Hamilton Beach 72600 manual Fresh Herb Linguine, Hot Chicken Salad, Blue Cheese Dressing

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Fresh Herb Linguine

2 1⁄2 ounces fresh Parmesan cheese (1⁄2 cup grated) 1⁄4 cup fresh basil leaves

2 tablespoons fresh oregano

2 garlic cloves

1 carrot

1 small onion

1 tablespoon olive oil

28-ounce can diced tomatoes, undrained

8 ounces uncooked linguine

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

Cut cheese into 1⁄2-inch cubes. Place in chopper and 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 chunks. Place in chopper with garlic and pulse until coarsely chopped. Place oil in large skillet and heat over medium heat until hot. Add carrots, onion, and gar- lic. Cook 2 minutes or until onion is soft. Add tomatoes 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.

Hot Chicken Salad

1 slice bread

1 pound cooked chicken (about 3 cups chopped)

1 rib celery, cut into 1-inch chunks

1 small green pepper, cored seeded, cut in chunks

3 hard cooked eggs, peeled, cut in fourths

3⁄4 cup almonds

1⁄2 cup mayonnaise

10 3⁄4 ounce can cream of chicken soup, undiluted

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 21⁄2-quart casserole dish. Top with breadcrumbs. Bake at 350ºF for 25 minutes.

Makes 6 servings.

Blue Cheese Dressing

1 clove garlic	1⁄4 cup sour cream
2 ounces blue cheese	2 tablespoons fresh lemon juice
1 cup mayonnaise	1 tablespoon 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: 11⁄2 cups.

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