KitchenAid PROFESSIONAL 670 Instructions And Recipes Manual page 27

1 tablespoon fresh
rosemary leaves or
1 teaspoon crushed
dried rosemary
1 onion, cut in 1-inch
pieces
4 slices bacon
3 ⁄ pound chicken livers
4
1 1 ⁄ cups cooked chicken,
2
cut in 1-inch pieces
1 ⁄ pound (about 1 cup)
4
ham, cut in 1-inch
cubes
3 hard-cooked
egg yolks
2 tablespoons brandy
1 ⁄ teaspoon ground
2
coriander
1 ⁄ teaspoon ground
4
cloves
1 ⁄ cup margarine or
4
butter, softened
Seasoned Cheese Straws
8 ounces American
process cheese,
room temperature,
cut in 1-inch pieces
6 tablespoons butter,
room temperature,
cut in 1 ⁄ -inch pieces
2
1 teaspoon chili
powder
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon crushed
8
red pepper
1 tablespoon milk
or cream
1 teaspoon
Worcestershire sauce
1 cup all-purpose flour
Smoky Chicken Paté
Position mini bowl and mini blade in work bowl.
With processor running, add rosemary through feed
tube. Process until finely chopped, about 10
seconds. Set aside.
Exchange mini bowl and mini blade for
multipurpose blade. Add onion. Pulse 3 times,
about 1 second each time, until finely chopped.
In large skillet over low heat, cook bacon for 5 to
6 minutes. Do not crisp or brown bacon. Remove
bacon. Reserve drippings in skillet. Cut bacon in
1-inch pieces. Set aside.
Add onion to bacon drippings. Cut chicken livers in
half and remove connective tissue. Add to skillet.
Cook onion and liver for 6 to 7 minutes, until
tender and liver is slightly pink in center.
Add cooked chicken, ham, and egg yolks to work
bowl. Process until finely chopped, about
10 seconds. Add all other ingredients to work bowl.
Process until smooth and creamy, about 20
seconds, scraping bowl after 10 seconds, if
necessary.
Yield: 3 1 ⁄ cups (32 2-tablespoon servings).
2
Per serving: About 54 cal, 5 g pro, 0 g car, 3 g fat,
74 mg chol, 85 mg sod.
Position multipurpose blade in work bowl. Add all
ingredients except flour. Process until thoroughly
mixed, about 30 seconds, scraping bowl after
10 seconds, if necessary. Add flour. Pulse 5 to
6 times, about 2 seconds each time, just until flour
is mixed. Scrape sides of bowl once, if necessary.
Do not overmix.
Fit pastry bag with #5 star tip. Fill bag with cheese
mixture. Pipe 3-inch strips onto ungreased cookie
sheet, 1 inch apart. Bake at 350˚F for 9 to 11
minutes, until edges start to brown.
Yield: 4 dozen (12 servings; 4 cheese straws
per serving).
Per serving: About 144 cal, 4 g pro, 8 g car,
10 g fat, 29 mg chol, 293 mg sod.
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