Roper 4347928 (333240-1) manual Salt

Cheesy Scramble

6eggs, slightly beaten

2tablespoons cream

1 pkg. (3 oz.) chive cream cheese

l/2	teaspoon	seasoned	salt
1	tablespoon	butter	or margarine

1.Combine eggs, cream and salt; beat slightly. Add chive cream cheese broken in small pieces.

2.Preheat griddle at 5 for 5 minutes.

3.Melt butter on griddle. Add egg mixture and stir gently until set, about 3 to 4 minutes.

Makes 3 to 4 servings.

Biscuits

l-l 18 cups biscuit mix

l/3 cup milk

1 tablespoon oil

1.Mix together biscuit mix & milk until a soft dough forms, then beat vigorously for 30 seconds.

2.Turn dough onto cloth well dusted with biscuit mix. Knead 10 times. Roll l/4” thick. Cut with 2 inch cutter.

3.Preheat griddle at Hi for 5 minutes.

4.Turn down to 6 and spread one tablespoon oil on griddle.

5.Cook biscuits 3 to 4 minutes per side or until browned.

Makes 12 biscuits

			Herb Meatballs
1	lb.	lean	ground	beef
l/2	cup	dry	bread	crumbs

1pkg. (0.9 oz.) Vintage Classic Herb Salad Dressing Mix

l/3 cup milk

1egg, wall beaten

1teaspoon sugar

l/8 teaspoon garlic salt

118teaspoon pepper

1tablespoon oil

3.Mix all ingredients except oil.

2.Shape into one-inch balls.

3.Preheat griddle at Hi for 5 minutes.

4.Grease griddle with oil.

5.Cook meatballs at 5, turning frequently until done, about 10 minutes.

6.Stick with toothpicks and serve.

Makes about 35 meatballs.

Hash Browns

4medium potatoes, cooked and shredded

114 cup finely chopped onion

1 tablespoon dried parsley (Optional)

314teaspoon salt

l/4 teaspoon pepper

2tablespoons bacon drippings (or other fat)

1.Mix together potatoes, onion, parsley, salt and pep- per.

2.Preheat griddle at 5 for 5 minutes.

3.Melt bacon drippings on griddle.

4.Place potato mixture on griddle and pack

together. Spread potatoes so they are l/4” - l/2” thick.

5.Cook potatoes 8 to 10 minutes or until browned. Divide into 4 pieces and turn over. Continue cook- ing another 2 to 4 minutes or until brown and crus-

ty.

			Breaded		Vegetables
	Zucchini		and	other	summer		squash
	Large	mushrooms
	Green	tomatoes
3	eggs
l/3	cup melted butter				or	margarine
1	tablespoon		milk
1 - 112	cups	cracker		crumbs		or dry	bread crumbs
1	teaspoon		salt
l/4	teaspoon		pepper
	Butter	or	margarine

1.Cut 1 to 1 -l/2 Ibs. vegetables into l/4 inch thick pieces.

2.Mix together eggs, l/3 cup margarine and milk.

3.Combine cracker crumbs, salt and pepper.

4.Dip vegetables into egg mixture then cracker crumbs. Repeat for a double coating. Let stand 20 minutes.

5.Preheat griddle at Hi for 5 minutes.

6.Turn down to 5.

7.Spread griddle with butter then add coated vegetables.

8.Cook 5 to 6 minutes on each side or until brown- ed.

Toasted Croutons

quart of l/2 inch bread cubes

:tablespoons butter or margarine

l/2	teaspoon	of one	of the following	- seasoned
	salt, garlic	salt or	dill weed

1.Melt butter and add seasonings.

2.Preheat griddle at Hi for 5 minutes.

3.Turn down to 5.

4.Spread half of butter mixture on griddle then add bread cubes.

5.Cook 3 to 5 minutes or until golden brown, turn- ing as needed. Halfway through pour the remain- ing butter over the bread cubes.

19