Oster 4860 Use and care manual

Table Top
Electric Skillet
~~~~~~coo k
DESIGNER
COLLECTION
Model #I4860

IMPORTANT SAFEGUARDSB
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1 Bead all instructions.
2.Be sure that handles are assembled and fastened properly.
See Instructions regarding handles on page 3.
3.Do not touch hot surfaces. Use handles or knobs.
4.To protect against electric shock, do not immerse the heat
controller, cord or plug in water or other liquids.
5Close supervision is necessary when any appliance is used by
or near children.
6.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.
7.Do not operate any appliance with a damaged cord or plug, or
after the appliance malfunctions, or has been damaged in any
manner.
8.The use of accessory attachments not recommended by the
‘appliance manufacturer may cause injuries.
9.Do not use outdoors.
lO.Do not let cord hang over edge of table or counter or touch ‘hot
surfaces.
11 .Do not place on or near a hot gas or electric burner or in a
heated oven.
12.Use extreme caution when moving the appliance if it contains
hot oil or any other hot liquid.
13.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.
14.Dnly use the appliance with the Sunbeam heat controller
model 65903.
I
15.Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS

CONDITIONING OF 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 REMOVED.
USING THE ELECTRIC SKILLET
1 .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” and wait until the liquid boils. Turn
the knob towards the SIMMER setting until the light goes out. This is the SIM-
MER 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.
CLEANING THE PAN
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 DISH-
WASHER 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 partic-
ular attention to the electrical socket and pins. DO NOT USE METAL PADS TO
CLEAN ELECTRICAL PINS.
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

A short 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 the countertop or table top where it can be pulled on by
children or tripped over unintentionally.
WARNING-To reduce the risk of electric shock, this appliance has
a polarized plug(one blade is wider than the other).’ 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 install the proper outlet.
Do not change the plug in any way.
STORAGE AND MAINTENANCE
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 neces-
sary. Return the Electric Skillet to the Bay Springs Service Center for servicing
and repairs (See page 24).
HANDLE ASSEMBLY
1. Using the screws provided, position them as illustrated.
2. Tighten screw with appropriate screw driver. DO NOT OVERTIGHTEN.

Tilt Lid
\
ecorative Skirt
TOUSETILT 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. Keepthe leg raised when not in use.

FOOD TEMPERATURE TIME
APPROXIMATE
BACON 350” F 5-8 min.
EGGS (Fried) 300” F 3-5 min.
EGGS (Scrambled) 325” F 2-3 min.
PANCAKES 375” F 1-3 min.
HAMBURGER 375” F Rare
(l/2" Thick)
4-8 min.
Well Done
9-12 min.
HAM 325”-350” F lo-20 min.
(l/2-1/4" slices)
POTATOES 325” F lo-12 min.
(country fried)
(crispy brown) 350” F lo-12 min.
SAUSAGE 340” F 12-15 min.
FISH 375” F 5-8 min.
PORK CHOPS__ 375” F - lo-15 min.
(breaded)
(brown) 225” F 30-40 min.
CUBE or 400” F 2-4 min.
MINUTE STEAK .-~.-
LIVER 350” F 5-10 min.
(Calfs lamb
or tender beef) -
FRENCHTOAST 325” F 4-8 min.
CRUSTY CHICKEN 400” F 12-18 min. -
(use 4 cups oil) 300” F lo-15 min.
Do not add water (finish)

Breakfast
EASY SCRAMBLED EGGS
Makes 2-3 servings
4 large eggs
4 teaspoons milk
2 tablespoons buffer or margarine
Salt
& pepper, to taste
1) Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.
2) Preheat skillet at 250”
F, 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
P
or-bon to flow underneath. Continue cooking
o 7 minutes. Quickly remove to warmed
platt until all of egg mixture has set, about 5 er and serve immediately.
