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Cleaning
1. Turn off and unplug unit.
2. Handle blades carefully. Blades are
sharp. Wash the bowl, cover, blades,
discs, food gates and extender shaft
in hot, soapy water. Rinse and dry.
3. Wipe body with a damp cloth.
Salsa
Half of small onion
2 cloves garlic
1
⁄4 cup cilantro leaves
1 mild banana pepper, seeded
Combine onion and garlic in the chopper bowl. Pulse on HI until minced. Place in
microwave-safe bowl and microwave on High 1 minute. Place cilantro and peppers
in chopper bowl. Pulse on HI until minced. Add to onion mixture. Place tomatoes
into chopper bowl and pulse on LO until coarsely chopped. Add to onion mixture.
Add lemon juice and mix thoroughly. Refrigerate for an hour or more before serving.
Brie with Apple Chutney
1
⁄4 cup pecans
2 Winesap or Granny Smith apples,
peeled, cored, and cut in chunks
2 tablespoons butter
Chop pecans and set aside. Place chunks of apple in chopper and pulse on HI until
coarsely chopped. In a skillet over medium heat, melt butter then add apples. Cook
about 5 minutes. Add the raisins, brown sugar, and vinegar to the apples in the skillet.
Stir to mix then cook 5 minutes longer. Place the round of Brie on a lightly greased
ovenproof plate. Bake at 350ºF for 8 minutes or until soft. Remove from oven. Spoon
apple chutney over Brie then sprinkle with pecans. Serve with crackers.
NOTE: Brie is covered with a flour-based rind. This should be left on the Brie to
bake and is edible.
Crispy Catfish Fillets
2
1
⁄2 ounces parmesan cheese
(
1
⁄2 cup, grated)
20 buttery crackers, like Ritz or Townhouse
Cut cheese into
1
⁄2-inch cubes. Place cheese cubes in chopper and pulse on HI until
finely grated. Put grated cheese in a shallow bowl. Place crackers and parsley in
chopper. Process until finely ground. Mix cracker mixture with cheese. Dip fillets in
butter then place in cracker mixture to coat. Lay fillets on nonstick or aluminum foil-
lined baking sheet. Bake at 400ºF for 15 to 20 minutes. Makes: 4 servings.
1 chili or jalapeno pepper, seeded
2 tomatoes, peeled
1 tablespoon lemon juice
1
⁄4 cup golden raisins
2 tablespoons brown sugar
1 tablespoon cider vinegar
13-ounce round of Brie
1
⁄3 cup fresh parsley sprigs
1
⁄4 cup butter, melted
4 catfish fillets, about 8 ounces each
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