West Bend 72000 - Manual (Page 8)

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2. Preheat skillet, uncovered at 350°. Pour scant ¼ cup batter onto skillet for each pancake and bake until bubbles break and edges are
cooked. Turn and bake on the other side, about 1 minute per side. Serve immediately. Makes 20 to 24 pancakes.
FRENCH TOAST
2 eggs, slightly beaten
1 cup milk
¼ teaspoon salt
3 tablespoons, butter or margarine
8-10 slices, day old bread
1. In small bowl, thoroughly combine eggs, milk and salt.
2. Preheat skillet, uncovered at 350°. Melt 1 tablespoon butter or margarine. Dip bread in egg mixture, turning to coat both sides.
3. Place 3 to 4 slices into skillet. Fry until golden brown. Turn and brown the other side. Repeat procedure for additional bread slices.
Serve hot with maple syrup, jelly or honey. Makes 4 to 5 servings.
CHEESE-TOMATO SCRAMBLE
¼ cup butter or margarine
10-12 eggs, well beaten
1
cup dairy sour cream
1 cup grated cheddar cheese
2 large tomatoes, peeled and diced
4 green onions, thinly sliced
1 teaspoon salt
¼ teaspoon pepper
1. Preheat skillet at 250°. Add butter or margarine; heat until it sizzles. Beat eggs well in mixing bowl. Add sour cream and stir to
combine. Pour egg mixture into skillet.
2. When eggs begin to set, add cheese, tomatoes, onion, salt and pepper. Stir until eggs are completely set and cheese is melted. Reduce
heat to WARM for serving. Makes 8 servings.
EGG AND BEEF SCRAMBLE
2 tablespoons butter or margarine
1 3 ½ ounce package of dried beef
6 eggs, slightly beaten
⅛ teaspoon pepper
3 tablespoons milk or cream
1 3-ounce package cream cheese, softened.
1. Preheat skillet at 225°. Melt butter or margarine
2. Cut or tear beef into bite-sized pieces. Sauté in butter 3 to 4 minutes until lightly browned. Reduce heat to SIMMER.
3. Combine eggs and pepper, milk and cream cheese. Pour into skillet and slowly cook until cheese is melted and eggs are thoroughly
cooked, but are still moist and glossy, 6 to 8 minutes. Makes 4 servings.
ORANGE PANCAKES
2 eggs, slightly beaten
1 ½ cups milk
¼ cup oil
2 teaspoons grate orange rind
¼ cup orange juice
2 cups pancake mix
1. In large mixing bowl combine eggs, milk, oil, orange rind and juice. Add pancake mix. Stir until smooth.
2. Preheat skillet, uncovered, at 350°. Pour scant ¼ cup batter into skillet for each pancake and bake until it bubbles break and edges are
cooked. Turn and bake on other side, about 1 minute per side. Serve immediately with Orange Sauce. Makes 24 4-inch cakes.
ORANGE SAUCE
In saucepan, blend 2 tablespoons sugar, ⅓ cup orange juice and a bit of grated orange rind with ⅓ cup melted butter. Heat until hot.