Hamilton Beach Blender 840067400 User Manual

Food Processor  
Food Processor Safety................ 2  
Parts & Features............................ 4  
Using Your Food Processor.......... 5  
Cleaning ........................................ 9  
Customer Service.......................... 9  
Recipes........................................ 10  
In USA: 1-800-851-8900  
In Canada: 1-800-267-2826  
840067400  
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Before First Use  
Unpack processor. Handle the S-blade  
and Slicing/Shredding Disc carefully;  
they are very sharp. Wash all parts  
except the base in hot, soapy water.  
Rinse then dry.  
Processing Tips and Techniques  
• For a uniform consistency when  
chopping, leave room in the bowl for  
the food to be tossed around.  
• Do not puree or mash starchy  
vegetables like potatoes. They will  
be over-processed in a second and  
turn gummy.  
• Also for a more uniform consistency,  
start with pieces of food that are  
similar in size. Carrots, for example,  
should all be cut in 1-inch chunks.  
Do not process 4-inch pieces with  
12-inch pieces.  
• Operating time will depend on quantity  
of food being processed. Most foods  
can be sliced, chopped, or shredded  
in seconds. Do not operate processor  
for more than one minute at a time.  
If processing large quantities, let the  
processor rest about one minute  
before continuing.  
• To slice or shred cheese, select firm  
cheese like cheddar, Monterey Jack,  
or Swiss. Place cheese in freezer  
for 30 minutes to one hour before  
processing. Always use highest  
speed of food processor.  
• This food processor is excellent to  
chop, mix, slice, or shred most  
foods. However, to maintain peak  
performance, we do not recommend  
the following: grinding grain, coffee  
beans or spices; slicing frozen meat;  
or crushing ice.  
How to Operate the Controls  
HIGH-LOW Switch: Move the  
Low  
High  
switch to either high or low speed  
before turning on the motor with the  
ON-OFF-PULSE Switch.  
ON-OFF-PULSE Switch: This is  
a three-position switch that gives you  
a choice of ON, OFF, or PULSE.  
ON runs the motor continuously until  
you move the switch to OFF. The  
PULSE position will run the motor  
until the switch is released. Then it  
automatically springs back to the  
OFF position.  
On  
Off  
Pulse  
The control panel provides a  
quick-reference guide to indicate  
the correct blade for a job.  
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Parts & Features  
1. Food Pusher  
2. Food Chute  
3. Food Gate – leave in cover for  
regular processing; remove for  
continuous processing.  
4. Continuous Feed Chute  
5. Reversible Slicing/Shredding Disc  
6. Disc Shaft  
8. Base  
9. Control Panel  
10. Bowl  
11. S-Blade  
12. Continuous Feed Disc – must be  
used for continuous processing;  
this disc “throws” the food through  
the Continuous Feed Chute.  
7. Motor Shaft  
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Using Your Food Processor  
NOTES:  
• Always lock the bowl onto base  
before putting on any blade or disc.  
Make sure blade or disc is securely  
in place before using.  
Hints!  
• The bowl will hold 6 to 7 cups of dry  
ingredients or 2 cups of liquid. Do  
not overfill.  
• Do not use your food processor to  
crush ice.  
• With this food processor you can  
use the continuous feed chute for  
slicing and shredding into a separate  
container. The continuous feed chute  
allows slicing or shredding foods not  
limited to the processor bowl capacity.  
• For consistent texture, foods should  
be cut into 1-inch cubes before  
mincing or chopping with the S-Blade.  
How to Lock the Bowl  
Make sure the Control Switch is turned  
to OFF and the unit is unplugged.  
Place bowl onto base with the handle  
facing you. Rotate the bowl counter-  
clockwise until it locks into place.  
NOTE: The food processor will not  
work unless the bowl is locked.  
How to Lock the Cover  
Place the cover on bowl with the  
“UNLOCK” arrow on cover aligned  
with the arrow on the control panel.  
