Page 2 - Hassle-Free Replacement Warranty; Product Registration Card
Hassle-Free Replacement Warranty We’re so confident the quality of ourproducts meets theexacting standards of KitchenAid that, if your food processor should fail within the first year of ownership,KitchenAid will arrange to deliver anidentical or comparable replacementto your door free of charge and...
Page 3 - Table of Contents
1 Table of Contents Total Replacement Warranty ....................................................Inside Front Cover Product Registration Card ........................................................Inside Front Cover Important Safeguards ...............................................................
Page 4 - IMPORTANT SAFEGUARDS; SAVE THESE INSTRUCTIONS; WARNING
2 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followedincluding the following: 1. Read all instructions.2. To protect against risk of electrical shock do not put food processor in water or other liquid. 3. Close supervision is necessary when any a...
Page 5 - How To Arrange For Service — USA Only
3 KitchenAid ® Food Processor Warranty - USA This warranty extends to the purchaser and any succeeding owner for foodprocessors operated in the 50 United States and the District of Columbia. Forunits operated in Puerto Rico, the Standard First Year Warranty applies (seepage 4) and is a Limited Warra...
Page 6 - Standard First Year Warranty; How To Arrange For Service - Outside The USA
4 Standard First Year Warranty (Required Warranty Service for Puerto Rico) Take the food processor or shipprepaid and insured to the nearestAuthorized Service Center (nearestAuthorized Service Center locationcan be obtained by calling 1-800-541-6390 , 8 a.m. to 8 p.m., Monday through Friday, 9 a.m. ...
Page 8 - Food Processor Features
6 Pulse On CAUTION : READ IN STRUCTIO NS BEFO RE USING Off Ultra Power Ele ctr on ic Co ntr ol 250 8 0.4 200 6 0.3 150 4 0.2 100 2 0.1 50 ml oz pts Ultra Power Ele ctr on ic Co ntr ol Medium (4 mm)Shredding Disc Medium (4 mm) Slicing Disc Stainless SteelMultipurpose Blade Dough Blade Egg Whip (Profe...
Page 10 - Assembling Your Food Processor
8 1. Before using your food processor for the first time, wash the workbowl, work bowl cover, mini bowl,feed tube pusher and blades eitherby hand or in the dishwasher, seeCare and Cleaning, page 14. 2. Uncoil needed length of cord from storage area beneath power base.Place power base on a dry levelc...
Page 13 - Egg Whip (Professional Model KFPM650 Only)
11 The Egg Whip is designed to whipegg whites or heavy cream for use astoppings or meringues. For bestresults, at least 1 cup of heavy creamor 3 egg whites should be whippedat a time. Whipping smallerquantities may not result in maximumvolume. To Assemble Egg Whip: 1. Place Egg Whip stem on motor ba...
Page 14 - Operating Your Food Processor
• Before operating the food processor, be sure the work bowl,blades and work bowl cover areproperly assembled on the foodprocessor power base (see page 8). • The Clean Touch™ OFF/ON/PULSE control pads take just a touch ofyour finger for optimum controland convenience in operating thefood processor. ...
Page 15 - Disassembling Your Food Processor
Disassembling Your Food Processor • Turn the work bowl cover to the left and remove. • If using a disc, remove it before removing the bowl. Place twofingers under each side of the discand lift it straight up. Remove thedisc stem. • Turn the work bowl to the left to unlock it from the base. Lift up t...
Page 16 - Care and Cleaning
• Always make sure off pad has been pushed and unplug food processorbefore cleaning. Wipe foodprocessor base with warm sudsycloth; wipe clean with a dampcloth. Dry with a soft cloth. • All the other parts of your KitchenAid ® food processor are dishwasher safe. Be sure to loadthem away from exposed ...
