Westbend L5967A Manual De Instrucciones página 7

CHEESE-TOMATO SCRAMBLE
¼ cup butter or margarine
10 to 12 eggs, well beaten
1 cup sour cream
1 cup grated cheddar cheese
1. Preheat the skillet at "MEDIUM". Add butter or margarine; heat until it sizzles.
Beat the eggs well in a mixing bowl, add sour cream and stir to combine. Pour
the egg mixture into skillet.
2. When the eggs begin to set, add cheese, tomatoes, onions, salt, and pepper. Stir
until the eggs are completely set and the cheese is melted. Reduce the heat to
"WARM" for serving.
EGG AND BEEF SCRAMBLE
2 tbsp. butter or margarine
1 3½-ounce package dried beef
6 eggs, slightly beaten
⅛ tsp. pepper
1. Preheat the skillet at "MEDIUM". Melt butter or margarine.
2. Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly
browned. Reduce heat to "LOW."
3. Combine eggs with pepper, milk, and cream cheese. Pour the mixture into the
skillet and slowly cook until the cheese is melted and the eggs are thoroughly
cooked, but are still moist and glossy, about 6 to 8 minutes.
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 "MEDIUM". 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 "LOW" 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
"LOW" 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 "MEDIUM". 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.
English - 7
2 large tomatoes, peeled and diced
4 green onions, thinly sliced
1 tsp. salt
¼ tsp. pepper
3 tbsp. milk or cream
1 3-ounce package cream cheese,
softened
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