Hamilton Beach Stack & Snap Manual page 15

Recipes
(cont.)
Cajun Veggie Gratin
Ingredients:
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 (284 ml) bread crumbs
1/2 cup (142 ml) parmesan
cheese, chopped finely in
food processor
1/2 teaspoon (2.5 ml) Cajun
seasoning
Blue Cheese Dressing
Ingredients:
2 cloves garlic
4 ounces (113 g) blue cheese
2 cups (568 ml) mayonnaise
Directions:
1. Using S-blade and with processor running, drop garlic cloves into
the food chute and mince.
2. Add blue cheese and process for 10 seconds.
3. Add mayonnaise, sour cream, lemon juice and sugar. Process until
smooth. The total mixing process will take around 25 seconds.
Refrigerate to store.
Serves: 8 to 10
Cranberry Orange Relish
Ingredients:
12 oz. (340 g) cranberries (fresh
with stems removed, or frozen)
1 cup (284 ml) sugar
1 small navel orange, washed,
cut into wedges
Directions:
1. Using S-blade, place cranberries, sugar, orange, Grand Marnier
or orange juice and cloves into the work bowl.
2. Process until cranberries are almost smooth, yet a bit chunky. The
mixing process will take around 35 seconds.
3. Cover and refrigerate overnight.
Serves: 8 to 10
1/2 cup (142 ml) sour cream
1/4 cup (71 ml) fresh lemon juice
2 tablespoons (30 ml) sugar
3 tablespoons (44 ml) Grand
Marnier ® liqueur or orange
juice
Dash of ground cloves
®
15