Hamilton Beach All-Metal Blender User Manual

Contents

Hamilton Beach All-Metal Blender User Manual Manual pdf 13 page image

13Ham and Swiss Strata4 slices bread5 ounces Swiss cheese2 eggs1 cup milk1 tablespoon prepared mustard1⁄8 teaspoon pepper2 to 3 slices ham (torn in pieces)Spray an 8-inch square baking dish with nonstick cooking spray. Lay breadin the bottom of the dish overlapping if necessary. Cut cheese into cubes,place in blender jar; cover. Process on high for 60 seconds. Sprinkle cheeseover bread. Place eggs, milk, mustard and pepper in blender jar and processon high speed for 15 seconds. Add ham to blender jar and pulse 3 or 4times or until chopped to desired consistency. Pour over bread and cheese.Bake at 350°F for 40 minutes or until set. Yield: 2 servings.Substitution: Egg substitute can be used in place of whole eggs. Generally,use 1⁄2 cup of egg substitute instead of 2 eggs. Check the egg substitutecarton for the exact replacement amount.Success Tip!Purchase pre-shredded Swiss cheese to save time. Find it in the dairy casewith the rest of the cheese selections.Hot and Spicy Pork Tenderloin2 tablespoons sliced jalapeno peppers5 pepperoncini, stems removed (optional)3 shallots1 tablespoon ground allspice5 whole cloves1⁄2 cup vinegar1⁄4 cup line1⁄4 cup brown sugar1 teaspoon ground black pepper11⁄2 cups olive oil1 pound pork tenderloinPlace all ingredients, except pork, in blender jar. Blend on low speed until smooth.Pour over meat and marinade for at least one hour. Remove meat from marinadeand bake in 400°F oven for about 20-30 minutes, or until meat thermometerreaches 160°F. Yield: 4 servings.Substitution: If fresh jalapenos or pepperoncini aren’t available, use canned orpickled. Rinse and drain before using.Success Tip!The compound in hot peppers that gives them their heat can also burn skin andeyes (think self defense pepper spray). Wear rubber or plastic gloves when han-dling hot peppers or wash hands thoroughly with soap and hot water beforetouching face.Entrees Check our Web site for more recipes.840121400 ENv03.qxd 6/2/04 3:23 PM Page 13