Oster CKSTDF1111 Instruction Manual page 13

cHicKen KieV
4 whole boneless, skinless chicken breasts 1 stick butter or margarine
1 tablespoon chopped onion
1 tablespoon chopped parsley
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1
1 teaspoon salt
2
Preheat oil to 190°C. Place chicken breasts between two pieces of plastic wrap. Pound
with wooden mallet to flatten to 6 mm thick. Remove plastic. Combine onion, parsley
and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a piece of butter on
seasoned chicken toward one end. Roll as jelly roll, starting at end with butter, tucking in
sides of meat. Press to seal well. Secure with toothpicks. Dust with flour, dip in beaten
egg, then roll in bread crumbs. Chill rolls of chicken thoroughly (at least one hour). Place
rolled chicken in a single layer in frying basket. Close Lid and lower basket into oil. Fry for
5 minutes or until brown. Open Lid and test for doneness, remove a piece of chicken from
the oil. When fork can be inserted with ease, chicken is done. Remove basket from oil
and drain. Place on a plate covered with paper towels to absorb excess oil.
QuicK dougHnuts
Refrigerated can of biscuits
Preheat oil to 190°C. Take each biscuit and flatten slightly with palm of hand. With finger,
punch holes in center of each biscuit to shape into doughnuts. Place into raised frying
basket. Close Lid and lower basket into oil. Fry for 2 minutes turning once. Remove
basket from oil and drain. Open Lid and place on a plate covered with paper towels to
absorb excess oil. Coat doughnut in mixture of cinnamon and sugar. Serve warm.
HaM cRoQuettes
3 tablespoons shortening
1 teaspoon salt
2 cups finely chopped cooked ham
2 tablespoons minced parsley
2 tablespoons lemon juice
In a saucepan, melt shortening; blend in flour and salt. Add milk, stirring. Cook over low
heat, stirring constantly, until thickened. Add ham, onion and parsley; spread in a greased
shallow pan and chill thoroughly. Whisk together eggs and lemon juice. Form chilled ham
mixture into 8 logs; dip each into egg mixture, then coat with crumbs.
Heat deep fat to 185°C; fry croquettes for about 5 minutes each, or until golden brown.
Drain on paper towels.
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1
cup flour
2
1 egg, beaten
1 cup fine, dry bread crumbs
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1
cup sugar
2
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1
cup flour
3
1 cup milk
1 tablespoon minced onion
2 eggs
/
1
cup fine dry bread crumbs, unseasoned
3
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