West Bend L5791B, 72212 Chicken with Rice, PAN-FRIED Fish, Swiss Steak, Scalloped Potatoes

CHICKEN WITH RICE

3 -3½ pounds frying chicken, cut into pieces

¼cup butter or margarine 1½ cups instant rice

1 10½-ounce can condensed cream of chicken soup

1 cup water

1 tsp. instant chicken flavored bouillon crystals or 1 chicken bouillon cube

1.Preheat the skillet, uncovered, at 325ëF/162ëC. Add the butter or margarine and allow to melt. Place the chicken pieces into the skillet and brown on both sides. Season with salt and pepper. Remove the chicken from skillet.

2.Reduce the heat to “SIMMER” and add rice. Combine soup, water and bouillon. Pour ½ of the mixture over the rice. Replace the chicken pieces into the skillet over the rice. Pour the remaining soup mixture over the chicken. Cover and “SIMMER” 35 to 40 minutes or until chicken is done. Reduce the heat to “WARM” for serving.

PAN-FRIED FISH
1½-2 pounds fish fillets	½ cup flour, cornmeal or cracker crumbs
1 egg, slightly beaten	Salt and pepper
½ cup milk	¼ cup butter or margarine

1.Wash the fish and pat dry with paper toweling. Cut into serving-size pieces.

2.In small bowl, combine the egg with milk. Dip the fish in to the mixture and coat with flour, cornmeal or cracker crumbs. Sprinkle with salt and pepper.

3.Preheat the skillet, uncovered, at 325ëF/162ëC. Melt butter or margarine. Place the coated fish fillets in the skillet.

4.Fry the fish until golden brown, about 6 to 8 minutes. Turn the fish only once.

SWISS STEAK
2 tbsp. flour	½ cup minced onion
1 tsp. salt	½ cup finely chopped celery
¼ tsp. pepper	½ cup finely chopped green pepper
2 pounds round steak, 1-inch thick	1 cup canned tomatoes, undrained
1 tbsp. shortening	2 cups water

1.Combine flour with salt and pepper. Pound the mixture thoroughly into both sides of the steak. Cut into serving-size pieces.

2.Preheat the skillet, uncovered, at 375ëF/190ëC. Melt shortening. Brown the steak for 5 minutes per side.

3.Combine the vegetables and water and pour over the steak. Cover, reduce heat to “SIMMER” and simmer until tender, about 1 to 1½ hours. Reduce the heat to “WARM” for serving.

SCALLOPED POTATOES
4 cups peeled, diced potatoes	½ cup grated cheddar cheese
½ cup minced onion	¼ cup cracker or bread crumbs
2 tsp. salt	Dash of pepper
1½ cups milk

1.Combine potatoes with onion, salt and milk in skillet. Cook covered, at “SIMMER,” for 30 to 40 minutes, or until tender.

2.Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered, for 15 to 20 minutes. Reduce to “WARM” for serving.

8