Hamilton Beach 70300 Use & Care - Page 13

45 840066200 Ev03.qxd 1/11/00 4:52 PM Page 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 1/4 cup pineapple juice 3 tablespoons soy sauce 1 teaspoon dry mustard 8-ounce can sliced water chestnuts, drained 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 350°F 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 12/ cup apple butter 1/4 cup vegetable oil 114/ cups sugar 1 tablespoon vanilla 2 cups flour 2 teaspoons cinnamon 1 teaspoon baking soda 12/ teaspoon baking powder 12/ 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. 13