Turn the cover counterclockwise until  
the “LOCK” symbol aligns with arrow  
on control panel and you hear the  
cover lock into place.  
NOTE: The food processor will not  
work unless the cover is locked. This  
ensures the cover is always securely  
latched when the unit is in operation.  
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Processing Using S-Blade  
The S-blade can be used to coarsely  
chop, finely mince, mix, or puree food  
to a smooth consistency.  
4. Lock cover onto bowl. (See “How to  
Lock the Cover” on page 5.) Insert  
food pusher into food chute.  
5. Plug in unit and process food. The  
processing speed and time will deter-  
mine the finished consistency of the  
1. Make sure the Control Switch is turned  
to OFF (O) and the unit is unplugged.  
2. Lock the bowl onto base. (See “How  
food. The Pulse  
button  
to Lock the Bowl” on page 5.)  
can help you avoid overprocessing.  
3. Place the S-blade onto motor shaft  
of food processor in center of bowl.  
Handle carefully; the blade is sharp.  
S-Blade  
Motor Shaft  
Processing Using Slicer/Shredder  
• To slice or shred cheese, select firm  
cheese like cheddar, Monterey Jack,  
or Swiss. Place cheese in freezer  
for 30 minutes to one hour before  
processing. Always use highest  
speed of food processor.  
• The Reversible Slicer/Shredder Disc  
has a slicing blade on one side and  
shredding teeth on the other. Place  
on disc shaft with desired cutting  
edge facing up.  
4. Put Slicer/Shredder Disc on disc  
shaft with the desired side facing up  
for either slicing or shredding. Lock  
cover onto bowl. (See “How to Lock  
the Cover” on page 5.)  
Slicer/Shredder  
Disc  
Disc Shaft  
• To julienne vegetables, slice then  
remove from bowl and restack the  
vegetables. Pack into food chute with  
slices vertical. Slice again to make  
matchstick cut vegetables.  
1. Make sure the Control Switch is turned  
to OFF (O) and the unit is unplugged.  
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  
2. Lock the bowl onto base. (See “How  
to Lock the Bowl” on page 5.)  
THROUGH CHUTE WITH HANDS.  
3. Put disc shaft on motor shaft.  
6. Plug in unit and process food.  
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7. Select speed. While pressing on  
food pusher, push ON ( l ) or  
8. When food chute is empty, push  
OFF ( O) or release from PULSE  
position. Wait until blade has  
stopped rotating before removing  
cover.  
PULSE  
to process food.  
Continuous Processing  
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.  
6. REMOVE FOOD GATE FROM  
CONTINUOUS FEED COVER TO  
PREVENT DAMAGE TO UNIT.  
Place a paper towel over the food  
gate slot to avoid food or liquid from  
splashing out.  
7. Lock on cover. (See “How to Lock  
the Cover” on page 5.) Place bowl  
under feed chute.  
2. Lock the bowl onto base. (See “How  
to Lock the Bowl” on page 5.)  
3. Put disc shaft onto motor shaft.  
8. 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.  
4. Place the continuous feed disc,  
ribbed side up, onto the disc shaft.  
Turn the disc slowly until it drops into  
position (level with top of bowl).  
Continuous  
Feed Disc  
Disc Shaft  
Hint!  
We do not recommend using the con-  
tinuous feed chute feature to slice meats  
or cheeses or when shredding root  
vegetables (carrots, potatoes, etc.).  
As with most continuous feed processors,  
shredded moist vegetables may clog in  
the chute. It is best to shred these veg-  
etables into the food processor bowl.  
Slicing these root vegetables while using  
the continuous feed chute will not present  
a problem.  
5. Select desired side of reversible  
slicing/shredding disc and place that  
side up on the disc shaft.  
Slicer/Shredder  
Disc  
Disc Shaft  
NOTE: When using the continuous feed  
chute, some food may fall into the food  
processor bowl.  
