KitchenAid KFP600 Instruction Manual - Page 53

ķ౞ĸ ሑሑሑ SAሑUሑTÉሑEሑDሑZሑUሑ CCሑHᇺINሑIሑAሑNሑ D ሑPEሑPሑPEሑRሑSሑሑ 3 medium zucchini, cut in 21/2-inch pieces 2 medium bell peppers, red and/or yellow, cut in quarters 2 tablespoons margarine or butter 3/4 teaspoon dried dill weed 1 clove garlic, minced 1/8-1/4 teaspoon salt 1/8-1/4 teaspoon black pepper Position 4 mm slicing disc in work bowl. Add zucchini and bell peppers. Process to slice. Melt margarine in large skillet over medium-high heat. Stir in dill weed, garlic, salt, and pepper. Add zucchini and bell peppers. Stir to coat vegetables with seasonings. Cover. Cook for 4 to 6 minutes, until vegetables are crisp-tender. Yield: 6 servings. Per serving: About 55 cal, 1 g pro, 5 g car, 4 g fat, 0 mg chol, 137 mg sod. ሑሑሑSሑHሑRሑEሑ DDሑEሑDሑVሑEGᇺEሑTሑAሑ BLሑEሑSሑAሑ UT 1 medium sweet potato 1 small (about 8 oz.) jicama 1 small zucchini, cut in 21/2-inch pieces 2 tablespoons margarine or butter 3 tablespoons fresh lemon juice 1 tablespoon toasted sesame seed Position 4 mm shredding disc in work bowl. Add sweet potato, jicama, and zucchini. Cut to fit feed tube if necessary. Process to shred. Melt margarine in large skillet over medium-high heat. Add vegetables. Cook and stir for 5 minutes, until vegetables are crisp-tender. Add remaining ingredients. Cook and stir for 1 minute. Yield: 6 servings. Per serving: About 91 cal, 2 g pro, 11 g car, 5 g fat, 0 mg chol, 230 mg sod. 1/2 teaspoon salt 1/4 teaspoon black pepper 53