Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
89
1 ½ cups fresh blueberries
1 cup sugar or substitute
¼ tsp. cinnamon
½ tsp. vanilla extract
FOR smooth syrup:
1. Juice the blueberries in the Torpedo™ using
the fine mesh screen.
2. Pour blueberry juice into a small saucepan,
discarding pulp and skin.
3. Add sugar or substitute, cinnamon and
vanilla. Bring to a boil.
4. Reduce heat and simmer for 10 to 12 min.
or until thick. Serve hot over pancakes.
FOR chunky syrup:
Place all ingredients into pan and mix.
Follow same cooking process as above.
Blueberry Syrup
Makes 3-6
servings
1 prepared pastry crust
(8-9 inch)
3 eggs
1½ cups 2% milk
1 tbsp. parsley
¼ tsp. garlic powder
dash of salt and pepper
¼ cup minced red onion
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
2 cups cooked ham, cubed
1. Set oven at 400° and bake piecrust for
5-8 min. Remove from oven and allow to
cool. Reduce oven temperature to 375º.
2. Place eggs, milk, parsley, garlic powder,
salt and pepper in the Torpedo™ and lock
lid into place. Press ON for 5 sec. to blend.
3. Add onion and PULSE once.
4. Sprinkle half of the cheddar cheese and all
of the Swiss cheese across the bottom of the
cooked piecrust. Place the cubed ham on
top of the cheese.
5. Pour in quiche batter.
6. Top with the last half of cheddar cheese,
sprinkle top with more parsley and a small
dash of garlic powder and bake at 375° for
40 min. or until a toothpick can be inserted
in the center and come out clean.
7. Allow quiche to cool on rack for 10 min.
Serve hot.
Ham and Cheese Quiche
Beafa
Makes 2-4
servings