Oster 3222 Technical specifications

When using electrical appliances, basic safety precautions should always
be followed, including the following:
! READ ALL INSTRUCTIONS.
! Be sure that handles are assembled and fastened properly. See instructions
regarding handles on Page 4.
! Do not touch hot surfaces. Use handles or knobs.
! To protect against electric shock, do not immerse the heat controller, cord or
plug in water or other liquids.
! Close supervision is necessary when any appliance is used by or near children.
! Unplug the appliance from the outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts and before cleaning
appliance.
! Do not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions, or has been damaged in any manner.
Return to an Authorized Service Station for examination, repair
or electrical or mechanical adjustment.
! The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
! Do not use outdoors.
! Do not let cord hang over edge of table or counter or touch hot surfaces.
! Do not place on or near a hot gas or electric burner or in a heated oven.
! Use extreme caution when moving the appliance if it contains hot oil
or any other hot liquid.
! Always attach the heat controller to the appliance first, then plug into the
wall outlet. To disconnect, switch off, remove plug from the wall outlet,
then remove the heat controller from the appliance.
! Only use the appliance with the Oster Heat Controller Model 65903.
! Do not use appliance for other than intended use.
T HIS U NIT Is FOR H OUSEHOLD U SE O NLY

I NTR O DUCTION
CONDITIONINGOF THE NON-STICK COATED PAN
Before using your new appliance, wash the inside of the pan with warm, sudsy water and dry.
Rub a film of cooking or salad oil all over the non-stick coating on the inside of the pan.
Remove any excess oil with a cloth or paper towel.
The Electric Skillet is now ready for use and it is unnecessary to condition it again.
WHEN WASHING
THE ELECTRIC SKILLET,
MAKE SURE THE HEAT CONTROLLER
Is
USING THE ELECTRIC SKILLET
Push the heat controller firmly into its socket to be found at the side of the appliance.
Plug into the main electrical supply.
2. To set the temperature you want, turn the knob on the heat controller. The indicator light
will come on displaying an illuminated triangle. Set the temperature of your choice
opposite the illuminated triangle, When the light goes off, the chosen cooking temperature
has been reached. During cooking the light will blink on and off indicating the temperature
is being maintained. Guidance in the choice of temperatures is supplied later in this book.
3. The capacity of the appliance is 2.5 quarts.
4. It is recommended that you do not cook with the Electric Skillet standing on heat
sensitive surfaces.
5. For simmering, set the control knob to 200°F and wait until the liquid boils. Turn the knob
towards the SIMMER setting until the light goes out. This is the SIMMER setting of your
Electric Skillet. Set the dial at this point each time SIMMER is specified in a recipe.
6. Do not dig into the non-stick finish with metal implements. Wood or plastic coated spatulas
are best. If you use plastic tools, make sure they are suitable for use on hot surfaces.
C LEANING THE P AN
REMOVE THE HEAT CONTROLLER
Allow the appliance to cool. Wash the pan and lid with hot sudsy water. Providing the heat
controller is removed, you can totally immerse the pan or place in the dishwasher.
The lid is also dishwasher-safe providing it is placed in the TOP RACK ONLY.
DO NOT PLACE LID UPSIDE DOWN IN BOTTOM DISHWASHER RACK.
To remove stubborn food residues, use a nylon scourer. NEVER use abrasive powder
cleaners or metal scouring pads because these will damage the non-stick coating.
After washing, dry the pan thoroughly, while paying particular attention to the
electrical socket and pins. DO NOT USE METAL PADS TO CLEAN ELECTRICAL PINS.

power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord. An extension cord may be used if care is
exercised in its use. If an extension cord is used, the marked electrical rating of the cord
must be at least as great as the electrical rating of the appliance. The extension cord should
be arranged so that it will not drape over countertop or table top where it can be pulled
on by children or tripped over unintentionally.
W ARNING To reduce the risk of electric shock, this appliance has a polarized plug
(one blade is wider the
This plug will fit in a polarized outlet
only one way. If the plug does not fully fit into the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician to proper outlet.
Do not change the plug any way.
S TORAGE AND M AINTENANCE
Allow appliance to cool before storing. Store Electric Skillet in a dry location, such as
on a table top or countertop, or on a cupboard shelf. Wind the electrical cord into a coil
and secure with a twist fastener.
Other than recommended cleaning, no further user maintenance should be necessary.
Return the Electric Skillet to the Hattiesburg Service Center for servicing and repairs
(See page 25).
H ANDLE A SSEM BL Y
1. Using the screws provided, position them as illustrated.
2. Tighten screw with appropriate screw driver. DO NOT OVERTIGHTEN.