Page 17 - Food Processing Tips
Food Processing Tips 15 USING THE MULTIPURPOSE BLADE To chop fresh fruits orvegetables: Peel, core, and/or remove seeds. Cut food in 1 to 1 1 ⁄ 2 - inch pieces. Process food to desiredsize, using short pulses, 1 to 2seconds each time. Scrape sides ofbowl, if necessary. To puree cooked fruits andvege...
Page 20 - Helpful Hints
18 Helpful Hints • Organize processing tasks to minimize bowl cleanup. Process dryor firm ingredients before liquidingredients. • Do not overfill work bowl or mini bowl. For thin mixtures, fill workbowl up to 1 ⁄ 2 to 2 ⁄ 3 full. For thicker mixtures, fill work bowl up to 3 ⁄ 4 full. For liquids fil...
Page 22 - Stuffed Jumbo Mushrooms
20 1 slice firm white bread, broken in 1-inch pieces 1 shallot, quartered1 clove garlic 14 ounces jumbo mushrooms, cleaned 6 ounces ground sausage 1 ⁄ 2 teaspoon drymustard 1 teaspoon Worcestershire sauce 1-2 tablespoons margarine or butter 1 ⁄ 2 cup freshly gratedParmesan cheese (see TIPS) Position...
Page 24 - Spicy Deviled Eggs
22 1-2 chipotle peppers* 1 ⁄ 4 cup packed freshcilantro leaves 1 ⁄ 2 small onion, cut in 1-inch pieces 6 hard-cooked eggs, peeled, cut in halflengthwise 2 tablespoons reduced- calorie mayonnaise 1 ⁄ 4 teaspoon salt Soak peppers for 10 minutes in 1 ⁄ 4 cup boiling water. Position mini bowl and mini b...
Page 26 - Salsa Verde
24 1-2 mild yellow chili peppers, seeded andcut in 1 ⁄ 2 -inch pieces 1 clove garlic, quartered 1 ⁄ 4 cup well packedfresh cilantro leaves 4 green onions, cut in 1-inch pieces,including green tops 12 ounces fresh tomatillos, huskremoved, cut into 1-inch pieces 1 ⁄ 2 red bell pepper, cutinto 1-inch p...
Page 27 - Vegetable Terrine
25 2 medium carrots, cut in 2 1 ⁄ 2 -inch lengths 1 ⁄ 4 cup water 1 tablespoon sugar1 tablespoon lemon juice 1 medium onion, cut in 1-inch pieces 10 ounces (about 8 cups packed) spinachleaves, washed anddried 2-3 tablespoons peanut oil 3 ⁄ 4 cup fat-free eggsubstitute or 3 eggs 1 1 ⁄ 2 cups cooled c...
Page 29 - Chicken Chutney Salad; Spicy Jicama Salad
1 small carrot, cut in 4 pieces 3 cups cooked chicken chunks 2 medium pears or 1 medium mango 1 medium green bell pepper 1 ⁄ 2 small (about 1 ⁄ 2 lb.) red cabbage Dressing 6 tablespoons reduced- calorie mayonnaise 1 ⁄ 4 cup chutney 3 tablespoons skim or low-fat milk 1 teaspoon curry powder Position ...
Page 30 - Chopped Chicken and Vegetable Salad
3 cups cooked chicken chunks 1 cup cooked wild rice1 small red bell pepper, cut in 4 pieces 1 rib celery, cut in 4 pieces 6 green onions, cut in 1-inch pieces Spicy Dressing 1 ⁄ 4 cup vegetable oil 4 teaspoons red wine vinegar 4 teaspoons Dijon mustard 1 ⁄ 4 - 1 ⁄ 2 teaspoon hot pepper sauce 1 ⁄ 8 -...
Page 31 - Red Cabbage Slaw; Shredded Summer Squash Salad
1 ⁄ 2 medium (about 3 ⁄ 4 lb.) red cabbage 1 medium Granny Smith or goldendelicious apple,cored, cut in 4 pieces each Dressing 1 ⁄ 2 cup nonfat yogurt 1 ⁄ 4 cup nonfatmayonnaise 2 tablespoons fresh lemon juice 1 1 ⁄ 2 teaspoons sugar Position reversible slicing/shredding disc in workbowl to slice. A...
