M EATBALLS

 

 

 

 

 

 

 

 

 

Makes 6 to 8 Servings

 

 

2

cups

 

fresh

bread

cubes

 

pounds

 

ground beef

1

tsp.

mixed

herbs

 

 

cup

milk

 

 

 

cup

butter

or

margarine

1

clove

garlic,

minced

1

onion,

finely

minced

2

cups

beef

bouillon

3

eggs,

 

beaten

 

 

2

tsp.

bitters

 

 

1

tsp.

salt

 

 

 

1

beef

bouillon

cube

 

tsp.

pepper

 

 

2

tsp. tomato

paste

2

tsp.

paprika

 

 

 

 

cup flour

 

 

 

ground nutmeg

2

cups

sour

cream

1 tsp. dry mustard

1)Combine bread cubes and milk and let stand.

2)Preheat Electric Skillet to 300°F. 1 Tbsp. of the butter in skillet. Cook onion until

 

tender

but

not

browned.

 

 

3)

Squeeze as much

of the milk out of

the bread

as possible and place bread in a mixing bowl.

4)

Add

the

cooked

onion, eggs, salt,

pepper, paprika, nutmeg and mustard. Blend well.

 

beef and mixed herbs. Blend

lightly but

thoroughly with your hands until well mixed.

5)Turn skillet to 320°F.

6)Shape mixture into balls 1 inch in diameter.

7)Heat remaining 3 Tbsp. butter in skillet. Brown meatballs well on all sides in hot butter. Remove meatballs from pan.

8)Cook garlic in pan drippings 1 minute. Combine beef bouillon, bitters, bouillon cube,

tomato paste and flour. Stir well. Cook, stirring until mixture thickens and comes to a boil.

9) Stir

in

sour

cream and

heat,

but

do not boil. Return meatballs to skillet and let simmer

at

very

low

temperature

until

well

heated.

CHICKEN

Makes 4

1 broiler chicken, cut into serving pieces Tbsp. seasoned salt

tsp. freshly ground black pepper Oash paprika

1) Preheat Electric Skillet to 340°F.

TARRAGON

cup butter or margarine 1 medium onion, thinly sliced

pound fresh mushrooms, sliced tsp. tarragon

2)Sprinkle chicken pieces with blended salt, pepper and paprika.

3)Melt butter in heated skillet.

4)Add chicken pieces and brown on all sides. Remove chicken.

5)Add onion and mushrooms and cook until just tender but not browned.

6)Return chicken to skillet. Sprinkle with tarragon. Cover and reduce heat to Simmer. Cook 25 to 30 minutes or until chicken is tender.