STARFRIT 093209 Mode D'emploi Et Recettes page 9

RECIPES
CUCUMBER SALAD
Especially refreshing in the summer.
INGREDIENTS
• 2 medium size cucumbers
• 1/4 cup (60 ml) of sour cream
• 1/4 cup (60 ml) of finely chopped onions
• Parsley, salt and pepper to taste
PREPARATION
Using the Rotato Express, remove the outer skin of the cucumbers and discard. Continue
cutting the cucumber into strands or cut in 1/4 inch (6 mm) slices. Mix together the sour cream,
onions, parsley, salt and pepper. Lightly toss with the cucumber and serve on a bead of lettuce.
BEET SALAD
Great with a sandwich or with grilled meals.
INGREDIENTS
• 2 medium size beets
• 1/4 cup (60 ml) of light balsamic vinaigrette
• Salt and pepper to taste
PREPARATION
Using the Rotato Express, remove the outer skin of the beets. Continue the peeling of the beets
until there is essentially nothing left to peel. Transfer the beet strands into a serving plate and
add the balsamic vinaigrette. Add salt and pepper to taste.
CHEESY POTATOES
INGREDIENTS
• 4 slices Hickory smoked bacon
• 3 large baking potatoes
• 1 large onion peeled
• 1 cup (250 ml) cheddar cheese in
1/2 inch (6 mm) cubes
• 3/4 tsp (4 ml) salt
PREPARATION
Fry bacon until crisp. Drain on paper towels until cool. Using your Rotato Express peel the
potatoes. Slice potatoes about 1/4 inch (6 mm) thick and place them onto a large sheet of
aluminum foil. Slice the onion the same way and place the slices on the foil. Chop the bacon
into bits and add them with cheese, salt, pepper and prepared seasoning. Dot with butter or
margarine and drizzle the bacon fat over the entire area. Wrap the foil loosely and make a
double fold around the edges to seal tightly. Place on a hot grill and cook for one hour or until
tender. If using an oven, preheat to 400 °F (205 °C) for about the same time.
• 1/4 tsp (1 ml) pepper
• Prepared seasoning (Creole, Season-All, etc.)
to taste
• 2 tbsp (30 ml) butter
• 1 tbsp (15 ml) bacon fat
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