Recipes - West Bend PLATINUM EDITION Manual De Instrucciones

CHEESE-TOMATO SCRAMBLE
¼ cup butter or margarine
10 to 12 eggs, well beaten
1 cup sour cream
1 cup grated cheddar cheese
1. Preheat the skillet to 250ºF/120ºC. Add butter or margarine; heat until it
sizzles. Beat the eggs well in a mixing bowl, add sour cream and stir to
combine. Pour the egg mixture into skillet.
2. When the eggs begin to set, add cheese, tomatoes, onions, salt, and pepper.
Stir until the eggs are completely set and the cheese is melted. Reduce the
heat to "WARM" for serving.
EGG AND BEEF SCRAMBLE
2 tbsp. butter or margarine
1 3½-ounce package dried beef
6 eggs, slightly beaten
tsp. pepper
1. Preheat the skillet to 250° F/120° C. Melt butter or margarine.
2. Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly
browned. Reduce heat to "SIMMER".
3. Combine eggs with pepper, milk, and cream cheese. Pour the mixture into the
skillet and slowly cook until the cheese is melted and the eggs are thoroughly
cooked, but are still moist and glossy, about 6 to 8 minutes.
CHICKEN WITH RICE
3 -3½ pounds frying chicken, cut into
pieces
¼ cup butter or margarine
1½ cups instant rice
1. Preheat the skillet, uncovered, to 325ºF/162ºC. Add the butter or margarine
and allow to melt. Place the chicken pieces into the skillet and brown on both
sides. Season with salt and pepper. Remove the chicken from skillet.
2. Reduce the heat to "SIMMER" and add rice. Combine soup, water and
bouillon. Pour ½ of the mixture over the rice. Replace the chicken pieces into
the skillet over the rice. Pour the remaining soup mixture over the chicken.
Cover and "SIMMER" 35 to 40 minutes or until chicken is done. Reduce the
heat to "WARM" for serving.
SWISS STEAK
2 tbsp. flour
1 tsp. salt
¼ tsp. pepper
2 pounds round steak, 1-inch thick
1 tbsp. shortening
1. Combine flour with salt and pepper. Pound the mixture thoroughly into both
sides of the steak. Cut into serving-size pieces.
2. Preheat the skillet, uncovered, to 375ºF/190ºC. Melt shortening. Brown the
steak for 5 minutes per side.
3. Combine the vegetables and water and pour over the steak. Cover, reduce
heat to "SIMMER" and simmer until tender, about 1 to 1½ hours. Reduce the
heat to "WARM" for serving.
English - 7
R
ECIPES
2 large tomatoes, peeled and diced
4 green onions, thinly sliced
1 tsp. salt
¼ tsp. pepper
3 tbsp. milk or cream
1 3-ounce package cream cheese,
softened
1 - 10½-ounce can condensed cream of
chicken soup
1 cup water
1 tsp. instant chicken flavored bouillon
crystals or 1 chicken bouillon cube
½ cup minced onion
½ cup finely chopped celery
½ cup finely chopped green pepper
1 cup canned tomatoes, undrained
2 cups water