Sunbeam Skillet User Manual page 12

Swiss Steak
11⁄2-lbs beef round steak,
3⁄4- to 1-inch thick
1⁄4 cup flour
3⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons shortening
can (141⁄2-ounces) stewed tomatoes,
drained
Cut meat into 6 serving-size pieces. Combine flour,
salt and pepper. Coat meat with flour mixture. Add
shortening to skillet and preheat to 300°F. Brown meat on
both sides. Carefully drain off excess fat. Add remaining
ingredients. Set temperature Control dial to "SIMMER",
cover and cook over low heat about 11⁄2 hours or until
meat is tender. Remove meat from skillet. Combine 1⁄4
cup cold water and 1 tablespoon flour, add to tomato
mixture in skillet. Cook and stir until thick and bubbly.
Serve meat with tomato sauce spooned over meat.
Shrimp and Vegetable Stir-Fry
3⁄4-lb. raw, shrimp,
shelled and deveined
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon grated gingerroot 1⁄2 package (3-ounces) frozen
2 stalks celery, sliced
1 tablespoon vegetable oil
Place cleaned shrimp in bowl. Combine soy sauce, sherry,
cornstarch, and gingerroot; pour over shrimp. Preheat
skillet to 400°F. Add oil to skillet. Stir-fry celery, red bell
pepper, broccoli and onions for 2 minutes. Add shrimp
with marinade and stir-fry additional 2 minutes or until
shrimp turn pink. Add mushrooms and snow peas. Stir-
fry until heated through.
RECIPES
1 small sweet red bell pepper,
in thin strips
1⁄2 medium onion, thinly sliced
5 large fresh mushrooms, sliced
snow peas, thawed
12
1 can (8-ounces) tomato
sauce
1 onion, sliced
1 stalk celery, sliced
1 carrot, thinly sliced
1⁄2 teaspoon worcestershire 1
sauce