West Bend 72212, L5791B instruction manual Skillet POT Roast, Chow Mein, Skillet Cookies

SKILLET POT ROAST
3-4 pound chuck or blade roast	1 1￿-ounce envelope dry onion soup
½ tsp. seasoned salt	mix or 1 thinly sliced onion

½tsp. seasoned pepper

1.Preheat the skillet, uncovered, at 325ëF/162ëC. Brown the roast for 5 minutes per side.

2.Reduce heat to “SIMMER.” Sprinkle the roast with seasoned salt and pepper. Add the soup mix or onion. Roast, covered, for about 2 to 2½ hours. Turn after 1 hour. Vegetables such as quartered potatoes or cut carrots may be added at this time. The juices that accumulate may be used for gravy.

CHOW MEIN
1 pound ground lean fresh pork	1 tbsp. flour
2 cups diagonally sliced celery	1 cup milk
½ cup chopped onion	¼ cup soy sauce
1 tsp. seasoned salt	1 1-pound can bean sprouts or Oriental
1 tbsp. brown sugar	vegetables, drained
¼ tsp. pepper	1 4-ounce can mushroom stems and
¼ cup mushroom liquid	pieces, drained (reserve liquid)

1.Preheat the skillet, uncovered, at 325ëF/162ëC. Add ground pork, celery and onion. Stir gently and fry until browned, about 5 minutes. Remove excess grease.

2.Add salt, brown sugar, pepper and reserved mushroom liquid. Stir to combine. Cover, reduce heat to “SIMMER” and cook for 20 minutes.

3.Stir in the flour. Increase the heat to 250°F/120°C. Gradually add the milk and stir until thickened.

4.Add soy sauce, bean sprouts or Oriental vegetables, and mushrooms. Stir to combine. Heat until hot, about 5 minutes. Reduce heat to “WARM” for serving. Serve with rice or chow mein noodles.

SKILLET COOKIES
2 tbsp. butter or margarine	3 cups oven-toasted rice cereal
1 cup pitted dates, cut into small pieces	½ cup chopped nuts
1 cup sugar	Flaked coconut

2eggs

1.Preheat the skillet, uncovered, at 250ëF/120ëC. Melt the butter or margarine and add the dates, sugar and eggs.

2.Continue cooking, stirring constantly, until the mixture forms a ball, between 15 and 18 minutes. Cool slightly.

3.Stir in cereal and nuts. Combine thoroughly.

4.Divide the mixture into two equal portions, shape into a roll 2 inches in diameter. Roll in flaked coconut and wrap in waxed paper. Refrigerate.

5.To serve, cut into slices about ¼-inch thick.

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