PARTS IDENTIFICATION
C O N T R O L K N O B
To USE TILT LEG
The tilt leg was specially designed for healthier cooking and easier clean up.
Tilt the leg before cooking, to avoid burning your fingers on the hot pan.
The fat and oil drains to the tilted side of the pan . . . and away from your food.
1. If pan is in use, before lowering tilt leg be sure to protect hand with
an oven glove as the tilt leg can get very hot.
2. Keep the leg raised when not in use.

F OOD C HART
A PPROXIMATE
F OOD
TIME
B ACON
350°F 5 8 min.
E GGS (Fried) 300°F
3 -5 min.
EGGS (Scrambled)
325°F 2 3 min.
P ANCAKES
375°F 1 3 min.
H
AMBURGER
375°F Rare
Thick)
4 8 min.
Well Done
12 min.
H
AM
325” 350°F 10 20 min.
slices)
P OTATOES 325°F
(country fried)
(crispy brown)
350°F
S AUSAGE
340°F
F ISH
375°F 5 8 min.
PORK CHOPS 375°F
(breaded)
(brown)
225°F 30 40 min.
C
UBE or
400°F 2 4 min.
M INUTE S TEAK
L IVER
350°F 5 10 min.
(Calf’s, Lamb
or tender Beef)
TOAST
325°F 4-6min.
C RUSTY C HICKEN
400°F 12 18 min.
(use 4 cups oil) 300°F IO-15 min.
Do not add water
(finish)
#

RECIPES
B REAKFAST
EASY SCRAMBLED EGGS
Makes 2-3
4 large eggs 2 Tbsp. butter or margarine
4 tsp. milk Salt pepper, to taste
1) Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.
2) Preheat skillet at uncovered.
3) Melt butter or margarine, then pour in egg mixture.
4) As eggs begin to set, gently lift cooked portion with spatula, allowing the uncooked
portion to flow underneath. Continue cooking until all of egg mixture has set,
about 5 to 7 minutes. Quickly remove to warmed platter and
EGGS WITH TOMATOES AND CHEESE
Makes 4 Servings
3 Tbsp. butter or margarine. 1 large tomato, peeled and diced
5 large eggs, beaten well 2 green onions, thinly sliced
cup dairy sour cream tsp. salt
cup grated cheddar cheese tsp. pepper
1) Preheat skillet at 250°F and melt butter or margarine. In a large mixing bowl,
add the sour cream to the beaten eggs; stir to combine.
2) Pour egg mixture into skillet. When eggs begin to set, add cheese, tomatoes,
onions, salt and pepper. Stir until eggs are completely set and cheese is melted.
Reduce heat to “warm” for serving.
FANTASTIC EGGS
Makes 3 Servings
4 large eggs
Salt pepper, to taste
1 Tbsp. butter or margarine
1) Preheat skillet, uncovered, at 250°F.
2) Melt butter or margarine in skillet.
3) Break eggs, one at a time, into small cup; slip into skillet.
4) Cook slowly to desired taste or turn eggs over quickly when whites are set and then
cook to desired taste.
5) Sprinkle with salt and pepper.