Page 32 - Carrot and Date Salad
5 medium carrots, cut in 2 1 ⁄ 2 -inch pieces 1 ⁄ 2 cup chopped dates 4 small lettuce leaves3 tablespoons toasted pecans Dressing 1 ⁄ 4 cup nonfatmayonnaise 2 tablespoons orange juice 1 ⁄ 2 teaspoon gratedorange peel Position 4 mm shredding disc in work bowl. Addcarrots. Process to shred. Remove to ...
Page 33 - Vegetable Crunch Salad
1 ⁄ 3 small head (about 1 ⁄ 2 lb.) cauliflower, cut into florets 1 stalk (about 3 ⁄ 4 lb.) broccoli, cut intoflorets 2 medium carrots, cut in 2 1 ⁄ 2 -inch pieces Vinaigrette Dressing 1 ⁄ 4 cup vegetable oil 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 2 green onions, cut in 1-inch ...
Page 35 - Creamy Broccoli Soup
2 tablespoons fresh parsley 4 ounces Cheddar cheese 1 small onion, cut in 1-inch pieces 1 ⁄ 2 rib celery, cut in 1-inch pieces 1 tablespoon vegetable oil 1 pound broccoli3 cups reduced-sodium chicken broth 2 teaspoons Dijon mustard 1 teaspoon curry powder 1 ⁄ 8 teaspoon blackpepper 2 cups skim or lo...
Page 36 - Creamy Lentil Soup
1 ⁄ 2 cup loosely packedfresh parsley leaves 3 slices bacon1 large carrot, cut in 3-inch pieces 1 clove garlic, quartered 2 ribs celery, cut in 1-inch pieces 1 medium onion, cut in 1-inch pieces 2 cups lentils, rinsed, sorted 6 1 ⁄ 2 cups reduced-sodiumchicken broth,divided 1 can (8 oz.) tomato sauc...
Page 37 - French Onion Soup en Casserole
4 ounces Gruyere or Swiss cheese 3 large onions2 tablespoons margarine or butter 1 tablespoon all- purpose flour 1 ⁄ 2 teaspoon blackpepper 5 cups low-sodium beef broth 1 ⁄ 2 cup dry sherry 1 teaspoon Worcestershire sauce 2 cups large home- style croutons or 6 slices toastedFrench bread 2 ounces fre...
Page 38 - Winter Root Soup with Potatoes
1 ⁄ 4 cup fresh parsleyleaves 3 tablespoons olive oil1 large leek, white part only, cut in 1-inch pieces 3 parsnips, cut in 2 1 ⁄ 2 -inch pieces 2 large carrots, cut in 2 1 ⁄ 2 -inch pieces 1 rib celery, cut in 2 1 ⁄ 2 -inch pieces 1 turnip2 potatoes 1 ⁄ 2 teaspoon groundallspice 1 cup water4 cups r...
Page 41 - Bean and Veggie Melt
8 ounces Monterey Jack cheese 1 ⁄ 4 small red onion 1 small green bell pepper, halved,seeded 1 firm medium tomato1 clove garlic1 can (15 1 ⁄ 2 oz.) pinto beans, well drained 1 ⁄ 2 teaspoon groundcumin 4 soft pita breads Position 4 mm shredding disc in work bowl. Addcheese. Process to shred. Set asid...
Page 42 - Vegetable Hoagie
1 clove garlic1 tablespoon fresh basil leaves or 1 teaspoon dried basil 1 ⁄ 4 cup stuffed greenolives 1 ⁄ 4 cup pitted ripe olives 6 ounces provolone cheese 2 large carrots, cut in 2 1 ⁄ 2 -inch pieces 2-3 tablespoons olive oil 1 medium zucchini, cut in 2 1 ⁄ 2 -inch pieces 1 ⁄ 4 red onion 2 medium ...
