User manual | Hamilton Beach 840066200 Blender User Manual

Hamilton Beach 840066200 Blender User Manual
Food Processor
Food Processor Safety.................. 2
Parts & Features............................ 3
Using Your Food Processor ........ 4
Cleaning Your Food Processor.... 8
Customer Service.......................... 8
Recipes .......................................... 9
In USA: 1-800-851-8900
In Canada: 1-800-267-2826
Food Processor Safety
When using electrical appliances, basic
safety precautions should always be
followed, including the following:
1. Read all instructions.
2. To protect against risk of electrical shock,
do not immerse base, motor, cord, or
plug in water or other liquid.
3. Close supervision is necessary when any
appliance is used by or near children.
4. Unplug cord from outlet when not in use,
before putting on or taking off parts, and
before cleaning.
5. Avoid contacting moving parts. Keep fingers out of discharge opening.
6. Do not operate any appliance with a
damaged cord or plug or after the
appliance malfunctions or is dropped or
damaged in any manner. Call our toll free
customer service number for information
on examination, electrical repair,
mechanical repair, or adjustment.
7. The use of attachments not recommended
or sold by Hamilton Beach/Proctor-Silex,
Inc. may cause fire, electric shock, or
8. Do not use outdoors.
9. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
10. Never feed food into food chute by
hand. Always use food pusher.
11. The blades and discs are sharp. Handle
carefully. Store out of reach of children.
12. Make sure the blade or disc has come
to a full stop before removing cover.
13. Keep hands and utensils away from
moving blades and discs while processing food to reduce the risk of severe
personal injury and/or damage to the
food processor. A rubber scraper may
be used but ONLY when the food
processor is not running.
14. To reduce the risk of injury, never place
cutting blade or discs on base without
first putting bowl properly in place.
15. Be certain cover is securely locked in
place before operating appliance.
16. Do not attempt to defeat the cover
interlock mechanism.
17. To reduce the risk of injury, be sure to
insert or remove blades and discs using
finger holes provided for this purpose.
Use caution when removing blades and
discs from the bowl, when emptying the
bowl, and when cleaning.
Consumer Safety Information
This appliance is intended for household
use only.
This appliance is equipped with a polarized
plug. This type of plug has one blade wider
than the other. The plug will fit into an
electrical outlet only one way. This is a
safety feature intended to help reduce the
risk of electrical shock. If you are unable to
insert the plug into the outlet, try reversing
the plug. If the plug should still fail to fit,
contact a qualified electrician to replace the
obsolete outlet. Do not attempt to defeat
the safety purpose of the polarized plug by
modifying the plug in any way.
To avoid an electrical circuit overload, do
not use another high wattage appliance on
the same circuit with your food processor.
The length of the cord used on this appliance
was selected to reduce the hazards of
becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary an
approved extension cord may be used. The
electrical rating of the extension cord must
be equal to or greater than the rating of the
food processor. Care must be taken to
arrange the extension cord so that it will
not drape over the countertop or tabletop
where it can be pulled on by children or
accidentally tripped over.
Parts & Features
1. Food Pusher
2. Food Chute
3. Food Gate – leave in cover for
regular processing; remove for
continuous processing.
4. Continuous Feed Chute
5. Reversible Slicer/
Shredder Disc
6. Disc Shaft
7. Base
8. Control Switch
9. Speed Switch
10. Bowl
11. S-Blade
12. Cover
13. Continuous Feed Disc – must be
used for continuous processing;
this disc “throws” the food through
the Continuous Feed Chute.
Using Your Food Processor
• Always lock the processor bowl on
base before putting any blade or disc
in position. Make sure blade or disc
is securely in place before using.
• With this food processor you can
process in the processor bowl or use
continuous processing option for slicing and shredding into a separate
container. The continuous feed chute
allows slicing or shredding foods in
large quantities.
• Do not use continuous processing to
slice meat or cheese. The texture of
these foods tends to clog the the
continuous feed chute.
• The bowl will hold 6 to 7 cups of dry
ingredients or 2 cups of liquid. Do not
• Do not use your food processor to
crush ice.
• For consistent texture, foods should be
cut into 1-inch cubes before mincing or
chopping with the S-Blade.
How to Lock the Bowl
Place bowl onto base with the handle
facing you. Rotate the bowl counterclockwise until it locks into place.
How to Lock the Cover
Place cover on bowl with “Unlock”
arrow aligned with arrow on control
panel. Turn counterclockwise until
“Lock” symbol aligns with arrow.
