840082800 Ev02.qxd 2/20/01 9:52 AM Page 8
Cleaning Your Food
Brie with Apple Chutney
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 |
1⁄4 cup pecans
2 Winesap or Granny Smith apples, peeled, cored, and cut in chunks
2 tablespoons butter
1⁄4 cup golden raisins
2 tablespoons brown sugar
1 tablespoon cider vinegar
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
Chop pecans and set aside. Place chunks of apple in chop- per and pulse on HI 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
Half of small onion 2 cloves garlic
1⁄4 cup cilantro leaves
1 mild banana pepper, seeded
1 chili or jalapeno pepper, seeded
2 tomatoes, peeled
1 tablespoon lemon juice
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
Combine onion and garlic in the chopper bowl. Pulse on HI until minced. Place in
1⁄3 cup fresh parsley sprigs
1⁄4 cup butter, melted
4 catfish fillets, about 8 ounces each
Cut cheese into
8 | 9 |