Hamilton Beach 70590C User Manual

Food Processor

840129200

READ BEFORE USE LIRE AVANT L’UTILISATION LEA ANTES DE USAR

English ................................................ 2

USA: 1-800-851-8900

Français ............................................ 18

Canada : 1-800-267-2826

Español .............................................. 34

México: 01 800 71 16 100

Le invitamos a leer cuidadosamente este

instructivo antes de usar su aparato.

Robot culinaire

Procesador de alimentos

840129200 Ev01.qxd 7/6/04 9:06 AM Page 1

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS!

In order to prevent the risk of fire, electric shock, burns or other injury or damage, follow these instructions carefully. When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read and save 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. This appliance should not be used by children.

5. Unplug cord from outlet when not in use, before putting on or taking off parts, and before cleaning.

6. Avoid contacting moving parts. Keep fingers out of discharge opening.

7. 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, repair or electrical or mechanical adjustment. All repairs must be completed by the manufacturer, its service agent, or similarly qualified persons in order to avoid a hazard.

8. The use of attachments not recommended or sold by Hamilton Beach/Proctor-Silex, Inc. may cause fire, electric shock, or injury.

9. Do not use your food processor if any part is broken.

10. Do not use appliance outdoors.

11. Do not let cord hang over edge of table

or counter, or touch hot surfaces.

12. Keep hands and utensils away from moving blade and disc 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.

13. The blade and disc are sharp. Handle carefully. Store out of reach of children.

14. To reduce the risk of injury, never place cutting blade or disc on base without first putting bowl properly in place.

15. Be certain cover is securely locked in place before operating appliance.

16. Never feed food into food chute by hand when slicing or shredding food. Always use food pusher.

17. Do not attempt to defeat the cover interlock mechanism.

18. Make sure the blade or disc has come to a full stop before removing cover.

19. To reduce the risk of injury, be sure to insert or remove blade and disc using hubs provided for this purpose. Use caution when removing blade and disc from the bowl, when emptying the bowl, and when cleaning.

20. Be sure to turn switch to OFF ( O ) position after each use. Always use the pusher to clear the food chute. When this method is not possible, turn the motor off and disassemble unit to remove the remaining food.

21. The appliance is not intended for commercial, professional or industrial use. It is designed and built exclusively for domestic use only.

22. Never use appliance for a longer period or with a larger amount of ingredients other than that recommended by Hamilton Beach/Proctor-Silex, Inc.

23. The maximum rating of this unit is based on using the Chopping/Mixing Blade. Using the Slicing/Shredding Disc may draw significantly less power.

24. Do not place on or near a hot gas or electric burner or in a heated oven.

25. Do not use appliance for other than intended use.

BEFORE FIRST USE: Unpack processor. Handle Chopping/Mixing Blade and Slicing/Shredding

Disc carefully; they are very sharp. Wash all parts except base in hot, soapy water. Rinse then dry.

840129200 Ev01.qxd 7/6/04 9:06 AM Page 2

Other 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.

840129200 Ev01.qxd 7/6/04 9:06 AM Page 3

1. Food Pusher

2. Food Chute Lid

3. Food Chute

4. Bowl Lid

5. Bowl

6. Base

7. Ready Light

8. Control Dial

9. Chopping/Mixing Blade

10. Removable Drive Sleeve

11. 3.0mm Slicing Blade (Medium Shredding)

12. 6.0mm Slicing Blade*

13. French Fry Blade*

Parts and Features

Using Your Food Processor

How to Lock the Bowl

Align base and bowl as illustrated. Turn bowl clockwise until it locks into place. The bowl will lock onto the base in 4 different positions for user convenience.

NOTE: The food processor will not work unless the bowl is locked into position.

* Optional Feature Some units may include

an additional 6.0mm slicing disc and/or French Fry Blade.

