Hamilton Beach 72703 Use & Care - Page 5

840130400 Ev01.qxd 1/12/05 10:51 AM Page 8 How to Clean 1. Wash cover, bowl, spatula, bowl size adjuster, and blade in hot, soapy water. Blade is sharp; handle carefully. Rinse and dry. The cover, bowl, spatula, bowl size adjuster, and blade may also be washed in top rack of automatic dishwasher. 2. Reassemble for safe storage. 3. To clean the base, wipe with a damp cloth. Do not use abrasive cleaners. Do not immerse base in water. Recipes Salsa Half of small onion 2 cloves garlic 1⁄4 cup (60 ml) cilantro leaves 1 mild banana pepper, seeded 1 chili or jalapeno pepper, seeded 2 tomatoes, peeled 1 tablespoon (15 ml) lemon juice Combine onion and garlic in the chopper bowl. Pulse until minced. Place in microwave-safe bowl and microwave 1 minute. Place cilantro and peppers in chopper bowl. Pulse until minced. Add to onion mixture. Place tomatoes into chopper bowl and pulse until coarsely chopped. Add to onion mixture. Add lemon juice and mix thoroughly. Refrigerate for an hour or more before serving. 8 Brie with Apple Chutney 1⁄4 cup (60 ml) pecans 2 Winesap or Granny Smith apples, peeled, cored, and cut in chunks 2 tablespoons (30 ml) butter 1⁄4 cup (60 ml) golden raisins 2 Tbls (30 ml) brown sugar 1 Tbl (15 ml) cider vinegar 13-ounce (375 g) round of Brie Chop pecans and set aside. Place chunks of apple in chopper and pulse until coarsely chopped. In a skillet over medium heat, melt butter then add apples. Cook about 5 minutes. Add the raisins, brown sugar, and vinegar to the apples in the skillet. Stir to mix then cook 5 minutes longer. Place the round of Brie on a lightly greased ovenproof plate. Bake at 350ºF (180ºC) for 8 minutes or until soft. Remove from oven. Spoon apple chutney over Brie then sprinkle with pecans. Serve with crackers. NOTE: Brie is covered with a flour-based rind. This should be left on the Brie to bake and is edible. Crispy Catfish Fillets 21⁄2 ounces (75 g) Parmesan cheese (1⁄2 cup [125 ml] grated) 20 buttery crackers, like Ritz or Townhouse 1⁄3 cup (80 ml) fresh parsley sprigs 1⁄4 cup (60 ml) butter, melted 4 catfish fillets, about 8 ounces (225 g) each Cut cheese into 1⁄2-inch (1 cm) cubes. Place cheese cubes in chopper and pulse until finely grated. Put grated cheese in a shallow bowl. Place crackers and parsley in chopper. Process until finely ground. Mix cracker mixture with cheese. 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 to 20 minutes. Makes: 4 servings. 9