Hamilton Beach 70550RL Use & Care - Page 11

840075900 Ev03.qxd 11/13/00 11:39 AM, Page 11 Vegetable Lasagna 8 ounces reduced-fat mozzarella cheese 1 medium onion, peeled, cut into chunks 4 garlic cloves 4-6 ounces fresh mushrooms 1 teaspoon vegetable oil 2 zucchini, approximately 6 inches each, cut into chunks 2 ounces Parmesan cheese, cut into 12/ -inch chunks (about 1/ cup grated) 8-ounce package light cream cheese, cut into chunks 3/4 cup skim milk ricotta cheese 12/ cup light sour cream 1 egg 2 teaspoons dried Italian seasoning 26 ounce can spaghetti sauce 6 lasagna noodles, cooked 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 work 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 work bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook until tender, about 10 minutes; set aside. Without washing the work bowl, using S-blade, place Parmesan cheese chunks in bowl and process on High until coarsely chopped. Add the cream cheese, ricotta cheese, sour cream, egg, and Italian seasonings and process until creamy, about 30 to 40 seconds. Grease a 9X13 inch baking dish. Layer half each of noodles, cream cheese mixture, chopped vegetable mixture, and spaghetti sauce. Repeat layers once. Sprinkle with mozzarella. Bake, covered, at 350°F for 25 minutes. Uncover and cook an additional 10 minutes. Let stand 10 minutes before serving. Makes 8 servings. NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before shredding. 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. Makes 6 servings. 11