Hamilton Beach 70590C - Manual (Page 15)

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Topping:
1 ⁄
2
cup (125 ml) butter, melted
1 cup (250 ml) flour
1 cup (250 ml) sugar
1 teaspoon (5 ml) cinnamon
Crispy Catfish Fillets
2 1 ⁄
2
ounces (75 g) Parmesan cheese
( 1 ⁄
2
cup [125 ml] grated)
20 buttery crackers, like Ritz
or Townhouse
Cut cheese into 1 ⁄
2
-inch (1 cm) cubes. Using Chopping/Mixing Blade, place cheese
cubes, crackers and parsley in work bowl. Process until finely ground. Place crack-
er 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
(205ºC) for 15-20 minutes. Makes 4 servings.
Apple Crisp
6 large Golden Delicious apples,
peeled and cored
(6 cups [1.5 L] sliced)
1 tablespoon (15 ml) lemon juice
1 ⁄
2
cup (125 ml) sugar
1 tablespoon (15 ml) flour
1 teaspoon (5 ml) cinnamon
1 ⁄
4
teaspoon (1.25 ml) nutmeg
Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl.
Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and
nutmeg. Stir to mix, then put apples in ungreased 2-quart (2 L) baking dish. Using
Chopping/Mixing Blade, place topping ingredients in work bowl and pulse until
mixed. Crumble topping over apples. Bake at 375ºF (190ºC) for 30 minutes. Serve
topped with vanilla ice cream. Makes 6 servings.
Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20-ounce (565 g) can pineapple
chunks, drained
2 eggs
1 cup (250 ml) half ’n half cream
Insert Chopping/Mixing Blade into food processor bowl and, with processor run-
ning, drop bread through food chute to make soft breadcrumbs. Pour into a
greased 2-quart (2 L) casserole dish. Place pineapple chunks in food processor
bowl with Chopping/Mixing Blade. Process pineapple for 20 seconds. Add eggs,
cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour
pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings
overlapping in center. Bake at 350ºF (180ºC) for 1 hour or until golden.
Makes 8 servings.
1 ⁄
3
cup (80 ml) fresh parsley sprigs
1 ⁄
4
cup (60 ml) melted butter
4 catfish fillets, about 8 ounces
(225 g) each
1 teaspoon (5 ml) vanilla
1 tablespoon (15 ml) melted butter or
margarine
1 1 ⁄
2
cups (375 ml) sugar
3 pineapple slices, drained
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