Sunbeam 4804 Manual De Instrucciones página 21

3 whole chicken breasts
1/4 cup butter or margarine
1 Tbsp. flour
1/2 tsp. tarragon
1) Cut each breast in half and cut each half into 10 or 12 strips.
2. Preheat Electric Skillet to 380°F. Melt butter.
3. Add chicken pieces, sprinkle with flour, tarragon and salt. Cook 5 minutes,
stirring constantly.
4. Combine 3/4 cup hot water and bouillon cube. Pour over chicken. Add lemon slices.
Cover and reduce heat to simmer. Cook 3 minutes.
S S : This quick and easy dish is made even better if served with
ERVING TYLE
hot, cooked rice combined with 2 Tbsp. chopped parsley.
S
1/2 cup milk
3 cups herb-seasoned croutons
1/2 cup celery, diced
1 Tbsp. minced onion
3 cups cooked chicken
3 eggs, beaten
1 can cream of chicken soup
1/2 cup almonds
1. Heat skillet to 375°F and pour in 1/2 cup milk.
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 40 minutes.
1/2 cup chopped onion
1/2 tsp. thyme leaves, crushed
2 Tbsp. butter or margarine
1 can 16-oz. 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 heat, cover and simmer
for 25 minutes or until done. Stir occasionally.
L Q C
EMON UICK HICKEN
Makes 4 to 6 Servings
1/2 tsp. salt
1 chicken bouillon cube
1 whole lemon, thinly sliced
C
AVORY HICKEN WITH
Makes 3 to 4 Servings
1 tsp. salt
1/2 tsp. marjoram flakes
1/2 cup flour
1/4 cup Parmesan cheese
1/4 cup butter
1/2 tsp. poultry seasoning
1 cup milk
R B
ICE AND EANS
Makes about 6 Servings
21
D
RESSING
1 can (13-3/4 oz.) chicken broth
1 cup diced celery
1 cup raw regular rice