840129200 Ev01.qxd 7/6/04 9:07 AM Page 4

How to Assemble and Lock the Cover

Align cover as illustrated by placing thumb on cover tab and twisting cover clockwise. Four visual alignment markers are provided (see illustration), one on bowl, one on handle and two on bowl lid.

NOTE: The food processor will not work unless the cover is locked into position.

Food chute lid hinges onto back of food chute. Push down lid to latch onto food chute.

Before removing lid, switch to OFF (O) position and wait until blade stops rotating.

To remove food chute lid for cleaning,

place one hand in food pusher opening and the other on food chute. Rotate hand from left to right and lift up. This will disengage left notch from slot and then right notch from slot. Reverse the directions to place food chute lid back on food chute.

How to Operate the Controls

The control dial is conveniently located on the front of the base. Rotate the knob clockwise to select a speed:

1 and 2 for Low

3 and 4 for High

The processor will run continuously. For instant on and off control, use the PULSE (P) button by rotating knob counterclockwise. The blue dial around the control knob will illuminate when bowl, lid and food chute lid are all securely locked in place. This indicates that the unit is ready to be used.

840129200 Ev01.qxd 7/6/04 9:07 AM Page 5

Processing Using Chopping/Mixing Blade

The Chopping/Mixing Blade can be used to coarsely chop, finely mince, mix, or puree food to a smooth consistency.

1. Make sure the Control Switch is turned to OFF (O) and the unit is unplugged.

2. Lock the bowl onto base. (See “How to Lock the Bowl” on page 4.)

3. Place the Chopping/Mixing Blade onto motor shaft of food processor in center of bowl. Turn slowly until blade drops into place. Handle carefully;

the blade is sharp.

4. Lock cover onto bowl. Insert food

pusher into food chute.

5. Plug in unit and observe dial. Ready light should glow blue. Process food. The processing speed and time will determine the finished consistency of the food. The Pulse button can help you avoid overprocessing. Reference the food processing chart for recommended processing times and speeds.

6. When finished processing, select OFF (O) or release from PULSE position. Wait until blade has stopped

rotating before removing cover.

Chopping/ Mixing Blade

Motor Shaft

• For a more uniform consistency, start with pieces of food that are similar in size. Carrots, for example, should all be cut in 1-inch (2.5 cm) chunks. Do not process 4-inch (10 cm) pieces with 1⁄2-inch (1 cm) pieces.

• Do not puree or mash starchy vegetables like potatoes. They will be over-processed in a second and turn gummy.

Processing Tips and Techniques

• This food processor is excellent to chop, mix, slice, or shred most foods. However, to maintain peak performance, do not use your food processor for the following: grinding grain, coffee beans or spices; slicing frozen meat; or crushing ice.

• To achieve maximum capacity, use Chopping/Mixing blade of Big Mouth and add food no higher than the maximum fill line on food chute. See Food Processing Charts for more information.

• Operating time will depend on quantity of food being processed. Most foods can be sliced, chopped, or shredded in seconds. If unit is operated for 2 minutes continuously, let the processor rest about 4 minutes before continuing.

840129200 Ev01.qxd 7/6/04 9:07 AM Page 6

Processing Using Slicer/Shredder

• To slice or shred cheese, select firm cheese like Cheddar, Monterey Jack, or Swiss. Place cheese in freezer for 30 minutes before processing.

• The Reversible Slicer/Shredder Disc has a slicing blade on one side and shredding teeth on the other. Place on motor 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.

1. Make sure the Control Switch is turned to OFF (O) and the unit is unplugged.

2. Lock the bowl onto base. (See “How to Lock the Bowl” on page 4.)

3. Place Removable Drive Sleeve on Motor Shaft. Put Slicer/Shredder Disc on Removable Drive Sleeve with the desired side facing up for either slicing or shredding. Lock cover onto bowl. (See “How to Assemble and Lock the Cover” on page 5.)

4. To slice/shred large foods (such as chunk of cabbage, green pepper, whole tomato) open food chute cover by lifting latch. Depress food holder to the right. Insert food and lock cover.