Page 43 - Dilled Cucumbers and Onions
2 medium cucumbers, peeled 1 small onion Dressing 1 ⁄ 2 cup white winevinegar 1 ⁄ 4 cup fresh dill weed 2 tablespoons sugar 1 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon blackpepper Position reversible slicing/shredding disc in workbowl to slice. Add cucumbers and onions. Processto slice. Remove to shallow dis...
Page 49 - Beef Fajitas
1 medium jalapeno pepper, seeds andstem removed 2 cloves garlic1 medium red bell pepper, seeded,halved lengthwise 1 medium green pepper, seeded,halved lengthwise 2 medium onions, halved lengthwise 1 ⁄ 4 cup water 2 tablespoons reduced- sodium soy sauce 1 tablespoon brown sugar 2 teaspoons cornstarch...
Page 50 - Tarragon Chicken Patties
1 ⁄ 3 cup skim or low-fat milk 1 tablespoon all-purpose flour 1 ⁄ 2 teaspoon driedtarragon 1 ⁄ 4 teaspoon salt 1 ⁄ 8 teaspoon blackpepper 1 teaspoon lemon juice 1 ⁄ 4 cup fat-free eggsubstitute or 1 egg,beaten 1 1 ⁄ 2 cups cubed cookedchicken or turkeybreast meat 1 rib celery, cut in 1-inch pieces 2...
Page 51 - Szechwan Pork
3 cloves garlic1 piece (1 1 ⁄ 2 -inch long, 1-inch in diameter)fresh ginger root,peeled 3 ⁄ 4 pound porktenderloin, trimmedand sliced (see TIPS) 2 tablespoons reduced- sodium soy sauce,divided 3 ⁄ 4 teaspoon crushedred pepper flakes,divided 1 medium red or green bell pepper, seeded,halved lengthwise...
Page 52 - Chicken and Broccoli Stir-Fry
2 cloves garlic1 egg white1 tablespoon cornstarch, divided 1 tablespoon plus 1 teaspoon reduced-sodium soy sauce,divided 1 ⁄ 2 teaspoon sesame oil 1 ⁄ 4 teaspoon crushedred pepper flakes 1 ⁄ 8 teaspoon ginger 2 whole boneless, skinless chickenbreasts, sliced (see TIPS) 3 ⁄ 4 cup reduced-sodiumchicke...
Page 53 - Turkey Slices with Fresh Italian Tomato Sauce
1 ⁄ 3 cup loosely packedfresh basil leaves 1 ⁄ 4 cup loosely packedfresh parsley 3 cloves garlic1 medium onion, halved lengthwise 4 teaspoons olive oil, divided 2 firm ripe medium tomatoes, cored, cutin 8 pieces each 1 ⁄ 2 teaspoon brownsugar 1 ⁄ 2 teaspoon salt 1 ⁄ 8 - 1 ⁄ 4 teaspoon crushedred pep...
Page 54 - Vegetable Egg Foo Yung
1 small carrot, cut in 4 pieces 2 green onions, cut in 1-inch pieces 1 cup fresh mushrooms 1 small onion5 teaspoons peanut oil, divided 1 1 ⁄ 2 cups fat-free eggsubstitute or 6 eggs 1 ⁄ 2 teaspoon salt 1 ⁄ 8 teaspoon blackpepper 2 cups (8 oz.) fresh bean sprouts 1 cup reduced-sodium chicken broth 2 ...
Page 55 - Spicy Chicken Lo Mein
2 cloves garlic1 piece (1 1 ⁄ 2 inch long, 1 inch in diameter)fresh ginger root,peeled 1 egg white2 tablespoons plus 2 teaspoonsreduced-sodium soysauce, divided 1 tablespoon cornstarch, divided 1 ⁄ 2 teaspoon sesame oil 1 ⁄ 4 - 1 ⁄ 2 teaspoon crushedred pepper flakes 1 whole boneless, skinless chick...
