Hamilton Beach Stack & Snap Duo Manual page 16

Recipes
(cont.)
Cajun Veggie Gratin
3 medium zucchini, sliced in
Food Processor
1 red onion, sliced in Food
Processor
6 plum tomatoes, sliced in
Food Processor
2 teaspoons (10 ml) extra virgin
olive oil
1 1/2 teaspoons (7.5 g) Cajun
seasoning
1 teaspoon (5 g) salt
Directions
1. Heat oven to 425°F (218°C). Spray 8-in. (20-cm) square baking
pan with cooking spray.
2. Using Slicing/Shredding Disc with "SLICE" side facing up, slice
zucchini, onion and tomatoes.
3. Heat oil in large sauté pan over medium heat.
4. Add sliced zucchini and onion and sauté for 3 to 4 minutes until
beginning to soften.
5. Add sliced tomatoes, Cajun seasoning, salt and pepper to pan.
6. Sauté mixture, stirring gently, for 8 to 10 minutes until all
vegetables are softened and heated through. Place vegetable
mixture in prepared pan.
7. Combine bread crumbs, Parmesan cheese and Cajun seasoning.
Sprinkle evenly over top of vegetables.
8. Bake 15 to 20 minutes or until topping is brown and crispy.
Serves: 8
16
1 teaspoon (5 g) freshly ground
pepper
Cooking spray
Topping:
1 cup (108 g) bread crumbs
1/2 cup (45 g) Parmesan cheese,
chopped finely in Food
Processor
1/2 teaspoon (2.5 ml) Cajun
seasoning
Bleu Cheese Dressing
1 clove garlic
8 ounces (227 g) bleu cheese
1 cup (237 ml) mayonnaise
1/2 cup (118 ml) milk
1/2 cup (118 ml) sour cream
1/4 cup (59 ml) white vinegar
Directions
1. Using Stainless Steel Chopping Blade and with Food Processor
running, drop garlic clove into the Feed Chute and mince.
2. Add bleu cheese and process for 10 seconds.
3. Add remaining ingredients. Process until blended, but still chunky.
Serves: 8 to 10
Cranberry Orange Relish
12 oz. (340 g) cranberries (fresh
with stems removed, or frozen)
1 cup (237 g) sugar
1 small navel orange, washed,
cut into wedges
Directions
1. Using Stainless Steel Chopping Blade, place cranberries, sugar,
®
orange, Grand Marnier or orange juice and cloves into the Large
Bowl.
2. Process until cranberries are almost smooth, yet a bit chunky.
3. Cover and refrigerate overnight.
Serves: 8 to 10
1 teaspoon (5 ml) Worcestershire
sauce
1 teaspoon (5 g) sugar
1/2 teaspoon (2.5 g) salt
1/4 teaspoon (1.3 g) black
pepper
3 tablespoons (44 ml) Grand
Marnier ® liqueur or orange
juice
Dash of ground cloves