BEEF HASH
Makes 5 Servings
4
cups cooked beef
2 cups cooked potatoes,
ground or chopped very small
1) Preheat skillet to
cup onions chopped small
Salt pepper to taste
2) Combine all ingredients together in large bowl.
3) Pour contents into skillet and cook until well browned, approximately 45 minutes.
N OTE : Beef bouillon may be added during cooking if too dry.
OMELETTES
Makes 5 Servings
Tbsp. flour
quarts milk
1 tsp. salt
6-7 eggs
Choice of fillings cheeses, etc.)
1) Preheat skillet to 250°F and add a small amount of shortening.
2) Combine the eggs, flour, milk, fillings and salt.
3) Pour in skillet and cook until desired consistency.
HOMESTYLE FRENCH TOAST
Makes 2-3 Servings
2 medium eggs, beaten slightly 2 Tbsp. butter or margarine
cup milk 5-6 slices day old bread
tsp. salt Cinnamon,‘to taste
1) In a small bowl, thoroughly combine eggs, milk and salt.
2) Preheat skillet, uncovered, at 350°F.
3) Melt 1 Tbsp. butter or margarine.
4) Dip bread in egg mixture, turning to coat both sides.
5) Place 3 to 4 slices into skillet. Fry until golden brown. Turn and brown other side,
remove from pan and sprinkle with cinnamon.
6) Repeat procedure for additional bread slices. Serve hot with maple syrup, jelly or honey.
B ACON
Place slices in cold skillet. Heat at 300°F. Fry first side about 7 to 8 minutes. Turn slices
and fry 4 to 5 minutes longer or until bacon is crisp. Drain on absorbent paper.
SAUSAGE
LINKS: Place links in skillet with a small amount of water. Cover and simmer at 225°F
for about 10 minutes. increase the temperature to 300°F and cook until brown
for about 15 minutes.
P ATTIES : Place patties in cold skillet and cook at for about minutes on each side.

POTATO PANCAKES ,
Makes 6
2 Tbsp. flour
small onion tsp. baking powder
1 tsp. salt 3 cups cubed raw potatoes
1) Put eggs, onion, salt, flour, baking powder and cup potato cubes into Blender.
2) Cover and process at Grate until potatoes are grated. Add remaining potatoes,
cover and process at Chop only until potato cubes have been processed.
Do not over-blend. Use a rubber spatula to guide potatoes to blades.
3) Preheat Sunbeam Skillet to
4) Grease Skillet lightly. Pour mixture onto hot Skillet in desired size.
Cook until golden brown on both sides.
5) Drain on paper towels.
I NDIAN S UMMER V EGETABLES
Makes 10 Servings
2 ears fresh corn
3 Tbsp. butter or margarine
2 medium sized green peppers, cut into strips
2 medium onions, sliced
6 medium zucchini, cut into slices
4 medium tomatoes, quartered
tsp. salt
tsp. coarsely ground black pepper
cup grated Parmesan cheese
1) Cut corn off the cob. Preheat Electric Skillet to 360°F.
2) Add butter and melt.
3) Add green peppers and onions.
4) Cover and cook 5 minutes, stir once or twice.
5) Add cup water and remaining ingredients except Parmesan cheese.
Cover and cook 10 minutes or until vegetables are crisply tender, not mushy.
Stir occasionally during cooking. Serve sprinkled with grated cheese.

ITALIAN-STYLE PPIZZA
Makes 4 Servings
package (16 oz.) hot roll mix or frozen,
bread dough
cup grated cheese
1 cups hot water
2 Tbsp. oil
1 lb. Italian sausage, browned
cup grated Parmesan cheese
tsp. oregano, crushed
tsp. Italian seasoning
1 can (8 oz.) tomato sauce
1 can (8 oz.) sliced mushrooms, drained
2 cups (8 oz.) shredded Mozzarella cheese
green pepper strips, thinly sliced
4 slices (4 oz.) Provolone cheese
cup shredded Cheddar cheese
1) In large combine flour and yeast from hot roll mix and cup Parmesan cheese;
mix well.
2) Stir in hot water and oil. Roll dough out onto lightly floured surface. Knead dough
2-3 minutes, or until no longer sticky. lightly grease bottom of skillet;
sprinkle with cornmeal.
3) Pat dough out evenly in bottom of skillet, forming ridge around edge.
Prick dough in several places with fork.
4) Turn temperature dial to Warm; cover with lid and allow dough to rise for 20 minutes.
5) Uncover Skillet and top dough with sausage and green pepper strips; sprinkle with
cup Parmesan cheese. Add oregano leaves and Italian seasoning to tomato sauce.
Pour over Italian sausage. Top with sliced mushrooms and cheeses.
7) Turn temperature dial to Cover and bake 20-25 minutes.
8) Reduce heat to 275°F and cook an additional 5-10 minutes.
9) Sprinkle with Parmesan cheese to taste, and serve piping hot.
RICH TOMATO LASAGNA
Makes 4-5 Servings
1 lb. hamburger
2 cloves garlic
1 can (8 oz.) tomato sauce
1 can tomatoes
8 oz. lasagna noodles, cooked
lb. cottage cheese
Preheat skillet to 375°F.
lb. Mozzarella cheese
2 Tbsp. salad oil
tsp.
tsp. oregano
cup Parmesan cheese
2) Saute hamburger and garlic in oil. Add tomato sauce, tomatoes, oregano.
3) Simmer for 20 minutes. Cook lasagna noodles till tender.
4) In the skillet, alternate layers of noodles, Mozzarella cheese, cottage cheese,
meat sauce and cheese, finishing with sauce and Parmesan cheese.
5) Bake for approximately 1 hour.