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Processing Charts  
ATTACHMENT  
SPEED  
Low ( )  
FOODS  
Cucumbers, apples, mushrooms  
Julienne vegetables  
Chop nuts, mince vegetables  
Chop meat, puree food  
Cabbage  
Slicer Disc  
(slicing blade facing up)  
High (  
)
)
)
••  
S-Blade  
Low ( )  
High (  
••  
S
hredder Disc  
(shredding teeth facing up)  
Low ( )  
High (  
Firm cheeses  
••  
For best results do not exceed the following amounts when chopping, mincing,  
or pureeing with the S-blade.  
FOOD  
Fruits and vegetables  
Meats  
MAXIMUM AMOUNT  
1 pound or 2 to 3 cups  
12 ounces or 112 cups, cubed  
Parmesan or Romano cheese  
Cheddar, Jack, or mozzarella cheese  
5 ounces, cubed  
8 ounces, cubed  
8
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Cleaning  
1. Wash the bowl, cover, blade,  
discs, food gate, 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  
ANY AND ALL IMPLIED WARRANTIES, INCLUDING WARRANTIES OF MERCHANT-  
ABILITY AND FITNESS FOR A PARTICULAR PURPOSE. ANY LIABILITY HEREUNDER IS  
EXPRESSLY LIMITED TO THE REPAIR OR REPLACEMENT OF A DEFECTIVE PRODUCT  
OR AN AMOUNT EQUAL TO THE PURCHASE PRICE PAID THEREFOR, AND ALL  
CLAIMS FOR SPECIAL AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED.  
Some states or provinces do not allow this exclusion or limitation of incidental or conse-  
quential 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 CUS-  
TOMER 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.  
9
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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 the 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.  
Makes 3 cups.  
Hummus  
2 cloves garlic  
2 green onions, white portion and  
half of green top  
2 teaspoons olive oil  
14 teaspoon cumin  
dash cayenne  
15 ounce garbanzo beans (chickpeas),  
drained, reserving 14 cup liquid  
14 cup tahini (sesame paste), stirred  
3 to 4 tablespoons lemon or lime juice  
salt and pepper to taste  
dash paprika  
pita bread or cut up vegetables, optional  
Using S-blade and with processor running, drop garlic cloves and onion into food  
chute. Then 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  
1 hot pepper (jalapeno or finger hot),  
cored, seeded and quartered  
4 tomatoes, quartered  
14 cup cilantro, packed  
12 teaspoon cumin  
1 tablespoon lime juice  
salt and pepper to taste  
hot sauce, optional  
Using S-blade and 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. 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, 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 212 cups.  
10  
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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 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  
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 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.  
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 onions and parsnips. Add chopped onions 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. Makes 8 servings.  
NOTE: Lentils do not need to be soaked overnight.  
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Creamed Potatoes  
4 pounds all-purpose white potatoes,  
about 15 medium  
3 cups half-and-half cream  
3 tablespoons finely minced onion  
112 teaspoons salt  
14 teaspoon pepper  
4 tablespoons butter, melted  
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 disc, 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 lb. sweet potatoes, scrubbed  
but not peeled, and cut to fit food  
chute (3 cups grated)  
1 cup milk  
1 egg  
14 cup butter  
1 teaspoon vanilla  
12 cup sugar  
14 cup maple syrup  
Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from  
work bowl and place in medium mixing bowl. Set aside. Using S-blade, place  
sugar, syrup, milk, egg, butter, and vanilla into work 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 side of casserole dish. This will  
prevent the edges from burning. Bake at 350°F for 112 hours. Makes 6 servings.  
Vegetable Lasagna  
8 ounces reduced-fat mozzarella cheese  
1 medium onion, peeled, cut into chunks  
4 garlic cloves  
4-6 ounces fresh mushrooms  
1 teaspoon vegetable oil  
8-ounce package light cream cheese,  
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 work 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 work bowl. Pulse until  
coarsely chopped. Add zucchini to skillet. Cook until tender, about 10 minutes;  
set aside. Without washing the work bowl, using S-blade, place Parmesan cheese  
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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. Makes 8 servings.  
