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11
1
1
⁄2 teaspoons salt
1
⁄4 teaspoon pepper
1
⁄2 cup milk
3 tablespoons flour
Cranberry Orange Relish
12 ounces fresh cranberries, stems
removed or frozen
1 cup sugar
1 small navel orange, washed,
cut into wedges
Using Chopping/Mixing Blade, place cranberries, sugar, orange, Grand Marnier, and cloves into the
work bowl. Process until cranberries are almost smooth, yet a bit chunky. Cover and refrigerate
overnight. This will thicken as it sits.
Makes about 2
1
⁄2 cups.
Chicken Puffs
1 pound cooked chicken, (1
1
⁄2 cups
finely chopped chicken)
1
⁄4 cup packed parsley sprigs
1 cup chicken broth
1
⁄2 cup vegetable oil
1 tablespoon Worcestershire sauce
Cut chicken in large chunks and using Chopping/Mixing Blade place chicken and parsley in work
bowl and pulse until finely chopped. Remove and set aside. In a large saucepan over high heat, mix
chicken broth, oil, and Worcestershire sauce. Bring to a boil. Stir the 4 seasonings into flour. When
broth reaches a boil, dump in flour all at once. Stir until the dough forms a ball. Place dough into
mixing bowl. Add eggs one at a time, mixing well after each egg. Stir in chicken and parsley. Drop
by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes.
Makes 4 dozen.
Potato Leek Soup
3 pounds potatoes, peeled
3 to 4 leeks, both root and
leaf ends trimmed
8 ounces bacon
2 quarts water
Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing bowl and cover
with cold water. Set aside. Slice leeks. To clean leeks, place in a colander and toss gently under
running water. In a soup pot or Dutch oven, cook bacon until crisp. Remove bacon and set aside.
Add the leeks to the bacon grease in the pot. Cook and stir occasionally over medium heat for about
10 minutes. Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a boil
then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl, whisk together milk
with flour. Slowly stir milk mixture into simmering soup and simmer for 5 minutes. Garnish with
crumbled bacon bits.
Makes 6 to 8 servings.
3 tablespoons Grand Marnier liqueur
or orange juice
Dash ground cloves
1
⁄2 teaspoon each, salt and celery seed
1
⁄4 teaspoon each, dry mustard
and onion powder
1 cup flour
4 eggs
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