Hamilton Beach 840075900 - Manuel (Page 10)

840075900 Ev03.qxd 11/13/00 11:39 AM Page 10
Lentil Soup
V 2 pound bacon
1 large onion
6 parsnips, peeled, ends removed,
cut into 1-inch pieces
8 celery ribs with leaves
6 carrots, ends removed
16 ounce bag lentils
2 quarts water
1 bay leaf
1 teaspoon salt
sour cream, optional
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices
of bacon to be used as garnish. Leave bacon drippings in pot. Using S-blade,
chop onions and parsnips. Add chopped onions and parsnips to bacon drippings
in pot and cook over medium heat until softened, about 7 minutes. Using
slicer/shredder disc, slicing side up, slice celery and carrots. Add the celery,
carrots, lentils, water, bay leaf, and salt to onion mixture. Bring to boil then reduce
heat and simmer, covered, for 40 minutes. At serving time, garnish with sour
cream and crumbled bacon. Makes 8 servings.
NOTE: Lentils do not need to be soaked overnight.
Cashew Chicken_____________________________
2 lbs. boneless skinless chicken breasts Vi, cup pineapple juice
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
% cup chicken stock or broth
3 tablespoons soy sauce
1 teaspoon dry mustard
8-ounce can sliced water chestnuts,
drained
1 cup roasted cashews
Cooked rice
Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely
chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic
and ginger in work bowl and pulse until minced. Add green onions, white part and
2-inches of green top, and pulse until chopped. Heat oil in skillet over medium
high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook
about 7 minutes, or until chicken is done. Stir occasionally. Use a slotted spoon
and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until
just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice,
soy, and mustard. Stirring frequently, bring to a boil and cook until thickened,
about 5 minutes. Return chicken/vegetables to skillet, add cashews and water
chestnuts. Heat through. Serve over rice. Makes 6 servings.
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