NOTE: Mozzarella cheese will shred or slice more easily if placed in freezer 30 to  
60 minutes before shredding. Always use highest speed to process cheese.  
Lasagna  
2.5 ounces Parmesan cheese, cut in  
12-inch cubes (12 cup grated)  
1 cup parsley sprigs  
1 pound Mozzarella cheese  
1 pound mild Italian sausage  
1 pound ground beef  
1 pound small curd cottage cheese  
15-ounce container ricotta cheese  
2 eggs  
2 cloves garlic  
1 medium onion, peeled & cut in eighths  
1 rib celery, cut in 2-inch pieces  
26 ounce can spaghetti sauce  
8 ounce can tomato sauce  
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. Pulse until chopped then add to skillet. Cook  
until onion is soft. Place cooked meats and vegetables in large bowl. Add  
spaghetti sauce 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 10x14-inch baking dish or lasagna pan, layer meat  
sauce, noodles, cheese mixture, then mozzarella slices. Repeat layers. (Can be  
refrigerated 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. Makes 8 to 10 servings.  
NOTE: Mozzarella cheese will shred or slice more easily if placed in freezer 30 to  
60 minutes before shredding. Always use highest speed to process cheese.  
Crispy Catfish Fillets  
212 ounces Parmesan cheese  
13 cup fresh parsley sprigs  
14 cup melted butter  
(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 15-20 minutes.  
Makes 4 servings.  
13  
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Cashew Chicken  
2 lbs. boneless skinless chicken breasts 14 cup pineapple juice  
4 cloves garlic  
3 tablespoons soy sauce  
1 teaspoon dry mustard  
8-ounce can sliced water chestnuts,  
drained  
1 cup roasted cashews  
Cooked rice  
1-inch piece of ginger root, peeled  
1 bunch green onions, roots trimmed  
2 tablespoons vegetable oil  
1 tablespoon flour  
34 cup chicken stock or broth  
Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely  
chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic  
and ginger in work 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 skillet. 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. Makes 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. Makes 6 servings.  
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Good Morning Muffins  
4 medium carrots (2 cups grated),  
washed, ends removed  
1 large apple (1 cup grated), cored  
and cut into wedges  
3 eggs  
1 tablespoon vanilla  
2 cups flour  
2 teaspoons cinnamon  
1 teaspoon baking soda  
12 teaspoon baking powder  
12 teaspoon salt  
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 work  
bowl. Remove from bowl; put into a large mixing bowl. Set aside. Using S-blade,  
place eggs, apple butter, oil, sugar, and vanilla into work bowl. 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 for 15 to 20 minutes. Makes 24 muffins.  
Cheddar Onion Cornbread  
12 cup milk  
8-ounce package corn muffin mix  
8-ounce can cream style corn  
8-ounce container sour cream  
4 ounces cheddar cheese (1 cup grated)  
1 small onion, peeled and cut in quarters  
1 tablespoon butter  
1 egg  
Using slicer/shredder disc, shredding side up, shred cheddar and set aside. Using  
S-blade, place onion in work 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 work bowl. Using S-blade, place egg,  
milk, muffin mix, and corn into work 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. Makes 6-8 servings.  
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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  
Insert S-blade into food processor bowl and, 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 soft  
breadcrumbs. Garnish with three pineapple rings overlapping in center. Bake at  
350ºF for 1 hour or until golden. Makes 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 and with processor running, drop cookies through food  
chute 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 in 425 degree  
oven 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.  
Makes 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.  
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Marissa’s Apple Crisp  
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  
Topping:  
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 work bowl and pulse until mixed. Crumble  
topping over apples. Bake at 375ºF for 30 minutes. Serve topped with vanilla ice  
cream. Makes 6 servings.  
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HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road  
Southern Pines, NC 28387  
840067400  
7/00  
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