GE 840102200, 169121 manual Recipes, Cleaning Your Food Chopper, Salsa, Brie with Apple Chutney

840102200 ENv00.qxd 6/7/02 9:02 AM Page 8

Cleaning Your Food Chopper

1.Wash cover, bowl, and blade in hot, soapy water. Blade

is sharp; handle carefully. Rinse and dry. The cover, bowl, and blade may also be washed in top rack of automatic dishwasher.

2.Reassemble for safe storage.

3.To clean the base, wipe with a damp cloth. Do not use abrasive cleaners. Do not immerse base in water.

Recipes

Salsa

Half of small onion	1 chili or jalapeno pepper,
2 cloves garlic	seeded
1⁄4 cup cilantro leaves	2 tomatoes, peeled
1 mild banana pepper, seeded	1 tablespoon lemon juice

Combine onion and garlic in the chopper bowl. Pulse on HIGH until minced. Place in microwave-safe bowl and microwave on High 1 minute. Place cilantro and peppers in chopper bowl. Pulse on HIGH until minced. Add to onion mixture. Place tomatoes into chopper bowl and pulse on LOW until coarsely chopped. Add to onion mixture. Add lemon juice and mix thoroughly. Refrigerate for an hour or more before serving.

Brie with Apple Chutney

1⁄4	cup pecans	1⁄4 cup golden raisins
2	Winesap or Granny Smith	2 tablespoons brown sugar
	apples, peeled, cored, and	1 tablespoon cider vinegar
	cut in chunks	13-ounce round of Brie
2	tablespoons butter

Chop pecans on HIGH and set aside. Place chunks of apple in chopper and pulse on HIGH until coarsely chopped. In a skillet over medium heat, melt butter 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 at 350ºF 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.

Crispy Catfish Fillets

21⁄2 ounces Parmesan cheese (1⁄2 cup, grated)

20 buttery crackers, like Ritz or Townhouse

1⁄3 cup fresh parsley sprigs

1⁄4 cup butter, melted

4 catfish fillets, about 8 ounces each

Cut cheese into 1⁄2-inch cubes. Place cheese cubes in chopper and pulse on HIGH until finely grated. Put grated cheese in a shallow bowl. Place crackers and parsley in chopper. Process until finely ground. Mix cracker mixture with cheese. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on nonstick or aluminum foil-lined baking sheet. Bake at 400ºF for 15 to 20 minutes. Makes: 4 servings.

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