User Guide

19
Beef Nachos Grande
1
⁄
4 pound deli or
leftover roast beef*,
cut into
1
⁄2-inch cubes
2 teaspoons dry
Mexican, fajita, or
taco seasoning
5 cups (about 5 oz.)
tortilla chips
1 cup (4 oz.) shredded
sharp Cheddar
cheese, divided
4 green onions, thinly
sliced
1
⁄2 cup sliced ripe olives
1
⁄4 cup salsa
1
⁄4 cup sour cream
In food processor, position multipurpose blade in
work bowl. Add beef and seasoning. Pulse 4 times,
1 to 2 seconds each time, or until finely chopped.
Layer chips evenly in broil pan. Sprinkle with
1
⁄3 cup
cheese. Top evenly with beef, onions, olives, and
remaining
2
⁄
3 cup cheese.
Bake with oven rack in down position in lower slots
of oven (Position D on page 8) at 350°F for 10 to
15 minutes, or until cheese is melted and bubbly.
Top with salsa and sour cream.
Yield: 6 servings
* If desired, substitute seasoned, cooked beef strips
and omit Mexican seasoning.
Per Serving: About 260 cal, 11 g pro, 19 g carb,
16 g total fat, 7 g sat fat, 30 mg chol, 590 mg sod.
Hot Spanakopita Spread
4 green onions, cut
into 1-inch pieces
1
⁄4 cup fresh parsley
leaves
1 small clove garlic
1 tablespoon olive oil
1 package (3 oz.)
cream cheese,
softened
1
⁄4 cup mayonnaise
1 package (1 lb.)
frozen cut spinach,
thawed and
squeezed to drain
4 ounces crumbled
feta cheese
1
⁄4 cup shredded
Parmesan cheese
1
⁄2 teaspoon salt
1
⁄
8 teaspoon nutmeg
In food processor, position mini bowl and mini
blade in work bowl. With processor running, add
onions, parsley, and garlic through feed tube.
Process 5 to 8 seconds, or until finely chopped.
In large nonstick skillet over medium heat, heat oil.
Add onion mixture. Cook 2 to 3 minutes, or until
tender. Remove from heat.
In food processor, position multipurpose blade in
work bowl. Add cream cheese and mayonnaise.
Process 5 to 10 seconds, or until blended. Remove
to skillet; add remaining ingredients. Mix well.
Spoon into 7- or 9-inch pie plate or quiche pan. Bake
with oven rack in down position in lower slots of
oven (Position D on page 8) at 350°F for 20 to 25
minutes, or until hot and cheese is melted. Serve with
pita chips or crackers.
Yield: 18 servings (2 tablespoons per serving).
Per Serving: About 70 cal, 3 g pro, 2 g carb,
7 g total fat, 2.5 g sat fat, 10 mg chol, 200 mg sod.