Hamilton Beach 63220 Guía De Uso página 16

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Entrees
South Of The Border Tamale Casserole
1 cup (250 ml) onion, chopped
1 cup (250 ml) green pepper, chopped
1 pound (450 g) lean ground beef
1 teaspoon (5 ml) vegetable oil
15-ounce (425 g) can corn, drained
8-ounce (225 ml) can tomato sauce
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) cumin
Preheat oven to 375ºF (190ºC). In a large skillet over medium-high heat, cook
onion, green pepper and ground beef in oil until done. Add corn, tomato
sauce, chili powder, cumin and salt. Stir to mix then reduce heat to low. Place
egg, milk, muffin mix and green chili peppers in mixing bowl. Using whisk
attachment, mix at setting 2 until combined. Stop mixer and scrape sides and
bottom of bowl. Continue to mix on setting 4 until well blended. Remove
ground beef mixture from heat and pour into a greased 2
casserole dish. Pour muffin mixture evenly over top. Bake 25 to 30 minutes
until top is slightly browned around edges. Makes 6 servings.
Chicken and Vegetable Cobbler
3 tablespoons (45 ml) butter
1 ⁄ cup (80 ml) onion, chopped
3
1 ⁄ cup (80 ml) celery, finely chopped
3
⁄ cup (80 ml) flour
1
3
3 cups (750 ml) chicken broth
1 ⁄ teaspoon (2.5 ml) salt
2
⁄ teaspoon (2.5 ml) dried basil
1
2
1 ⁄ teaspoon (1.25 ml) pepper
4
Preheat oven to 400ºF (200ºC). In a large skillet over medium-high heat, sauté
onion and celery in butter until soft, about 5 minutes. Sprinkle flour over onion
and celery in the skillet. Stir and cook about 1 minute. Add chicken broth to
the skillet and stir to mix. Add sugar, salt, basil, and pepper. Cook and stir
occasionally until thickened, about 5 to 8 minutes. Remove from heat. In a
greased 9x13-inch (33x23x5 cm) casserole dish layer chicken, peas, and
carrots. Pour thickened sauce over all. Using the whisk attachment, mix
buttermilk and eggs on setting 8 for about 1 minute. Add self-rising flour and
mix on setting 6. Turn off mixer and scrape the sides and bottom of the bowl.
Continue to mix on setting 6 about 30 seconds. Pour mixture evenly over the
top of the layered chicken and vegetables. Bake 35 minutes or until top is
lightly browned and casserole is bubbling. Makes 6 to 8 servings.
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1 ⁄
4
2 tablespoons (30 ml) flour
1 egg
1 ⁄
2
8-ounce (225 g) package corn
2 tablespoons (30 ml) canned
3 cups (750 ml) cooked cubed chicken
15-ounce (425 g) can green peas,
15-ounce (425 g) can sliced carrots,
3 ⁄
4
3 eggs
1 1 ⁄
teaspoon (1.25 ml) salt
cup (125 ml) milk
muffin mix
diced green chili peppers
1 ⁄ quart (2
2
drained
drained
cup (175 ml) buttermilk
cup (310 ml) self-rising flour
4
1 ⁄ L)
2