Oster 3222 - Manual (Page 20)

M EATB A LL S
MMakes 6 to 8 Servings
2 cups fresh bread cubes pounds ground beef
1 tsp. mixed herbs cup milk
cup butter or margarine 1 clove garlic, minced
1 onion, finely minced 2 cups beef bouillon
3 eggs, beaten 2 tsp. bitters
1 tsp. salt 1 beef bouillon cube
tsp. pepper 2 tsp. tomato paste
2 tsp. paprika cup flour
ground nutmeg 2 cups sour cream
1 tsp. dry mustard
1) Combine bread cubes and milk and let stand.
2) Preheat Electric Skillet to 300°F. 1 Tbsp. of the butter in skillet. Cook onion until
tender but not browned.
3) Squeeze as much of the milk out of the bread as possible and place bread in a mixing bowl.
4) Add the cooked onion, eggs, salt, pepper, paprika, nutmeg and mustard. Blend well.
beef and mixed herbs. Blend lightly but thoroughly with your hands until well mixed.
5) Turn skillet to 320°F.
6) Shape mixture into balls 1 inch in diameter.
7) Heat remaining 3 Tbsp. butter in skillet. Brown meatballs well on all sides in hot butter.
Remove meatballs from pan.
8) Cook garlic in pan drippings 1 minute. Combine beef bouillon, bitters, bouillon cube,
tomato paste and flour. Stir well. Cook, stirring until mixture thickens and comes to a boil.
9) Stir in sour cream and heat, but do not boil. Return meatballs to skillet and let simmer
at very low temperature until well heated.
C HICKEN T ARRAGON
Makes 4
1 broiler chicken, cut into serving pieces
Tbsp. seasoned salt
tsp. freshly ground black pepper
Oash paprika
1) Preheat Electric Skillet to 340°F.
cup butter or margarine
1 medium onion, thinly sliced
pound fresh mushrooms, sliced
tsp. tarragon
2) Sprinkle chicken pieces with blended salt, pepper and paprika.
3) Melt butter in heated skillet.
4) Add chicken pieces and brown on all sides. Remove chicken.
5) Add onion and mushrooms and cook until just tender but not browned.
6) Return chicken to skillet. Sprinkle with tarragon. Cover and reduce heat to Simmer.
Cook 25 to 30 minutes or until chicken is tender.