West Bend L-5486 - Manual (Page 15)

15
CHOW MEIN
1 pound ground lean fresh pork
2 cups diagonally sliced celery
½ cup chopped onion
1 teaspoon seasoned salt
1 tablespoon brown sugar
¼ teaspoon pepper
¼ cup mushroom liquid
1 tablespoon 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)
1. Preheat skillet, uncovered, at 325º. 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 20 minutes.
3. Stir in flour. Increase heat to 225º. Gradually add 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. Makes 6 servings.
THE POTATO PATCH
BAKED POTATOES
Scrub and prick skins of potatoes. Place on rack, cover and bake at 400º until done. Medium-sized potatoes require about
45-55 minutes of baking.
AMERICAN FRIED POTATOES
For each serving:
1 medium potato
1 tablespoon butter or margarine
Pare at least 4 potatoes; slice thin. Rinse with cold water and pat dry. Season as desired. Preheat skillet, uncovered, at
325º. Melt butter or margarine. Spread potatoes evenly in skillet. Cover and fry 15 minutes. Uncover, turn potatoes and
season with salt and pepper. Fry, uncovered, for 15 minutes, loosening potatoes occasionally.
CANDIED SWEET POTATOES
¾ cup firmly packed brown sugar
½ cup light corn syrup
¼ cup butter or margarine
¼ teaspoon salt
6 to 8 cooked sweet potatoes, peeled and halved lengthwise
1. In skillet, combine brown sugar, corn syrup, butter or margarine and salt.
2. Bring mixture to a boil at 250º. Stir until butter melts and sugar dissolves.
3. Add sweet potatoes. Baste with syrup. Reduce heat to “simmer”. Cook for 15 minutes.
4. Uncover; cook, basting occasionally, for 10 minutes or until potatoes are well glazed. Reduce heat to “warm” for
serving. Makes 6 to 10 servings.
POTATO NOBLESSE
4 cups sliced cooked or canned potatoes
¼ cup chopped green pepper
¼ cup chopped onion
¼ cup chopped pimento, optional
½ cup French dressing
⅓ cup shredded cheddar cheese