Hamilton Beach 840135100 manual Creamed Potatoes, Sweet Potato Pudding, Cheddar Onion Cornbread

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Creamed Potatoes

4 pounds (1.8 kg) all-purpose	11⁄2 teaspoons (7.5 ml) salt
white potatoes, about 15 medium	1⁄4 teaspoon (1.25 ml) pepper
3 cups (750 ml) half ’n half cream	4 tablespoons (60 ml) butter, melted
3 tablespoons (45 ml) 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 disc, 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 (23x33 cm) baking dish and rotate dish to coat. Spoon in potato mixture. Bake at 375ºF (190ºC) for 1 hour. Makes 10 servings.

Sweet Potato Pudding

1 to 11⁄4 pounds (675 g) sweet potatoes			1 cup (250 ml) milk
	scrubbed but not peeled,		1 egg
	(3 cups [750 ml] grated)		1⁄4 cup (60 ml) butter
1⁄2	cup	(125 ml) sugar	1 teaspoon (5 ml) vanilla
1⁄4	cup	(60 ml) maple syrup

Using slicer/shredder disc, shredding side up, grate sweet potatoes. Remove from work bowl and place in medium mixing bowl. Set aside. Using Chopping/Mixing Blade, place sugar, syrup, milk, egg, butter, and vanilla into work bowl. Process until smooth. Pour over shredded sweet potatoes. Mix thoroughly. Pour into greased

11⁄2 quart (11⁄2 L) 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 (2.5 to 5 cm) up side of casse- role dish. This will prevent the edges from burning. Bake at 350°F (180ºC) for

11⁄2 hours. Makes 6 servings.

Cheddar Onion Cornbread

4 ounces (115 g) cheddar cheese	1⁄2 cup (125ml) milk
(1 cup [250 ml] grated)	8-ounce (225 g) package corn muffin mix
1 small onion, peeled	8-ounce (225 g) can cream style corn
1 tablespoon (15 ml) butter	8-ounce (225 g) container sour cream
1 egg

Using slicer/shredder disc, shredding side up, shred cheddar and set aside. Using Chopping/Mixing Blade, place onion in work bowl and process until finely chopped. Place chopped onion and butter in a skillet and cook over medium high heat until onions are soft. Set aside and cool. Do not wash work bowl. Using Chopping/Mixing Blade, place egg, milk, muffin mix, and corn into work bowl. Pulse until JUST mixed. Pour batter into greased 8-inch (20 cm) square baking pan. Combine onions, cheese, and sour cream. Place small spoonfuls of sour cream mixture on top of batter. Bake at 425ºF (220ºC) for 30 to 35 minutes. Makes 6-8 servings.

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