Proctor-Silex 72706, Руководство пользователя

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10
Recipes
(cont.)
Brie With Apple Chutney
Ingredients:
1/4 cup (59 ml) pecans
2 Winesap or Granny Smith
apples, peeled, cored, and
cut in chunks
2 tablespoons (30 ml) butter
1/4 cup (59 ml) golden raisins
2 tablespoons (30 ml) brown
sugar
1 tablespoon (15 ml) cider
vinegar
13 -ounce (375 g) round of
Brie
Directions:
Heat oven to 350ºF (177ºC). Chop pecans and set aside.
Place chunks of apple in food processor and pulse until coarsely
chopped. In a skillet over medium heat, melt butter and then add
apples. Cook about 5 minutes. Add the raisins, brown sugar and
vinegar to the apples in the skillet. Stir to mix; then cook 5 minutes
longer. Place the round of Brie on a lightly greased ovenproof plate.
Bake for 8 minutes or until soft. Remove from oven. Spoon apple
chutney over Brie; then sprinkle with pecans. Serve with crackers.
NOTE: Brie is covered with a flour-based rind. This should be left
on the Brie to bake and is edible. Serves: 16
Blue Cheese Dressing
Ingredients:
1 clove garlic
2 ounces (57 g) blue cheese
1 cup (237 ml) mayonnaise
1/4 cup (59 ml) sour cream
2 tablespoons (30 ml) fresh
lemon juice
1 tablespoon (15 ml) sugar
Directions:
Place garlic clove in the processor bowl and pulse. Add
cheese and process for 10 seconds. Add mayonnaise, sour
cream, lemon juice and sugar. Process until smooth. Keep
refrigerated. Serves: 12