Hamilton Beach 70550 Mode D'emploi page 12

Lentil Soup
⁄ pound bacon
1
2
1 large onion
6 parsnips, peeled, ends removed,
cut into 1-inch pieces
8 celery ribs with leaves
6 carrots, ends removed
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 Chopping/Mixing 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 car-
rots. 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
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
4
Using Chopping/Mixing 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 slot-
ted 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/vege-
tables to skillet, add cashews and water chestnuts. Heat through. Serve over rice.
Makes 6 servings.
12
16 ounce bag lentils
2 quarts water
1 bay leaf
1 teaspoon salt
Sour cream, optional
⁄ cup pineapple juice
1
4
3 tablespoons soy sauce
1 teaspoon dry mustard
8- ounce can sliced water chestnuts, drained
1 cup roasted cashews
Cooked rice