Sunbeam CKSBSK160-033 - Manual (Page 10)

-F10-
RECETTES
OMELETTEÀ LAMODE DEDENVER
125 mL ded ésd eja mbo ncu it 3œ ufs
50 mL dep oivr on vert ,h ach é 30 mL d’ea u
50 mL det ran che sd ech am pign ons frai s 0,5 mL des el
1o ign on vert ,co upé en ron dell es Poin ted eca yen ne
15 mL deb eur reo ud em arg arin e 75 mL (30 g)d ech edd arr âpé en fila men ts
Rég lez la poê le à1 50 °C/ 300 °F. Fait ess aut erl eja mbo n,l ep oivr on, l’o ign on etl es
cha mpi gno nsd ans le beu rre pen dan t2 min ute s,e nre mua nts ouv ent .Ét alez uni for -
mém ent les lég um es. Bat tez les œuf s, l’e au, le sel et le cay enn e; ver sez sur les
lég um es, dan sla poê le. Cou vre ze tfa ite scu ire 4m inu tes ou jus qu’ àce que les œuf s
pre nne nt. Sau pou dre zd efr om age ,re met tez le cou ver cle etp rol ong ezl acu iss on de
2m inu tes .P our ser vir, cou pez l’o mele tte en deu xp uis rep liez cha que moi tié.
Ret ire zd ela poê le ave cu ne spa tul ela rge .
ŒUFSENDIMANCHÉS AUJAMBON
15 mL deb eur reo ud em arg arin e 2œ ufs
50 mL d’oi gno n,h ach é 125 mL ded ésd eja mbo ncu it
30 mL def arin eto utu sag e 125 mL d’ép ina rds frai s,h ach és
50 mL del ait 200 mL (90 g)d esu iss erâ pée nfil am ents
Rég lez la poê le à1 50 °C/ 300 °F. Fait esf ond re le beu rre ets aut erl ’oi gno np our le
ram ollir ,e nvir on 2m inu tes .R ése rve zl’o ign on. Com bin ezl afa rin e,l ela ite tle sœ ufs;
bat tez pou rb ien méla nge r.V erse zd ans la poê le. Cou vre ze tfa ite sc uire 2m inu tes .
Rép arti sse zl ej am bon ,l es épi nar ds et l’o ign on sur les œuf s. Sau pou dre zd e
fro mag e,c ouv rez et fait es cui re 2m inu tes .C oup ez ave cs oin pou rf aire qua tre
poi nte sq ue vou sd isp ose rez dan sle plat de ser vice .
-E10-
DENVER OMELET
1 ⁄
2
cup diced, cooked ham 3 eggs
1 ⁄
4
cup chopped green bell pepper 2 tablespoons water
1 ⁄
4
cup sliced fresh mushrooms 1 ⁄
8
teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine 1 ⁄
3
cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300°F/150°C. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an
even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture
over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle
with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then
gently fold each part in half. Lift omelets from skillet with a wide spatula.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine 2 eggs
1 ⁄
4
cup chopped onion 1 ⁄
2
cup chopped cooked ham
2 tablespoons all-purpose flour 1 ⁄
2
cup chopped fresh spinach
1 ⁄
4
cup milk 3 ⁄
4
cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300°F/150°C. Add butter and melt. Add onions and sauté
until onions are tender, about 2 minutes, remove onion from skillet and set aside.
Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan.
Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes. Gently
cut into four pie-shaped wedges. Lift each wedge onto serving plate.
RECIPES