To slice/shred long, thin foods

(such as potato, pepperoni, carrots, celery). Lock cover.

Long foods can be inserted into the chute opening and processed as long as the food chute lid is closed.

5. Insert food pusher in chute. Always use the food pusher to feed food into the chute. NEVER PUSH FOOD THROUGH CHUTE WITH HANDS.

6. Plug in unit and observe dial. Ready

light should glow blue.

7. Select speed. While pressing on food pusher, select 1 or 2 for optimum slicing and shredding performance or PULSE to process food. Reference the food processing chart for recommended processing times and speeds.

NOTE: The food chute lid is designed to pivot towards the right when processing food that fills the whole food chute capacity.

8. When food chute is empty, select OFF (O) or release from PULSE position. Wait until blade has

stopped rotating before removing cover.

Slicer/ Shredder Disc

Motor Shaft

Removable Drive Sleeve

840129200 Ev01.qxd 7/6/04 9:07 AM Page 7

Food Processing Charts

MINIMUM AMOUNT RECOMMENDED

1 medium peeled or unpeeled, cored and cut into wedges

2 slices, cut into squares

⁄2medium head, cored and cut into

1-inch (2.5 cm) chunks

1 medium, peeled, cut into 1-inch (2.5 cm) pieces

2 firm ribs, strings removed, cut into 1-inch (2.5 cm) pieces

5 ounces, (140 g) cut into 1-inch (2.5 cm) pieces

11 squares

1 hard cooked, chilled and shelled; dry well

1 large clove, peeled

9 medium

1 cup (250 ml)

1 cup (250 ml) nuts

1 medium, cut in quarters

⁄2cup (125 ml) packed; dry;

remove stems

1 medium; remove seeds

FOOD

Apple

Bread

Cabbage

Carrot

Celery

Cheese, Parmesan

Graham Crackers

Eggs

Garlic

Mushrooms

Nuts (hard and soft)

Nut Butter

Onions

Parsley

Peppers, Green

YIELD

1 cup

(250 ml)

1 cup (250 ml)

2 to 21⁄

cups

(500 to 625 ml)

⁄

cup

(125 ml)

⁄2cup

(125 ml)

1 cup

(250 ml)

⁄4cup (175 ml)

⁄

cup

(80 ml)

⁄

tsp. (2.5 ml)

2 cups

(500 ml)

⁄4to 1 cup

(175 to 250 ml)

⁄2cup (125 ml)

⁄4cup

(175 ml)

⁄4cup

(60 ml)

⁄4to 1 cup

(175 to 250 ml)

Chopping/Mixing Blade

TIME

5 sec. coarse 7 sec. fine

5 sec coarse 10 sec. fine

3 sec coarse 5 sec. fine

1 sec. coarse 3 sec. fine

10 sec.

3 sec. coarse 5 sec. fine

2 to 21⁄2min

3 sec coarse 5 sec. medium 7 sec. fine

5 sec coarse 10 sec. fine

SPEED

1-2

PULSE

3-4

PULSE

1-2

3-4

1-2

PULSE

3-4

1-2

3-4

PULSE

NOTE: Maximum recommended food quantities:

Fruit = 14 cups (3.5 L) Vegetables = 9 cups (2.25 L) Cheese, Parmesan = 32 ounces (914 g) Whole Nuts = 8 cups (2 L)

840129200 Ev01.qxd 7/6/04 9:07 AM Page 8

MINIMUM AMOUNT RECOMMENDED

1 medium peeled or unpeeled

⁄2medium head, cut to fit in chute

2 medium

2 firm ribs, strings removed

4-ounce piece (115 g), chilled

1 large, peeled or unpeeled

9 medium, arranged on sides in chute

1 medium

1 medium, remove seeds

1 medium

FOOD

Apple

Cabbage/Lettuce

Carrots

Celery

Cheese

Cucumber

Mushrooms

Onions

Peppers, Green

Potatoes

YIELD

2 cups (500 ml)

