Hamilton Beach 70300 Use & Care - Page 11

840066200 Ev03.qxd 1/11/00 4:52 PM Page Creamed Potatoes 4 pounds all-purpose white potatoes, about 15 medium 3 cups half'n'half cream 3 tablespoons finely minced onion 112/ teaspoons salt IA 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 375°F for 1 hour. Makes 10 servings. Sweet Potato Pudding 1 to 114/ pounds sweet potatoes, scrubbed but not peeled, and cut to fit food chute (3 cups grated) 12/ cup sugar I/4 cup maple syrup 1 cup milk 1 egg IA 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 112/ 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 112/ hours. Yield: Makes 6 servings. Vegetable Lasagna 8 ounces reduced-fat mozzarella cheese 8-ounce package light cream cheese, 1 medium onion, peeled, cut into chunks cut into chunks 4 garlic cloves 3/4 cup skim milk ricotta cheese 4 to 6 ounces fresh mushrooms 12/ cup light sour cream 1 teaspoon vegetable oil 1 egg 2 zucchini, approximately 6 inches 2 teaspoons dried Italian seasoning each, cut into chunks 26 ounce can spaghetti sauce 2 ounces parmesan cheese, cut into 6 lasagna noodles, cooked 1/2-inch chunks (about 1/3 cup grated) 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, 11