Hamilton Beach 70825 Use and Care Manual - Page 26

Shredding Disc Recipes Blue Cheese Coleslaw Potato Latkes Ingredients: 1 small head green or red cabbage 3/4 cup (177 ml) mayonnaise 2 tablespoons (30 ml) cider vinegar 1 tablespoon (15 ml) sugar 1 teaspoon (5 ml) salt 1/2 teaspoon (2.5 ml) celery seeds 1/4 teaspoon (1.3 ml) pepper 1 c ontainer (8 oz.) crumbled blue cheese Directions: 1. Assemble food processor with shredding disc. Shred cabbage. Set aside. 2. In a large mixing bowl, stir mayonnaise, vinegar, sugar, salt, celery seeds and pepper until well blended. 3. Add cabbage and blue cheese, stirring until cabbage is coated. 4. Cover and refrigerate several hours or overnight. Serves: 10 to 12 Ingredients: 1 1/2 pounds (681 g) potatoes, peeled 1 small onion 3 large eggs, beaten 1/4 cup (59 ml) matzo meal or all-purpose flour 1/2 teaspoon (2.5 ml) black pepper 1/2 cup (118 ml) vegetable oil Salt to taste Sour cream Applesauce Directions: 1. Assemble food processor with shredding disc. Shred potatoes. Use paper towels to squeeze shredded potatoes until very dry. 2. Remove shredding disc and assemble with chopping/mixing blade. Add onion and pulse until chopped. 3. In a large mixing bowl, stir shredded potatoes, onion, egg, matzo meal and pepper until well blended. 4. In a large skillet over medium-high heat, heat oil. 5. Using a 1/3-cup (79-ml) measure, carefully add potato mixture to preheated oil. Cook about 3 minutes on each side until crispy and golden brown. 6. Drain on paper towels. Sprinkle with salt to taste. 7. Serve with sour cream or applesauce, if desired. Serves: 4 to 6 26