Oster Removable Electric Skillet User Manual page 6

d o
enver melet
1 ⁄ cup diced, cooked ham
2
1 ⁄ cup chopped green bell pepper
4
⁄ cup sliced fresh mushrooms
1
4
1 green onion, sliced
1 tablespoon butter or margarine
1 ⁄ cup (1-ounce) cheddar cheese, shredded
3
Set skillet temperature to 300°F. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in
an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg
mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are
set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice
omelet in half then gently fold each part in half. Lift omelet from skillet with
a wide spatula.
H e f
am and GG avorIte
1 tablespoon butter or margarine
1 ⁄ cup chopped onion
4
2 tablespoons all-purpose flour
1 ⁄ cup milk
4
⁄ cup (3-ounces) Swiss cheese, shredded
3
4
Set skillet temperature to 300°F. Add butter and melt. Add onions and sauté
until onions are tender, about 2 minutes, remove onion from skillet and set
aside. Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture
into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked
onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped wedges with a soft
utensil. Lift each wedge onto serving plate.
r
ecIPes
3 eggs
2 tablespoons water
⁄ teaspoon salt
1
8
Dash cayenne pepper
2 eggs
1 ⁄ cup chopped cooked ham
2
1 ⁄ cup chopped fresh spinach
2
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c B P
Heese and acon otatoes
6 slices bacon
4 large potatoes, thinly sliced
with skins on
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Set skillet temperature to 350°F. Fry bacon until
crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons
bacon grease in skillet. Add potatoes to skillet; cover and cook 10
minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon
and combine with green chilies and onion. Sprinkle over potatoes. Top with
cheese; cover and cook 5 more minutes.
P P
asta wItH ePPers and
1 clove garlic, minced
1 tablespoon olive oil
1 whole boneless, skinless chicken breast, 1
cut into 1 ⁄ -inch x 2-inch strips
2
1 cup sliced red, green or yellow
bell pepper (or combination)
1 ⁄ teaspoon basil
2
Set skillet temperature to 350°F. Add garlic and oil and sauté 2 minutes.
Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to
cook additional 2 minutes or until vegetables are crisp tender and chicken is
done. Reduce temperature to 250°F. Blend seasonings and cornstarch into
chicken broth, stirring until well blended. Pour broth mixture into skillet.
Heat, stirring gently, 1 minute or until mixture is hot and thickened.
Serve over pasta. Makes 2 servings.
r
ecIPes
1 ⁄ cup onion, finely chopped
4
1 1 ⁄ cup (6-ounces) cheddar cheese,
2
shredded
c
HIcKen
Pinch ground red pepper
Salt and ground black pepper to taste
⁄ teaspoons cornstarch
1
2
3 ⁄ cup chicken broth
4
4-ounces linguine or fettuccine,
cooked and drained
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