Recipes

INGREDIENTS: 1/2 box Betty Crocker Devil's Food Cake Mix 1/2 carrot stick 1/2 small butternut pumpkin 1/2 stick celery 1/2 small zucchini 2 tsp of Egg Replacer for Baking or 1 egg INSTRUCTIONS: Preheat the electric skillet on 230 degrees. Spray a bit of canola oil then wipe to sides and bottom of pan. Place cake mix and egg replacer or 1 egg into a mixing bowl. Shred 1 cup of vegetables using food cutter cone #1 into the bowl. Mix to a firm paste, cut more vegetables if needed. Do not make mixture too wet. Cook cake for approximately 20 to 25...

UNITS: 3 qt Saucepan or  4 qt Roaster Steamer inset INSTRUCTIONS: Wash and place vegetable into 3 qt steamer inset. Bring 3/4 water to boil in 3 qt saucepan first. Water will boil faster if you place the cover on when you start. Place 3 qt steamer full of vegetables on 3 qt saucepan and cook 12 to 15 minutes according to quantity. Season taste. Alternate Method: Ensure enough moisture is in the pan (see freash or frozen above) and the heat is not too high as florets are delicate and prone to over-ccooking; be gentle with the heat. Use...

UNIT: Nutricraft Food Cutter INSTRUCTIONS: Cut carrots (#2 or #3 cone), cabbage (#3 or #5 cone) into pan. Rinse with cold water and drain. Start on medium heat. Lower heat and close valve when unit whistles and leave for about 10 to 12 minutes.

Serves 4 -6 UNITS: 3 qt Saucepan Small Skillet or Saute Skillet Food Processor INGREDIENTS: 2 lbs fresh asparagus 6 cups of chicken stock 9 tbsp butter 2 tbsp onion (#2 cone) 2 egg yolks 1 tsp salt 2/4 heavy cream 6 tbsp flour dash of white pepper INSTRUCTIONS: Peel each asparagus stalk, removing skin and tough outer flesh. Cut stalks in 1/2" lengths and set aside. In saucepan, bring chicken broth to whistle with salt over moderate heat. Drop in asparagus and cook slowly 5 to 8 minutes or until just tender. Drain stock into bowl, reduce heat to...

Serves 4 - 6 UNIT: 3 qt Saucepan 4 qt Roaster Food Processor INGREDIENTS: 2 cups potatoes (#3 cone) 2 tbsp onion (#2 cone) 2 1/2 tsp salt 1/8 tsp pepper 1 tsp flour 2 tbsp butter / margarine 1/4 cup celery 2 cups water 3 cups milk 1 tbsp parsley (fine) INSTRUCTIONS: Preheat pan on medium, add onion and fry slowly until yellow and tender. Then add salt, pepper, and flour. Blend well. Add parsley, celery, potatoes, and water. Mix thoroughly. Cover and place over medium heat until valve whistles, close valve. Reduce heat to low and cook until...