Hamilton Beach 31955 Mode D'emploi page 9

840147500 ENv02 3/21/06
Recipes
Hot Mexican Bean Dip
2 15-ounce cans black beans,
well drained
1 teaspoon hot pepper sauce
Mash black beans. Add hot pepper sauce, sour cream, salsa, and half of the
cheese. Spoon into shallow 1 quart casserole dish. Sprinkle remaining cheese on
top. Bake at 350°F about 15 minutes, or until bubbly. Serve with tortilla chips.
Makes 8 appetizer servings.
Mini Meat Loaves
1 pound lean ground beef
1 small onion, finely chopped
3 ⁄ cup fresh bread crumbs
4
1 egg, beaten
Combine all ingredients and mix well. Divide the mixture between 6-cup muffin
pan. Bake at 350°F for 30 minutes or until done. Makes 4 to 6 servings.
Tropical Chicken
4 boneless, skinless chicken breasts
8 ounce can crushed pineapple,
not drained
1 ⁄ cup prepared mustard
4
1 ⁄ cup cider vinegar
4
Place chicken breasts in shallow casserole dish or 8-inch square baking pan.
Combine remaining ingredients and pour over chicken. Bake at 350°F for 35 to 45
minutes or until done. Serve over rice. Makes 4 servings.
Honey Mustard Roast Chicken
4-pound roasting chicken
Salt and pepper
Remove giblets from chicken cavity and use for gravy if desired. Rinse chicken in
cold water. Pat dry. Sprinkle with salt and pepper. Place chicken on baking pan.
Cook at 350ºF for 2 hours or until done. Remove from oven. Combine honey and
mustard and spoon or brush over chicken. Let chicken stand for 5 minutes before
carving or cutting.
Makes 6 to 8 servings.
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1 ⁄ cup sour cream
2
1 ⁄ cup salsa
2
8 ounces Monterey Jack cheese, grated
1 tablespoon grated Parmesan cheese
1 tablespoon fresh parsley, finely
chopped
1 ⁄ teaspoon each, salt and pepper
4
2 tablespoons soy sauce
2 tablespoons brown sugar
⁄ teaspoon ground ginger
1
8
Rice (optional)
2 tablespoons honey
1 tablespoon prepared mustard
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