Hamilton Beach 72440 Manual Del Usuario página 6

840147600 ENv02.qxd 2/20/06
Fresh Herb Linguine
2 1 ⁄ ounces fresh Parmesan
2
cheese ( 1 ⁄ cup grated)
2
1 ⁄ cup fresh basil leaves
4
2 tablespoons fresh oregano
2 garlic cloves
1 carrot
1 small onion
Cut cheese into 1 ⁄ -inch cubes. Place in chopper and pulse on
2
HIGH until grated. Set aside. Place basil and oregano in chopper
and pulse on LOW until chopped. Set aside. Place garlic in chop-
per and pulse on HIGH until minced. Cut carrot and onion into 1-
inch chunks. Place in chopper with garlic and pulse on HIGH
until coarsely chopped. Place oil in large skillet and heat over
medium heat until hot. Add carrots, onion, and garlic. Cook 2
minutes or until onion is soft. Add tomatoes and cook an addi-
tional 5 minutes. In a saucepan, cook linguine to desired done-
ness, then drain. Add linguine, basil, oregano, salt, and pepper
to skillet. Toss gently to mix. Arrange on serving platter and
sprinkle with Parmesan cheese. Makes 4 servings.
Blue Cheese Dressing
1 clove garlic
2 ounces blue cheese
1 cup mayonnaise
Place garlic clove in the chopper bowl and Pulse on HIGH.
Add cheese and pulse on LOW for 10 seconds.
Add mayonnaise, sour cream, lemon juice, and sugar.
Pulse on LOW until smooth. Keep refrigerated.
Makes: 1 1 ⁄ cups.
2
10:05 AM Page 10
1 tablespoon olive oil
28-ounce can diced tomatoes,
undrained
8 ounces uncooked linguine
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon pepper
4
1 ⁄ cup sour cream
4
2 tablespoons fresh lemon juice
1 tablespoon sugar
10
Hot Chicken Salad
1 slice bread
1 pound cooked chicken (about 3 cups chopped)
1 rib celery, cut into 1-inch chunks
1 small green pepper, cored seeded, cut in chunks
3 hard cooked eggs, peeled, cut in fourths
3 ⁄ cup almonds
4
1 ⁄ cup mayonnaise
2
10 3 ⁄ ounce can cream of chicken soup, undiluted
4
Tear bread into 6 pieces. Place in chopper and pulse on LOW
to make crumbs; set aside. Place half of cooked chicken in
chopper bowl. Pulse on HIGH until coarsely chopped. Place
in mixing bowl. Repeat with remaining chicken. Place celery
and green pepper in chopper and pulse on HIGH. Add to
mixing bowl. Place eggs in chopper and pulse on LOW until
chopped. Add to mixing bowl. Place almonds, mayonnaise,
and chicken soup in chopper. Process on LOW until mixed.
Add to mixing bowl and mix well. Place in a greased
2 1 ⁄ -quart casserole dish. Top with breadcrumbs. Bake at
2
350ºF for 25 minutes.
Makes 6 servings.
11