Kenmore KFPDS6 用户手册
1 pound carrots, cut in
2
1
⁄
2
-inch pieces
1
⁄
4
cup water
1
⁄
4
teaspoon salt
2 tablespoons honey
1 tablespoon
1 tablespoon
margarine or butter
Cinnamon, if desired
Cinnamon, if desired
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots. Process to slice.
bowl to slice. Add carrots. Process to slice.
In small saucepan, combine water and salt. Heat to
boiling. Reduce heat to medium. Add carrots. Cook
for 7 to 10 minutes, until tender. Drain.
boiling. Reduce heat to medium. Add carrots. Cook
for 7 to 10 minutes, until tender. Drain.
Add honey and margarine. Stir to coat. Sprinkle
with cinnamon, if desired.
with cinnamon, if desired.
Yield: 8 servings.
Per serving: About 53 cal, 1 g pro, 10 g car,
2 g fat, 0 mg chol, 103 mg sod.
2 g fat, 0 mg chol, 103 mg sod.
Honey Glazed Carrots
3 small zucchini, cut in
2
1
⁄
2
-inch pieces
1
⁄
2
teaspoon salt
1 small onion, cut in
4 pieces
1
⁄
2
small red bell
pepper, cut in
2 pieces
pepper, cut in
2 pieces
2 tablespoons loosely
packed parsley leaves
1
⁄
2
cup all-purpose flour
1
⁄
4
cup fat-free egg
substitute or
1 egg, beaten
substitute or
1 egg, beaten
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon black
pepper
pepper
1
⁄
4
cup vegetable oil
1
⁄
4
cup no-fat
sour cream
sour cream
Position reversible slicing/shredding disc in work
bowl to shred. Add zucchini. Process to shred.
Remove to colander. Sprinkle with salt. Let drain for
15 minutes. Squeeze dry.
bowl to shred. Add zucchini. Process to shred.
Remove to colander. Sprinkle with salt. Let drain for
15 minutes. Squeeze dry.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion, bell pepper, and
parsley. Pulse 8 to 10 times, about 1 second each
time, until finely chopped.
multipurpose blade. Add onion, bell pepper, and
parsley. Pulse 8 to 10 times, about 1 second each
time, until finely chopped.
In medium mixing bowl, combine zucchini, onion
mixture, flour, egg substitute, salt, and pepper.
mixture, flour, egg substitute, salt, and pepper.
Heat oil in large skillet over medium-high heat, until
oil sizzles. Add zucchini mixture by heaping
spoonfuls; flatten. Cook for 6 to 8 minutes, until
golden brown, turning once. Drain. Top with
sour cream.
oil sizzles. Add zucchini mixture by heaping
spoonfuls; flatten. Cook for 6 to 8 minutes, until
golden brown, turning once. Drain. Top with
sour cream.
Yield: 8 patties (2 patties per serving).
Per serving: About 216 cal, 5 g pro, 19 g car,
14 g fat, 0 mg chol, 449 mg sod.
14 g fat, 0 mg chol, 449 mg sod.
Zucchini Patties
44