S KILLET Z UCCHINI
Makes 4 to 6 Servings
l/4 cup butter or margarine
6 small zucchini, cut into
l/4-inch slices
1 onion, thinly sliced
1 tsp. salt
Dash pepper
2 tomatoes, cut into chunks
l/4 cup shredded Cheddar cheese
1 Tbsp. soy sauce
1) t-teat Electric Skillet to 300°F.
2) Melt butter; add zucchini, onion, seasonings, tomatoes and l/4 cup water.
3) Cover and cook 10 minutes.
4) Sprinkle with Cheddar and soy sauce; cover and cook 2 minutes.
H OT C HICKEN S ALAD
2 cups cooked chicken, diced
2 cups celery, chopped
3/4
cup slivered almonds
2 tsp. grated onions
l/2 cup American cheese, grated
l/2 tsp. salt
1 tsp. lemon juice
1 cup light mayonnaise
1/2 tsp. prepared mustard
1 cup chopped potato chips
1) Preheat skillet to 375°F.
2) in medium bowl, combine chicken, celery, almonds, onions, cheese and salt.
3) in small bowl, add lemon juice and mustard to mayonnaise and mix to combine.
Fold mayonnaise mixture into chicken mixture.
4) Put into skillet and sprinkle potato chips on top.
5) Bake 15-20 minutes.
,

SLOPPY JO ES
Makes 6-8 Servings
3 Ibs. hamburger
3 beef (boiled)
or quart chunk canned beef
cup catsup
1 onion, chopped
1) Preheat skillet to 300°F.
cup Worcestershire sauce
cup brown sugar
2 cans chicken broth soup
salt and pepper to taste
2) Brown hamburger and onion; drain. Boil beef until tender and break into bits. Combine
beef and hamburger and add other ingredients.
3) Simmer for 45-60 minutes. Serve on rolls or buns.
SWEET SOUR BAKED BEANS
Makes Servings
8 slices of bacon cup cider vinegar
4 large onions, peeled and sliced 2 15 oz. canned lima beans, drained
1 cup brown sugar l-lb. canned green lima beans, drained
1 tsp. dry mustard 1 l-lb. canned dark red kidney beans, drained
1 tsp. salt 11 -oz. canned baked beans, undrained
tsp. garlic powder
1) Heat skillet to 350°F.
2) In electric skillet, brown bacon, drain and crumble. Place onions and remaining
ingredients in skillet and simmer, covered, for 20 minutes.
3) Combine the following:
2 15 oz. canned lima beans, drained
l-lb. canned green lima beans, drained
1 -lb. canned dark red kidney beans, drained
1 11 oz. canned baked beans, undrained
4) beans into bacon and onion mixture and bake at for 1 hour.
N
OTE
: If you have trouble finding the baked beans, add a little molasses.

A PPETIZERS
8 medium mushrooms
cup salad oil
2 Tbsp. minced onion
cup bread crumbs
STUFFED
Makes 8 Servings
114 tsp. Tabasco sauce
tsp. crushed thyme
cup sherry
3)
4)
Carefully twist off stems from mushroom caps, leaving caps intact.
Chop enough stems to make 2 Tbsp. chopped mushrooms.
Preheat Electric Skillet to 300°F.
Heat 2 Tbsp. of the oil in skillet. Add onion and mushroom stems and gently
until onion is tender. Add bread crumbs, Tabasco, thyme, and mix well. Remove from
heat and fill mushroom caps with stuffing. Wipe Skillet with a paper towel.
Set Skillet at 300°F. Heat remaining2 Tbsp. oil. Add stuffed mushrooms,
cap-side down, and about 3 minutes.
Add sherry, cover and simmer gently for about 10 minutes or until tender.
Serve piping hot.
ONIONS.
Makes 4 Servings
4 onions, sliced thick 3 Tbsp. butter or margarine
1) Preheat Electric Skillet to
2) Add butter and melt.
3) Add onions and stirring frequently until golden in color.
4) Sprinkle with salt.
5) Serve over chops, hamburgers, steak or liver, etc.
FRIED CHEESE
Makes 4 to 6 Servings
1 pound Mozzarella cheese
cup flour
2 eggs, slightly beaten
cup fine dry bread crumbs
2 Tbsp. butter or margarine
1) Cut Mozzarella into slices.
2) Preheat Electric Skillet to 400°F.
3) Dip each slice of cheese into flour, then into beaten egg, then into breadcrumbs.
4) Melt butter in skillet. Mozzarella slices about 2 minutes on each side
(turn with a spatula) or until nicely browned.
#

