Hamilton Beach 840066200 User Manual

Food Processor  
Food Processor Safety.................. 2  
Parts & Features............................ 3  
Using Your Food Processor........ 4  
Cleaning Your Food Processor.... 8  
Customer Service.......................... 8  
Recipes.......................................... 9  
In USA: 1-800-851-8900  
In Canada: 1-800-267-2826  
840066200  
Parts & Features  
1. Food Pusher  
8. Control Switch  
2. Food Chute  
9. Speed Switch  
10. Bowl  
11. S-Blade  
12. Cover  
13. Continuous Feed Disc – must be  
used for continuous processing;  
this disc “throws” the food through  
the Continuous Feed Chute.  
3. Food Gate – leave in cover for  
regular processing; remove for  
continuous processing.  
4. Continuous Feed Chute  
5. Reversible Slicer/  
Shredder Disc  
6. Disc Shaft  
7. Base  
3
Using Your Food Processor  
NOTES:  
• Always lock the processor bowl on  
Hints!  
base before putting any blade or disc  
• The bowl will hold 6 to 7 cups of dry  
in position. Make sure blade or disc  
is securely in place before using.  
ingredients or 2 cups of liquid. Do not  
overfill.  
• With this food processor you can  
process in the processor bowl or use  
continuous processing option for slic-  
ing and shredding into a separate  
container. The continuous feed chute  
allows slicing or shredding foods in  
large quantities.  
• Do not use your food processor to  
crush ice.  
• For consistent texture, foods should be  
cut into 1-inch cubes before mincing or  
chopping with the S-Blade.  
Do not use continuous processing to  
slice meat or cheese. The texture of  
these foods tends to clog the the  
continuous feed chute.  
How to Lock the Bowl  
Place bowl onto base with the handle  
facing you. Rotate the bowl counter-  
clockwise until it locks into place.  
How to Lock the Cover  
Place cover on bowl with “Unlock”  
arrow aligned with arrow on control  
panel. Turn counterclockwise until  
“Lock” symbol aligns with arrow.  
Unlock  
Lock  
NOTE: THE MOTOR WILL NOT  
OPERATE UNLESS COVER IS  
LOCKED. This ensures the cover is  
always securely latched when unit is  
in operation.  
4
Normal Processing  
1. Make sure the Control Switch is  
turned to OFF (O) and the unit is  
unplugged.  
Slicer/Shredder Disc  
• To slice or shred cheese, select firm  
cheese like cheddar, monterey jack,  
or swiss. Place cheese in freezer for  
1 hour before processing.  
2. Lock the bowl onto base. (See “How  
to Lock the Bowl” on page 4.)  
• The Reversible Slicer/Shredder Disc  
has a slicing blade on one side and  
shredding teeth on the other. Place  
on shaft with desired cutting edge  
facing up.  
• To julienne vegetables, slice then  
remove from bowl and restack the  
vegetables. Pack into food chute with  
slices vertical. Slice again to make  
match-stick cut vegetables.  
4. Put disc shaft on center column and  
put Slicer/Shredder Disc in place  
with the desired side facing up for  
either slicing or shredding. Lock  
cover onto bowl. (See “How to Lock  
the Cover” on page 4.)  
3. Choose the blade or disc to be used:  
S-Blade or Slicer/Shredder Disc.  
Handle carefully; the blades and disc  
are sharp. (See the “Processing  
Chart” on page 7 for more informa-  
tion about which attachment to use  
for your specific application.)  
S-Blade  
The S-Blade should be used to mince  
or chop foods, mix ingredients, or to  
puree a mixture.  
4. Place the S-Blade onto center col-  
umn of food processor in center of  
bowl. Turn slowly until blade drops  
into place.  
5. Lock cover onto bowl. (See “How to  
Lock the Cover” on page 4.) Insert  
food pusher into food chute.  