11⁄

to 2

⁄

cups

(375 to 625 ml)

1 cup (250 ml)

⁄

cup

(125 to 175 ml)

2 cups (500 ml)

21⁄2cups (625 ml)

11⁄2to 13⁄4cups

(375 to 425 ml)

⁄2cup (125 ml)

11⁄2cups (375 ml)

2 cups (500 ml)

Slicer Disc

SPEED

1-2

MINIMUM AMOUNT RECOMMENDED

⁄2medium head, cut to fit in chute

1 medium, cut to fit horizontally in the chute

2-ounce (55 g) piece, chilled

1-ounce (30 g) square 4-ounce (115 g) bar

1 small coconut, peeled, cut in chunks

1 medium (place in cold water to prevent darkness)

FOOD

Cabbage

Carrots

Soft Mozarella

Semi-Soft Cheese (Cheddar, Swiss)

Chocolate

Coconut

Potatoes

YIELD

11⁄

to 2

⁄

cups

(375 to 625 ml)

⁄

cup

(125 to 175 ml)

⁄

cup (125 ml)

⁄2cup (125 ml)

⁄2cup (125 ml) fine

1 cup (250 ml) fine

21⁄2cups (625 ml)

1 cup (250 ml)

Shredder Disc

SPEED

1-2

NOTE: Maximum capacity is when the bowl is filled to the slicer/shredder disc.

840129200 Ev01.qxd 7/6/04 9:07 AM Page 9

Troubleshooting Guide

Before calling the Hamilton Beach/Proctor Silex, Inc. Customer Service Number, carefully check the list below for a possible solution to your question.

POTENTIAL PROBLEM

Unit does not operate on any speed or Pulse.

Ready Light does not come on.

Food is not chopped, sliced or shredded uniformly.

Unit stops and will not come back on.

Unit has a burning smell.

Motor seems weak.

PROBABLE CAUSE/SOLUTION

• Is the unit plugged in? Does the outlet work?

• Are the bowl, bowl lid, and food chute lid all locked in place? See pp. 4-5 “How to Assemble.”

• Packing too much food in the food chute, or pushing too hard on the food pusher may cause the processed food to be irregulary sliced or shredded. Refer to the food processing charts for recommended sizes and quantities.

• Are you using the recommended speed? See pp. 8-9 “Food Processing Charts.”

• Are the bowl, bowl lid, and food chute lid all locked in place? They may have moved slighty during processing. See pp. 4-5 “How to Assemble.”

• Is the outlet still working? Check it by plugging in a working lamp or other appliance. You may have overloaded the circuit and blown a fuse or tripped the circuit breaker.

• Turn unit OFF, allow to stand for 3 to 4 minutes, then turn back ON.

If none of these suggestions correct the problem, DO NOT attempt to repair the unit. Call the Hamilton Beach/Proctor-Silex Customer Service number to get the name of your nearest Authorized Service Center.

• There may be a residue left on the motor from the manufacturing process, causing a slight odor during initial use. This will go away. If a strong odor or any visible smoke appears, unplug the unit IMMEDIATELY and call the Hamilton Beach/Proctor-Silex Customer Service number.

• Are you using the recommended speed for the item you are processing? See pp. 8-9 “Food Processing Charts.”

• Are you using the recommended food size and quantity to be processed? Refer to the food processing charts for recommended food sizes and speeds. See pp. 8-9 “Food Processing Charts.”

840129200 Ev01.qxd 7/6/04 9:07 AM Page 10

Cleaning, Storage and Maintenance

1. Wash bowl, cover, blade, discs, removable drive sleeve, food gate, and food pusher in hot, soapy water. Rinse and dry thoroughly. See page 5 for information on how to remove food chute lid for cleaning.

NOTE: Do not store unit with cover in locked position; this may put strain on interlock tab.

2. Wipe base, control panel, and cord with a damp cloth or sponge. To remove stubborn soil, use a mild non-abrasive cleanser.

