Hamilton Beach 840075900 Mode D'emploi page 9

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Cranberry Orange Relish
12 ounces fresh cranberries, stems 3 tablespoons Grand Marnier liqueu
removed or frozen or orange juice :
1 cup sugar dash ground cloves
1 small navel orange, washed,
cut into wedges
Using S-blade, place cranberries, sugar, orange, Grand Mamier, and cloves into
the work bowl. Process until cranberries are almost smooth, yet a bit chunky.
Cover and refrigerate overnight. This will thicken as it sits. Makes about 2% cups.
Chicken Puffs
1 Ib. cooked chicken, (172 cups 2 teaspoon each, salt and celery seed
finely chopped chicken) 4 teaspoon each, dry mustard
Y, cup packed parsley sprigs and onion powder
1 cup chicken broth 1 cup flour
2 cup vegetable oil 4 eggs
1 tablespoon Worcestershire sauce
Cut chicken in large chunks and using S-blade place chicken and parsley in work
bowl and pulse until finely chopped. Remove and set aside. In a large saucepan
over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil.
Stir the 4 seasonings into flour. When broth reaches a boil, dump in flour all at
once. Stir until the dough forms a ball. Place dough into mixing bowl. Add eggs
one at a time, mixing well after each egg. Stir in chicken and parsley. Drop by
spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes.
Makes 4 dozen.
Potato Leek Soup
3 pounds potatoes, peeled 1% teaspoons salt
3 to 4 leeks, both root and 4 teaspoon pepper
leaf ends trimmed 2 cup milk
8 ounces bacon 3 tablespoons flour
2 quarts water
Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing
bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a
colander and toss gently under running water. In a soup pot or Dutch oven, cook
bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease
in the pot. Cook and stir occasionally over medium heat for about 10 minutes.
Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a
boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl,
whisk together milk with flour. Slowly stir milk mixture into simmering soup and
simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings.