Hamilton Beach 58164 Use and Care Manual - Page 18

Recipes Mango Pineapple Salsa Ingredients: 2 cups (473 ml) chopped fresh pineapple 1 orange, peeled and chopped 1 cup (237 ml) chopped fresh mango 1/2 cup (118 ml) chopped red pepper 1/2 cup (118 ml) pineapple juice 1/4 cup (59 ml) chopped fresh cilantro 1/4 cup (59 ml) chopped onion 3 tablespoons (44 ml) apple cider vinegar 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.3 ml) black pepper Directions: 1. Stir pineapple, orange, mango, red pepper, pineapple juice, cilantro, onion, cider vinegar, salt and pepper in a large bowl. 2. Cover with plastic wrap and refrigerate until ready to serve. Serves: 6 to 8 Curried Cheese Ball Ingredients: 1 package (8 oz. [227 g]) cream cheese, softened 1/2 cup (118 ml) finely shredded Colby and Monterey jack cheese 2 tablespoons (30 ml) chopped chives 2 tablespoons (30 ml) Major Grey's chutney 1 tablespoon (15 ml) curry powder 1/2 cup (118 ml) chopped lightly salted dry-roasted peanuts 1/4 cup (59 ml) cilantro, chopped Directions: 1. Mix cream cheese, shredded cheese, chives, chutney and curry powder in small bowl until well blended. 2. Cover and refrigerate several hours. 3. Stir peanuts and cilantro together in a small bowl. Place cream cheese mixture on a sheet of plastic wrap or waxed paper and roll into a ball. 4. Sprinkle peanut mixture over cream cheese; roll to coat entire ball. 5. Cover and refrigerate several hours for flavors to blend. Serve with crackers. Serves: 20 to 22 18