NEVER IMMERSE THE BASE IN WATER OR OTHER LIQUID.

3. To store, place bowl on base. Then place Chopping/Mixing Blade on motor shaft and Slicing/Shredding Disc on Chopping/Mixing Blade. The Removable Drive Sleeve may be stored in the bowl. Place cover on bowl but do not lock.

4. Monthly place a drop of vegetable oil on each screw in the food chute.

The suction cup feet on the bottom of your Big Mouth™Food Processor are designed to keep the unit stationary during use. To maximize the life of your Big Mouth™please review the following directions:

With Big Mouth™fully assembled: lift it

from counter by placing hands under unit as shown and lifting to one side.

With Big Mouth™fully assembled: lift it

from counter by grabbing the handle as shown and lifting from same side as handle.

With bowl and lid removed from Big

Mouth™: lift it from counter by placing hands under unit as shown and lifting to one side

How to Release Suction Cup Feet After Use

840129200 Ev01.qxd 7/6/04 9:07 AM Page 11

Recipes

Salsa

1 onion, peeled 1 clove garlic 1 hot pepper (jalapeno or finger hot),

cored and seeded 4 tomatoes Using Chopping/Mixing Blade and 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. Pulse until desired texture. Add hot sauce if desired. Makes 2 to 3 cups (500 to 750 ml).

Cucumber Salad

4 medium cucumbers, unpeeled 3 teaspoons (15 ml) salt, divided

⁄

2 cup (125 ml) white vinegar

⁄

4 cup (60 ml) sugar

Slice cucumbers in the Big Mouth food processor using the slicer/shredder disc, slicing side up. Sprinkle 2 teaspoons (10 ml) salt over cucumbers and let stand one hour. Drain. Stir in white vinegar, sugar, dill, white pepper, and garlic. Refrigerate 3 hours before serving. Makes 8 servings.

Au Gratin Potatoes

1 small onion, sliced 4 cups (1 L) potatoes, sliced 3 tablespoons (45 ml) margarine 4-5 tablespoons (60-75 ml) flour

Grease a 2 quart (2 L) casserole dish. Slice whole potatoes and onion crosswise in the Big Mouth food processor using the slicer/shredder disc, slicing side up. Shred cheese. In a saucepan, melt margarine then stir in flour, salt, and pepper. Add milk. Cook while stirring over medium heat until sauce has thickened. Layer onion, potato, cheese, and sauce in casserole dish. Bake at 350ºF for 50 to 60 minutes or until potatoes are tender. Makes 6 servings.

⁄4 cup (60 ml) cilantro, packed

⁄2 teaspoon (2.5 ml) cumin 1 tablespoon (15 ml) lime juice Salt and pepper to taste Hot sauce, optional

1 tablespoon (15 ml) dill

⁄4 teaspoon (1.25 ml) white pepper 1 clove garlic

1 teaspoon (5 ml) salt

⁄4 teaspoon (1.25 ml) pepper 3 cups (750 ml) milk 1 cup (250 ml) cheddar cheese, shredded

840129200 Ev01.qxd 7/6/04 9:07 AM Page 12

⁄2 teaspoons (7.5 ml) salt

⁄4 teaspoon (1.25 ml) pepper 4 tablespoons (60 ml) butter, melted

Creamed Potatoes

4 pounds (1.8 kg) all-purpose

white potatoes, about 15 medium 3 cups (750 ml) half ’n half cream 3 tablespoons (45 ml) finely minced onion

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 disc, 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 (23x33 cm) baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF (190ºC) for 1 hour. Makes 10 servings.

Sweet Potato Pudding

1 to 11⁄4 pounds (675 g) sweet potatoes

scrubbed but not peeled,

(3 cups [750 ml] grated)

⁄2 cup (125 ml) sugar

⁄

4 cup (60 ml) maple syrup

Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside. Using Chopping/Mixing Blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 1

⁄

2 quart (1

⁄

2 L) 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 (2.5 to 5 cm) up side of casserole dish. This will prevent the edges from burning. Bake at 350°F (180ºC) for 1

⁄

2 hours. Makes 6 servings.

