Proctor Silex 72588 Manual Del Usuario página 6

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Fresh Herb Linguine
2 1 ⁄ ounces (75 g) fresh Parmesan cheese
2
( 1 ⁄ cup [125 ml] grated)
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1 ⁄ cup (60 ml) fresh basil leaves
4
2 tablespoons (30 ml) fresh oregano
2 garlic cloves
1 carrot
1 small onion
1 tablespoon (15 ml) olive oil
28-ounce (800 g) can diced tomatoes, undrained
8 ounces (225 g) uncooked linguine
1 ⁄ teaspoon (2.5 ml) salt
2
1 ⁄ teaspoon (1.25 ml) pepper
4
Cut cheese into 1 ⁄ -inch (1 cm) cubes. Place in chopper and
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pulse on HI until grated. Set aside. Place basil and oregano in
chopper and pulse on LO until chopped. Set aside. Place
garlic in chopper and pulse on HI until minced. Cut carrot
and onion into 1-inch (2.5 cm) chunks. Place in chopper with
garlic and pulse until coarsely chopped. Place oil in large skil-
let and heat over medium heat until hot. Add carrots, onion,
and garlic. Cook 2 minutes or until onion is soft. Add toma-
toes and cook an additional 5 minutes. In a saucepan, cook
linguine to desired doneness, then drain. Add linguine, basil,
oregano, salt, and pepper to skillet. Toss gently to mix.
Arrange on serving platter and sprinkle with Parmesan
cheese. Makes 4 servings.
10
Hot Chicken Salad
1 slice bread
1 pound (450 g) cooked chicken (about 3 cups
[750 ml] chopped)
1 rib celery, cut into 1-inch (2.5 cm) chunks
1 small green pepper, cored seeded, cut in chunks
3 hard cooked eggs, peeled, cut in fourths
3 ⁄ cup (175 ml) almonds
4
1 ⁄ cup (125 ml) mayonnaise
2
10 3 ⁄ -ounce can cream of chicken soup, undiluted
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Tear bread into 6 pieces. Place in chopper and process into
crumbs; set aside. Place half of cooked chicken in chopper
bowl. Pulse until coarsely chopped. Place in mixing bowl.
Repeat with remaining chicken. Place celery and green pep-
per in chopper and pulse on HI. Add to mixing bowl. Place
eggs in chopper and pulse on LO until chopped. Add to mix-
ing bowl. Place almonds, mayonnaise, and chicken soup in
chopper. Process on LO until mixed. Add to mixing bowl and
mix well. Place in a greased 2
Top with breadcrumbs. Bake at 350ºF (180ºC) for 25 minutes.
Makes 6 servings.
Blue Cheese Dressing
1 clove garlic
2 ounces (50 g) blue cheese
1 cup (250 ml) mayonnaise
1 ⁄ cup (60 ml) sour cream
4
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (15 ml) sugar
Place garlic clove in the chopper bowl and Pulse on HI. Add
cheese and process for 10 seconds. Add mayonnaise, sour
cream, lemon juice, and sugar. Process until smooth. Keep
refrigerated. Makes: 1 1 ⁄ cups (375 ml).
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11
⁄ -quart (2.5 L)casserole dish.
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