Hamilton Beach 840118100 manual Lentil Soup, Cashew Chicken

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 Chopping/Mixing 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 car- rots. 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.

Cashew Chicken

2 lbs. boneless skinless chicken breasts	1⁄4 cup pineapple juice
4 cloves garlic	3 tablespoons soy sauce
1-inch piece of ginger root, peeled	1 teaspoon dry mustard
1 bunch green onions, roots trimmed	8-ounce can sliced water chestnuts,
2 tablespoons vegetable oil	drained
1 tablespoon flour	1 cup roasted cashews
3⁄4 cup chicken stock or broth	Cooked rice

Using Chopping/Mixing Blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside. Do not wash work bowl. Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped. Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Stir occasionally. Use a slot- ted spoon and remove chicken and vegetables. Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes. Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice. Makes 6 servings.

12