Use and Care Manual

CUCUMBER SALAD

Especially refreshing in the summer.

• 2 medium size cucumbers

• 1/4 cup (60 ml) of sour cream

1. Using the Rotato Express, remove the outer skin of the cucumbers and discard.

Continue cutting the cucumber into strands or cut in 1/4 inch (6 mm) slices. Mix

together the sour cream, onions, parsley, salt and pepper. Lightly toss with the

cucumber and serve on a bead of lettuce.

BEET SALAD

Great with a sandwich or with grilled meals.

• 2 medium size beets

• 1/4 cup (60 ml) of light balsamic vinaigrette

• Salt and pepper to taste

Using the Rotato Express, remove the outer skin of the beets. Continue the peeling

of the beets until there is essentially nothing left to peel. Transfer the beet strands

into a serving plate and add the balsamic vinaigrette. Add salt and pepper to taste.

CHEESY POTATOES

Great on the grill, or in the oven.

• 4 slices Hickory smoked bacon

• 3 large baking potatoes

• 1 large onion peeled

• 1 cup (250 ml) cheddar cheese in

1/2 inch (6 mm) cubes

• 3/4 tsp (4 ml) salt

1. Fry bacon until crisp. Drain on paper towels until cool. Using your Rotato

Express peel the potatoes. Slice potatoes about 1/4 inch (6 mm) thick and place

them onto a large sheet of aluminum foil. Slice the onion the same way and

place the slices on the foil.

2. Chop the bacon into bits and add them with cheese, salt, pepper and prepared

seasoning. Dot with butter or margarine and drizzle the bacon fat over the

entire area. Wrap the foil loosely and make a double fold around the edges to

seal tightly. Place on a hot grill and cook for one hour or until tender. If using an

oven, preheat to 400 °F (205 °C) for about the same time.

• 1/4 cup (60 ml) of finely chopped onions

• Parsley, salt and pepper to taste

• 1/4 tsp (1 ml) pepper

• Prepared seasoning (Creole, Season-All, etc.) to taste

• 2 tbsp (30 ml) butter

• 1 tbsp (15 ml) bacon fat