West Bend L-5486 - Manual (Page 9)

9
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 350º. Pour scant ¼ cup batter into skillet for each pancake and bake until 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 a saucepan, blend 2 tablespoons sugar, ⅓ cup orange juice and a bit of grated orange rind with ⅓ cup melted butter. Heat
until hot.
MAIN DISHES
CHICKEN WITH RICE
3 to 3½ pounds frying chicken, cut into serving pieces
¼ cup butter or margarine
1½ cups instant rice
1 10½-ounce can condensed cream of chicken soup
1 cup water
1 teaspoon instant chicken flavored bouillon crystals or 1 chicken bouillon cube
1. Preheat skillet, uncovered, at 325º. Add butter or margarine and allow to melt. Place chicken pieces into skillet and
brown on both sides. Season with salt and pepper. Remove chicken from skillet.
2. Reduce heat to “simmer” and add rice. Combine soup, water and bouillon. Pour ½ of mixture over rice. Replace
chicken pieces into skillet over rice. Pour remaining soup mixture over chicken. Cover and simmer 35 to 40 minutes
or until chicken is done. Reduce heat to “warm” for serving. Makes 4 to 6 servings.
TURKEY & DRESSING DINNER
⅓ cup butter or margarine
½ cup shredded carrots
⅓ cup chopped onion
1 8-ounce package corn bread stuffing mix
2 cups chopped cooked turkey
1 10½-ounce can condensed cream of chicken soup
1 cup water
1 teaspoon poultry seasoning
1 to 2 tablespoons parsley flakes
1. Melt butter or margarine in skillet, uncovered at 300º. Add carrots and onion. Sauté until carrots are tender.
2. Reduce heat to 225º. Stir in stuffing mix and turkey. In small bowl, combine soup, water and poultry seasoning. Stir
into turkey mixture.
3. Heat through, uncovered, about 10 minutes, stirring occasionally. Sprinkle with parsley. Reduce heat to “warm” for
serving. Makes 4 to 6 servings.
TIP: One 8-ounce package of herb-seasoned stuffing mix may be substituted for corn bread stuffing mix. Omit the poultry
seasoning.
GLORI-FRIED CHOPS
4 to 6 pork or lamb chops, ½-inch thick
Salt and pepper
1 10½-ounce can condensed cream of mushroom or celery soup
1. Preheat skillet, uncovered, at 325º. Brown chops for 5 minutes per side. Season with salt and pepper.
2. Cover chops with soup. Reduce heat to “simmer.” Cover and simmer 15 to 20 minutes or until fork tender. Reduce
heat to “warm” for serving. Makes 4 to 6 servings.