Hamilton Beach 840067400 manual Chicken Puffs, Potato-Leek Soup, Lentil Soup, Makes 4 dozen

Chicken Puffs

1 pound cooked chicken, (11⁄2 cups finely chopped chicken)

1⁄4 cup packed parsley sprigs

1 cup chicken broth

1⁄2 cup vegetable oil

1 tablespoon Worcestershire sauce

1⁄2 teaspoon each, salt and celery seed

1⁄4 teaspoon each, dry mustard and onion powder

1 cup flour

4 eggs

Cut chicken in large chunks and using S-blade place chicken and parsley in work bowl and pulse until finely chopped. Remove and set aside. In a large saucepan over high heat, mix chicken broth, oil, and Worcestershire sauce. Bring to a boil. Stir the 4 seasonings into flour. When broth reaches a boil, dump in flour all at once. Stir until the dough forms a ball. Place dough into mixing bowl. Add eggs one at a time, mixing well after each egg. Stir in chicken and parsley. Drop by spoonfuls, size of golf ball, onto baking sheet. Bake at 450°F for 12 to 15 minutes.

Makes 4 dozen.

Potato–Leek Soup

3 pounds potatoes, peeled

3 to 4 leeks, both root and leaf ends trimmed

8 ounces bacon

2 quarts water

11⁄2 teaspoons salt

1⁄4 teaspoon pepper

1⁄2 cup milk

3 tablespoons flour

Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a colander and toss gently under running water. In a soup pot or Dutch oven, cook bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease in the pot. Cook and stir occasionally over medium heat for about 10 minutes. Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl, whisk together milk with flour. Slowly stir milk mixture into simmering soup and simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings.

Lentil Soup

1⁄2 pound bacon

1 large onion

6 parsnips, peeled, ends removed, cut into 1-inch pieces

8 celery ribs with leaves

6 carrots, ends removed

16 ounce bag lentils

2 quarts water

1 bay leaf

1 teaspoon salt sour cream, optional

In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices of bacon to be used as garnish. Leave bacon drippings in pot. Using S-blade, chop onions and parsnips. Add chopped onions and parsnips to bacon drippings in pot and cook over medium heat until softened, about 7 minutes. Using slicer/shredder disc, slicing side up, slice celery and carrots. Add the celery, carrots, lentils, water, bay leaf, and salt to onion mixture. Bring to boil then reduce heat and simmer, covered, for 40 minutes. At serving time, garnish with sour cream and crumbled bacon. Makes 8 servings.

NOTE: Lentils do not need to be soaked overnight. 11