LOCKED. This ensures the cover is
always securely latched when unit is
in operation.
Normal Processing
1. Make sure the Control Switch is
turned to OFF ( O ) and the unit is
2. Lock the bowl onto base. (See “How
to Lock the Bowl” on page 4.)
3. Choose the blade or disc to be used:
S-Blade or Slicer/Shredder Disc.
Handle carefully; the blades and disc
are sharp. (See the “Processing
Chart” on page 7 for more information about which attachment to use
for your specific application.)
The S-Blade should be used to mince
or chop foods, mix ingredients, or to
puree a mixture.
4. Place the S-Blade onto center column of food processor in center of
bowl. Turn slowly until blade drops
into place.
5. Lock cover onto bowl. (See “How to
Lock the Cover” on page 4.) Insert
food pusher into food chute.
6. Plug in unit and process food to
desired texture. The processing
speed and time will determine the
finished consistency of the food. The
can help you avoid over-processing.
Slicer/Shredder Disc
• To slice or shred cheese, select firm
cheese like cheddar, monterey jack,
or swiss. Place cheese in freezer for
1 hour before processing.
• The Reversible Slicer/Shredder Disc
has a slicing blade on one side and
shredding teeth on the other. Place
on shaft with desired cutting edge
facing up.
• To julienne vegetables, slice then
remove from bowl and restack the
vegetables. Pack into food chute with
slices vertical. Slice again to make
match-stick cut vegetables.
4. Put disc shaft on center column and
put Slicer/Shredder Disc in place
with the desired side facing up for
either slicing or shredding. Lock
cover onto bowl. (See “How to Lock
the Cover” on page 4.)
5. Cut food to fit food chute. Pack food
chute tightly with food. Insert food
pusher in chute. Always use the
food pusher to feed food into the
6. Plug in unit and process food.
7. Select speed. While pressing on
food pusher, move switch to ON ( l )
process food.
8. When food chute is empty, move
switch to OFF ( O ) or release from
Wait until blade has stopped
rotating before removing cover.
Continuous Processing
IMPORTANT: When using the
continuous feed chute the food gate
must be removed and the continuous
feed disc must be in place.
1. Make sure the Control Switch is
turned to OFF ( O ) and the unit is
2. Lock the bowl onto base. (See “How
to Lock the Bowl” on page 4.)
3. Place disk shaft onto center column,
select desired side of Continuous
Feed Disc and place onto disc shaft.
The Continuous Feed Disc has a
ribbed side to use for cabbage and
leafy greens, and a flat side to use
with other foods.
4. Select desired side of Reversible
Slicer/Shredder Disc and place that
side up, on disc shaft.
6. Lock on cover. (See “How to Lock
the Cover” on page 4.)
7. Plug in unit and select speed.
Process food. Check the Continuous
Feed Chute frequently to make sure
the opening is not blocked. If
blocked, turn unit off and unplug.
Clear blockage, then reassemble and
continue processing.
NOTE: When using the Continuous Feed
Chute, some food may fall into the food
processor bowl.
How to Operate the Controls
The control panel provides quickreference graphics which indicate the
correct blade or disc for a job:
Speed Switch: Move the speed switch
to either LOW ( • ) or HIGH ( •• ) speed
before turning on the motor with the
Control Switch.
Control Switch: The three-position
High Control Switch gives you a choice of
ON ( l ), OFF ( O ), or PULSE/MOMENTARY . Selecting the ON ( l ) position
will cause the motor to run continuously
until you move the switch to OFF ( O ).
will cause the motor to run only until
you release the switch; then it automatically springs back to the OFF ( O )
Processing Chart
Slicer disc
(slicing blade facing up)
Low ( • )
Cucumbers, apples, mushrooms
High ( •• )
Low ( • )
High ( •• )
Shredder disc
(shredding teeth facing up)
Low ( • )
High ( •• )
Julienne vegetables
Chop nuts, mince vegetables
Chop meat, puree food
Firm cheeses
Operating time will depend on quantity of food being processed. Most foods can
be sliced, chopped, or shredded seconds. Do not operate processor for more
than 1 minute at a time. If processing large quantities, let processor rest about
1 minute before continuing.
Cleaning Your Food
1. Wash the bowl, cover, blade, discs,
and food pusher in hot, soapy water.
Rinse and dry thoroughly.
