Toastmaster TFP8W Use And Care Manual page 12

Recipes
Spinach Dip
5 ounce spinach leaves
8 ounce water chestnuts, drained
1 cup sour cream
1 cup plain yogurt
2 bunches green onions,
cut in 2 inch pieces
Using the chopping blade, chop half each of the spinach and water
chestnuts on Speed 5. Remove from bowl and set aside. Repeat for
the other half. Add remaining ingredients to bowl and process on
Speed 5 until ingredients are chopped and mixed together. Stir all
ingredients together. Cover and refrigerate for 2 hours to enhance
flavor.
Crab Dip
Yield: 4 Cups
8 ounce Crab Delights
(imitation crab meat)
1 medium cucumber peeled
11 ounce cream cheese, softened
cup mayonnaise
1/3
Using the chopping blade, add all ingredients to bowl and process on
Speed 6 until ingredients are chopped and mixed together. Cover
and refrigerate for 2 hours to enhance flavor.
Chicken Salad
1 cups cooked chicken OR
1/2
turkey OR 6
chunk-style chicken, drained
1 stalk celery
4 green onions
Using the chopping blade, chop the chicken through the pickle on
Speed 6 to desired consistency. Stir in remaining ingredients .
Yield: 4 Cups
®
Yield: 4 Servings
ounce can
3/4
2 teaspoon salt
1 teaspoon dried tarragon leaves
teaspoon dry mustard
1/2
teaspoon pepper
1/2
2 cloves garlic
2 teaspoons chili sauce
2 teaspoons Worcestershire
sauce
teaspoon sugar
1/8
salt and pepper
2 hard-boiled eggs
1 sweet pickle
cup salad dressing
1/3
salt and pepper