Advertisement
Available languages
Available languages
4 cups cooked beef
2 cups cooked potatoes,
ground or chopped very small
1. Preheat skillet to 350°F.
2. Combine all ingredients together in large bowl.
3. Pour contents into skillet and cook until well browned, approximately 45 minutes.
N
:
Beef bouillon may be added during cooking if too dry.
OTE
10 Tbsp. flour
1-1/2 quarts milk
1 tsp. salt
1. Preheat skillet to 250°F and add a small amount of shortening.
2. Combine the eggs, flour, milk, fillings and salt.
3. Pour in skillet and cook until desired consistency.
2 medium eggs, beaten slightly
1/2 cup milk
1/8 tsp. salt
1. In a small bowl, thoroughly combine eggs, milk and salt.
2. Preheat skillet, uncovered, at 350°F.
3. Melt 1 Tbsp. butter or margarine.
4. Dip bread in egg mixture, turning to coat both sides.
5. Place 3 to 4 slices into skillet. Fry until golden brown. Turn and brown other side,
remove from pan and sprinkle with cinnamon.
6. Repeat procedure for additional bread slices. Serve hot with maple syrup, jelly or honey.
Place slices in cold skillet. Heat at 300°F. Fry first side about 7 to 8 minutes. Turn slices
and fry 4 to 5 minutes longer or until bacon is crisp. Drain on absorbent paper.
L
:
Place links in skillet with a small amount of water. Cover and simmer at 225°F
INKS
for about 10 minutes. Increase the temperature to 300°F and cook until brown
for about 15 minutes.
P
: Place patties in cold skillet and cook at 300°F for about 10 minutes on each side.
ATTIES
B
H
EEF
ASH
Makes 5 Servings
1/2 cup onions chopped small
Salt & pepper to taste
F
O
ARMSTYLE
MELETTES
Makes 5 Servings
6-7 eggs
Choice of fillings
H
F
OMESTYLE
RENCH
Makes 2-3 Servings
2 Tbsp. butter or margarine
5-6 slices day old bread
Cinnamon, to taste
B
ACON
S
AUSAGE
8
(vegetables, cheeses, etc..
T
OAST
Advertisement