NOTE: Do not store the food
processor with the cover in the
locked position, as this may put
strain on the interlock tab.
2. Wipe the base, control panel, and
cord with a damp cloth or sponge.
To remove stubborn soil, use a mild
non-abrasive cleanser.
Customer Service
If you have a question about your food processor, call our toll-free customer service
number. Before calling, please note the model, type, and series numbers and fill in
that information below. These numbers can be found on the bottom of your food
processor. This information will help us answer your question much more quickly.
MODEL: ______________
TYPE: _______________
SERIES: _________________
Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in
material and workmanship for a period of two (2) years from the date of original purchase,
except as noted. There is no warranty with respect to the following, which may be supplied
with this appliance: glass parts, glass containers, cutter/strainer, blades and/or agitators.
This warranty extends only to the original consumer purchaser and does not cover damage
from abuse, neglect, use for commercial purposes, or any other use not found in the
CAUSED BY USE OF THIS APPLIANCE. Some states or provinces do not allow this exclusion
or limitation of incidental or consequential losses, so the foregoing disclaimer may not
apply to you. If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE
TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service
please have model, series, and type numbers ready for operator to assist you.)
In the U.S. 1-800-851-8900
In Canada 1-800-267-2826
Web site address:
This warranty gives you specific legal rights, and you may also have other legal rights
which vary from state to state, or province to province.
Blue Cheese Dressing
2 cloves garlic
4 ounces blue cheese
2 cups mayonnaise
⁄ cup sour cream
⁄ cup fresh lemon juice
2 tablespoons sugar
Using S-Blade, with processor running, drop garlic cloves into the food chute and
mince. Add cheese and process for 10 seconds. Add mayonnaise, sour cream,
lemon juice, and sugar. Process until smooth. Keep refrigerated.
Yield: 3 cups.
2 cloves garlic
2 green onions, white portion and
half of green top
15 ounce garbanzo beans (chick peas),
drained, reserving 1⁄4 cup liquid
1⁄4 cup tahini (sesame paste), stirred
3 to 4 tablespoons lemon or lime juice
2 teaspoons olive oil
1⁄4 teaspoon cumin
dash cayenne
salt and pepper to taste
dash paprika
pita bread or cut up vegetables, optional
Using S-Blade, with processor running, drop garlic cloves and onion into food
chute and mince. Add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin,
cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as
needed. Place into serving bowl and garnish with paprika. Serve with pita bread
and/or vegetables. To store, refrigerate. Makes about 2 cups.
1 onion, peeled and quartered
1 clove garlic
1 hot pepper (jalapeno or finger hot),
cored, seeded and quartered
4 tomatoes, quartered
⁄ cup cilantro, packed
⁄ teaspoon cumin
1 tablespoon lime juice
salt and pepper to taste
hot sauce, optional
Using S-Blade, with processor running, drop onion, garlic cloves, and hot pepper
through the food chute and chop until finely minced. Stop processor. Add tomatoes,
cilantro, cumin, lime juice, salt, and pepper to the processor bowl. Pulse until
desired texture. Add hot sauce if desired. Makes 2 to 3 cups.
Cranberry Orange Relish
12 ounces fresh cranberries, stems
removed or frozen
1 cup sugar
1 small navel orange, washed,
cut into wedges
3 tablespoons Grand Marnier liqueur
or orange juice
dash ground cloves
Using S-Blade, place cranberries, sugar, orange, Grand Marnier or orange juice,
and cloves into the processor bowl. Process until cranberries are almost smooth,
yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits.
Makes about 21⁄2 cups.
Chicken Puffs
1⁄2 teaspoon each, salt and celery seed
1 pound cooked chicken, (11⁄2 cups
1⁄4 teaspoon each, dry mustard
finely chopped chicken)
1⁄4 cup packed parsley sprigs
and onion powder
1 cup chicken broth
1 cup flour
1⁄2 cup vegetable oil
4 eggs
1 tablespoon Worcestershire sauce
Cut chicken in large chunks and using S-Blade place chicken and parsley in
processor bowl and pulse until finely chopped. Remove and set aside. In a large
saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring
to a boil. Stir the 4 seasonings into flour. When broth reaches a boil, dump in flour
all at once. Stir until the dough forms a ball. Place dough into mixing bowl. Add
eggs one at a time, mixing well after each egg. Stir in chicken, and parsley. Drop
by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes. Yield: 4 dozen.