EGGS, WITH TOMATOES AND CHEESE
Makes 4 servings
3 tablespoons buffer or margarine
5 large eg
l/2 cup gs, beaten well dairy sour cream
l/2 cup grated cheddar cheese
1 large tomato, peeled and diced
2
J
reen onions, thin/y sliced
1 teaspoon salt
l/8 teaspoon 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 e
!I
g mixture into skillet. When eggs begin to set add cheese, tomatoes onions,
salt an
pepper. Stir until eggs are completely set and cheese is melted. Reduce heat
to “warm” for serving.
FANTASTIC FRIED EGGS
Makes 3 servings
4 large eggs
1 tablespoon butter or margarine
Salt
& pepper, to taste
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.

u- Breakfast
4 cups cooked beef
BEEF HASH
Makes 5 servings
2 cups cooked potatoes, ground or chopped very small
l/2 cup onions chopped small
Salt
& pepper to taste
1) Preheat skillet to 350” F.
2) Combine all ingredients together in large bowl.
3) Pour contents into skillet and cook until well browned, approximateiy 45 minutes.
Note: Beef bouillon may be added during cooking if too dry.
FARMSTYLE OMELETTES
10 tablespoons flour
1
l/2 quarts milk
7 tsp. salt
6-7 eggs
Makes 5 servings
Choice of fillings (vegetables, 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
l/2 cup milk
l/6, teaspoon salt
2 tablespoons butter or margarine
5-6 slices day old bread
Cinnamon, to taste
1) In a small bowl, thoroughly combine eggs, milk and salt.
2) Preheat skillet, uncovered, at 350”
F.
3) Melt 1 Tablespoon 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)
FhGp;;t procedure for additional bread slices. Serve hot with maple syrup, jelly or
BACON
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.
Patties: Place patties in cold skillet and cook at 300”
F for about 10 minutes on each side.

Lunch=~
POTATO PANCAKES
Makes 6 servings
2em
2 tablespoons flour
l/2 small onion
1 teaspoon salt
l/4 teaspoon baking powder
3 cups cubed raw potatoes
1) Put eggs, onion, salt, flour, baking powder and l/2 cup potato cubes into Blender.
2) Cover and process at Grate until potatoes are grated. Add remainin
and process at Chop only until potato cubes have been processed.
b
potatoes, cover
o not over blend.
Use a rubber spatula to guide potatoes to blades.
3) Preheat Sunbeam Skillet to 380”
F.
4) Grease Skillet lightly. Pour mixture onto hot Skillet in desired size. Cook until golden
brown on both sides.
5) Drain on paper towels.
INDIAN SUMMER VEGETABLES
Makes 6- 10 servings
2’ears fresh corn
.
3 tablespoons butter or margarine
2 medium sized green peppers, cut into strips
2 medium onions, sliced
6 medium zucchini, cut into
IL? inch slices
4 medium tomatoes, quartered
1 l/2 teaspoons salt
l/4 teaspoon coarsely ground black pepper
l/2 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
l/4 cup water and remaining ingredients except Parmesan cheese. Cover and cook
10 minutes or until ve getables are crisply tender, not mushy.
Stir occasionally during
cooking. Serve sprinkled with grated cheese.

~=Lunch
CHEESY ITALIAN STYLE PIZZA
Makes 4 servings
1
12 cup grated Parmesan cheese
Package (16 oz.) hot roll mix or frozen, bread dough
1 l/4 cups hot water
2 tables
1 lb. Ital ian sausage, browned
oon oil
l/4 cup grated Parmesan cheese
l/4 teaspoon oregano, crushed
l/2 teas spoon ltalian seasoning
1 can (oz.) tomato sauce
1 can (8 oz.) sliced mushrooms, drained
2 cups (8 oz.) shredded mozzarella cheese
l/4 green
4 slices (
pepper strips, thinly sliced
4oz.) rovolone cheese
l/2 cup shredded cheddar cheese
1) tn$jee,bowl, combine flour and yeast from hot roll mix and i/2 cup Parmesan cheese;
2) Stir in hot water and oil. Roll dough out onto lightly floured surface. Knead dough
2-3 minutes, or until no longer
stocky. Lightly grease bottom of sktllet; sprinkle wtth
cornmeal.