Cheddar Onion Cornbread

4 ounces (115 g) cheddar cheese

(1 cup [250 ml] grated) 1 small onion, peeled 1 tablespoon (15 ml) butter 1 egg

Using slicer/shredder disc, shredding side up, shred cheddar and set aside. Using Chopping/Mixing Blade, place onion in work 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 work bowl. Using Chopping/Mixing Blade, place egg, milk, muffin mix, and corn into work bowl. Pulse until JUST mixed. Pour batter into greased 8-inch (20 cm) square baking pan. Combine onions, cheese, and sour cream. Place small spoonfuls of sour cream mixture on top of batter. Bake at 425ºF (220ºC) for 30 to 35 minutes. Makes 6-8 servings.

1 cup (250 ml) milk 1 egg

⁄4 cup (60 ml) butter

1 teaspoon (5 ml) vanilla

⁄2 cup (125ml) milk 8-ounce (225 g) package corn muffin mix 8-ounce (225 g) can cream style corn 8-ounce (225 g) container sour cream

840129200 Ev01.qxd 7/6/04 9:07 AM Page 13

8-ounce (225 g) package light cream

cheese

⁄4 cup (175 ml) skim milk ricotta cheese

⁄2 cup (125 ml) light sour cream 1 egg 2 teaspoons (10 ml) dried Italian

seasoning 26-ounce (735 g) can spaghetti sauce 6 lasagna noodles, cooked

Basic White Bread

1 package active dry yeast 1 cup (250 ml) warm water 11⁄2

tablespoons (20 ml) butter or margarine, melted

In a large mixing bowl combine yeast and

⁄4

cup (60 ml) of warm water. Stir until dissolved. Add remaining warm water, butter, sugar, and salt. Add 3 cups (750 ml) of flour to food processor bowl. Start food processor and gradually add liquid mixture. Add enough of remaining flour and continue to mix until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise until double in size, about 1 hour. Punch dough down and shape into loaf. Place loaf into 9x5-inch (23x13x6 cm) greased loaf pan and let rise until double in size, about 1 hour. Bake at 350°F (180ºC) for 40 minutes.

Vegetable Lasagna

8 ounces (250 ml) reduced-fat

mozzarella cheese 1 medium onion, peeled 4 garlic cloves 4-6 ounces (115-170 g)

fresh mushrooms 1 teaspoon (5 ml) vegetable oil 2 zucchini, approximately 6 inches

(15 cm) each

2 ounces (60 ml) Parmesan cheese,

Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small bowl and set aside. Using Chopping/Mixing Blade, place onion and garlic cloves into work 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 Chopping/Mixing Blade, place zucchini in work bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook until tender, about 10 minutes; set aside. Without washing the work bowl, using Chopping/Mixing 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 (23x33 cm) 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 (180ºC) for 25 minutes. Uncover and cook an additional 10 minutes. Let stand 10 minutes before serving.

Makes 8 servings. NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before

shredding.

11⁄2 tablespoons (20 ml) sugar 1 teaspoon (5 ml) salt 3 to 31⁄2

cups (750 to 875 ml)

all-purpose flour

840129200 Ev01.qxd 7/6/04 9:07 AM Page 14

Topping:

⁄2 cup (125 ml) butter, melted 1 cup (250 ml) flour 1 cup (250 ml) sugar 1 teaspoon (5 ml) cinnamon

Crispy Catfish Fillets

21⁄2 ounces (75 g) Parmesan cheese

(1⁄2 cup [125 ml] grated)

20 buttery crackers, like Ritz

or Townhouse

Cut cheese into 1⁄2

-inch (1 cm) cubes. Using Chopping/Mixing 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 (205ºC) for 15-20 minutes. Makes 4 servings.