6. Plug in unit and process food to  
desired texture. The processing  
speed and time will determine the  
finished consistency of the food. The  
5. Cut food to fit food chute. Pack food  
chute tightly with food. Insert food  
pusher in chute. Always use the  
food pusher to feed food into the  
chute. NEVER PUSH FOOD  
THROUGH CHUTE WITH HANDS.  
6. Plug in unit and process food.  
PULSE/MOMENTARY  
position  
7. Select speed. While pressing on  
can help you avoid over-processing.  
food pusher, move switch to ON ( l )  
or PULSE/MOMENTARY  
process food.  
to  
8. When food chute is empty, move  
switch to OFF ( O) or release from  
PULSE/MOMENTARY  
position.  
Wait until blade has stopped  
rotating before removing cover.  
5
Continuous Processing  
6. Lock on cover. (See “How to Lock  
IMPORTANT: When using the  
continuous feed chute the food gate  
must be removed and the continuous  
feed disc must be in place.  
1. Make sure the Control Switch is  
turned to OFF (O) and the unit is  
unplugged.  
the Cover” on page 4.)  
7. Plug in unit and select speed.  
Process food. Check the Continuous  
Feed Chute frequently to make sure  
the opening is not blocked. If  
blocked, turn unit off and unplug.  
Clear blockage, then reassemble and  
continue processing.  
2. Lock the bowl onto base. (See “How  
to Lock the Bowl” on page 4.)  
NOTE: When using the Continuous Feed  
Chute, some food may fall into the food  
processor bowl.  
3. Place disk shaft onto center column,  
select desired side of Continuous  
Feed Disc and place onto disc shaft.  
The Continuous Feed Disc has a  
ribbed side to use for cabbage and  
leafy greens, and a flat side to use  
with other foods.  
4. Select desired side of Reversible  
Slicer/Shredder Disc and place that  
side up, on disc shaft.  
5. REMOVE FOOD GATE FROM  
CONTINUOUS FEED COVER TO  
PREVENT DAMAGE TO UNIT.  
6
How to Operate the Controls  
The control panel provides quick-  
reference graphics which indicate the  
correct blade or disc for a job:  
Speed Switch: Move the speed switch  
to either LOW ( • ) or HIGH ( •• ) speed  
before turning on the motor with the  
Control Switch.  
Control Switch: The three-position  
Control Switch gives you a choice of  
ON ( l ), OFF (O), or PULSE/MOMEN-  
TARY . Selecting the ON ( l ) position  
will cause the motor to run continuously  
until you move the switch to OFF (O).  
Off  
On  
High  
Low  
The PULSE/MOMENTARY  
position  
Pulse/Momentary  
will cause the motor to run only until  
you release the switch; then it automat-  
ically springs back to the OFF (O)  
position.  
Processing Chart  
ATTACHMENT  
SPEED  
FOODS  
Cucumbers, apples, mushrooms  
Julienne vegetables  
Chop nuts, mince vegetables  
Chop meat, puree food  
Cabbage  
Slicer disc  
(slicing blade facing up)  
Low (  
High (  
Low (  
High (  
Low (  
High (  
)
)
)
)
••  
)
S-Blade  
••  
)
S
hredder disc  
(shredding teeth facing up)  
Firm cheeses  
••  
Operating time will depend on quantity of food being processed. Most foods can  
be sliced, chopped, or shredded seconds. Do not operate processor for more  
than 1 minute at a time. If processing large quantities, let processor rest about  
1 minute before continuing.  
7
Cleaning Your Food  
Processor  
1. Wash the bowl, cover, blade, discs,  
and food pusher in hot, soapy water.  
Rinse and dry thoroughly.  
2. Wipe the base, control panel, and  
cord with a damp cloth or sponge.  
To remove stubborn soil, use a mild  
non-abrasive cleanser.  
NOTE: Do not store the food  
processor with the cover in the  
locked position, as this may put  
strain on the interlock tab.  
