream cheese, cut in 1-inch cubes 1/3 cup reduced-calorie mayonnaise 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon cayenne pepper To roast red bell pepper, place halves, skin side up, 4 inches from broiler for 5 to 7 minutes, until skin is blackened and blistered. Place in plastic bag. Close tightly. Let rest for 10 minutes. Peel. Cut in 1-inch pieces. Set aside. Position multipurpose blade in work bowl. Add all ingredients except bell pepper. Process until smooth and creamy, about 30 seconds, scraping sides of bowl after 15 seconds, if necessary. Add bell pepper. Process to chop in small pieces, about 10 to 15 seconds. Yield: 21/4 cups (9 1/4-cup servings). Per serving: About 167 cal, 7 g pro, 2 g car, 15 g fat, 40 mg chol, 455 mg sod. HሑAሑMሑSሑAሑ NDሑWᇺIሑCHሑሑ SPሑRሑEAሑD 1/2 small onion, cut in 1-inch pieces 4 ounces Monterey Jack Hot Pepper Cheese, cut in 1/2-inch cubes 8 ounces (about 2 cups) cooked ham, cut in 1-inch pieces 1/4 cup chili sauce Position multipurpose blade in work bowl. Add onion. Pulse 3 times, about 1 second each time, until coarsely chopped. Add cheese. Pulse 4 times, about 1 second each time, until coarsely chopped. Add ham. Process to finely chop all ingredients, about 10 seconds, scraping sides of bowl after 5 seconds, if necessary. Add chili sauce. Process to mix well, about 6 to 8 seconds. Serve cold in sandwich buns or spread on English muffin halves and place under broiler for 3 to 4 minutes, until lightly browned and bubbly. Yield: 2 cups (6 1/3-cup servings). Per serving: About 150 cal, 13 g pro, 3 g car, 9 g fat, 40 mg chol, 804 mg sod. 48