Use & Care Guide
Page 63
.... PER SERVING: (2 TABLESPOONS) ABOUT 65 CAL, 4 G PRO, 1 G CARB, 5 G FAT, 13 MG CHOL, 109 MG SOD ® FOR THE WAY IT'S MADE.TM Turn to mixer. Refrigerate until well blended. Attach bowl and flat beater to Speed 4 and beat about 1 minute, or until serving time.
.... PER SERVING: (2 TABLESPOONS) ABOUT 65 CAL, 4 G PRO, 1 G CARB, 5 G FAT, 13 MG CHOL, 109 MG SOD ® FOR THE WAY IT'S MADE.TM Turn to mixer. Refrigerate until well blended. Attach bowl and flat beater to Speed 4 and beat about 1 minute, or until serving time.
Use & Care Guide
Page 64
... dry mustard 2 tablespoons Worcestershire sauce 2 tablespoons vinegar 1 cup strong coffee 1⁄2 cup finely chopped onion 1 teaspoon salt 1⁄8 teaspoon pepper Combine all ingredients in refrigerator until well browned. Mix well and cook over meatballs. Form mixture into 30 (1-inch) balls and fry in mixer bowl. Reduce heat and simmer 30...
... dry mustard 2 tablespoons Worcestershire sauce 2 tablespoons vinegar 1 cup strong coffee 1⁄2 cup finely chopped onion 1 teaspoon salt 1⁄8 teaspoon pepper Combine all ingredients in refrigerator until well browned. Mix well and cook over meatballs. Form mixture into 30 (1-inch) balls and fry in mixer bowl. Reduce heat and simmer 30...
Use & Care Guide
Page 70
...;2-inch loaf pans. Gradually add warm water and mix about 2 minutes longer. Shape each loaf with oil and cover loosely with plastic wrap and a towel. Refrigerate 2 to 40 minutes. Bake at 400°F for 35 to 12 hours. Turn to hook and cleans sides of bowl, about 20 seconds. Continuing on...
...;2-inch loaf pans. Gradually add warm water and mix about 2 minutes longer. Shape each loaf with oil and cover loosely with plastic wrap and a towel. Refrigerate 2 to 40 minutes. Bake at 400°F for 35 to 12 hours. Turn to hook and cleans sides of bowl, about 20 seconds. Continuing on...
Use & Care Guide
Page 82
...on wire rack and fill. Crimp as desired. Turn to 1⁄8-inch thickness between sheets of dough, roll out another pastry crust. Wrap in refrigerator 15 minutes. Chill in plastic wrap. Using second half of waxed paper. Seal edge. Cut slits for Baked Pastry Shell: Fold edge under. Line ... Place flour and salt in half. For One-Crust Pie: Fold edge under . Bake as desired. Crimp as directed. Turn to mixer. ENGLISH KITCHENAID PIE PASTRY YIELD: 8 SERVINGS (TWO 8- Bake at beater to Stir Speed and mix about 15 seconds. Divide dough in mixer bowl.
...on wire rack and fill. Crimp as desired. Turn to 1⁄8-inch thickness between sheets of dough, roll out another pastry crust. Wrap in refrigerator 15 minutes. Chill in plastic wrap. Using second half of waxed paper. Seal edge. Cut slits for Baked Pastry Shell: Fold edge under. Line ... Place flour and salt in half. For One-Crust Pie: Fold edge under . Bake as desired. Crimp as directed. Turn to mixer. ENGLISH KITCHENAID PIE PASTRY YIELD: 8 SERVINGS (TWO 8- Bake at beater to Stir Speed and mix about 15 seconds. Divide dough in mixer bowl.
Use & Care Guide
Page 88
... 1 package (3 ounces) light cream cheese 1⁄4 teaspoon mint extract 2 drops green food color (or color of fork lightly on patties to form ridges. Roll in refrigerator. If desired, press back of choice) 41⁄4 to Speed 2 and mix about 11⁄2 minutes, or until all mixture is used. Turn to 41...
... 1 package (3 ounces) light cream cheese 1⁄4 teaspoon mint extract 2 drops green food color (or color of fork lightly on patties to form ridges. Roll in refrigerator. If desired, press back of choice) 41⁄4 to Speed 2 and mix about 11⁄2 minutes, or until all mixture is used. Turn to 41...