NEVER IMMERSE THE BASE IN  
WATER OR OTHER LIQUID.  
Customer Service  
If you have a question about your food processor, call our toll-free customer service  
number. Before calling, please note the model, type, and series numbers and fill in  
that information below. These numbers can be found on the bottom of your food  
processor. This information will help us answer your question much more quickly.  
MODEL: ______________ TYPE: _______________ SERIES: _________________  
TWO YEAR LIMITED WARRANTY  
Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in  
material and workmanship for a period of two (2) years from the date of original purchase,  
except as noted. There is no warranty with respect to the following, which may be supplied  
with this appliance: glass parts, glass containers, cutter/strainer, blades and/or agitators.  
This warranty extends only to the original consumer purchaser and does not cover damage  
from abuse, neglect, use for commercial purposes, or any other use not found in the  
printed directions. HAMILTON BEACH/PROCTOR-SILEX, INC. EXPRESSLY DISCLAIMS  
ALL RESPONSIBILITY FOR CONSEQUENTIAL DAMAGES OR INCIDENTAL LOSSES  
CAUSED BY USE OF THIS APPLIANCE. Some states or provinces do not allow this exclusion  
or limitation of incidental or consequential losses, so the foregoing disclaimer may not  
apply to you. If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE  
TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service  
please have model, series, and type numbers ready for operator to assist you.)  
CUSTOMER SERVICE NUMBERS  
In the U.S. 1-800-851-8900  
In Canada 1-800-267-2826  
KEEP THESE NUMBERS FOR FUTURE REFERENCE!  
This warranty gives you specific legal rights, and you may also have other legal rights  
which vary from state to state, or province to province.  
8
Recipes  
Blue Cheese Dressing  
2 cloves garlic  
4 ounces blue cheese  
2 cups mayonnaise  
12 cup sour cream  
14 cup fresh lemon juice  
2 tablespoons sugar  
Using S-Blade, with processor running, drop garlic cloves into the food chute and  
mince. Add cheese and process for 10 seconds. Add mayonnaise, sour cream,  
lemon juice, and sugar. Process until smooth. Keep refrigerated.  
Yield: 3 cups.  
Hummus  
2 cloves garlic  
2 green onions, white portion and  
half of green top  
15 ounce garbanzo beans (chick peas),  
drained, reserving 14 cup liquid  
14 cup tahini (sesame paste), stirred  
3 to 4 tablespoons lemon or lime juice  
2 teaspoons olive oil  
14 teaspoon cumin  
dash cayenne  
salt and pepper to taste  
dash paprika  
pita bread or cut up vegetables, optional  
Using S-Blade, with processor running, drop garlic cloves and onion into food  
chute and mince. Add garbanzo beans, tahini, lemon or lime juice, olive oil, cumin,  
cayenne, salt, and pepper. Continue to process until smooth, scraping bowl as  
needed. Place into serving bowl and garnish with paprika. Serve with pita bread  
and/or vegetables. To store, refrigerate. Makes about 2 cups.  
Salsa  
1 onion, peeled and quartered  
1 clove garlic  
14 cup cilantro, packed  
12 teaspoon cumin  
1 tablespoon lime juice  
salt and pepper to taste  
hot sauce, optional  
1 hot pepper (jalapeno or finger hot),  
cored, seeded and quartered  
4 tomatoes, quartered  
Using S-Blade, with processor running, drop onion, garlic cloves, and hot pepper  
through the food chute and chop until finely minced. Stop processor. Add tomatoes,  
cilantro, cumin, lime juice, salt, and pepper to the processor bowl. Pulse until  
desired texture. Add hot sauce if desired. Makes 2 to 3 cups.  
