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Shredding Disc Recipes
Blue Cheese Coleslaw
Ingredients:
1 small head green or
red cabbage
3/4 cup (177 ml) mayonnaise
2 tablespoons (30 ml) cider
vinegar
1 tablespoon (15 ml) sugar
Directions:
1. Assemble food processor with shredding disc. Shred cabbage. Set
aside.
2. In a large mixing bowl, stir mayonnaise, vinegar, sugar, salt, celery
seeds and pepper until well blended.
3. Add cabbage and blue cheese, stirring until cabbage is coated.
4. Cover and refrigerate several hours or overnight.
Serves: 10 to 12
26
1 teaspoon (5 ml) salt
1/ 2 teaspoon (2.5 ml) celery
seeds
1/4 teaspoon (1.3 ml) pepper
1 container (8 oz.) crumbled
blue cheese
Potato Latkes
Ingredients:
1 1/2 pounds (681 g) potatoes, peeled
1 small onion
3 large eggs, beaten
1/4 cup (59 ml) matzo meal or all-purpose flour
1/2 teaspoon (2.5 ml) black pepper
1/2 cup (118 ml) vegetable oil
Salt to taste
Sour cream
Applesauce
Directions:
1. Assemble food processor with shredding disc. Shred potatoes. Use
paper towels to squeeze shredded potatoes until very dry.
2. Remove shredding disc and assemble with chopping/mixing blade.
Add onion and pulse until chopped.
3. In a large mixing bowl, stir shredded potatoes, onion, egg, matzo
meal and pepper until well blended.
4. In a large skillet over medium-high heat, heat oil.
5. Using a 1/3-cup (79-ml) measure, carefully add potato mixture to
preheated oil. Cook about 3 minutes on each side until crispy and
golden brown.
6. Drain on paper towels. Sprinkle with salt to taste.
7. Serve with sour cream or applesauce, if desired.
Serves: 4 to 6
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