Potato–Leek Soup
3 pounds potatoes, peeled
11⁄2 teaspoons salt
1⁄4 teaspoon pepper
3 to 4 leeks, both root and
1⁄2 cup milk
leaf ends trimmed
8 ounces bacon
3 tablespoons flour
2 quarts water
Using Slicer/Shredder Disc, slicing side up, slice potatoes. Remove to large mixing bowl and cover with cold water; set aside. Slice leeks. To clean leeks, place in
a colander and toss gently under running water. In a soup pot or Dutch oven, cook
bacon until crisp. Remove bacon and set aside. Add leeks to the bacon grease in
the pot. Cook and stir occasionally over medium heat for about 10 minutes.
Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a
boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl,
whisk together milk with flour. Slowly stir milk mixture into simmering soup and
simmer for 5 minutes. Garnish with crumbled bacon bits. Yield: 6 to 8 servings.
Lentil Soup
⁄ pound bacon
1 large onion
6 parsnips, peeled, ends removed,
cut into 1-inch pieces
8 celery ribs with leaves
6 carrots, ends removed
16 ounce bag lentils
2 quarts water
1 bay leaf
1 teaspoon salt
sour cream, optional
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices
of bacon to be used as garnish. Leave bacon drippings in pot. Using S-Blade,
chop onion and parsnips. Add chopped onion and parsnips to bacon drippings in
pot and cook over medium heat until softened, about 7 minutes. Using
Slicer/Shredder Disc, slicing side up, slice celery and carrots. Add the celery,
carrots, lentils, water, bay leaf, and salt to onion mixture. Bring to boil then reduce
heat and simmer, covered, for 40 minutes. At serving time, garnish with sour
cream and crumbled bacon. Yield: 8 servings.
NOTE: Lentils do not need to be soaked overnight.
Creamed Potatoes
4 pounds all-purpose white potatoes,
about 15 medium
3 cups half’n’half cream
3 tablespoons finely minced onion
11⁄2 teaspoons salt
1⁄4 teaspoon pepper
4 tablespoons butter, melted
Scrub the potatoes but do not peel. Place in a large pot and cover with water.
Bring to boil then reduce heat and simmer for 45 minutes or until done.
Refrigerate overnight. Using Slicer/Shredder Disk, shredding side up, grate the
potatoes. It is not necessary to peel them. Place grated potatoes, half’n’half,
onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch
baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF
for 1 hour. Makes 10 servings.
Sweet Potato Pudding
1 to 11⁄4 pounds sweet potatoes,
scrubbed but not peeled, and cut
to fit food chute (3 cups grated)
1⁄2 cup sugar
1⁄4 cup maple syrup
1 cup milk
1 egg
1⁄4 cup butter
1 teaspoon vanilla
Using Slicer/Shredder Disc, shredding side up, grate sweet potatoes. Remove
from processor bowl and place in medium mixing bowl. Set aside. Using S-Blade,
place sugar, syrup, milk, egg, butter, and vanilla into processor bowl. Process until
smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased
11⁄2 quart casserole dish. Place casserole dish into a larger pan or dish. Add hot
water to larger pan, so water will be 1 to 2 inches up the side of casserole dish.
This will prevent the edges from burning. Bake at 350°F for 11⁄2 hours.
Yield: Makes 6 servings.
Vegetable Lasagna
8 ounces reduced-fat mozzarella cheese
1 medium onion, peeled, cut into chunks
4 garlic cloves
4 to 6 ounces fresh mushrooms
1 teaspoon vegetable oil
2 zucchini, approximately 6 inches
each, cut into chunks
2 ounces parmesan cheese, cut into
1⁄2-inch chunks (about 1⁄3 cup grated)
8-ounce package light cream cheese,
cut into chunks
3⁄4 cup skim milk ricotta cheese
1⁄2 cup light sour cream
1 egg
2 teaspoons dried Italian seasoning
26 ounce can spaghetti sauce
6 lasagna noodles, cooked
Using Slicer/Shredder Disc, shredding side up, shred mozzarella. Place in a small
bowl and set aside. Using S-Blade, place onion and garlic cloves into processor
bowl. Pulse until coarsely chopped. Add mushrooms to bowl. Continue to pulse
until mushrooms are coarsely chopped. Place chopped vegetables in a large
skillet with oil, over medium heat. Using S-Blade, place zucchini in processor
bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook until tender,
about 10 minutes; set aside. Without washing the processor bowl, using S-Blade
place parmesan cheese chunks in bowl and process on High until coarsely chopped.
