Hamilton Beach 70450-IS, Руководство пользователя

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Potato Leek Soup
3 pounds (1.35 kg) potatoes, peeled
3 to 4 leeks, both root and
leaf ends trimmed
8 ounces (225 g) bacon
2 quarts (2 L) water
Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing
bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a
colander and toss gently under running water. In a soup pot or Dutch oven, cook
bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease
in the pot. Cook and stir occasionally over medium heat for about 10 minutes.
Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a
boil; then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl,
whisk together milk with flour. Slowly stir milk mixture into simmering soup and
simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings.
1
1
⁄
2
teaspoons (7.5 ml) salt
1
⁄
4
teaspoon (1.25 ml) pepper
1
⁄
2
cup (125 ml) milk
3 tablespoons (45 ml) flour
Apple Crisp
6 large Golden Delicious apples,
peeled and cored and cut to fit in
food chute (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.
Topping:
1
⁄
2
cup (125 ml) butter, melted
1 cup (250 ml) flour
1 cup (250 ml) sugar
1 teaspoon (5 ml) cinnamon