Use and Care Manual

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APPETIZERS
Stuffed Portobello Mushrooms
6 Large Portobello Mushrooms (about 12 oz.)
22 Snackwell’s Crackers (your choice of flavour – pepper preferred)
1 – 2 Red Peppers
2 Tbs. Fresh Chives
6 Leaves Mint
Pinch Oregano
2 Garlic Cloves
1 Tbs. Dijon Mustard
Break and drop crackers into Big Cup. Pulse and Shake until crackers are fairly
crushed. Place into bowl and put aside. Add ingredients and pulse blend until
coarse. Scoop paste and mix well with cracker crumbs in bowl. Fry mushrooms
2 minutes on each side. Top each mushroom with 2 Tbs. of mixture. Bake at
400°F for 8 to 10 minutes or until thoroughly heated.
Bruschetta
2 Large Tomatoes
1/2 Onion, cut into quarters
2 Tbs. Olive Oil
Several leaves of fresh Oregano, Basil and Parsley
1/2 Loaf (1 pound) Italian Bread, cut into 1 inch squares
1/4 Cup Grated Parmesan Cheese (fresh cheese preferred)
Blend leaves of oregano, basil and parsley. Add tomatoes, onion and olive oil.
Pulse Blend until coarse and put aside in bowl. Preheat oven to 400°F. Place
bread on baking sheet, top with mixture and sprinkle with Parmesan cheese.
Bake in preheated oven for 8 to 10 minutes or until bottom of the bread is
browned. Allow to cool before serving.
Devilled Eggs
6 Hard boiled Eggs, cooled, peeled
6 Tsp. Fat Free Sour Cream
3 Tsp. Sweet Pickle Relish
3 Tsp. Reduced-fat Mayonnaise
3/4 Tsp. Dijon-style Mustard
1/4-1/2 Tsp. Salt
1/2 Sprig Celery, cut into short lengths
1/2 Tsp. Dill
1 Tsp. Pepper
Cut each egg in half. Carefully remove the yolks. Discard half the yolks. Add
celery, egg yolks, sour cream, pickle relish, mayonnaise, mustard, dill, pepper
and salt to Big Cup. Blend until smooth. Spoon egg mixture onto egg halves.
Serve fresh or refrigerate to chill. Keeps up to 2 days.
RECIPES