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J N I T R E C I P E S
stiffly beaten egg white. Bake on hot griddle
using M E D IU M L O W on the 8-inch unit.
(A m ou n t— about 8 servings.)
French Fried P o ta to e s
For 1 pound o f potatoes, use approxim ately
three pounds o f fat. Peel and cut potatoes
in %
inch strips. Heat fat on H IG H to
375D F. or 38 0°F , in deep fat fryer. A dd
potatoes. W hen nicely browned, drain in
wire basket, turn out on paper toweling.
S p r in k le w ith sa lt an d serv e at o n c e .
(A m ou n t— about 4 servings.)
S a lm o n C ro q u e tte s
1 can (16 oz.) red salm on
1 egg, beaten
1 tablespoon lemon fuice
1 teaspoon chopped parsley
Vi cup cracker crumbs
3 p ou n d s fat fo r fryin g
Break Salm on into fine pieces with a fo r k ;
add egg, lem on ju tce, parsley, and I table
spoon o f the cracker crumbs. S hape into
small cakes and roll in rem aining cracker
crumbs, Heat fat to 3 7 5 aF, on H IG H ; add
the croquettes. Sw itch to M E D IU M HIGH
for
browning.
browned and lender in approxim ately ten
minutes. (A b o u t 6 servings.)
Fried C h ick e n
1 fryin g chicken (3 lb.)
3 4 cup flou r
2V* teaspoons salt
%
teaspoon p ep p er
3 teaspoons p a p rika
cooking fat for fryin g
Clean chick en and cut into frying pieces.
Drain. Roll in seasoned flour. M elt ^ -in e h
fat in skillet on H IG H . Turn switch to
M E D IU M L O W to brown chicken on both
sides 25*30 minutes. W hen chicken is brown,
rover, turn switch to S IM M E R and cook
30-40 minutes. (A m ou n t— 4*6 servings.)
Chili
1 tablespoon fat
Vi cup onion, chopped
1 Vi p ounds gro u n d beef
1 14-ounce bottle ealsup
1 N o. 2 con kidney beans
Melt faL on H IG H and turn to M E D IU M
LO W for brow ning onion. W hen onion is
browned or sauted for just a few minutes,
remove from the skillet to be added later.
A dd the ground beef and allow to co ok on
Croquettes
will
be nicely
M E D IU M H IG H until moisture disappears.
A dd
catsup
and
onion. T urn
M E D IU M L O W and continue cooking until
mixture
appears oily-
cook ing action returns, turn switch to LO W
and continue cook in g fo r about 15 to 18
minutes. Serve hot. (6 to 8 servings*)
Note: This is a basic recip e w hich can be
varied to meet personal preference by ad d
ing all or part o f the follow in g ingredients:
1 Vi? cups hot w ater
2
tablesp oons chili pow der
1 tablespoon salt
1 tablespoon su g a r
2 tablespoons W orcestershire sauce
1 d o v e of garlic (grated o r cut fine)
Add
the above-m entioned
basic recipe and allow to simmer for an
additional 5 to 10 minutes before serving.
P o r k C h o p S k ille t M e a l
4 tablespoons fat
4 p ork chops ( 1 " thick)
1 teaspoon salt
4 slices Berm uda onion (V*u thick)
4 rin g s o f green pepper
4 tablesp oons uncooked rice
3
cups stewed tomatoes
1 cup diced celery
M elt fat in skillet on H IG H , Turn switch to
M E D IU M LO W and brown chops until well
browned on both sides, about 15 minutes.
A dd salt. P lace a slice o f onion and one
pepper ring on each pork chop. P lace one
tablespoon rice in each ring. P our tomatoes
over the m eat; add celery. P lace cover on
skillet and when steam appears (a bou t 8
m inutes) switch to S IM M E R and allow to
cook for one hour. (A m ou n t— 4 servings.)
B a rb e c u e d S h o r t R ib s
2 tablespoons fat
3
lbs. beef short ribs
1 medium si*e onion
2 tablespoons brown su g a r
1 14-oz. bottle catsup
1 teaspoon p re p are d mustard
Salt a n d pepper
2 tablespoons vin e ga r
4 tablespoons onion (uice
3
tablesp oons W orcestershire sauce
% cup ch op p e d celery
Melt fat on H IG H . Brown ribs on M E D IU M
L O W ,
Rem ove
from
onions. A dd rem aining ingredients and cook
about 15 minutes. A dd brow ned short ribs;
cover. W hen actively steaming, turn to S IM '
M E R , cook fo r about 1 hour. (A m ou n t—
4 servings.)
switch
to
A dd
beans. A fter
ingredients
to
skillet
and
brown
9
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