Hamilton Beach 70300 - Manuel (Page 12)

8 4 0 0 6 6 2 0 0 E v 0 3 . q x d 1 / 1 1 / O G 4 : 5 2 P M P a g e
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 350°F 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
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
Vs-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 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 350°F 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
Уг cup fresh parsley sprigs
'/4 cup butter, melted
4 catfish fillets, about 8 ounces each
2 V 2 -ounces parmesan cheese
('/2 cup, grated)
20 buttery crackers, like Ritz
or Townhouse
Cut cheese into y 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 to 20 minutes.
Yield: 4 servings.
12