Hamilton Beach 395W Use And Care - Page 3

Extraction YieldS Recipes Food' Model Speed Apricots 1 Cantaloupe 1 Cranberries 1 Cucumbers 1 Grapefruit 1 Grapes, seedless 1 Lemon 1 Onions 1 Orange 1 Papaya 1 Peaches 1 Strawberries 1 Apples 2 Beet Greens 2 Beets 2 Cabbage 2 Carrots 2 Celery 2 Lettuce, head 2 Parsley with stems 2 Pears 2 Peppeis, green 2 Potatoes 2 Pineapple 2 Radish 2 Rhubarb 2 Spinach 2 Sweet Potatoes 2 Tomatoes 2 Turnips 2 Watercress 2 Amount Yield 4 medium 1 medium 2 cups 1 medium 1 large 2 cups, stemmed. 1 medium 4 medium 1 medium 1 medium 2 medium 2 cups 2 medium 1 pound 5 medium 1 pound 1 pound 5 large stalks 5-6 large leaves .2 cups 2 medium 2 medium 2 medium 1/2 medium 6 ounces 4 large stalks 1/2 pound 3 medium 3 medium 3 medium 1 pound 1/2 cup nectar 2 cups nectar 1/4 cup juice 2/3 cup juice 1 cup juice 1 cup juice 1/4 cup juice 1/2 cup juice 1/2 cup juice 1/2 cup juice 1/2 cup nectar 1 cup nectar 1/2 cup juice 2/3 cup juice 1 cup juice 1 cup juice 1 cup juice 3/4 cup juice 1/3 cup juice 1/4 cup juice 1 cup nectar 1/2 cup juice 1 cup juice 1/2 cup juice 1/4 cup juice 1 cup juice 1/3 cup juice 1 cup juice 1 cup juice 1 cup juice 2/3 cup juice These quantities are approximate. The yield will vary depending upon the freshness, where and under what conditions the vegetable or fruit was grown. Spring Song 3 pineapple slices 2 cups strawberries, washed and hulled 2 peaches, washed and pitted 3 oranges, peeled and seeded 2 lemons, peeled and seeded 2 papaya slices i 3/4 cup granulated sugar 1 bottle (32 ounce) Sparkling Water Cut fruits to fit Food Chute. Process (3 fruits in Juice Extractor. Add sugar; stir to blend. Add Sparkling Water, serve over ice. Tomato Vegetable Cocktail 8 medium tomatoes 1 lemon, peeled 1 stalk celery 1 medium carrot 1 slice onion 1/2 teaspoon salt 1 teaspoon Worcestershire Process tomatoes to yield 2 cups juice. Process lemon to yield 2 tablespoons juice. Process celery, carrot and onion slice. Combine juices and seasonings, mix well to blend. Serve in tall glasses over ice. Makes 3 servings. !Carrot Cake 5 medium carrots (1 1/2 cups pulp) iwashed and scraped 1 cup flour 1 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2 eggs 1 cup granulated sugar 3/4 cup salad oil 2 teaspoons vanilla 1/2 cup chopped nuts Confectioners sugar Preheat oven to 350 F. Process carrots in Juice Extractor. Set juice aside; measure 1 1/2 cups pulp and set aside. Mix flour, baking powder, cinnamon and salt together, set aside. Combine eggs, sugar and salad oil in medium size bowl. Add flour mixture alternately with pulp and 1/2 cup carrot juice. Add vanilla and chopped nuts; stir to combine. Pour into well greased 9 inch baking utensil; bake 35 to 40 minutes. After cake cools sprinkle with Confectioners sugar. Lemonade Syrup 6 lemons, peeled and seeded 1 1/2 cups granulated sugar 1/2 cup water Cut,lemons to fit Food Chute. Process lemons in Juice Extractor. Add sugar and water; stir to dissolve and blend. Pour into a storage container or freeze in 1/4 cup measurements. When ready to use, combine 1/4 cup lemon syrup with 3/4 cup water for each 8 ounce serving; serve over several ice cubes. Makes 2 cups of lemon syrup or eight 8 ounce servings of lemonade. Strawberry Sherbet 2 cups strawberries, washed & hulled 1/4 cup granulated sugar 2 egg whites, at room temperature Process strawberries in Juice Extractor. Combine juice with sugar. Pour mixture into ice tray; place in freezer until slightly frozen. Beat egg whites until they hold a stiff peak. Fold partially frozen strawberry mixture into beaten egg whites. Pour into ice tray and return to freezer until mixture is set - approximately 2 hours. Makes 6 servings.