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PU REE
Nut
butters
are a
good example
of
the
effect
of long processing
times.
Peanuts,
pecans or other
oily
nuts
can
be
pureed
into a
tasty
butter,
easily
and quickly. Dry
roasted
nuts will not
work
because of the
lack of
oil in the nuts.
For
crunchy
nut
butter,
process desired amount
of nuts just
to
the
coarse chop stage
and
stir into
the
completed butter.
Vegetables, fruits
and meats are also
easily
pureed
to
make baby
foods, for use
in
soups,
sauces
and
for
special
diets.
MIX
Many
of the recipes
included in
this book
give directions for
grating,
shredding or chopping
some ingredients,
then removing
them to continue
using
the
processor
to finish preparing
t he
recipe.
We give directions
for chopping
nuts, then removing them,
but
satis-
factory
results
may
be
achieved
when whole nuts are
added
to mixtures
or
batters. During the process
of
blending ingredients they will be
chopped.
Thin pieces
of
orange and lemon peel
can
be
chopped
by adding them
to
the sugar
and
butter
mixture rather
than
grating by
hand.
Add
eggs,
flour and
other ingredients
through
the
chute.
It is
often necessary to push
foods down from the
side of the
bowl with
a
rubber
spatula
wh~n
creaming,
mixing
or
blending.
FOOD PROCESSING CHART-
STEEL BLADE
FOOD
AMOUNT
SPEED
TIME
YI
ELD
APPLE
1 medium peeled,
LOW
5
sec.
-
1
12 cup
cored cut
in
Ye's
coarse
7
sec.-
fine
BREAD
See
page 11
CABBAGE
1/
4 medium
head,
cored
MED
5
sec.-
3/4
to 1
and cut in
1-in
chunks
coarse
cup
10 sec.-
fine
CARROT
1
medium,
peeled, cut
MED
10
sec.
-
V2
cup
in 1-inch pieces.
coarse
Process 1
cup
at a
time
15 sec.-
fine
CELERY
2
firm
ribs,
strings
MED
3
sec.-
1f2
to%
removed,
cut
in
1-inch
coarse
cup
pieces
5 sec.-
fine
CHEESE
4
ounces,
hard
HIGH
Use
1 cup
(Parmesan)
cut
in
MOM
EN-
coarse
1-inch
pieces.
Process
TARY
to fine
6 to 7
at a
time
12
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