Oster 3222 Manual De Instrucciones Y Libro De Recetas página 21

3 whole chicken breasts
cup butter or margarine
1 Tbsp. flour
tsp. tarragon
1) Cut each breast in half and cut each half into 10 or 12 strips.
2) Preheat Electric
3) Add chicken pieces, sprinkle with flour, tarragon and salt. Cook 5 minutes,
stirring constantly.
4) Combine cup hot water and bouillon cube. Pour over chicken. Add lemon slices.
Cover and reduce heat to simmer. Cook 3 minutes.
S : This quick and easy dish is made even better if served with
TYLE
hot, cooked rice combined with 2 Tbsp. chopped parsley.
cup milk
3 cups herb-seasoned croutons
cup celery, diced
1 Tbsp. minced onion
3 cups cooked chicken
3 eggs, beaten
1 can cream of chicken soup
cup almonds
1) Heat skillet to 375°F and pour in
2) Combine croutons, celery, and onion and spread in skillet. Sprinkle chicken over
croutons. Combine eggs, soup, 1 cup milk, salt, poultry seasoning and marjoram.
Pour over chicken to make casserole.
3) Combine flour, cheese, and butter, blending until crumbs form.
Sprinkle over casserole, top with almonds.
4) Cook for minutes.
cup chopped onion
tsp. thyme leaves, crushed
2 Tbsp. butter or margarine
1 can pork and beans with tomato sauce
1) Preheat Electric skillet to 300°F.
2) Cook onion with thyme in butter until tender.
3) Add remaining ingredients. Bring to a boil, reduce heal, cover and simmer
for 25 minutes or until done. Stir occasionally.
Q
UICK
Makes 4 to 6 Servings
1 chicken bouillon cube
1 whole lemon,
to Melt butter.
S C
AVORY HICKEN WITH
Makes 3 to 4 Servings
1 tsp. salt
1 cup milk
cup milk.
R B
ICE AND
Makes about 6 Servings
#
C
HICKEN
tsp. salt
sliced
D
RESSING
tsp. marjoram flakes
cup flour
cup cheese
cup butter
tsp. poultry seasoning
EANS
1 can (13-314 oz.) chicken broth
1 cup diced celery
1 cup raw regular rice ,