Sunbeam OSTER Manual De Instrucciones página 6

RECIPES
APPLE FRITTERS
3 cups all-purpose flour 4 tablespoons cooking oil
2 teaspoons baking powder 1 teaspoon vanilla extract
½ teaspoon salt juice of 1 orange (⅓ cup)
1 cup sugar 1 cup chopped apple
1 egg, lightly beaten
Preheat oil to 375° F. Combine flour, baking powder, salt and sugar; set aside.
Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and
stir to blend thoroughly. Add orange juice and apple and mix well. Drop from
teaspoon into hot oil. Fry about 2 minutes or until crisp and very brown. Remove
from oil and drain. Dust with powdered sugar or a mixture of granulated sugar
and cinnamon; serve at once.
BEER BATTER FOR FISH OR CHICKEN
2 eggs (separated) ¼ teaspoon ground black pepper
1 ⅓ cups all-purpose flour
1 tablespoon oil or butter
1 teaspoon salt ¾ cup flat beer
For fresh fish, preheat oil to 320° F. For boneless chicken breasts, preheat oil to
375° F. Beat egg yolks with oil/butter, salt and pepper. Alternately add the beer
and flour to mixture. Beat ingredients well and refrigerate for 3 to 12 hours.
When you are ready to
use mixture, carefully fold in 2 stiffly beaten egg whites. Pat fish or boneless
chicken breasts. Coat lightly with flour then dip into beer batter. For fish, place
fish in hot oil and fry for 10 minutes, or until golden brown. For chicken, place
boneless chicken breasts into hot oil and fry for 8 minutes or until golden brown.
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DEEP FRIED CHICKEN
1 fryer chicken (2½-lbs.), cut up ¼ teaspoon salt
1½ cups all-purpose flour 1¼ cups milk
1 teaspoon seasoned salt
Preheat oil to 360° F. Combine flour and seasonings. Dip chicken pieces in flour,
then milk, then flour again. Fry for 20 minutes or until golden brown and done.
CHICKEN KIEV
4 whole boneless, skinless chicken breasts 1 stick butter or margarine
1 tablespoon chopped onion ½ cup flour
1 tablespoon chopped parsley 1 egg, beaten
1½ teaspoons salt 1 cup fine, dry bread
crumbs
Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap.
Pound with wooden mallet to flatten to 1⁄ 4 -inch thick. Remove plastic. Combine
onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a
piece of butter on seasoned chicken toward one end. Roll as jelly roll, starting at
end with butter, tucking in sides of meat. Press to seal well. Secure with
toothpicks. Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill
rolls of chicken thoroughly (at least one hour). Place rolled chicken in a single
layer in fry basket. Lower and cook 5 to 8 minutes or until brown. To test for
doneness, remove a piece of chicken from the oil. When fork can be inserted
with ease, chicken is done.
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