C HEESE P ATTIES
Makes 4 Servings
3 Tbsp. butter cup grated American cheese
2 tsp. instant minced onion 1 tsp. dried
2 cups cold, leftover mashed potatoes 1 tsp. salt
1) Preheat Electric Skillet to 320°F.
2) Melt 2 Tbsp. of the butter.
3) Add onion and saute until golden brown. Remove and combine with remaining
ingredients. Blend well. Divide mixture into 4 portions and shape into patties.
Put remaining Tbsp. butter in skillet. Fry patties until golden brown on both sides.
APPETIZER MEATBALLS
Makes 50 Portions
1 pound ground beef 2 Tbsp. butter
tsp. salt 3 Tbsp. molasses
Tbsp. minced onion 3 Tbsp. prepared mustard
cup soft bread crumbs 3 Tbsp. vinegar
cup milk 114 cup catsup
1 Tbsp. flour tsp. thyme
1) In a large mixing bowl combine meat, salt, onion, bread crumbs and milk.
Toss lightly until well blended.
2) Shape into bite sized meatballs. Roll in flour.
3) Preheat Electric Skillet to Melt butter in hot skillet.
4) Brown meatballs on all sides in hot butter. Remove meatbalb as they brown.
5) Combine remaining ingredients and stir into skillet. Stir well to bring up bits of
browned meat from bottom. Bring to a boil.
6) Add meatballs to sauce. Cover and simmer very gently 8 to minutes,
stirring occasionally.
7) Serve as hot appetizers with toothpicks.

D INNER
WITH MUSHROOMS
Makes 4 Servings
cup butter or margarine 1 tsp. salt
4 veal chops, about inches thick tsp. freshly ground pepper
pound mushrooms, sliced 1 can (1 O-l ounces)
2 Tbsp. lemon juice condensed beef bouillon
cup sliced onion cup dry white wine
1 small clove garlic, crushed 1 tsp. snipped fresh tarragon leaves
cup flour
1 tsp. snipped chives
1) Preheat Electric Skillet to 350°F. Melt butter in Skillet. Brown chops lightly on both
sides. Remove chops and set aside.
2) Sprinkle mushroom slices with lemon juice. Place in Electric Skillet with onion and
garlic. Cook, stirring until golden, about 5 minutes. Remove mushrooms and onions,
and reserve.
3) Stir flour, salt and pepper into drippings in skillet. Gradually stir in bouillon and wine.
Add tarragon and chives. Bring to a boil, stirring constantly. Reduce heat to Simmer.
4) Add chops and mushrooms. Cover and simmer 30 minutes or until chops are tender.
VEAL
Makes 4 Servings
8 very thin veal cutlets Flour
4 thin slices of Swiss cheese 2 Tbsp. butter or margarine
4 thin slices Prosciutto 3 Tbsp. olive oil
Salt cup dry white wine
Freshly ground black pepper cup chicken bouillon
1) Place veal slices between 2 pieces of aluminum foil. Pound until very thin with the flat
side of a cleaver.
2) Place a slice of cheese and a of prosciutto on 4 pieces of veal. Top with remaining
4 slices of veal. Press edges of veal together to seal, or fasten securely with toothpicks.
3) Season with salt and pepper. Dip in flour and shake off excess.
4) Preheat Electric Skillet to 380°F Melt butter and oil in hot skillet. Add veal and cook
2 or more at a time, turning gently until well browned on both sides.
5) Remove veal to a serving platter. Discard most of fat from skillet, leaving a thin film on
the bottom. Pour in wine and bouillon and bring to a boil, stirring up any browned bits
of veal on bottom.
6) Return veal to skillet. Reduce heat to Simmer, Cover and cook about 20 minutes or until
veal is tender. Turn veal over once during cooking period. Removeveal to a serving
platter and pour sauce over the top.

