Hamilton Beach 63220 Use & Care - Page 14

840142500 ENv00.qxd 10/25/05 9:11 AM Page 14 Appetizers Check our Web site for more recipes. Italian Butter 1 cup (250 ml) unsalted butter, softened 1 tablespoon (15 ml) garlic, minced 1⁄4 cup (60 ml) Parmesan cheese, grated 1 teaspoon (5 ml) garlic salt 1 teaspoon (5 ml) Italian seasoning 1⁄2 teaspoon (2.5 ml) pepper 1⁄4 teaspoon (1.25 ml) paprika Using wire whisk attachment beat softened butter on medium speed until light and fluffy. Combine garlic, Parmesan cheese, garlic salt, Italian seasoning, pepper and paprika. Mix on low setting until smooth. Spread on bread or crackers. Store covered in the refrigerator. Makes 8 servings. Pizza Butter 1 cup (250 ml) unsalted butter, softened 1 6 ounce (170 g) can tomato paste 1 cup (250 ml) Parmesan cheese, grated 11⁄2 teaspoon (7.5 ml) garlic salt 1⁄2 teaspoon (2.5 ml) oregano 1 tablespoon (15 ml) parsley Using wire whisk attachment beat butter until light and fluffy. Add tomato paste, Parmesan cheese, garlic salt, oregano, and parsley; mix on medium speed until smooth. Spread on bread or crackers. Store covered in the refrigerator. Makes 8 servings. Baked Southern Mex Dip 8 ounces (225 g) cream cheese 2 cups (500 ml) pepper jack cheese, shredded 1 cup (250 ml) sour cream 1⁄4 cup (60 ml) onion, finely minced 1⁄2 cup (125 ml) green pepper, finely minced 2.25-ounce (64 g) jar dried, chipped beef, finely chopped 1 cup (250 ml) chopped pecans Preheat oven to 350ºF (180ºC). Using the flat beater attachment, beat cream cheese and pepper jack cheese on setting 4 until blended. Add sour cream and continue to mix. Turn off mixer and scrape sides and bottom of bowl. Add onion, green pepper, chipped beef and half of the pecans. Mix on setting 4 until blended. Pour into greased 11⁄2-quart (11⁄2 L) casserole dish and sprinkle remaining pecans on top. Bake 20 minutes. Serve with crackers. Makes 4 cups (1 L). Artichoke Cheese Dip 12-ounce (350 g) jar marinated artichoke hearts, drained 3⁄4 cup (175 ml) mayonnaise 1⁄2 cup (125 ml) Parmesan cheese, grated 1⁄2 cup (125 ml) Monterey Jack cheese, shredded 1 teaspoon (5 ml) garlic salt 1 teaspoon (5 ml) soy sauce 1⁄2 teaspoon (2.5 ml) hot pepper sauce Place all ingredients in mixing bowl. Using flat beater attachment, mix on speed 4 until blended. Refrigerate for at least 2 hours to let flavors blend. Serve with crackers. Makes about 3 cups (750 ml). 14