West Bend 72215 Manual De Instrucciones página 8

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, at 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.
PAN-FRIED FISH
1½-2 pounds fish fillets
1 egg, slightly beaten
½ cup milk
1. Wash the fish and pat dry with paper toweling. Cut into serving-size pieces.
2. In small bowl, combine the egg with milk. Dip the fish in to the mixture and coat
with flour, cornmeal or cracker crumbs. Sprinkle with salt and pepper.
3. Preheat the skillet, uncovered, at 325ºF/162ºC. Melt butter or margarine. Place
the coated fish fillets in the skillet.
4. Fry the fish until golden brown, about 6 to 8 minutes. Turn the fish only once.
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 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.
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
"SIMMER," 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.
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 flour, cornmeal or cracker crumbs
Salt and pepper
¼ cup butter or margarine
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
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