Westbend L5967A Manual De Instrucciones página 8

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, at "HIGH". 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 "LOW" and simmer until tender, about 1 to 1½ hours. Reduce the heat to
"WARM" for serving.
SCALLOPED POTATOES
4 cups peeled, diced potatoes
½ cup minced onion
2 tsp. salt
1½ cups milk
1. Combine potatoes with onion, salt and milk in skillet. Cook covered, at "LOW," for
30 to 40 minutes, or until tender.
2. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered, for
15 to 20 minutes. Reduce to "WARM" for serving.
SKILLET POT ROAST
3-4 pound chuck or blade roast
½ tsp. seasoned salt
½ tsp. seasoned pepper
1. Preheat the skillet, uncovered, at "MEDIUM". Brown the roast for 5 minutes per
side.
2. Reduce heat to "LOW." Sprinkle the roast with seasoned salt and pepper. Add
the soup mix or onion. Roast, covered, for about 2 to 2½ hours. Turn after 1
hour. Vegetables such as quartered potatoes or cut carrots may be added at this
time. The juices that accumulate may be used for gravy.
CHOW MEIN
1 pound ground lean fresh pork
2 cups diagonally sliced celery
½ cup chopped onion
1 tsp. seasoned salt
1 tbsp. brown sugar
¼ tsp. pepper
¼ cup mushroom liquid
1. Preheat the skillet, uncovered, at "MEDIUM". Add ground pork, celery and onion.
Stir gently and fry until browned, about 5 minutes. Remove excess grease.
2. Add salt, brown sugar, pepper and reserved mushroom liquid. Stir to combine.
Cover, reduce heat to "LOW" and cook for 20 minutes.
3. Stir in the flour. Increase the heat to "MEDIUM". Gradually add the milk and stir
until thickened.
4. Add soy sauce, bean sprouts or Oriental vegetables, and mushrooms. Stir to
combine. Heat until hot, about 5 minutes. Reduce heat to "WARM" for serving.
Serve with rice or chow mein noodles.
English - 8
½ cup minced onion
½ cup finely chopped celery
½ cup finely chopped green pepper
1 cup canned tomatoes, undrained
2 cups water
½ cup grated cheddar cheese
¼ cup cracker or bread crumbs
Dash of pepper
1 1⅜-ounce envelope dry onion soup
mix or 1 thinly sliced onion
1 tbsp. flour
1 cup milk
¼ cup soy sauce
1 1-pound can bean sprouts or Oriental
vegetables, drained
1 4-ounce can mushroom stems and
pieces, drained (reserve liquid)