Apple Crisp

6 large Golden Delicious apples,

peeled and cored (6 cups [1.5 L] sliced)

1 tablespoon (15 ml) lemon juice

⁄

2 cup (125 ml) sugar

1 tablespoon (15 ml) flour 1 teaspoon (5 ml) cinnamon

⁄

4 teaspoon (1.25 ml) nutmeg

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 (2 L) baking dish. Using Chopping/Mixing Blade, place topping ingredients in work bowl and pulse until mixed. Crumble topping over apples. Bake at 375ºF (190ºC) for 30 minutes. Serve topped with vanilla ice cream. Makes 6 servings.

Baked Pineapple Bread Pudding

12 slices of white bread, torn into

strips to fit food chute

20-ounce (565 g) can pineapple

chunks, drained 2 eggs 1 cup (250 ml) half ’n half cream

Insert Chopping/Mixing Blade into food processor bowl and, with processor running, drop bread through food chute to make soft breadcrumbs. Pour into a greased 2-quart (2 L) casserole dish. Place pineapple chunks in food processor bowl with Chopping/Mixing Blade. Process pineapple for 20 seconds. Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings overlapping in center. Bake at 350ºF (180ºC) for 1 hour or until golden.

Makes 8 servings.

⁄3 cup (80 ml) fresh parsley sprigs

⁄4

cup (60 ml) melted butter

4 catfish fillets, about 8 ounces

(225 g) each

1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) melted butter or

margarine

⁄2 cups (375 ml) sugar

3 pineapple slices, drained

840129200 Ev01.qxd 7/6/04 9:07 AM Page 15

4 cups (1 L) flour

⁄2 teaspoon (2.5 ml) salt 1 teaspoon (5 ml) baking soda 1 teaspoon (5 ml) baking powder 1 teaspoon (5 ml) nutmeg 2 tablespoons (30 ml) sugar

Chocolate Chip Cheesecake

Filling:

3 8-ounce (675 g) packages

cream cheese, cut into chunks 1 cup (250 ml) sugar 2 tablespoons (30 ml) flour 4 eggs

⁄4

cup (60 ml) milk

1 teaspoon (5 ml) vanilla

⁄2

cup (125 ml) chocolate chips

Crust: Use 1 teaspoon (5 ml) butter to grease a 9 to 9

⁄2

-inch (23 cm) springform pan and set aside. Using Chopping/Mixing Blade and 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 (220ºC) for 10 minutes. Remove from the oven and cool on rack.

Filling: Using Chopping/Mixing 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 (220ºC). Reduce heat to 250°F (120ºC) 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. Makes 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 (15 cm) 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 1

⁄

2 inches (3.5 cm) of hot tap water.

Bake as directed.

Soft Sugar Cookies

⁄3 cup (150 ml) shortening

⁄3 cup (80 ml) margarine 11⁄2 cups (375 ml) sugar 1 teaspoon (5 ml) vanilla 1 cup (250 ml) sour cream* 2 eggs

Using Chopping/Mixing blade, cream shortening, margarine, and 11⁄2 cups (375 ml) sugar. Add vanilla, sour cream, and eggs. Mix until smooth. Add flour, salt, baking soda, baking powder, and nutmeg. Process on highest speed until smooth. Refrigerate dough for 15 minutes or overnight. On a floured surface, roll out dough to 1⁄2-inch (1 cm) thick. Cut into desired shapes. Top cookies with 2 tablespoons (30 ml) sugar and 1 teaspoon (5 ml) nutmeg mixture. Bake on greased cookie sheet at 450ºF (230ºC) for 8 to 10 minutes. Makes 36 cookies.

*You can replace the sour cream with nonfat plain yogurt for a lower fat version.

Crust:

1 teaspoon (5 ml) butter, softened 22 chocolate chip cookies 3 to 4 tablespoons (45 to 60 ml)

unsalted butter, melted

840129200 Ev01.qxd 7/6/04 9:07 AM Page 16

+ 36 hidden pages