Add the cream cheese, ricotta cheese, sour cream, egg, and Italian seasonings
and process until creamy, about 30 to 40 seconds. Grease a 9x13-inch baking
dish. Layer half each of noodles, cream cheese mixture, chopped vegetable
mixture and spaghetti sauce. Repeat layers once. Sprinkle with mozzarella. Bake,
covered, at 350ºF for 25 minutes. Uncover and cook an additional 10 minutes.
Let stand 10 minutes before serving. Yield: 8 servings.
NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before
1 pound mozzarella cheese
1 pound mild Italian sausage
1 pound ground beef
2 cloves garlic
1 medium onion, peeled & cut in eighths
1 rib celery, cut in 2-inch pieces
26 ounce can spaghetti sauce
8 ounce can tomato sauce
2.5 ounces parmesan cheese, cut in
1⁄2-inch cubes (1⁄2 cup grated)
1 cup parsley sprigs
1 pound small curd cottage cheese
15-ounce container Ricotta cheese
2 eggs
12 lasagna noodles, uncooked
Using Slicer/Shredder Disc, with slicing blade up, slice mozzarella and set aside.
Remove casings from sausage. In a large skillet or large heavy saucepan over
medium high heat, cook and crumble sausage and ground beef. Using S-Blade,
with processor running, drop garlic through food chute and mince. Stop
processor. Add onion and celery to the processor bowl. Pulse until chopped then
add to skillet. Cook until onion is soft. Place cooked meats and vegetables in
large bowl. Add spaghetti and tomato sauce and stir to mix. Using S-Blade,
process parmesan cheese on High until finely grated, about 20 seconds. Add
parsley to the parmesan and process until chopped. Add cottage cheese, ricotta,
and eggs and process until blended. In a 9x13-inch baking dish layer meat sauce,
noodles, cheese mixture, then mozzarella slices. Repeat layers. (Can be refrigerated at this time.) Cover tightly with aluminum foil and bake at 350ºF for 45 minutes.
Remove foil and bake 15 to 30 minutes more. Let sit 10 minutes before cutting to
serve. Yield: 8 to 10 servings.
Crispy Catfish Fillets
2 1⁄2-ounces parmesan cheese
(1⁄2 cup, grated)
20 buttery crackers, like Ritz
or Townhouse
⁄ cup fresh parsley sprigs
⁄ cup butter, melted
4 catfish fillets, about 8 ounces each
Cut cheese into 1⁄2-inch cubes. Using S-Blade, place cheese cubes, crackers and
parsley in work bowl. Process until finely ground. Place cracker mixture in large
shallow bowl. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on
nonstick or aluminum foil lined baking sheet. Bake at 400ºF for 15 to 20 minutes.
Yield: 4 servings.
Cashew Chicken
2 pounds boneless skinless chicken
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3⁄4 cup chicken stock or broth
⁄ cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
8-ounce can sliced water chestnuts,
1 cup roasted cashews
Cooked rice
Using S-Blade, place chicken in processor bowl. Pulse until chicken is very
coarsely chopped. Remove chicken and set aside. Do not wash processor bowl.
Place garlic and ginger in processor bowl and pulse until minced. Add green
onions, white part and 2-inches of green top, and pulse until chopped. Heat oil in
skillet over medium high heat. Add the chopped vegetables and chicken to the
skillet. Stir and cook about 7 minutes, or until chicken is done. Stir occasionally.
Use a slotted spoon and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken
broth, pineapple juice, soy and mustard. Stirring frequently, bring to a boil and
cook until thickened, about 5 minutes. Return chicken/vegetables to skillet, add
cashews and water chestnuts. Heat through. Serve over rice. Yield: 6 servings.
Roasted Sweet Peppers & Sausage
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
2 green bell peppers, cored and seeded
2 medium onions, peeled and cut
to fit in food chute
1 teaspoon dried oregano
2 tablespoons olive oil
2 pounds Italian sausage
Using a fork pierce sausage casings several times. In a skillet over medium high
heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the
Slicer/Shredder Disc, slicing side up, slice peppers and onion. Place in 2-quart
baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at
350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto
toasted sub rolls. Yield: 6 servings.