3) Pat dough out
even1
Yin bottom of skillet, forming ridge around edge. Prick dough in
several places with ork.
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 l/4
cup Parmesan cheese. Add oregano leaves and italian seasonrng to tomato sauce.
Pour over Italian sausage. Top with sliced mushrooms and cheeses.
7) Turn temperature dial to 325” F. 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
1 can
1 can
garlic
(8 oz.) tomato sauce
Tomatoes
8 oz. lasagna noodles, cooked
3/4 lb. cottage cheese
l/2 lb. mozzarella cheese
2 tablespoons salad oil
1
l/2 teaspoon salt
l/4 teaspoon oregano
l/2 cup Parmesan cheese
1) Preheat skillet to 375” F.
2) Saute hamburger and garlic in oil. Add tomato sauce, tomatoes, salt and oregano.
3) Simmer for 20 minutes. Cook noodles till tender.
4) In the skillet, alternate layers of noodles,, mozzarella cheese, cotta e cheese, meat
sauce and
Parmesan cheese, finishing wrth sauce and Parmesan ch eese.
5) Bake for approximate& 1 hour.

Lunch-=u
SKILLET ZiJCCHlNI
Makes 4 to 6 servings
l/4 cup butter or margarine
6 small zucchini, cut mtoV4 inch slices
1 onion, thinly sliced
1 teaspoon salt
Dash pepper
2 tomatoes, cut into chunks
114 cup shredded Cheddar cheese
1 tablespoon soy sauce
1) Heat 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.
HOT CHICKEN SALAD
Makes 3-4 servings
2 cups cooked chicken, diced
2 cups celery, chop
3/4 cup slivered aped monds
2 teaspoons grated onions
112 cup american cheese, grated
l/2 teaspoon salt
I teaspoon lemon juice
1 cup light mayonnaise
11’2 teas
1 cup chspoon prepared mustard opped 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.

Lunch
SLOPPY JOES
Makes 6-6 servings
3 Ibs. hamburger
3 Ibs. beef (boiled) or 1 qt. chunk canned beef
1
l/2 cup catsup
1 onion, chopped
l/4 cup worcestershire sauce
l/4 cup brown sugar
2 cans chicken broth soup
salt and pepper to taste
1) Preheat skillet to 300” F.
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 ‘N SOUR BAKED BEANS
Makes 8-l 0 servings
8 slices of bacon
4 large onions, peeled and sliced
1 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
l/2 teaspoon garlic powder
l/2 cup cider vinegar
2-15 oz. canned lima beans, drained
l-l lb. canned green lima beans, drained
l-l lb. canned dark red kidney beans, drained
l-11 oz. canned baked beans, undrained
1) Heat skillet to 350” F.
2) In electric skillet, brown bacon, drain and crumble. Place onions and remaining ingre-
dients in skillet and simmer, covered, for 20 minutes.
3) Combine the following:
2
- 15 oz. canned lima beans, drained
1
- 1 lb. canned green lima beans, drained
1
- 1 lb. canned dark red kidney beans, drained
1
- 11 oz. canned baked beans, undrained
4) Stir beans into bacon and onion mixtureand bake at 350”
F for 1 hour. Note: If you
have trouble finding the baked beans, add a little molasses.
I

STUFFED MUSHROOMS
Makes 8 servings
8 medium mushrooms
l/4 cup salad oil
2 tablespoons minced onion
l/2 cup bread crumbs
l/4 teaspoon Tabasco sauce
l/4 teaspoon crushed thyme
l/4 cup sherry
1) Carefully twist off stems from mushroom caps, leaving caps intact.
2) Chop enough stems to make 2 tablespoons chopped mushrooms.
3) Preheat Electric Skillet to 300” F.
4) Heat 2 tablespoons of the oil in Skillet. Add onion and mushroom stems and saute6
9
ently until onion is tender. Add bread crumbs, Tabasco thyme, and mix well. Remove
rom heat and fill mushroom caps with stuffing. Wipe Skillet
with a paper towel.
