Focus Westbend 72212 Manual De Instrucciones página 8

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 325ºF/162ºC. 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.
SWISS STEAK
2 tbsp. flour
1 tsp. salt
¼ tsp. pepper
2 pounds round steak, 1-inch thick
1 tbsp. shortening
1. Combine flour with salt and pepper. Pound the mixture thoroughly into both
sides of the steak. Cut into serving-size pieces.
2. Preheat the skillet, uncovered, at 375ºF/190ºC. Melt shortening. Brown the
steak for 5 minutes per side.
3. Combine the vegetables and water and pour over the steak. Cover, reduce
heat to "SIMMER" and simmer until tender, about 1 to 1½ hours. Reduce the
heat to "WARM" for serving.
SCALLOPED POTATOES
4 cups peeled, diced potatoes
½ cup minced onion
2 tsp. salt
1½ cups milk
1. Combine potatoes with onion, salt and milk in skillet. Cook covered, at
"SIMMER," for 30 to 40 minutes, or until tender.
2. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered,
for 15 to 20 minutes. Reduce to "WARM" for serving.
SKILLET POT ROAST
3-4 pound chuck or blade roast
½ tsp. seasoned salt
½ tsp. seasoned pepper
1. Preheat the skillet, uncovered, at 325ºF/162ºC. Brown the roast for 5 minutes
per side.
2. Reduce heat to "SIMMER." Sprinkle the roast with seasoned salt and pepper.
Add the soup mix or onion. Roast, covered, for about 2 to 2½ hours. Turn after
1 hour. Vegetables such as quartered potatoes or cut carrots may be added at
this time. The juices that accumulate may be used for gravy.
English - 8
½ cup flour, cornmeal or cracker crumbs
Salt and pepper
¼ cup butter or margarine
½ cup minced onion
½ cup finely chopped celery
½ cup finely chopped green pepper
1 cup canned tomatoes, undrained
2 cups water
½ cup grated cheddar cheese
¼ cup cracker or bread crumbs
Dash of pepper
1 1 -ounce envelope dry onion soup
mix or 1 thinly sliced onion