Hamilton Beach 70710 - Manuel (Page 12)

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set aside. Without washing the work 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 350°F for
25 minutes. Uncover and cook an additional 10 minutes. Let stand 10 minutes
before serving. Makes 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
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
2.5 ounces Parmesan cheese, cut in
V 2 -inch cubes ('/2 cup grated)
1 cup parsley sprigs
1 pound small curd cottage cheese
15-ounce container Ricotta cheese
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. 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 9x13-inch baking dish, 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 350°F 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.
Crispy Catfish Fillets
2V2 ounces Parmesan cheese
{V
2
cup, grated)
20 buttery crackers, like Ritz
or Townhouse
’/3 cup fresh parsley sprigs
I /4 cup melted butter
4 catfish fillets, about 8 ounces each
Cut cheese into V 2 -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 400°F for 15-20 minutes.
Makes 4 servings.
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