Hamilton Beach 395W - Manual (Page 3)

ixtradtioh Yields
Food' Model Speed Amount Yield
Apricots 1 4 medium 1/2 cup nectar
Cantaloupe 1 1 medium 2 cups nectar
Cranberries 1 2 cups 1/4 cup juice
Cucumbers 1 1 medium 2/3 cup juice
Grapefruit 1 1 large 1 cup juice
Grapes, seedless 1 2 cups, stemmed 1 cup juice
Lemon 1 1 medium 1/4 cup juice
Onions 1 4 medium 1/2 cup juice
Orange 1 1 medium 1/2 cup juice
Papaya 1 1 medium 1/2 cup juice
Peaches 1 2 medium 1/2 cup nectar
Strawberries 1 2 cups 1 cup nectar
Apples 2 2 medium 1/2 cup juice
Beet Greens 2 1 pound 2/3 cup juice
Beets 2 5 medium 1 cup juice
Cabbage 2 1 pound 1 cup juice
Carrots 2 1 pound 1 cup .juice
Celery 2 5 large stalks 3/4 cup juice
Lettuce, head 2 5-6 large leaves 1/3 cup juice
Parsley with stems 2 ■2 cups 1/4 cup juice
Pears 2 2 medium 1 cup nectar
Peppers, green 2 2 medium 1/2 cup juice
Potatoes 2 2 medium 1 cup juice
Pineapple 2 1/2 medium 1/2 cup juice
Radish 2 6 ounces 1/4 cup juice
Rhubarb 2 4 large stalks 1 cup juice
Spinach 2 1/2 pound 1/3 cup juice
Sweet Potatoes 2 3 medium 1 cup juice
Tomatoes 2 3 medium 1 cup juice
Turnips 2 3 medium 1 cup juice
Watercress 2 1 pound 2/3 cup juice
These quantities are approximate. The yield will vary depending upon
the freshness, where and under what conditions the vegetable
or fruit was grown.
Spring Song
3 pineapple slices
2 cups strawberries, washed and
hulled
2 peaches, washed and pitted
3 oranges, peeled and seeded
2 lemons, peeled and seeded
2 papaya slices
,3/4 cup granulated sugar
11 bottle (32 ounce) Sparkling Water
yCut fruits to fit Food Chute. Process
(^fruits in Juice Extractor.
Add sugar; stir to blend. Add
Sparkling Water, serve over ice.
Tomato Vegetable Cocktail
8 medium tomatoes
1 lemon, peeled
1 stalk celery
1 medium carrot
1 slice onion
1/2 teaspoon salt
1 teaspoon Worcestershire
Process tomatoes to yield 2 cups
juice. Process lemon to yield 2
tablespoons juice. Process celery,
carrot and onion slice. Combine
juices and seasonings, mix well to
blend. Serve in tall glasses over ice.
Makes 3 servings.
¡Carrot Cake
5 medium carrots (1 1/2 cups pulp)
¡washed and scraped
cup flour:
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 cup granulated sugar
3/4 cup salad oil
2 teaspoons vanilla
1/2 cup chopped nuts
Confectioners sugar
Preheat oven to 350 F. Process
carrots in Juice Extractor. Set
juice aside; measure 11/2 cups pulp
and set aside. Mix flour, baking
powder, cinnamon and salt together,
set aside. Combine eggs, sugar and
salad oil in medium size bowl. Add
flour mixture alternately with pulp
and 1/2 cup carrot juice. Add vanilla
and chopped nuts; stir to combine.
Pour into well greased 9 inch baking
utensil; bake 35 to 40 minutes. After
cake cools sprinkle with
Confectioners sugar.
Lemonade Syrup
6 lemons, peeled and seeded
1 1/2 cups granulated sugar
1/2 cup water
Cut. lemons to fit Food Chute.
Process lemons in Juice Extractor.
Add sugar and water; stir to dissolve
and blend. Pour into a storage
container or freeze in 1/4 cup
measurements. When ready to use,
combine 1/4 cup lemon syrup with ■
3/4 cup water for each 8 ounce
serving; serve over several ice
cubes. Makes 2 cups of lemon syrup
or eight 8 ounce servings of
lemonade.
Strawberry Sherbet
2 cups strawberries, washed & hulled
1/4 cup granulated sugar
2 egg whites, at room temperature
Process strawberries in Juice
Extractor. Combine juice with sugar.
Pour mixture into ice tray; place in
freezer until slightly frozen. Beat egg
whites until they hold a stiff peak.
Fold partially frozen strawberry
mixture into beaten egg whites.
Pour into ice tray and return to
freezer until mixture is set —
approximately 2 hours. Makes 6
servings.