KitchenAid KFP600 Instruction Manual - Page 55

ķ౞ĸ HሑONሑEሑYሑ-GሑLሑAZᇺEሑDሑCሑAሑRRሑOሑTሑSሑሑሑሑ 1 pound carrots, cut in 21/2-inch pieces 1/4 cup water 1/4 teaspoon salt 2 tablespoons honey 1 tablespoon margarine or butter Cinnamon, if desired Position reversible slicing/shredding disc in work bowl to slice. Add carrots. Process to slice. In small saucepan, combine water and salt. Heat to boiling. Reduce heat to medium. Add carrots. Cook for 7 to 10 minutes, until tender. Drain. Add honey and margarine. Stir to coat. Sprinkle with cinnamon, if desired. Yield: 8 servings. Per serving: About 53 cal, 1 g pro, 10 g car, 2 g fat, 0 mg chol, 103 mg sod. ZሑUCሑCሑHሑINᇺIሑPAሑTሑTIሑEሑS 3 small zucchini, cut in 21/2-inch pieces 1/2 teaspoon salt 1 small onion, cut in 4 pieces 1/2 small red bell pepper, cut in 2 pieces 2 tablespoons loosely packed parsley leaves Position reversible slicing/shredding disc in work bowl to shred. Add zucchini. Process to shred. Remove to colander. Sprinkle with salt. Let drain for 15 minutes. Squeeze dry. Exchange reversible slicing/shredding disc for multipurpose blade. Add onion, bell pepper, and parsley. Pulse 8 to 10 times, about 1 second each time, until finely chopped. In medium mixing bowl, combine zucchini, onion mixture, flour, egg substitute, salt, and pepper. 1/2 cup all-purpose flour 1/4 cup fat-free egg substitute or 1 egg, beaten Heat oil in large skillet over medium-high heat, until oil sizzles. Add zucchini mixture by heaping spoonfuls; flatten. Cook for 6 to 8 minutes, until golden brown, turning once. Drain. Top with sour cream. 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup vegetable oil Yield: 8 patties (2 patties per serving). Per serving: About 216 cal, 5 g pro, 19 g car, 14 g fat, 0 mg chol, 449 mg sod. 1/4 cup no-fat sour cream 55