Hamilton Beach Stand Mixer manual Italian Noodle Casserole, Classic Meatloaf, Parmesan Shrimp Puff

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Italian Noodle Casserole

1 pound (450 g) lean ground beef		1 egg
1⁄2	cup (125 ml) onion, chopped	1 cup (250 ml) sour cream
1⁄2	cup (125 ml) green pepper, chopped	2⁄3 cup (150 ml) mozzarella cheese,
1 teaspoon (5 ml) vegetable oil		shredded
26-ounce (650 g) jar spaghetti sauce		2 tablespoons (30 ml) Parmesan
8-ounces (225 g) egg noodles		cheese, grated

Preheat oven to 375ºF (190ºC). In a large skillet over medium-high heat, cook ground beef, onions, and green pepper in oil, until ground beef is done. Stir in spaghetti sauce and set aside. Cook egg noodles according to package directions. Drain noodles. Using flat beater attachment, mix egg, sour cream and mozzarella cheese on speed 4 until blended. Add noodles and mix on speed 2 until noodles are coated. In a 4-quart (4 L) casserole dish, spoon one-half of the meat sauce over bottom. Pour noodle mixture onto meat sauce and spread out evenly. Then top with remaining meat sauce. Sprinkle with the Parmesan cheese and bake for 35 to 40 minutes or until bubbling around edges. Makes 6 servings

Classic Meatloaf

1 tablespoon (15 ml) vegetable oil	2 tablespoons (30 ml) prepared mustard
1 cup (250 ml) chopped onion	1 teaspoon (5 ml) salt
20 saltine crackers	1⁄2	teaspoon (2.5 ml) pepper
1⁄2 cup (125 ml) milk	1⁄2	teaspoon (2.5 ml) basil
2 eggs	1⁄2	teaspoon (2.5 ml) thyme
2 tablespoons (30 ml) Worcestershire	2 pounds (900 g) lean ground beef

Preheat oven to 350ºF (180ºC). Place oil and onion in a microwave-safe bowl. Microwave on High about 5 minutes or until onion is soft. Place onion in the mixing bowl. Crumble the crackers into the bowl. Add remaining ingredients in the order listed. Using the dough hook attachment, mix on setting 4 until well mixed, about 1 minute. Remove mixture from the bowl and place in a 9x13-inch (33x23x5 cm) casserole dish. Shape into a flattened oval or egg shape. Bake 50 to 60 minutes or until internal temperature is 160ºF (71ºC).

Makes 6 to 8 servings.

Parmesan Shrimp Puff

1 tablespoon (15 ml) butter		1 egg yolk
1⁄4	cup (60 ml) finely chopped onion	1 pound (450 g) small to medium
1 teaspoon (5 ml) garlic		shrimp, peeled and cooked
1 tablespoon (15 ml) flour		3 egg whites
1⁄2	cup (125 ml) beer or chicken broth	1⁄4 cup (60 ml) grated Parmesan cheese

Preheat oven to 400ºF (200ºC). In a skillet over medium-high heat, sauté onion in butter until soft, about 5 minutes. Add garlic and cook another minute. Sprinkle with flour then cook and stir another minute. Stir egg yolk into beer or broth. Add to skillet and cook and stir until slightly thickened, about 2 minutes. Remove from heat. Stir shrimp into cooked onion mixture. Set aside. Using whisk attachment, beat egg whites on setting 12 until stiff, about 3 minutes. Remove bowl from stand. Add Parmesan cheese and shrimp mixture to beaten egg whites. Stir gently to mix. Spoon into greased 2-quart (2 L) casserole dish. Bake 15 minutes.

Makes 4 servings.

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