SPARERIBS WITH ORANGE SAUCE
Makes 4 Servings
4 Ibs. pork spareribs (short ribs)
1 can frozen orange juice concentrate, thawed
1 tsp. Worcestershire sauce
tsp. garlic salt
tsp. pepper
1) Heat skillet to 350°F
2) In Electric Skillet, cover ribs with salted water. Cover skillet; simmer till ribs
are almost tender, about 1 hour. Drain thoroughly.
3) Meanwhile, in bowl combine remaining ingredients. Brush ribs with sauce.
4) Cook at 350°F until ribs are glazed and browned, 30-40 minutes;
baste occasionally with sauce.
GOURMET PORK CHOPS
Makes 4 Servings
4 slices Swiss cheese, diced
cup chopped parsley
cup chopped fresh mushrooms
4 loin pork chops, 1 inch thick
1 egg, slightly beaten
cup packaged dry bread crumbs
3 Tbsp. shortening
cup Chablis wine
1) Combine cheese, parsley and mushrooms.
2) Slit each pork chop from the bone almost to the fat, making a pocket.
3) Fill pockets with cheese mixture.
4) Preheat Electric Skillet to 340°F.
5) Dip pork chops into egg, then bread crumbs.
6) Melt shortening in skillet and brown chops well on both sides.
7) Chablis wine. Reduce heat to Simmer. Cover and cook 45 minutes or until chops
are tender.
8) Remove to hot platter.
9) Season sauce with salt to taste, pour over chops.

S TUFFED P ORK C HOPS
Makes 6 Servings
6 pork chops, 2 inches thick with pocket
1 lg. apple, peeled and chopped
1 tsp. salt
5 Tbsp. raisins
tsp. pepper
5 Tbsp. chopped onion
tsp. nutmeg
1 cups crumbled bread
3 Tbsp. butter
tsp. cinnamon
2-3 tsp. water
1) Preheat Electric Skillet to 350°F.
2) Season the chops with salt and pepper.
3) To make the stuffing, saute onion and bread with butter in the skillet. Add apple,
raisins, seasonings and water; mix together. Stuff chops, fastening with toothpicks.
4) Bake in skillet about 45 min. to 1 hour. Turn once during baking
Drain off any excess fat, if necessary.
S WEET AND S OUR P ORK
Makes 4 Servings
2 Tbsp. cooking oil
1 lb. boneless pork, cubed
1 can (15 oz.) pineapple chunks
cup light corn syrup
cup vinegar
cup red and green pepper slices
Tbsp. cornstarch
1 clove garlic, minced
2 Tbsp. soy sauce
1) Preheat skillet to 350°F.
2) When skillet is heated, add cooking oil and brown pork cubes.
3) Add pineapple chunks, corn syrup, vinegar, soy sauce, and garlic.
Bring mixture to a boil and simmer IO-15 minutes.
4) Mix cornstarch and 2 Tbsp. water and add to the skillet.
5) Add peppers and boil for 2 minutes, stirring constantly. Serve over rice.
#

HAMBURGER STYLE
Makes 4 to 6 Servings
1 pound ground beef
2 cups diagonally sliced celery
1 envelope ounces) onion soup mix
1 Tbsp. cornstarch
can (1 pound) bean sprouts, drained
2 tsp. soy sauce
Chinese noodles
1) Preheat Electric Skillet to 420°F.
2) Put ground beef and celery in skillet and cook, stirring with a fork until meat is broken
up and is thoroughly cooked.
3) Add remaining ingredients noodles.
4) Add 2 cups water; bring to a boil, stirring constantly.
5) Cover, lower heat to Simmer and cook about 10 minutes or just until celery is still
crisply tender. Stir occasionally. Serve over noodles.
BEEF STEW
Makes 8 Servings
cup diced bacon 1 bay leaf
cup flour
cup chopped parsley
tsp. salt 1 tsp. Tabasco sauce
2 Ibs. lean sirloin, cut in 1 cubes 2 cups beef bouillon
6 Tbsp. butter cup dry red wine
cup diced carrots 8 small white onions
cup diced onion
cut-up small carrots
1 clove minced garlic lb. sliced mushrooms
tsp. thyme
1) Preheat skillet to 350°F.
2) In electric skillet, cook bacon, remove and reserve. Combine flour and 1 tsp. salt.
Dredge meat in flour. Add 4 Tbsp. butter to bacon fat and brown beef cubes.
Add dried vegetables and brown. Stir in garlic, thyme, bay leaf, 2 Tbsp. parsley,
Tabasco, bacon pieces, bouillon and wine.
3) Cover and simmer at low heat for should cover meat add more
if needed). Sprinkle remaining tsp. over onions and carrots. Add to meat and
cook about 30 minutes. sliced mushrooms in 2 Tbsp. butler and add to meat.
Cook 15 minutes
(thicken with

