GE 840092600 - Manual (Page 15)

15
Crispy Catfish Fillets
2 1 ⁄
2
ounces Parmesan cheese
( 1 ⁄
2
cup, grated)
20 buttery crackers, like Ritz
or Townhouse
Cut cheese into 1 ⁄
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 400ºF for 15 to 20 minutes.
Makes 4 servings.
Vegetable Lasagna
8 ounces reduced-fat mozzarella cheese
1 medium onion, peeled, cut into chunks
4 garlic cloves
4 to 6 ounces fresh mushrooms
1 teaspoon vegetable oil
2 zucchini, approximately 6 inches
each, cut into chunks
2 ounces Parmesan cheese, cut into
1 ⁄
2
-inch chunks (about 1 ⁄
3
cup grated)
Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small
bowl and set aside. Using S-blade, place onion and garlic cloves into work bowl.
Pulse until coarsely chopped. Add mushrooms to bowl. Continue to pulse until
mushrooms are coarsely chopped. Place chopped vegetables in a large skillet with
oil, over medium heat. Using S-blade, place zucchini in work bowl. Pulse until
coarsely chopped. Add zucchini to skillet. Cook until tender, about 10 minutes;
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 350ºF for 25 min-
utes. Uncover and cook an additional 10 minutes. Let stand 10 minutes before
serving. Makes 8 servings.
NOTE: Mozzarella cheese will shred or slice more easily if placed in freezer 30 to 60
minutes before shredding. Always use highest speed to process cheese.
8-ounce package light cream cheese,
cut into chunks
3 ⁄
4
cup skim milk ricotta cheese
1 ⁄
2
cup light sour cream
1 egg
2 teaspoons dried Italian seasoning
26-ounce can spaghetti sauce
6 lasagna noodles, cooked
1 ⁄
3
cup fresh parsley sprigs
1 ⁄
4
cup melted butter
4 catfish fillets, about 8 ounces each
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