Cranberry Orange Relish  
12 ounces fresh cranberries, stems  
removed or frozen  
3 tablespoons Grand Marnier liqueur  
or orange juice  
dash ground cloves  
1 cup sugar  
1 small navel orange, washed,  
cut into wedges  
Using S-Blade, place cranberries, sugar, orange, Grand Marnier or orange juice,  
and cloves into the processor bowl. Process until cranberries are almost smooth,  
yet a bit chunky. Cover and refrigerate overnight. This will thicken as it sits.  
Makes about 212 cups.  
9
Chicken Puffs  
1 pound cooked chicken, (112 cups  
finely chopped chicken)  
12 teaspoon each, salt and celery seed  
14 teaspoon each, dry mustard  
and onion powder  
1 cup flour  
4 eggs  
14 cup packed parsley sprigs  
1 cup chicken broth  
12 cup vegetable oil  
1 tablespoon Worcestershire sauce  
Cut chicken in large chunks and using S-Blade place chicken and parsley in  
processor 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 min-  
utes. Yield: 4 dozen.  
Potato–Leek Soup  
3 pounds potatoes, peeled  
3 to 4 leeks, both root and  
leaf ends trimmed  
8 ounces bacon  
2 quarts water  
112 teaspoons salt  
14 teaspoon pepper  
12 cup milk  
3 tablespoons flour  
Using Slicer/Shredder Disc, slicing side up, slice potatoes. Remove to large mix-  
ing 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 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. Yield: 6 to 8 servings.  
Lentil Soup  
12 pound bacon  
1 large onion  
16 ounce bag lentils  
2 quarts water  
6 parsnips, peeled, ends removed,  
cut into 1-inch pieces  
8 celery ribs with leaves  
6 carrots, ends removed  
1 bay leaf  
1 teaspoon salt  
sour cream, optional  
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices  
of bacon to be used as garnish. Leave bacon drippings in pot. Using S-Blade,  
chop onion and parsnips. Add chopped onion and parsnips to bacon drippings in  
pot and cook over medium heat until softened, about 7 minutes. Using  
Slicer/Shredder Disc, slicing side up, slice celery and carrots. Add the celery,  
carrots, lentils, water, bay leaf, and salt to onion mixture. Bring to boil then reduce  
heat and simmer, covered, for 40 minutes. At serving time, garnish with sour  
cream and crumbled bacon. Yield: 8 servings.  
NOTE: Lentils do not need to be soaked overnight.  
10  
Creamed Potatoes  
4 pounds all-purpose white potatoes,  
about 15 medium  
112 teaspoons salt  
14 teaspoon pepper  
3 cups half’n’half cream  
4 tablespoons butter, melted  
3 tablespoons finely minced onion  
Scrub the potatoes but do not peel. Place in a large pot and cover with water.  
Bring to boil then reduce heat and simmer for 45 minutes or until done.  
Refrigerate overnight. Using Slicer/Shredder Disk, shredding side up, grate the  
potatoes. It is not necessary to peel them. Place grated potatoes, half’n’half,  
onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch  
baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF  
for 1 hour. Makes 10 servings.  
Sweet Potato Pudding  
1 to 114 pounds sweet potatoes,  
scrubbed but not peeled, and cut  
to fit food chute (3 cups grated)  
12 cup sugar  
1 cup milk  
1 egg  
14 cup butter  
1 teaspoon vanilla  
14 cup maple syrup  
Using Slicer/Shredder Disc, shredding side up, grate sweet potatoes. Remove  
from processor bowl and place in medium mixing bowl. Set aside. Using S-Blade,  
place sugar, syrup, milk, egg, butter, and vanilla into processor bowl. Process until  
smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased  
112 quart casserole dish. Place casserole dish into a larger pan or dish. Add hot  
water to larger pan, so water will be 1 to 2 inches up the side of casserole dish.  
This will prevent the edges from burning. Bake at 350°F for 112 hours.  
Yield: Makes 6 servings.  
