Hot Pockets; Peanut Butter And Jelly/Cherry Pie; Crab Cakes; Stuffing/Pankcake Puffs/Corn Bread/Muffin Mix - Toastmaster Snackster 288 Recipe Book Use And Care Manual

PEANUT BUTTER AND JELLY
8 TBL peanut butter
4 TBL jelly, jam or preserves
8 bread slices
Spread 2 tablespoons of peanut
butter and 1 tablespoon of jelly
on unbuttered side of bread.
Cover with bread and toast.

Hot Pockets

Condition cooking surfaces and preheat sandwich maker.
Recondition after each batch of hot pockets. These recipes do not use
bread. Combine the ingredients or follow special instructions. Add
amount specified in recipe per pocket and cook according to recipe
or until done.
DO NOT OVERFILL. DO NOT LATCH.

CRAB CAKES

2 cups cooked crab meat,
shredded
2 eggs, beaten
1 TBL mustard
2 TBL Worcestershire
1 tsp Old Bay ® seasoning or salt
pepper
2 cups bread cubes
Combine ingredients and add
1 ⁄ to 1 ⁄ cup filling per pocket.
3 2
Cook 6-8 minutes.
STUFFING
1 small box dry stuffing mix
2 TBL milk
1 egg, beaten
Cook stuffing according to
package directions and then
add milk and egg.
Snackster Snack n' Sandwich Maker Use and Care Guide
8.
CHERRY PIE
1 cup cherry pie filling, or any
flavor pie filling
8 bread slices
powdered sugar icing
Add two tablespoons filling per
pocket between bread; toast.
Drizzle with icing.
Toss to moisten. Add
cup filling per pocket.
Cook 5-7 minutes.
PANCAKE PUFFS
Mix pancake batter using
® sauce
boxed mix or home-made
recipe. Add
each pocket, cook 5-7 minutes.
Serve with butter and syrup.
CORN BREAD/MUFFIN MIX
Mix according to package or
recipe directions. Add
batter into each pocket. Bake
5-7 minutes.
1 ⁄ to 1 ⁄
3 2
1 ⁄ cup batter into
4
1 ⁄ cup
4