Page 56 - Beef Chow Mein
1 clove garlic2 teaspoons reduced- sodium soy sauce 1 tablespoon plus 1 teaspoon peanutoil, divided 1 tablespoon cornstarch, divided 1 ⁄ 4 teaspoon gingerDash black pepper 1 pound boneless beef sirloin, trimmed,sliced (see TIPS) 2 ⁄ 3 cup reduced-sodiumchicken broth 1 tablespoon oyster sauce 2 cups ...
Page 58 - Vegetarian Pizza
1 recipe white bread dough (pg.62) 8 ounces part-skim mozzarella orprovolone cheese 2 cloves garlic1 medium onion, halved lengthwise 1 tablespoon olive oil1 medium green bell pepper, seeded,halved lengthwise 1 cup fresh mushrooms 1 small zucchini or yellow summersquash 3 firm ripe medium tomatoes, c...
Page 59 - Vegetable-Stuffed Chicken Breasts
4 boneless, skinless chicken breast halves 2 cloves garlic 1 ⁄ 2 medium (about 8 oz.) head broccoli 2 medium shallots, halved 1 medium carrot1 tablespoon olive oil1 tablespoon margarine or butter 1 slice bread, torn in 4 pieces 1 ⁄ 4 cup toasted pine nuts* 1 ⁄ 2 teaspoon driedmarjoram 1 ⁄ 2 teaspoon...
Page 60 - Chicken-Vegetable Frittata
1 medium shallot1 whole boneless, skinless chickenbreast, sliced (see TIPS) 1 cup fresh mushrooms 1 small zucchini 3 ⁄ 4 cup fat-free eggsubstitute or 3 eggs 2 teaspoons skim milk 1 ⁄ 4 teaspoon saltDash black pepper 2 ounces reduced-fat colby cheese Position multipurpose blade in work bowl. Withpro...
Page 61 - Satay Chicken Strips with Peanut Sauce
2 cloves garlic 1 ⁄ 4 cup reduced-sodiumsoy sauce 2 tablespoons peanut oil, divided 1 teaspoon brown sugar 1 ⁄ 4 teaspoon ginger 3 boneless, skinless chicken breasthalves, cut in 1 ⁄ 2 -inch strips (see TIPS) 1 ⁄ 4 cup loosely packedcilantro leaves 1 small onion, quartered 1 ⁄ 3 cup peanut butter 1 ...
Page 62 - Ham Loaf
2 slices bread, torn in 4 pieces each 1 pound (about 2 1 ⁄ 2 cups) extra lean orregular ham, cut in1 1 ⁄ 2 -inch cubes 1 medium onion, quartered 1 ⁄ 4 medium green bellpepper, seeded,quartered 1 small carrot, cut in 3 pieces 1 ⁄ 2 pound lean groundturkey meat,crumbled 1 ⁄ 2 cup fat-free eggsubstitut...
Page 63 - Cracked Wheat Bread
1 cup water2 tablespoons margarine or butter 1 package active dry yeast 2 1 ⁄ 4 cups bread flour* 3 ⁄ 4 cup cracked wheat 2 tablespoons brown sugar 1 1 ⁄ 4 teaspoons salt Combine water and margarine in small saucepan.Heat over low heat until warm, 105˚F to 115˚F.Stir in yeast to dissolve. Position d...
Page 64 - White Bread
3 ⁄ 4 cup water 1 ⁄ 4 cup milk 2 tablespoons margarine or butter 1 package active dry yeast 3 cups bread flour*1 tablespoon sugar1 teaspoon salt Combine water, milk, and margarine in smallsaucepan. Heat over low heat until warm, 105˚F to115˚F. Stir in yeast to dissolve. Position dough blade in work ...
