CHEESY MEATLOAF
4 slices fresh bread
1
⁄2 teaspoon dried oregano
2 pounds boneless beef chuck roast 1 clove garlic, minced
1
⁄2
cup tomato juice 8 thin slices, cooked ham
2 eggs, beaten 1
1
⁄2 cups (6-oz.) shredded mozzarella cheese
1 tablespoon dried parsley
1
⁄2 cup chili sauce
Grind bread using grinding cutter. Grind beef using grinding cutter. Combine
ground beef and bread crumbs with tomato juice, eggs, parsley flakes, oregano
and garlic. Pat out mixture on waxed paper into a rectangle as for a jelly roll.
Layer ham slices on top and sprinkle with cheese. Roll up and place seam side
down in a lightly greased 9 x 13-inch baking pan. Bake at 350° F for 1 hour. Pour
chili sauce over top of meatloaf. Bake 15 minutes. Makes 8 servings.
MEXICAN SALSA
1 medium onion, cut into pieces 1 clove garlic
4 medium tomatoes,
1
⁄2 teaspoon salt
cut into small pieces 1 tablespoon vegetable oil
1 tablespoon chili powder (optional)
Grind onion, tomatoes and garlic, using chopping cutter. In saucepan, combine
tomato mixture with remaining ingredients. Cook and stir over medium heat 10
minutes or until sauce is slightly thickened.
-8- -9-
ring collar
HOW TO USE YOUR SAUSAGE STUFFER
TO ATTACH SAUSAGE STUFFER
1. Insert feed screw into GRINDING CHUTE.
2. Slide spring over SHAFT and into end of FEED SCREW.
3. Place ROTARY KNIFE so that the sharp edge is next to the CHOPPING CUTTER
DISC.
4. Place SAUSAGE STUFFER through RING COLLAR. Screw RING COLLAR onto
GRINDING CHUTE.
5. To place GRINDING CHUTE on power unit, insert GRINDING CHUTE at slight
angle to the right and rotate it to the left into an upright position.
TO PREPARE MEATS AND CASINGS
1. To make link sausages, you will need casings (either natural or synthetic) which
may be purchased from a wholesale meat market, pork butcher, or your local
meat market. If purchased dry, casings should be soaked briefly in acidulated
water (2 cups water to 1 tablespoon vinegar).
sausage stuffer
chopping cutter
rotary knife
feed screw
grinding chute
food platform
spring
227505EM1 V.qxd 6/25/05 8:22 Page 9