KitchenAid KCO1005 User Manual download pdf (Page 23)

Oven-Roasted Vegetables

8 medium (about 1 lb.)

red potatoes, cut

into eighths

⁄2 cups fresh broccoli

florets

1 cup fresh cauliflower

florets

1 medium onion, cut

into thin wedges

1 small red pepper, cut

into eighths

2 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon chopped

fresh marjoram

leaves

⁄4 teaspoon salt

⁄4 teaspoon black

pepper

In large bowl, combine all ingredients in order

listed. Toss to coat evenly. Spread vegetable mixture

in broil pan.

Bake with oven rack in up position in lower slots of

oven (Position C on page 8) at 425°F for 20 to 30

minutes, or until vegetables are tender and

browned, stirring occasionally.

Yield: 10 servings (

⁄2 cup per serving).

Per Serving: About 90 cal, 2 g pro, 12 g carb,

4 g total fat, 0.5 g sat fat, 0 mg chol, 180 mg sod.

Blueberry Lemon Scones

2 cups all-purpose

flour

3 tablespoons

granulated sugar

1 tablespoon baking

powder

⁄4 teaspoon salt

⁄

4 cup cold butter or

margarine, cut into

⁄2-inch pieces

⁄2 cup whipping cream

2 eggs

⁄

2 teaspoon grated

lemon peel

1 cup fresh blueberries

1 cup powdered sugar

2-3 tablespoons fresh

lemon juice

In food processor, position multipurpose blade in

work bowl. Add flour, granulated sugar, baking

powder, and salt. Process 3 to 4 seconds. Add

butter. Process 10 to 15 seconds, or until crumbly.

Remove to medium bowl.

Position multipurpose blade in work bowl.

Add cream, eggs, and lemon peel. Process 3 to

4 seconds, or until mixed.

Gently stir blueberries into flour mixture. Add cream

mixture; stir gently just until moistened. Gather into

a ball. Divide dough in half. Pat each half into a

5-inch circle on floured surface. With floured knife,

cut each circle into 4 wedges. Place in ungreased

broil pan

⁄2 inch apart.

Bake with oven rack in up position in lower slots of

oven (Position C on page 8) at 375°F for 12 to 18

minutes, or until golden brown. Cool 10 minutes.

Meanwhile, in small bowl, mix powdered sugar and

enough lemon juice for drizzling consistency. Drizzle

over warm scones.

Yield: 8 servings (1 scone per serving).

Per Serving: About 320 cal, 5 g pro, 47 g carb,

12 g total fat, 7 g sat fat, 90 mg chol, 430 mg sod.

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KitchenAid KCO1005 User Manual Page 23

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