Page 65 - Oatmeal Raisin Scones
1 1 ⁄ 2 cups all-purposeflour 3 ⁄ 4 cup rolled oats 3 teaspoons baking powder 1 ⁄ 2 teaspoon cinnamon 1 ⁄ 4 teaspoon salt 1 tablespoon plus 1 teaspoon sugar,divided 1 ⁄ 3 cup raisins 1 ⁄ 3 cup cold margarineor butter, cut in 1 ⁄ 2 -inch pieces 1 ⁄ 4 cup fat-free eggsubstitute or 1 egg 1 ⁄ 2 cup half...
Page 66 - Cranberry Pear Coffee Cake
Topping 1 ⁄ 4 cup packed brownsugar 2 tablespoons all-purpose flour 1 ⁄ 2 teaspoon cinnamon 1 tablespoon margarine or butter 1 firm ripe pear, peeled, cored Coffee Cake 1 ⁄ 2 cup sour cream 1 ⁄ 4 cup margarine orbutter, softened 1 ⁄ 2 cup sugar 1 ⁄ 4 cup fat-free eggsubstitute or 1 egg 1 1 ⁄ 4 cups ...
Page 67 - Biscuits
2 cups all-purpose flour 3 teaspoons baking powder 1 ⁄ 2 teaspoon salt 1 ⁄ 3 cup shortening 2 ⁄ 3 cup skim or low-fat milk Position multipurpose blade in work bowl. Addflour, baking powder, and salt. Pulse 3 times,about 1 second each time, until mixed. Addshortening. Pulse 5 to 6 times, about 1 seco...
Page 68 - Zucchini Chocolate Chip Bread
1 medium zucchini, cut in 2 1 ⁄ 2 -inch lengths 1 ⁄ 2 cup margarine orbutter, slightlysoftened 3 ⁄ 4 cup sugar 1 teaspoon cinnamon1 teaspoon baking powder 1 ⁄ 2 teaspoon bakingsoda 1 ⁄ 2 teaspoon salt 1 ⁄ 2 cup fat-free eggsubstitute or 2 eggs 1 ⁄ 2 cup buttermilk 1 teaspoon vanilla 3 ⁄ 4 cup miniat...
Page 69 - Flavored Butters
Honey-Orange Butter 1 ⁄ 2 cup very soft butter,margarine, orreduced-caloriemargarine 2 tablespoons orange juice concentrate,thawed 1 tablespoon honey 1 ⁄ 2 teaspoon cinnamon Position mini bowl and mini blade in work bowl.Add all ingredients. Process until thoroughly mixed,about 30 seconds. Serve on ...
Page 70 - Carrot Cake
Cake 1 pound carrots, cut in 2 1 ⁄ 2 -inch lengths 2 cups sugar 2 ⁄ 3 cup vegetable oil 3 ⁄ 4 cup fat-free eggsubstitute or 3 eggs 2 teaspoons vanilla 2 1 ⁄ 4 cups all-purposeflour 2 teaspoons baking soda 2 teaspoons cinnamon 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon nutmeg 1 ⁄ 2 cup pecan halves or pieces...
Page 71 - Cheesecake
Crust 16 2 1 ⁄ 2 -inch square graham crackers,broken in half 2 tablespoons sugar3 tablespoons, margarine or butter,melted Filling 1 cup sugar Thin yellow peelfrom 1 mediumlemon, cut in strips 2 packages (8 oz. each) cream cheese 1 cup fat-free egg substitute or 4 eggs 1 ⁄ 4 cup fresh lemon juice 2 t...
Page 72 - Fresh Fruit Tart
Crust 1 pastry crust (pg.73)1 tablespoon fat-free egg substitute plus 1 teaspoon water or1 egg, beaten and 1 tablespoon water Filling 1 ⁄ 4 cup sugar 1 tablespoon cornstarch 3 ⁄ 4 cup skim or low-fat milk 1 ⁄ 4 cup fat-free eggsubstitute or 1 egg, beaten 1 ⁄ 2 teaspoon vanilla Fruit Topping 1 small ...
