HAMBURGER STYLE

Makes 4 to 6 Servings

1 pound ground beef

2 cups diagonally sliced celery

1 envelope

ounces) onion soup mix

1 Tbsp. cornstarch

can (1 pound) bean sprouts, drained 2 tsp. soy sauce

Chinese noodles

1)Preheat Electric Skillet to 420°F.

2)Put ground beef and celery in skillet and cook, stirring with a fork until meat is broken up and is thoroughly cooked.

3)Add remaining ingredients noodles.

4)Add 2 cups water; bring to a boil, stirring constantly.

5)Cover, lower heat to Simmer and cook about 10 minutes or just until celery is still crisply tender. Stir occasionally. Serve over noodles.

 

 

 

 

 

BEEF STEW

 

 

 

 

 

 

 

 

Makes

8 Servings

 

 

 

 

cup

diced

bacon

 

1

bay leaf

 

 

 

cup flour

 

 

 

 

cup

chopped

parsley

 

tsp. salt

 

 

 

1

tsp. Tabasco sauce

2

Ibs. lean sirloin,

cut in 1

cubes

2

cups

beef

bouillon

6

Tbsp.

butter

 

 

 

 

cup dry

red

wine

 

cup

diced

carrots

 

8

small

white

onions

 

cup

diced

onion

 

 

cut-up small carrots

1

clove

minced

garlic

 

 

lb. sliced

mushrooms

 

tsp.

thyme

 

 

 

 

 

 

 

 

1)Preheat skillet to 350°F.

2)In electric skillet, cook bacon, remove and reserve. Combine flour and 1 tsp. salt. Dredge meat in flour. Add 4 Tbsp. butter to bacon fat and brown beef cubes. Add dried vegetables and brown. Stir in garlic, thyme, bay leaf, 2 Tbsp. parsley, Tabasco, bacon pieces, bouillon and wine.

3) Cover and simmer at low heat for

should cover meat add more

if needed). Sprinkle remaining

tsp.

over onions and carrots. Add to meat and

cook about 30 minutes.

sliced mushrooms in 2 Tbsp. butler and add to meat.

Cook 15 minutes (thicken with