Hamilton Beach 63225 manual Italian Noodle Casserole, Classic Meatloaf, Parmesan Shrimp Puff

Models: 63225

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Italian Noodle Casserole

840127800 ENv01.qxd 6/29/04 9:31 AM Page 15

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Italian Noodle Casserole

1 pound (450 g) lean ground beef

1 egg

12

cup (125 ml) onion, chopped

1 cup (250 ml) sour cream

12

cup (125 ml) green pepper, chopped

23 cup (150 ml) mozzarella cheese,

1 teaspoon (5 ml) vegetable oil

shredded

26-ounce (650 g) jar spaghetti sauce

2 tablespoons (30 ml) Parmesan

8-ounces (225 g) egg noodles

cheese, grated

Preheat oven to 375ºF (190ºC). In a large skillet over medium-high heat, cook ground beef, onions, and green pepper in oil, until ground beef is done. Stir in spaghetti sauce and set aside. Cook egg noodles according to package directions. Drain noodles. Using flat beater attachment, mix egg, sour cream and mozzarella cheese on speed 4 until blended. Add noodles and mix on speed 2 until noodles are coated. In a 4-quart (1 L) casserole dish, spoon one-half of the meat sauce over bottom. Pour noodle mixture onto meat sauce and spread out evenly. Then top with remaining meat sauce. Sprinkle with the Parmesan cheese and bake for 35 to 40 minutes or until bubbling around edges. Makes 6 servings

Classic Meatloaf

1 tablespoon (15 ml) vegetable oil

2 tablespoons (30 ml) prepared mustard

1 cup (250 ml) chopped onion

1 teaspoon (5 ml) salt

20 saltine crackers

12

teaspoon (2.5 ml) pepper

12 cup (125 ml) milk

12

teaspoon (2.5 ml) basil

2 eggs

12

teaspoon (2.5 ml) thyme

2 tablespoons (30 ml) Worcestershire

2 pounds (900 g) lean ground beef

Preheat oven to 350ºF (180ºC). Place oil and onion in a microwave-safe bowl. Microwave on High about 5 minutes or until onion is soft. Place onion in the mixing bowl. Crumble the crackers into the bowl. Add remaining ingredients in the order listed. Using the dough hook attachment, mix on setting 4 until well mixed, about 1 minute. Remove mixture from the bowl and place in a 9x13- inch (33x23x5 cm) casserole dish. Shape into a flattened oval or egg shape. Bake 50 to 60 minutes or until internal temperature is 160ºF (71ºC). Makes 6 to 8 servings.

Parmesan Shrimp Puff

1 tablespoon (15 ml) butter

14 cup (60 ml) finely chopped onion

1 teaspoon (5 ml) garlic

1 tablespoon (15 ml) flour

12 cup (125 ml) beer or chicken broth

1 egg yolk

1 pound (450 g) small to medium shrimp, peeled and cooked

3 egg whites

14 cup (60 ml) grated Parmesan cheese

Preheat oven to 400ºF (200ºC). In a skillet over medium-high heat, sauté onion in butter until soft, about 5 minutes. Add garlic and cook another minute. Sprinkle with flour then cook and stir another minute. Stir egg yolk into beer or broth. Add to skillet and cook and stir until slightly thickened, about 2 minutes. Remove from heat. Stir shrimp into cooked onion mixture. Set aside. Using whisk attachment, beat egg whites on setting 12 until stiff, about 3 minutes. Remove bowl from stand. Add Parmesan cheese and shrimp mixture to beaten egg whites. Stir gently to mix. Spoon into greased 2-quart (2 L) casserole dish. Bake 15 minutes. Makes 4 servings.

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Hamilton Beach 63225 manual Italian Noodle Casserole, Classic Meatloaf, Parmesan Shrimp Puff