Cuisinart DFP-3 DFP-3 Manual - Page 21

Savory Sweet Potato & Carrot Bake Full of beta carotenes, this pleasant alternative to traditional sweet potato dishes is particularly good with turkey, pork or game dishes. Preheat oven to 325° F. Brush a 6-cup shallow oval or other similar sized baking dish with 1 tablespoon melted butter. 1 tablespoon unsalted butter, melted 3/4 pound sweet potatoes or yams, peeled, cut to fit feed tube 3/4 pound carrots, peeled, cut to fit feed tube 2 ounces sharp white cheddar cheese, cut to fit feed tube 2 slices good quality white bread (2 ounces), torn into pieces 2 tablespoons walnuts 3 tablespoons unsalted butter, cut into 1/2-inch pieces, divided 1 large egg 1 large egg white 1/3 cup all-purpose flour 1/2 cup evaporated fat free milk 1/2 teaspoon thyme 1/2 teaspoon rubbed sage 1/2 teaspoon kosher salt 1/4 hot sauce such as Tabasco® Assemble processor with chute attachment, ejector disc and shredding disc. Place medium bowl under chute opening. Use firm pressure to shred sweet potatoes, carrots and cheese. Reserve. Place clear work bowl on food processor base. Insert metal blade. Place bread, walnuts and butter in work bowl. Process until mixture is coarse crumbs, about 30 seconds; reserve. Place egg, egg white, flour, milk, sugar, thyme, sage, salt, hot sauce, and remaining butter in work bowl. Process until smooth and blended, 20 seconds. Pour over sweet potato/carrot mixture in bowl and stir to combine. Arrange in prepared baking dish and pat to even thickness. Top evenly with buttered crumb mixture. Bake in preheated 325° F oven for 1-1/2 hours, until vegetables are tender and crumb topping is golden brown and crispy. Serve hot. Nutritional information per serving: Calories 214 (42% from fat) • carb 25g • pro. 7g • fat 10g • sat. fat 5g • chol. 49mg • sod. 228mg • calc. 131mg • fiber 3g Meatloaf with Mushrooms & Herbs For a change, use a combination of turkey breast and lean pork loin. Makes 4 servings cooking spray 1/2 teaspoon freshly ground pepper 1/4 cup flat parsley leaves, loosely 1 large egg packed 1/4 cup reduced fat milk 2 slices good quality bread, broken into 2 tablespoons sodium free tomato paste pieces 1/2 pound cold boneless beef chuck or 1 small onion (3 ounces), peeled and round, cut into 3/4-inch cubes quartered 1/4 pound cold boneless pork, cut into 3 - 4 mushrooms (2 ounces), cleaned and 3/4-inch cubes quartered 1/4 pound cold boneless veal, cut into 1 teaspoon Italian herb blend or herbs 3/4-inch cubes de Provence 1 teaspoon kosher salt 20