5) Set Skillet at 300” F. Heat remainin 2 tablespoons oil. Add stuffed mushrooms, cap-
side down, and saute about 3 minu es.
B
6) Add sherry, cover and simmer gently for about 10 minutes or until tender. Serve
piping hot.
SAlJTEgD ONIONS
Makes 4 servings
4 onions, sliced l/4 inch thick
3 tablespoons butter or margarine
1) Preheat Electric Skillet to 300”
F.
2) Add butter and melt.
3) Add onions and saut6, 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
12 cup flour
2 eggs, slightly beaten
l/2 cup fine dry bread crumbs
2 tablespoons butter or margarine
1) Cut Mozzarella into l/4-inch 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. Saute mozzarella slices about 2 minutes on each side (turn with
a spatula) or until nicely browned.

B-Appetizers
CHEESE POTATO PATTIES
Makes 4 servings
3 tablespoons butter
2 teaspoons instant minced onion
2 cups cold, leftover mashed potatoes
314 cup grated American cheese
1 teaspoon dried dillweed
1 teaspoon salt
1) Preheat Electric Skillet to 320”
F.
2) Melt 2 tablespoons of the butter.
3) Add onion and saute until golden brown. Remove and combine with remaining ingredi-
ents. Blend well, Divide mixture into 4 portions and shape into patties. Put rematnnlg
tablespoon butter in Skillet. Fry patties until golden brown on both sides.
APPETIZER MEATBALLS
Makes 50 portions
1
J
ound ground beef
4 teaspoon
salt
1 tablespoon minced onion
l/2 cup soft bread crumbs
l/4 cup milk
7 tablespoon f/our
2 tablespoons buffer
3 tablespoons molasses
3 tablespoons prepared mustard
3 tablespoons vinegar
l/4 cup ketchup
l/4 teaspoon t
hyme
1) In a lar
until we I blended.
9
e mixing bowl combine meat, salt, onion, bread crumbs and milk. Toss lightly
2) Shape into bite sized meatballs. Roll in flour.
3) Preheat Electric Skillet to 320”
F. Melt butter in hot Skillet.
4) Brown meatballs on all sides in hot butter. Remove meatballs 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 10 minutes, stirring
occasionally.
7) Serve as hot appetizers with toothpicks.

Dinner=~
VEAL CHOPS WITH MUSHROOMS
Makes 4 servings
l/3 cup butter or margarine
4 veal chops, about
l/4 inches thick
l/2 pound mushrooms, sliced
2 tablespoons lemon juice
l/2 cup sliced onion
1 small clove garlic, crushed
l/4 cup flour
1 teaspoon salt
l/8 teas
1 can (
spoon freshly
0 112 ounces ground pepper condense beef bouillon
2/3 cup dry white wine
1 teaspoon snipped fresh tarragon leaves
1 teaspoon snrpped 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 gar-
lic. 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 ITALIENNE
Makes 4 servings
8 very thin veal cutlets
4 thin slices of Swiss cheese
$in slices prosciutto
Frg;iy ground black pepper
2
t8blespoons butter or margarine
3 tablespoons olive oil
l/2 cup dry white wine
l/2 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 slice of prosciutto on 4 pieces of veal. Top
wjth remaining
4.Is&es of veal. Press edges of veal together to seal, or fasten securely
with tooth-
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. Remove veal to a serv-
ing platter and pour sauce over the top.

Dinner
SPARERIBS WITH ORANGE SAUCE
Makes 4 servings
4
Ibs. pork spareribs (short ribs)
16 oz. can frozen orange juice concentrate, thawed
1 112 teaspoon worcestershire sauce
l/2 teaspoon garlic salt
l/8 teaspoon 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
l/4 cup chopped parsley
l/2 cup chopped fresh mushrooms
4 loin pork chops, 1 inch thick
1 egg, slightly eaten
l/2 cup packaged dry bread crumbs
3 tablespoons shortening
l/2 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) Add 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.

