Toastmaster Global Design 999202U Use And Care Manual page 7

3 cups uncooked elbow macaroni
1 TBL oil
Dressing
1 1 ⁄ cups sugar
3
1 ⁄ cup vinegar
2
2 eggs
1 1 ⁄ tsp salt
2
Cook macaroni, drain and stir in oil. Using the chopping bl a d e, chop onions,
c e l e ry, green pepper and eggs on Speed 2 until chopped. Using the coarse
gra t i n g disk, grate carrots. Add to macaroni.
To make dressing, combine sugar, vinegar, eggs, and salt. Bring to a boil over
medium heat, stirring frequently. Cool and stir in rest of dressing ingr e d i e n t s.
Pour over macaroni, refri g e rate seve ra l hours.
1 onion
3 carrots
6 cups unpeeled zucchini or
yellow squash
1 can cream of chicken soup
1 cup sour cream
Temperature: 350°F/177°C
Using the chopping bl a d e, coarsely chop onions. Using the coarse grating disk,
grate carrots. Remove carrots and onions from bowl and set aside. Using the
coarse slicing disc, slice squash.
Boil vegetables for 5 minutes. Drain and set aside. Combine soup and sour cream.
Stir into vegetables. Combine stuffing mix with melted butter and spread half on
the bottom of a 9x13-inch greased pan. Spoon vegetable mixture on top and
sprinkle with remaining stuffing mix. Bake as directed.
MACARONI SALAD
Yield: 12 servings
1 ⁄
2
1 cup celery
1 ⁄
2
3 hard-boiled eggs
1 ⁄
2
1 cup salad dressing
1 1
1-5
SQUASH CASSEROLE
Yield: 6 servings
6 oz stuffing mix
1 ⁄
2
Time: 25-30 minutes
7
cup onions
cup green pepper
cup carrots
⁄ tsp prepared mustard
2
1 ⁄ oz can evaporated milk
3
(chicken or herb)
cup butter, melted