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Process until smooth. Serve immediately with veggies or cover and refrigerate until ready to serve. For the most flavor, allow mixture to stand until it comes to room temperature. Serve on crisp toast rounds or toasted baguettes. Makes about 1. cups. AU GRATIN POTATOES 1. lbs. baking potatoes (about 3) 1 large onion 6 ounces Swiss cheese 1 slice dry French, Italian or white bread . tsp. salt . tsp. garlic pepper . cup melted butter or margarine Using slicing blade of Black & Decker® Food Processor, slice potatoes and then onion into large workbowl; set aside. Using shredding blade, shred cheese; set aside. In small workbowl fitted with cutting blade, make bread crumbs using French bread; set aside. Season potatoes with salt and garlic pepper. Alternate layers of potatoes, onions and 1 cup cheese in buttered, 1.-quart, shallow baking dish. Drizzle evenly with melted butter. Top with reserved . cup cheese and bread crumbs. Cover with foil and bake in preheated Black & Decker® Toaster Oven at 425.F for 30 minutes. Remove foil and bake 15 minutes longer or until golden and potatoes are tender. Great accompaniment or grilled steak or roast beef. Makes 4 to 6 servings. BASIC WHITE BREAD . cup water . cup milk 3 tbsp. butter or margarine 1. tsp. active dry yeast 3. to 3. cups unsifted all-purpose flour 1 tbsp. sugar 1 tsp. salt In small saucepan, combine water, milk and butter. Heat to lukewarm (105. to 115.F). Stir in yeast to dissolve. Let rest 5 minutes. Position dough blade in workbowl of Black & Decker® Food Processor. Add 3 cups flour, sugar and salt. With processor running, gradually add yeast mixture down feed chute. Add additional flour to make a soft dough. Continue processing dough for 1 to 1. minutes. Remove workbowl from processor; remove blade. Turn dough out onto lightly floured work surface. Knead several minutes until smooth and elastic. Shape into a ball and place in greased bowl, turning to grease top. Cover and let rise at room temperature until doubled in bulk, about 1 hour. Punch dough down and shape into a loaf. Place in greased 9” x 5” x 3” (23 x 13 x 8 cm) loaf pan. Cover and let rise at room temperature until doubled in bulk, about 1 hour. Bake at 375.F (191.C) for 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan and cool on wire rack. Yield: 1 loaf Note: This recipe should not be doubled in the food processor. PESTO AND PASTA 1 lb. bow tie or penne pasta 4 oz. Parmesan or Pecorino cheese 2 cups loosely packed basil leaves . cup loosely packed flat leaf parsley . cup pine nuts 2 medium cloves garlic, peeled . tsp. salt 1.8 tsp. pepper . cup extra virgin olive oil Cook pasta in salted boiling water to desired texture. 9 10 Meanwhile, in small workbowl of Black & Decker® Food Processor fitted with cutting blade, finely chop cheese. Remove . cup cheese and set aside. Add basil, parsley, pine nuts, garlic, salt and pepper. Process until fairly smooth. Add oil and process until smooth. Drain pasta and place in serving bowl. Add pesto and toss to blend well. Garnish with reserved Parmesan cheese. Makes 6 to 8 servings. ASIAN COLESLAW 1 small head cabbage 1 small purple onion 1 medium red pepper, cored and seeded . cup toasted sliced almonds . cup rice wine vinegar 2 tbsp. fresh lime juice 2 tsp. low sodium soy sauce 1 tsp. sesame oil 1 tsp grated fresh ginger 1 tsp. granulated sugar 2 tsp. toasted sesame seeds 1 tsp. black sesame seeds Using shredding side of the slice/shred disc of the Black & Decker® Food Processor, shred cabbage into large workbowl; set aside in large bowl. Using slicing side of the slice/shred disc, slice onion and pepper; add to cabbage. Add almonds and toss to blend. In small bowl or measuring cup, whisk together vinegar, lime juice and soy sauce. Add remaining ingredients and blend well. Pour over cabbage mixture and toss to blend. Cover and refrigerate until ready to serve or cover and let stand about 15 minutes to allow flavors to blend. Great accompaniment for grilled chicken or fish. Makes about 7 cups. ARUGULA PESTO PIZZA . recipe for pizza dough (see below) 1.3 cup arugula pesto (see below) 8 oz. mozzarella cheese 3 oz. Parmesan cheese 4 plum tomatoes 2. cup loosely packed julienne cut basil leaves Salt and pepper Place ball of dough on lightly floured board; cover with plastic wrap and let rest 10 minutes. Meanwhile, shred cheese into large workbowl of Black & Decker® Food Processor. Remove cheese to sheet of waxed paper. Reverse slice/shred blade and slice tomatoes. Use small workbowl and chop Parmesan cheese until very fine. Roll out dough to 12-inch circle. Transfer to 14-inch, lightly greased and dusted, nonstick pizza pan or pizza peel* dusted lightly with cornmeal. Shape pizza into 14-inch circle; lift edge and pinch to form a lip. Let rest about 5 minutes. Spread pesto evenly on prepared crust leaving about .-inch border. Sprinkle mozzarella cheese evenly over pesto. Arrange tomato slices over cheese. Sprinkle wit...

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