Dinner=m
STUFFED PORK CHOPS
Makes 6 servings
6 pork chops 2” thick w/pocket
1 lg. apple, peeled and chopped
1 teaspoon salt
5 tablespoons raisins
l/8 teaspoon pepper
5 tablespoons chopped onion
l/2 teaspoon nutmeg
1
l/2 cups crumb/ed bread
3 tablespoons butter
l/4 teaspoon cinnamon
2-3 teaspoons 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
raisins, seasonings and water; mix together. Stuff chops, fastening with too
apple,
thpicks.
4) Bake in skillet about 45 min.-l hour. Turn once during baking time. Drain off any
excess fat, if necessary.
SWEET AND SOUR PORK
Makes 4 servhgs
2 tablespoons cooking oil
l/2 cup
1 lb. boneless pork, cubed
l/2 tabl red and green pe
f:
lespoon cornstarc per slices
1 can (15 oz.) pineapple chunks
112 cup light corn syrup 1 clove garlic, minced
l/4 cup vmegar 2 tablespoons 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
summer lo-15 minutes.
4) Mix cornstarch and 2 tablespoons water and add to the skillet.
5) Add peppers and boil for 2 minutes, stirring constantly. Serve over rice.

Dinner
HAMBURGER ORIENTAL STYLE
Makes 4 to 6 Servings
1
pound ground beef
2 cups diagonally sliced celery
1 envelope (1 3/8 ounces) onion soup mix
1 tablespoon cornstarch
1 can (1 pound) bean sprouts, drained
2 teaspoons 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 except 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
l/4 cup diced bacon
l/4 cup flour
1 1R teaspoon salt
2 Ibs. lean sirloin, cut in 1 1R” cubes
6 tablespoons butter
1R cup diced carrots
1R Cup diced onion
1 clove minced garlic
1R teaspoon thyme
1 bay leaf
12 cup chopped parsley
1 teaspoon tabasco sauce
2 cups beef bouillon
1 1/2 cup
8 sm. dry red wine wite onions
8 cut-up sm. carrots
1R lb. sliced mushrooms
1) Preheat skillet to 350” F.
2) In electric skillet cook bacon remove and reserve. Combine flour and 1 tsp. salt.
Dred e meat in flour Add 4 tablesp
Add dried vegetables’ and brown. oons butter to bacon fat and brown beef cubes.
Stir in garlic, thyme, bay leaf, 2 tablespoons parsley,
tabasco, bacon pieces, bouillon and wine.
3) Cover and simmer at low heat for 1
l/2 hours. (Liquid should cover meat - add more
if needed).
S
cook about 3prinkle remaining
l/2 tsp. salt over onions and carrots. Add to meat and
minutes. Saute sliced mushrooms in 2 tablespoons butter and add to
meat. Cook 15 minutes (thicken with flour if desired).

Dinner=m
BEEF STROGANOFF
Makes 4 to 6 servings
l/2 cup minced onion
l/4 cup butter or margarine
1 pound ground beef
1 clove garlic, minced
2 teaspoons
salt
l/4 teaspoon pepper
1 ,pound mushrooms, sliced
2 tablespoons 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, pepp
broken up and IS thorougher and mushrooms. Cook, stirring with a fork until meat is
ly cooked.
3) Sprinkle flour over top of meat mixture and cook for 2 minutes, stirring constantly.
4) Lower heat to Simmer. Add sour cream and heat thoroughly, but do not boil.
Serving style: Serve over hot cooked noodles, rice or mashed potatoes.
SPAGHETTT WITH MEATBALLS
Makes 4 servings
1 pound ground beef
1 teaspoon salt
l/8 teaspoon pepper
2 tablespoons olive oil
l/2 cup minced onion
1 clove garlic,minced
2 cans ( 8 ounces each) tomato sauce
l/4 teaspoon Tabasco sauce
Hot cooked spaghetti
Grated Parmesan cheese
1) Sprinkle beef with salt and pepper and form into 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)
,$lfzeyto sauce and Tabasco sauce. Cover, reduce heat to Simmer and cook 20 to 30
6) Serve with hot cooked spaghetti and grated Parmesan cheese.