Hamilton Beach 70200 manual Fettuccine with Spinach & Prosciutto, Vegetarian Chili

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Fettuccine with Spinach & Prosciutto

21⁄2 ounces parmesan cheese (1⁄2 cup grated)

8 ounces uncooked fettuccine

1 clove garlic

1 tablespoon olive oil

4 to 6 ounces thinly sliced prosciutto, chopped

10 ounce package fresh spinach

1 egg

1⁄8 teaspoon black pepper

Cut cheese into 1⁄2-inch cubes. Process on HI until grated; set aside. Cook pasta according to package directions, omitting any salt. Drain pasta in a colander over a bowl, reserving 1⁄2 cup of cooking liquid. Place garlic in chopper and pulse on HI until minced. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 15 seconds. Place prosciutto into chopper and process until coarsely chopped. Add prosciutto and spinach to skillet. Cook over medium-high heat for 3 minutes or until spinach has wilted. Combine reserved 1⁄2 cup of cooking liquid and egg in chopper and process until completely mixed. Add pasta and egg mix- ture to skillet and stir well to mix. Cook and stir over low heat for about 4 minutes or until egg mixture is slightly thick. Stir in 1⁄4 cup cheese and pepper. Serve immediately, sprinkling with remaining cheese. Makes 4 servings.

Vegetarian Chili

2 teaspoons vegetable oil	1 teaspoon Italian seasoning
1 large onion, cut in chunks	16-ounce can Great Northern beans
1 red bell pepper, seeded and cut	15-ounce can kidney beans
into chunks	15-ounce can black beans
1 green bell pepper, seeded and cut	15-ounce can tomato sauce
into chunks	14.5-ounce can diced tomatoes
1 clove garlic, peeled	15-ounce can vegetable broth
1 tablespoon chili powder

Place a large saucepan over medium-high heat. Add the oil. Place onions into the chopper and pulse on HI until completely chopped. Put chopped onion into saucepan and let cook while chopping peppers. Repeat process with peppers. Place garlic clove in chopper and process until minced. Add garlic to onion and peppers and cook 1 minute. Add chili powder, Italian seasonings, beans, tomato sauce, diced tomatoes, and vegetable broth. Bring to a boil. Cover, reduce heat to low and simmer for 1 hour. Makes about 31⁄2 quarts.

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