Hamilton Beach 840066200 manual Creamed Potatoes, Sweet Potato Pudding, Vegetable Lasagna

Creamed Potatoes

4 pounds all-purpose white potatoes,	11⁄2 teaspoons salt
about 15 medium	1⁄4 teaspoon pepper
3 cups half’n’half cream	4 tablespoons butter, melted
3 tablespoons finely minced onion

Scrub the potatoes but do not peel. Place in a large pot and cover with water. Bring to boil then reduce heat and simmer for 45 minutes or until done. Refrigerate overnight. Using Slicer/Shredder Disk, shredding side up, grate the potatoes. It is not necessary to peel them. Place grated potatoes, half’n’half, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF for 1 hour. Makes 10 servings.

Sweet Potato Pudding

1 to 11⁄4 pounds sweet potatoes,		1 cup milk
	scrubbed but not peeled, and cut	1 egg
	to fit food chute (3 cups grated)	1⁄4 cup butter
1⁄2	cup sugar	1 teaspoon vanilla
1⁄4	cup maple syrup

Using Slicer/Shredder Disc, shredding side up, grate sweet potatoes. Remove from processor bowl and place in medium mixing bowl. Set aside. Using S-Blade, place sugar, syrup, milk, egg, butter, and vanilla into processor bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased 11⁄2 quart casserole dish. Place casserole dish into a larger pan or dish. Add hot water to larger pan, so water will be 1 to 2 inches up the side of casserole dish. This will prevent the edges from burning. Bake at 350°F for 11⁄2 hours.

Yield: Makes 6 servings.

Vegetable Lasagna

8 ounces reduced-fat mozzarella cheese

1 medium onion, peeled, cut into chunks

4 garlic cloves

4 to 6 ounces fresh mushrooms

1 teaspoon vegetable oil

2 zucchini, approximately 6 inches each, cut into chunks

2 ounces parmesan cheese, cut into 1⁄2-inch chunks (about 1⁄3 cup grated)

8-ounce package light cream cheese, cut into chunks

3⁄4 cup skim milk ricotta cheese

1⁄2 cup light sour cream

1egg

2teaspoons dried Italian seasoning

26ounce can spaghetti sauce

6lasagna noodles, cooked

Using Slicer/Shredder Disc, shredding side up, shred mozzarella. Place in a small bowl and set aside. Using S-Blade, place onion and garlic cloves into processor bowl. Pulse until coarsely chopped. Add mushrooms to bowl. Continue to pulse until mushrooms are coarsely chopped. Place chopped vegetables in a large skillet with oil, over medium heat. Using S-Blade, place zucchini in processor bowl. Pulse until coarsely chopped. Add zucchini to skillet. Cook until tender,

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