Vegetable Lasagna  
8 ounces reduced-fat mozzarella cheese 8-ounce package light cream cheese,  
1 medium onion, peeled, cut into chunks  
4 garlic cloves  
4 to 6 ounces fresh mushrooms  
1 teaspoon vegetable oil  
cut into chunks  
34 cup skim milk ricotta cheese  
12 cup light sour cream  
1 egg  
2 zucchini, approximately 6 inches  
each, cut into chunks  
2 teaspoons dried Italian seasoning  
26 ounce can spaghetti sauce  
6 lasagna noodles, cooked  
2 ounces parmesan cheese, cut into  
12-inch chunks (about 13 cup grated)  
Using Slicer/Shredder Disc, shredding side up, shred mozzarella. Place in a small  
bowl and set aside. Using S-Blade, place onion and garlic cloves into processor  
bowl. Pulse until coarsely chopped. Add mushrooms to bowl. Continue to pulse  
until mushrooms are coarsely chopped. Place chopped vegetables in a large  
skillet with oil, over medium heat. Using S-Blade, place zucchini in processor  
bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook until tender,  
11  
about 10 minutes; set aside. Without washing the processor bowl, using S-Blade  
place parmesan cheese chunks in bowl and process on High until coarsely chopped.  
Add the cream cheese, ricotta cheese, sour cream, egg, and Italian seasonings  
and process until creamy, about 30 to 40 seconds. Grease a 9x13-inch baking  
dish. Layer half each of noodles, cream cheese mixture, chopped vegetable  
mixture and spaghetti sauce. Repeat layers once. Sprinkle with mozzarella. Bake,  
covered, at 350ºF for 25 minutes. Uncover and cook an additional 10 minutes.  
Let stand 10 minutes before serving. Yield: 8 servings.  
NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before  
shredding.  
Lasagna  
1 pound mozzarella cheese  
1 pound mild Italian sausage  
1 pound ground beef  
2 cloves garlic  
2.5 ounces parmesan cheese, cut in  
12-inch cubes (12 cup grated)  
1 cup parsley sprigs  
1 pound small curd cottage cheese  
1 medium onion, peeled & cut in eighths 15-ounce container Ricotta cheese  
1 rib celery, cut in 2-inch pieces  
26 ounce can spaghetti sauce  
8 ounce can tomato sauce  
2 eggs  
12 lasagna noodles, uncooked  
Using Slicer/Shredder Disc, with slicing blade up, slice mozzarella and set aside.  
Remove casings from sausage. In a large skillet or large heavy saucepan over  
medium high heat, cook and crumble sausage and ground beef. Using S-Blade,  
with processor running, drop garlic through food chute and mince. Stop  
processor. Add onion and celery to the processor bowl. Pulse until chopped then  
add to skillet. Cook until onion is soft. Place cooked meats and vegetables in  
large bowl. Add spaghetti and tomato sauce and stir to mix. Using S-Blade,  
process parmesan cheese on High until finely grated, about 20 seconds. Add  
parsley to the parmesan and process until chopped. Add cottage cheese, ricotta,  
and eggs and process until blended. In a 9x13-inch baking dish layer meat sauce,  
noodles, cheese mixture, then mozzarella slices. Repeat layers. (Can be refrigerat-  
ed at this time.) Cover tightly with aluminum foil and bake at 350ºF for 45 minutes.  
Remove foil and bake 15 to 30 minutes more. Let sit 10 minutes before cutting to  
serve. Yield: 8 to 10 servings.  
Crispy Catfish Fillets  
2 12-ounces parmesan cheese  
13 cup fresh parsley sprigs  
14 cup butter, melted  
(12 cup, grated)  
20 buttery crackers, like Ritz  
or Townhouse  
4 catfish fillets, about 8 ounces each  
Cut cheese into 12-inch cubes. Using S-Blade, place cheese cubes, crackers and  
parsley in work bowl. Process until finely ground. Place cracker mixture in large  
shallow bowl. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on  
nonstick or aluminum foil lined baking sheet. Bake at 400ºF for 15 to 20 minutes.  
