Specialty Items

Ingredients

1/2 head iceberg lettuce, cut up

1/2 head romaine lettuce, cut up

1 cup purple cabbage, cone # 4

1 carrot shredded, cone # 1

1/2 cup orange, yellow or red pepper, cut into thin strips

2 cups Napa cabbage, sliced thin

1 medium tomato, diced small

Directions

Toss together and serve in a large bowl and serve with ginger dressing.

Ingredients

2 cups Cooked Chicken, cubed

1 cup Granny Smith Apples (or other firm apple) do not peel apple

½ cup Celery, diced (#2 cone)

¼ cup Raisins (for softer raisins, soak in water for 10 minutes)

2 Tbsp. Green Onions, chopped (include green stem)

1/3 cup Mayonnaise, Fat Free1

1 Tbsp. Sour Cream, Fat Free

1 tsp. Lemon Juice

¼ tsp. Salt

¼ tsp. Pepper

1/8 tsps. Cinnamon

Directions

Cook chicken in advance in your Gourmet Cooker.
1) Combine first 5 ingredients in large bowl.
2) Prepare dressing in separate bowl, combining all except the cheese. Mix with a whisk or food processor to blend completely.
3) Add dressing to chicken mixture; toss to coat. Refrigerate. Serve on lettuce leaf or as a sandwich on bun or bread.

Ingredients

2 Cups Green Cabbage on #2 cone

2 Cups Red Cabbage on #2 cone

3 Carrots on #1 cone

1 Medium Onion on #2 cone

1/3 Cup chopped Cilantro

2 Minced Garlic Cloves

1 Tablespoon Sugar

2 Tablespoon Lime Juice

1 Tablespoon Olive Oil

1 Teaspoon Ground Red Pepper

2 Teaspoon Whole Cumin Seed (toasted if possible)

Directions
1) Place a salad bowl under the Kitchen Kutter and shred the cabbage, carrots and onion. Add cilantro.
2) In a separate bowl, whisk remaining ingredients together.
3) Pour mixture over salad and toss well.

<p>Our Show Salad</p>

Ingredients

1 Carrot, cone #4

1 Zucchini, cone #5

1 Yellow Squash, cone #5

1 Cucumber, cone #5

1 Large Celery stalk, cone #2

1/4 Wedge Red &amp; Green Cabbage (with core), cone #2

1/4 Wedge White Onion (with core), cone #2

1-2” slice Butternut Squash, cone #1

Directions

1) Place a salad bowl under the Kitchen Kutter and cut all vegetables using the cones indicated in recipe.
Mix all ingredients, add dressing of your choice and serve.

<p>This is a decorative side dish for your green salad.</p>

3-4 fresh beets, peeled cone #1

4 celery stalks-cone # 5 (reserve celery string strands)

Jicama-cone #1

Radishes- cone #5

1-2 red bell peppers, cut in thin rings

White cabbage

Cherry tomatoes

Parsley

Directions

1) Use trimmed and washed parsley (kale would work for a different effect), to create base for wreath.
2) Layer parsley on outer edges of plate,overlapping as necessary. Decorate parsley wreath with cherry tomatoes and radishes.
3) Form a ring of grated beets inside ring of parsley and put a medium sized green cabbage leaf in center.
4) Fill cabbage leaf with vegetables or dip of your choice. Place sliced bell pepper rings to form a "bow" at top of wreath.
5) Use grated jicama to create a "snow" effect. Cut celery sticks into thin strands, they will automatically curl. Use these sparsely on top of parsley for a lacy look.
Serve remaining ingredients in cabbage leaves or decorative bowls. Suggested use for wreath is for salad toppings.

This is an easy recipe your kids can make!

Ingredients

2 cups flour (or 1c. white + 1 c. whole wheat)

2 tablespoons brown sugar

1 tablespoon baking powder

1 1/4 teaspoons cinnamon

1 teaspoon salt

1 3/4 cups low-fat milk (or soy milk)

1/2 cup canned pumpkin

1 large egg (or no egg and

2 Tbsp. oil)

1 tablespoons vegetable oil

Directions

1) Combine flour, brown sugar, baking powder, cinnamon and salt in a large mixing bowl.

2) In a medium bowl, combine milk, pumpkin, egg and oil, mixing well.

3) Add wet ingredients to flour mixture; stirring until moist. Batter may be lumpy. (For a thinner batter you can add more milk.)

4) Pancakes can be cooked the greaseless method, however you may wish to apply a thin coat of cooking spray before cooking the first batch. (The greaseless method worked well however.)Preheat skillet over medium heat. Using a ¼cup measuring cup pour batter into skillet. Cook until bubbles break and edges are cooked.

This recipe also has an option to substitute ingredients to make a vegetarian meal.

Ingredients

1/2 cup red bell pepper, diced

1 cup mushrooms, sliced

2 tsp. soy sauce

8 eggs (substitute 14 oz. medium tofu)

1 tsp. garlic powder

1/2 tsp. onion powder

1 Tbsp. chicken seasoning (substitute vegetarian chicken seasoning that can be found at any health   food store)

1/8 tsp. turmeric

Dash of crushed red pepper

3/4 cup cheddar cheese (substitute soy cheese)

Directions

1) Sauté red bell pepper, mushrooms, 1 tsp. soy sauce, in electric skillet, covered, at 225 degrees for 5 minutes.

2) Add eggs (or tofu drained &amp; crumbled), garlic powder, onion powder, chicken seasoning, 1 tsp. soy sauce,   turmeric, &amp; crushed red pepper. Stir and cook for 2-3   more minutes.

3) Stir in cheese (or soy cheese), cover and cook for   an additional 2-3 minutes. Serve hot.

This recipe is quick and easy to prepare.

Ingredients

1 lb. ground beef *(12 oz. beef substitute, Lightlife &amp;   Yves are good)

1 can (15 1/4oz.) corn, drained

1 can (15 oz.) tomato sauce (no salt)

1 can (6 oz.) olives, sliced

1 cup picante sauce1 tbs. chili powder

1 1/2 tsp. cumin16 oz. low-fat cottage cheese *(16 oz. soft tofu, mashed)

2 eggs, slightly beaten *(eliminate)

1/4 cup grated Parmesan *(1/3 cup soy parmesan)

1 tsp. oregano

1 tsp. garlic powder

12 small tortillas, (fajita size)

1/3 cup shredded cheddar cheese

*(1/3 cup soy cheddar)

Directions

1) If using beef, brown in electric skillet and drain off fat. Add corn, tomato sauce, 1/2 cup picante sauce, olives, chili powder and cumin. If using  meat substitute simply add it to pan followed by corn, tomato sauce, 1/2 cup picante sauce, olives, chili powder and cumin. (No need to brown and drain fat).

2) Simmer, stirring frequently, 5 minutes.

3) In a bowl combine cottage cheese or mashed tofu, eggs, (if using), Parmesan, oregano, and garlic powder.

4) Remove meat mixture from skillet. Place 1/2 cup picante sauce on bottom of skillet. Arrange 4 tortillas, overlapping as necessary. Top with meat mixture. Spread cottage cheese or tofu mixture on next. Arrange another layer of tortillas, repeat layers 3 times. End with meat mixture. Top with cheese. Cook in electric skillet 25-30 minutes, 300 degrees with lid on and vapor valve closed.