BEEF STROGANOFF
Makes 4 to 6 Servings
cup minced onion
cup butter or margarine
1 pound ground beef
1 clove garlic, minced
2 tsp.
tsp. pepper
pound mushrooms, sliced
2 Tbsp. flour
1 cup sour cream
1) Preheat Electric Skillet to 340°F. Cook onion in hot butter in skillet about 3 minutes,
stirring occasionally.
2) Add beef, garlic, salt, pepper and mushrooms. Cook, stirring with a fork until meat
is broken up and is thoroughly cooked.
3) Sprinkle flour over top of mixture and cook for 2 constantly.
4) Lower heal to Simmer. Add sour cream and heat thoroughly, but do not boil.
SS TTYYLE : Serve over hot cooked noodles, rice or mashed potatoes.
SPAGHETTI WITH
Makes 4 Servings
1 pound ground beef 1 clove garlic, minced
tsp. salt 2 cans ounces each) tomato sauce
tsp. pepper tsp. Tabascd sauce
2 Tbsp. olive oil Hot cooked spaghetti
cup minced onion Grated Parmesan cheese
1) Sprinkle beef with salt and pepper and form balls.
2) Preheat Electric Skillet to 320°F. Heat oil in Skillet.
3) Brown meatballs on all sides in hot oil.
4) Add onions and garlic. Stir and cook just a few minutes.
5) Add tomato sauce and Tabasco sauce. Cover, reduce heat to Simmer
and cook to minutes.
6) Serve with hot cooked spaghetti and grated Parmesan cheese.

M EATB A LL S
MMakes 6 to 8 Servings
2 cups fresh bread cubes pounds ground beef
1 tsp. mixed herbs cup milk
cup butter or margarine 1 clove garlic, minced
1 onion, finely minced 2 cups beef bouillon
3 eggs, beaten 2 tsp. bitters
1 tsp. salt 1 beef bouillon cube
tsp. pepper 2 tsp. tomato paste
2 tsp. paprika
cup flour
ground nutmeg
2 cups sour cream
1 tsp. dry mustard
1) Combine bread cubes and milk and let stand.
2) Preheat Electric Skillet to 300°F. 1 Tbsp. of the butter in skillet. Cook onion until
tender but not browned.
3) Squeeze as much of the milk out of the bread as possible and place bread in a mixing bowl.
4) Add the cooked onion, eggs, salt, pepper, paprika, nutmeg and mustard. Blend well.
beef and mixed herbs. Blend lightly but thoroughly with your hands until well mixed.
5) Turn skillet to 320°F.
6) Shape mixture into balls 1 inch in diameter.
7) Heat remaining 3 Tbsp. butter in skillet. Brown meatballs well on all sides in hot butter.
Remove meatballs from pan.
8) Cook garlic in pan drippings 1 minute. Combine beef bouillon, bitters, bouillon cube,
tomato paste and flour. Stir well. Cook, stirring until mixture thickens and comes to a boil.
9) Stir in sour cream and heat, but do not boil. Return meatballs to skillet and let simmer
at very low temperature until well heated.
CHICKEN TARRAGON
Makes 4
1 broiler chicken, cut into serving pieces
Tbsp. seasoned salt
tsp. freshly ground black pepper
Oash paprika
1) Preheat Electric Skillet to 340°F.
cup butter or margarine
1 medium onion, thinly sliced
pound fresh mushrooms, sliced
tsp. tarragon
2) Sprinkle chicken pieces with blended salt, pepper and paprika.
3) Melt butter in heated skillet.
4) Add chicken pieces and brown on all sides. Remove chicken.
5) Add onion and mushrooms and cook until just tender but not browned.
6) Return chicken to skillet. Sprinkle with tarragon. Cover and reduce heat to Simmer.
Cook 25 to 30 minutes or until chicken is tender.