Yield: 4 servings.  
12  
Cashew Chicken  
2 pounds boneless skinless chicken  
4 cloves garlic  
14 cup pineapple juice  
3 tablespoons soy sauce  
1 teaspoon dry mustard  
8-ounce can sliced water chestnuts,  
drained  
1-inch piece of ginger root, peeled  
1 bunch green onions, roots trimmed  
2 tablespoons vegetable oil  
1 tablespoon flour  
1 cup roasted cashews  
Cooked rice  
34 cup chicken stock or broth  
Using S-Blade, place chicken in processor bowl. Pulse until chicken is very  
coarsely chopped. Remove chicken and set aside. Do not wash processor bowl.  
Place garlic and ginger in processor bowl and pulse until minced. Add green  
onions, white part and 2-inches of green top, and pulse until chopped. Heat oil in  
skillet over medium high heat. Add the chopped vegetables and chicken to the  
skillet. Stir and cook about 7 minutes, or until chicken is done. Stir occasionally.  
Use a slotted spoon and remove chicken and vegetables. Sprinkle flour into skil-  
let. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken  
broth, pineapple juice, soy and mustard. Stirring frequently, bring to a boil and  
cook until thickened, about 5 minutes. Return chicken/vegetables to skillet, add  
cashews and water chestnuts. Heat through. Serve over rice. Yield: 6 servings.  
Roasted Sweet Peppers & Sausage  
1 red bell pepper, cored and seeded  
1 teaspoon dried oregano  
1 yellow bell pepper, cored and seeded 2 tablespoons olive oil  
2 green bell peppers, cored and seeded 2 pounds Italian sausage  
2 medium onions, peeled and cut  
to fit in food chute  
Using a fork pierce sausage casings several times. In a skillet over medium high  
heat, brown sausages, turning frequently, about 8 minutes. Set aside. Using the  
Slicer/Shredder Disc, slicing side up, slice peppers and onion. Place in 2-quart  
baking dish. Add oregano and oil; stir to mix. Place sausage on peppers. Bake at  
350ºF for 45 minutes. Serve peppers and sausage with noodles or spoon onto  
toasted sub rolls. Yield: 6 servings.  
Good Morning Muffins  
1 tablespoon vanilla  
2 cups flour  
2 teaspoons cinnamon  
1 teaspoon baking soda  
12 teaspoon baking powder  
12 teaspoon salt  
4 medium carrots (2 cups grated),  
washed, ends removed  
1 large apple (1 cup grated), cored  
and cut into wedges  
3 eggs  
12 cup apple butter  
14 cup vegetable oil  
1 cup raisins  
114 cups sugar  
Using Slicer/Shredder Disc, shredding side up, shred carrots and apple into  
processor bowl. Remove from bowl put into a large mixing bowl; set aside. Using  
S-Blade, place eggs, apple butter, oil, sugar, and vanilla in processor bowl.  
13  
Process until mixed and smooth. Add flour, cinnamon, baking powder, baking  
soda, salt, and raisins. Pulse until JUST mixed. Pour batter into mixing bowl with  
grated carrots/ apple mixture. Spoon into greased or paper lined muffin tin, filling  
about 34 full. Bake at 375ºF 15 to 20 minutes. Yield 24 muffins.  
Cheddar Onion Cornbread  
4 ounces cheddar cheese (1 cup grated) 12 cup milk  
1 small onion, peeled and cut in quarters 8-ounce package corn muffin mix  
1 tablespoon butter  
1 egg  
8-ounce can cream style corn  
8 ounce container sour cream  
Using Slicer/Shredder Disc, shredding side up, shred cheddar and set aside.  
Using S-Blade, place onion in processor bowl and process until finely chopped.  
