Hamilton Beach FC06 Manuel D'utilisation page 5

840147600 ENv02.qxd 2/20/06
Cleaning Your Food Chopper
1. Wash cover, bowl, and blade in hot, soapy water. Blade is
sharp; handle carefully. Rinse and dry. Cover, bowl, and
blade may also be washed in top rack of dishwasher.
2. Reassemble for safe storage.
3. To clean the base, wipe with a damp cloth. Do not use
abrasive cleaners.
wWARNING
Electrical Shock Hazard
• Disconnect power before cleaning.
• Do not immerse cord, plug or base in any liquid.
Failure to follow these instructions can result in death or
electrical shock.
Recipes
Salsa
Half of small onion
2 cloves garlic
1 ⁄ cup cilantro leaves
4
1 mild banana pepper, seeded
Combine onion and garlic in the chopper bowl. Pulse on
HIGH until minced. Place in microwave-safe bowl and
microwave on High 1 minute. Place cilantro and peppers in
chopper bowl. Pulse on HIGH until minced. Add to onion
mixture. Place tomatoes into chopper bowl and pulse on
LOW until coarsely chopped. Add to onion mixture. Add
lemon juice and mix thoroughly. Refrigerate for an hour or
more before serving.
10:05 AM Page 8
1 chili or jalapeno pepper,
seeded
2 tomatoes, peeled
1 tablespoon lemon juice
8
Brie with Apple Chutney
1 ⁄ cup pecans
4
2 Winesap or Granny Smith
apples, peeled, cored, and
cut in chunks
2 tablespoons butter
Chop pecans on HIGH and set aside. Place chunks of apple in
chopper and pulse on HIGH until coarsely chopped. In a skillet
over medium heat, melt butter then add apples. Cook about
5 minutes. Add the raisins, brown sugar, and vinegar to the
apples in the skillet. Stir to mix then cook 5 minutes longer.
Place the round of Brie on a lightly greased ovenproof plate.
Bake at 350ºF for 8 minutes or until soft. Remove from oven.
Spoon apple chutney over Brie then sprinkle with pecans.
Serve with crackers.
NOTE: Brie is covered with a flour-based rind. This should be
left on the Brie to bake and is edible.
Crispy Catfish Fillets
2 1 ⁄ ounces Parmesan cheese (
2
20 buttery crackers, like Ritz or Townhouse
1 ⁄ cup fresh parsley sprigs
3
1 ⁄ cup butter, melted
4
4 catfish fillets, about 8 ounces each
Cut cheese into 1 ⁄ -inch cubes. Place cheese cubes in chopper
2
and pulse on HIGH until finely grated. Put grated cheese in a
shallow bowl. Place crackers and parsley in chopper. Process
until finely ground. Mix cracker mixture with cheese. Dip fillets in
butter then place in cracker mixture to coat. Lay fillets on non-
stick or aluminum foil-lined baking sheet. Bake at 400ºF for 15
to 20 minutes. Makes: 4 servings.
1 ⁄ cup golden raisins
4
2 tablespoons brown sugar
1 tablespoon cider vinegar
13-ounce round of Brie
1 ⁄ cup, grated)
2
9