KitchenAid KHB2351 Manuel D'instructions page 26

Recipes
1 medium carrot, peeled and
cut into 1-inch pieces
1 rib celery, cut into
1-inch pieces
1 small onion, peeled and cut
into 1-inch pieces
6 tablespoons butter or
margarine
1 can (14 oz.) chicken or
vegetable broth
1 can (11.5 oz.) tomato juice
4 tomatoes, peeled, cored,
seeded,* and cut into
quarters
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4-1/3 cup torn, loosely
packed fresh basil
leaves
1 egg
1 cup milk
1 tablespoon vegetable oil
2/3 cup all-purpose flour
1/4 cup whole wheat flour
3 tablespoons cornmeal
3 tablespoons sunflower
seeds
3 tablespoons rolled oats
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon salt
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Fresh Tomato Basil Soup
In chopper attachment bowl with blade, place carrot,
celery, and onion. Insert chopper adapter into motor
body and lock adapter onto bowl. Chop at Speed 1 for
10 seconds, or until finely chopped. Set aside.
In medium saucepan over medium heat, melt butter.
Add chopped vegetable mixture. Cook and stir 10 to
15 minutes, or until tender. Add broth, tomato juice, and
tomatoes. Bring to a boil. Reduce heat; cover and simmer
10 to 15 minutes, or until tomatoes are soft. Remove from
heat. Add salt, white pepper, and basil. Insert blending
attachment into motor body. Blend at Speed 1 for 10 to 20
seconds, or until basil is chopped and tomatoes are desired
consistency. Serve hot or cold.
Yield: 6 servings (1 cup per serving).
* Dip tomatoes in boiling water 30 to 60 seconds to loosen
peels. Cool under running water. Core and remove peel.
Cut in half crosswise, and scoop or shake out seeds.
Per serving: About 140 cal, 2 g pro, 8 g carb,
12 g total fat, 7 g sat fat, 30 mg chol, 510 mg sod.
Hearty Mixed Grain Pancakes
In blending jar, place egg, milk, and oil. Insert blending
attachment into motor body. Blend at Speed 1 for 5
seconds to mix. Add remaining ingredients. Blend at
Speed 1 using an up and down motion about 10 seconds,
or until mixed.
Heat greased griddle to medium; pour batter onto griddle
for individual pancakes. Cook until bubbles form on surface
and edges begin to dry. Turn; cook until underside is light
golden brown.
Yield: About 4 servings (two, 4-inch pancakes per serving).
Per serving: About 260 cal, 10 g pro, 36 g carb,
10 g total fat, 2 g sat fat, 60 mg chol, 440 mg sod.