Good Morning Muffins
4 medium carrots (2 cups grated),
washed, ends removed
1 large apple (1 cup grated), cored
and cut into wedges
3 eggs
1⁄2 cup apple butter
1⁄4 cup vegetable oil
11⁄4 cups sugar
1 tablespoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 cup raisins
Using Slicer/Shredder Disc, shredding side up, shred carrots and apple into
processor bowl. Remove from bowl put into a large mixing bowl; set aside. Using
S-Blade, place eggs, apple butter, oil, sugar, and vanilla in processor bowl.
Process until mixed and smooth. Add flour, cinnamon, baking powder, baking
soda, salt, and raisins. Pulse until JUST mixed. Pour batter into mixing bowl with
grated carrots/ apple mixture. Spoon into greased or paper lined muffin tin, filling
about 3⁄4 full. Bake at 375ºF 15 to 20 minutes. Yield 24 muffins.
Cheddar Onion Cornbread
4 ounces cheddar cheese (1 cup grated) 1⁄2 cup milk
1 small onion, peeled and cut in quarters 8-ounce package corn muffin mix
8-ounce can cream style corn
1 tablespoon butter
8 ounce container sour cream
1 egg
Using Slicer/Shredder Disc, shredding side up, shred cheddar and set aside.
Using S-Blade, place onion in processor bowl and process until finely chopped.
Place chopped onion and butter in a skillet and cook over medium high heat until
onions are soft. Set aside and cool. Do not wash processor bowl. Using S-Blade,
place egg, milk, muffin mix, and corn into processor bowl. Pulse until JUST
mixed. Pour batter into greased 8-inch square baking pan. Combine onions,
cheese, and sour cream. Place small spoonfuls of sour cream mixture on top of
batter. Bake at 425ºF for 30 to 35 minutes. Yield: 6-8 servings.
Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20 ounce can pineapple chunks, drained
2 eggs
1 cup half and half cream
1 teaspoon vanilla
1 tablespoon melted butter or
11⁄2 cups sugar
3 pineapple slices, drained
Using S-Blade, with processor running, drop bread through food chute to make
soft breadcrumbs. Pour into a greased 2-quart casserole dish. Place pineapple
chunks in food processor bowl with S-Blade. Process pineapple for 20 seconds.
Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until
mixed. Pour pineapple mixture over the soft breadcrumbs. Garnish with three
pineapple rings overlapping in center. Bake at 350ºF for 1 hour or until golden.
Yield: 8 servings.
Chocolate Chip Cheesecake
3 8-ounce packages cream cheese,
cut into chunks
1 cup sugar
2 tablespoons flour
4 eggs
1⁄4 cup milk
1 teaspoon vanilla
1⁄2 cup chocolate chips
1 teaspoon butter, softened
22 chocolate chip cookies
3 to 4 tablespoons unsalted butter,
Crust: Use 1 teaspoon butter to grease a 9 to 91⁄2-inch springform pan and set
aside. Using S-Blade, with processor running, drop cookies through food chute
and process until an even crumb is formed. Continue processing adding melted
butter through the food chute until mixed. Pour crumbs into prepared springform
pan and press crumbs evenly on bottom of pan. Bake at 425ºF for 10 minutes.
Remove from the oven and cool on rack.
Filling: Using S-Blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to
work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with
chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F and continue to
bake (without opening the oven door) for 45 minutes more or until cheesecake is
set. When cooled, cover and refrigerate several hours or overnight.
Yield: 16 servings.
Cooking Tip: For a creamy smooth textured cheesecake, bake it in a water bath.
Tear off a sheet of aluminum foil that extends about 6 inches larger than the
springform pan. Place springform pan in center of foil and form foil up around the
sides. This prevents water from leaking into the pan. Place the springform pan in a
larger pan and fill larger pan with about 11⁄2 inches of hot tap water. Bake as
Marissa’s Apple Crisp
6 large Golden Delicious apples,
peeled and cored and cut to fit in
food chute (6 cups sliced)
1 tablespoon lemon juice
1⁄2 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄2 cup butter, melted
1 cup flour
1 cup sugar
1 teaspoon cinnamon
Using Slicer/Shredder Disc, slicing side up, slice apples. Put apples in a large
bowl. Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon,
and nutmeg. Stir to mix then put apples in ungreased 2-quart baking dish. Using
S-Blade, place Topping ingredients in processor bowl and pulse until mixed.
Crumble topping over apples. Bake at 375ºF for 30 minutes. Serve topped with
vanilla ice cream. Yield: 6 servings.
Washington, North Carolina 27889
Picton, Ontario K0K 2T0
Web site address:
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