Place chopped onion and butter in a skillet and cook over medium high heat until  
onions are soft. Set aside and cool. Do not wash processor bowl. Using S-Blade,  
place egg, milk, muffin mix, and corn into processor bowl. Pulse until JUST  
mixed. Pour batter into greased 8-inch square baking pan. Combine onions,  
cheese, and sour cream. Place small spoonfuls of sour cream mixture on top of  
batter. Bake at 425ºF for 30 to 35 minutes. Yield: 6-8 servings.  
Baked Pineapple Bread Pudding  
12 slices of white bread, torn into  
strips to fit food chute  
20 ounce can pineapple chunks, drained  
2 eggs  
1 teaspoon vanilla  
1 tablespoon melted butter or  
margarine  
112 cups sugar  
1 cup half and half cream  
3 pineapple slices, drained  
Using S-Blade, with processor running, drop bread through food chute to make  
soft breadcrumbs. Pour into a greased 2-quart casserole dish. Place pineapple  
chunks in food processor bowl with S-Blade. Process pineapple for 20 seconds.  
Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until  
mixed. Pour pineapple mixture over the soft breadcrumbs. Garnish with three  
pineapple rings overlapping in center. Bake at 350ºF for 1 hour or until golden.  
Yield: 8 servings.  
Chocolate Chip Cheesecake  
Filling:  
Crust:  
3 8-ounce packages cream cheese,  
cut into chunks  
1 cup sugar  
1 teaspoon butter, softened  
22 chocolate chip cookies  
3 to 4 tablespoons unsalted butter,  
melted  
2 tablespoons flour  
4 eggs  
14 cup milk  
1 teaspoon vanilla  
12 cup chocolate chips  
Crust: Use 1 teaspoon butter to grease a 9 to 912-inch springform pan and set  
aside. Using S-Blade, with processor running, drop cookies through food chute  
14  
and process until an even crumb is formed. Continue processing adding melted  
butter through the food chute until mixed. Pour crumbs into prepared springform  
pan and press crumbs evenly on bottom of pan. Bake at 425ºF for 10 minutes.  
Remove from the oven and cool on rack.  
Filling: Using S-Blade, add cream cheese, sugar, flour, eggs, milk, and vanilla to  
work bowl. Process until smooth. Pour filling over cooled crust and sprinkle with  
chocolate chips. Bake 15 minutes at 425°F. Reduce heat to 250°F and continue to  
bake (without opening the oven door) for 45 minutes more or until cheesecake is  
set. When cooled, cover and refrigerate several hours or overnight.  
Yield: 16 servings.  
Cooking Tip: For a creamy smooth textured cheesecake, bake it in a water bath.  
Tear off a sheet of aluminum foil that extends about 6 inches larger than the  
springform pan. Place springform pan in center of foil and form foil up around the  
sides. This prevents water from leaking into the pan. Place the springform pan in a  
larger pan and fill larger pan with about 112 inches of hot tap water. Bake as  
directed.  
Marissa’s Apple Crisp  
Topping:  
6 large Golden Delicious apples,  
peeled and cored and cut to fit in  
food chute (6 cups sliced)  
1 tablespoon lemon juice  
12 cup sugar  
12 cup butter, melted  
1 cup flour  
1 cup sugar  
1 teaspoon cinnamon  
1 tablespoon flour  
1 teaspoon cinnamon  
14 teaspoon nutmeg  
Using Slicer/Shredder Disc, slicing side up, slice apples. Put apples in a large  
bowl. Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon,  
and nutmeg. Stir to mix then put apples in ungreased 2-quart baking dish. Using  
S-Blade, place Topping ingredients in processor bowl and pulse until mixed.  
Crumble topping over apples. Bake at 375ºF for 30 minutes. Serve topped with  
vanilla ice cream. Yield: 6 servings.  
HAMILTON BEACH PROCTOR-SILEX,INC.  
Washington, North Carolina 27889  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
840066200  
1/00  
15  

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