West Bend PLATINUM EDITION Manual De Instrucciones página 10

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, to 325ºF/162ºC. 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 "SIMMER" and cook for 20 minutes.
3. Stir in the flour. Increase the heat to 250° F/120° C. 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.
SKILLET COOKIES
2 tbsp. butter or margarine
1 cup pitted dates, cut into small pieces
1 cup sugar
2 eggs
1. Preheat the skillet, uncovered, to 250ºF/120ºC. Melt the butter or margarine
and add the dates, sugar and eggs.
2. Continue cooking, stirring constantly, until the mixture forms a ball, between 15
and 18 minutes. Cool slightly.
3. Stir in cereal and nuts. Combine thoroughly.
4. Divide the mixture into two equal portions, shape into a roll 2 inches in
diameter. Roll in flaked coconut and wrap in waxed paper. Refrigerate.
5. To serve, cut into slices about ¼-inch thick.
English - 10
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)
3 cups oven-toasted rice cereal
½ cup chopped nuts
Flaked coconut