Hamilton Beach 70725A User 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 ml)
Cajun seasoning
1 teaspoon (5 ml) salt
Directions
1. Heat oven to 425°F (218°C). Spray 8-in. (20-cm) square baking
pan with cooking spray.
2. Heat oil in large sauté pan over medium heat.
3. Add sliced zucchini and onion and sauté for 3 to 4 minutes until
beginning to soften.
4. Add sliced tomatoes, Cajun seasoning, salt and pepper to pan.
5. Sauté mixture, stirring gently, for 8 to 10 minutes until all
vegetables are softened and heated through. Place vegetable
mixture in prepared pan.
6. Combine bread crumbs, Parmesan cheese and Cajun seasoning.
Sprinkle evenly over top of vegetables.
7. Bake 15 to 20 minutes or until topping is brown and crispy.
Serves: 8
1 teaspoon (5 ml) freshly ground
pepper
Cooking spray
Topping:
1 cup (237 ml) bread crumbs
1/2 cup (118 ml) 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) blue 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 S-blade and with processor running, drop garlic clove into
the food chute and mince.
2. Add blue 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 ml) sugar
1 small navel orange, washed,
cut into wedges
Directions
1. Using S-blade, place cranberries, sugar, orange, Grand Marnier
orange juice and cloves into the work 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 ml) sugar
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1.3 ml) black
pepper
3 tablespoons (44 ml) Grand
Marnier liqueur or orange
®
juice
Dash of ground cloves
or
®
13