Page 73 - Light Cranberry Cream Cheese Bars
3 ⁄ 4 cup dried cranberriesor dried cherries 3 tablespoons apple juice or water 1 cup plus 1 tablespoon all-purpose flour,divided 1 1 ⁄ 3 cups old-fashionedrolled oats 3 ⁄ 4 cup packed brownsugar 1 ⁄ 2 teaspoon cinnamon 1 ⁄ 2 teaspoon bakingsoda 2 ⁄ 3 cup cold margarineor butter, cut up 1 package (8...
Page 74 - Instant Chocolate Sauce; Orange-Chocolate Mousse
1 ⁄ 3 cup packed brownsugar 1 ⁄ 4 cup sugar 1 ⁄ 4 cup semi-sweetchocolate chips 1 ⁄ 3 cup skim orlow-fat milk 1 tablespoon margarine or butter 2 tablespoons light corn syrup 3 ⁄ 4 teaspoon vanilla Position multipurpose blade in work bowl. Addsugars and chocolate chips. Process until chocolateis fine...
Page 75 - Pastry Crust
One Crust 1 cup all-purpose flour 1 ⁄ 4 teaspoon salt 1 ⁄ 4 cup shortening 1 tablespoon cold margarine or butter 2-4 tablespoons ice water Two Crusts 2 cups all-purpose flour 3 ⁄ 4 teaspoon salt 1 ⁄ 2 cup shortening 3 tablespoons cold margarine or butter 5-7 tablespoons ice water Position multipurpo...
Page 76 - Apple Pie
2 pastry crusts (pg.73) 1 ⁄ 3 cup sugar 1 ⁄ 4 cup packed brownsugar 2 tablespoons all-purpose flour 1 teaspoon cinnamon 1 ⁄ 8 teaspoon nutmeg 5 medium to large crisp apples (Gala orRome), peeled,cored, halvedlengthwise 1 tablespoon margarine or butter,cut up 2 teaspoons milk, if desired 1 tablespoon...
Page 77 - Thumbprint Cookies
1 ⁄ 2 cup sugar 2 ⁄ 3 cup margarine orbutter, cut up 1 ⁄ 4 cup fat-free eggsubstitute or 1 egg 1 teaspoon vanilla 1 1 ⁄ 2 cups all-purposeflour 1 ⁄ 2 teaspoon bakingpowder 1 ⁄ 4 cup pecan or walnuthalves or pieces, ifdesired 2-3 tablespoons any flavor jelly Position multipurpose blade in work bowl. ...
Page 78 - Cookie Crumb Crust
Graham Crust 20 2 1 ⁄ 2 -inch square graham crackers 3 tablespoons sugar 1 ⁄ 3 cup margarine orbutter, melted Position multipurpose blade in work bowl. Addcrackers or cookies and sugar. Process until fine,about 35 to 50 seconds. With processor running,add melted margarine through feed tube. Processu...
Page 79 - Optional Attachments and Accessories
77 • Reversible Thin (2mm) Slicing/Shredding Disc - Model KFPRD2 • Medium (4mm) Slicing Disc - Model KFPSL4 • Thick (6mm) Slicing Disc - Model KFPSL6 • Medium (4mm) Shredding Disc - Model KFPSH4 • Thick (6mm) Shredding Disc - Model KFPSH6 • French Fry Disc - Model KFPFF • Parmesan/Ice Grating Disc -...
Page 80 - FOR THE WAY IT’S MADE.
FOR THE WAY IT’S MADE. ™ ™ ® Registered Trademark/™Trademark of KitchenAid, U.S.A. © 2001. All rights reserved. KPA115 (dZw 401) 9701758 Rev. C
