Recipes; Onion Soup Au Gratin; Fresh Mushroom Soup; Chunky Tomato Salsa - Black & Decker PowerPro FP1000 Series Use & Care Manual

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Onion Soupau Gratin
5 medium onions
3 cups (720 ml) water
2 tablespoons (3O ml) butter or margarine
4 oz. (114 gms) Swiss or Gruyere cheese
1 teaspoon (5 ml) sugar
cut to fit Chute
1 tablespoon (15 ml) all-purpose
4 slices French bread - 1 inch thick
(25 mm) toasted
2 cans (10 1/2 oz. / 300 gms each) condensed beef broth
Position Disc in Bowl, slicing side up. Cut onions to fit Food Chute and slice. In 4 quart saucepan
(4 L), melt butter or margarine. Add onions, sprinkle with sugar. Saut6, covered, over low heat 15
minutes, stirring occasionally. (Onions should not brown).
Stir in flour. Then add beef broth and water, stirring constantly, until mixture starts to boil. (Adjust
heat as necessary) Simmer, uncovered for 20 minutes.
Position Disc in Bowl, shredding side up. Shred cheese. Divide soup into4oven-proofbowls.
Top each with a slice of bread and shredded cheese.
Bake in 400°F(200°0) preheated oven or heat in microwave oven until cheese melts and soup is
MAKES: 4 (1-1/2 cups/360 ml) servings
Fresh MushroomSoup
2 tablespoons (30 mi) butter or margarine
1 medium onion, quartered
1/2 tablespoon (226 gms) mushrooms
2 tablespoons (30 ml) all-purpose
2 cups (480 ml) chicken broth
2 cups (480 ml) milk
In 4 quart (4 L) saucepan, melt butter or margarine. Position Knife Blade in Bowl; add onion, pro-
cess to finely chop. Saut6 in saucepan.
Position Disc in Bowl, slicing side up. Slice mushrooms. Add to skillet and saut6 until soft. Stir in
flour. Then add broth, stirring constantly, until mixture thickens.
Add milk, heat gently until soup is hot (but not boiling). Season with salt and pepper, if desired.
Makes: 6 (3/4 cup/180 ml) servings
ChunkyTomato Salsa
1/4 cup (60 ml) parsley
1 clove garlic, peeled
1 green pepper, cut into 1" (25 mm) pieces
1 red pepper, cut into 1" (25 mm) pieces
1 medium onion, quartered
8 medium tomatoes, peeled and quartered
1 can (6 oz/170 gms) tomato paste
1/4 cup (60 ml) red vinegar
1 - 2 teaspoons (5 - 10 ml) cumin
Position Knife Blade in Bowl. Add parsley. With processor running, drop garlic through Food
Chute. Process to finely chop. Transfer to 4 quart (4 L) saucepan.
Reposition Knife Blade; add onion. Process to coarsely chop. Transfer to saucepan. Repeat with
peppers and tomatoes, chopping peppers, one at a time, and tomatoes, 2 at a time. Add remain-
ing ingredients - stir to mix. Bring to a boil. Simmer, uncovered, for about 2 hours, or until thick.
Store in refrigerator for 2 weeks or freeze.
Makes: About 5 cups (I.2 L)


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