Sunbeam 4804 Instruction Manual And Recipe Booklet page 13

8 medium mushrooms
1/4 cup salad oil
2 Tbsp. minced onion
1/2 cup bread crumbs
1. Carefully twist off stems from mushroom caps, leaving caps intact.
2. Chop enough stems to make 2 Tbsp. chopped mushrooms.
3. Preheat Electric Skillet to 300°F.
4. Heat 2 Tbsp. of the oil in skillet. Add onion and mushroom stems and sauté gently
until onion is tender. Add bread crumbs, Tabasco, thyme, and mix well. Remove from
heat and fill mushroom caps with stuffing. Wipe Skillet with a paper towel.
5. Set Skillet at 300°F. Heat remaining 2 Tbsp. oil. Add stuffed mushrooms,
cap-side down, and sauté about 3 minutes.
6. Add sherry, cover and simmer gently for about 10 minutes or until tender.
Serve piping hot.
4 onions, sliced 1/4-inch thick
1. Preheat Electric Skillet to 300°F.
2. Add butter and melt.
3. Add onions and sauté, stirring frequently until golden in color.
4. Sprinkle with salt.
5. Serve over chops, hamburgers, steak or liver, etc.
1 pound Mozzarella cheese
1/2 cup flour
2 eggs, slightly beaten
1. Cut Mozzarella into 1/4-inch slices.
2. Preheat Electric Skillet to 400°F.
3. Dip each slice of cheese into flour, then into beaten egg, then into breadcrumbs.
4. Melt butter in skillet. Sauté Mozzarella slices about 2 minutes on each side
(turn with a spatula) or until nicely browned.
A
PPE TIZERS
S M
TUFFED USHROOMS
Makes 8 Servings
1/4 tsp. Tabasco sauce
1/4 tsp. crushed thyme
1/4 cup sherry
S O
AUTÉED NIONS
Makes 4 Servings
3 Tbsp. butter or margarine
F C
RIED HEESE
Makes 4 to 6 Servings
1/2 cup fine dry bread crumbs
2 Tbsp. butter or margarine
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