Proctor-Silex 840116300 Pancakes, Fried Chicken, Chili with Macaroni, Pasta and Steak Italiano

840116300 Ev01.qxd 5/16/03 9:26 AM Page 7

Pancakes

1	cup flour	1 egg
2	teaspoons baking powder	1 cup milk
1⁄2	teaspoon salt	3 tablespoons butter, melted
2	tablespoons sugar

Preheat skillet to 375°F. Combine all ingredients in a bowl until just mixed. Using 1⁄4 cup per pancake, pour batter into skillet. Cook approximately 4 to 5 minutes turning once. Makes 10 pancakes.

Fried Chicken

Whole cut-up chicken		1⁄2	teaspoon poultry seasoning
(3 pounds or less)			or marjoram
1	cup flour	1⁄2	teaspoon pepper
1	teaspoon sage	1⁄2	teaspoon salt
1	teaspoon paprika	2 cups oil

Rinse chicken pieces in cold water. Place on paper towels and pat dry. Combine flour, sage, paprika, poultry seasoning, pepper, and salt in a bag. Coat each chicken piece in the flour mixture. Let set for 10 minutes. Preheat oil in skillet to 375°F. Re-coat the chicken with seasoned flour. Using tongs, carefully place chicken in the skillet. Replace the cover, vent open, and reduce heat to 350°F. Cook about 10 to 15 minutes or until golden brown.

Remove cover and turn chicken. Leave cover off and cook an additional 10 to 15 minutes until chicken juices are clear and color is an even golden brown, turning when necessary. Drain chicken on paper towels. Makes 4 servings.

Chili with Macaroni

1pound of lean ground beef

1cup chopped onion

1(28-ounce) can diced tomatoes, undrained

1(15-ounce) can kidney beans, undrained

1(8-ounce) can tomato sauce

1 cup uncooked elbow macaroni

2 to 4 teaspoons chili powder

1 teaspoon salt

1⁄8 teaspoon ground cayenne pepper

1⁄8 teaspoon paprika

Preheat skillet to 350°F. Spray skillet with vegetable spray. Add ground beef and onions and cook until beef is no longer pink. Add remaining ingredients and mix well. Cover, with vent closed, and reduce heat to simmer. Cook an additional 20 to 30 minutes.

Makes 6 servings.

Pasta and Steak Italiano

1pound beef top round steak, 3⁄4" thick 1⁄2 cup Italian dressing

2teaspoons olive oil

2medium zucchini, thinly sliced 11⁄2 cups sliced mushrooms

1 (14.5-ounce) can diced Italian-style tomatoes, undrained

2 cups bow tie pasta, cooked and drained

Grated Parmesan cheese

ONE DAY BEFORE COOKING: Place beef and dressing in a plastic, sealable bag. Marinate in refrigerator overnight.

Preheat skillet to 350°F. Remove steak from marinade and discard marinade. Place steak in skillet and cook 12 to 14 minutes for medium doneness, turning once halfway through cooking time. Remove steak and keep warm.

Place olive oil in skillet. Add zucchini and mushrooms and stir-fry for 3 to 4 minutes. Add tomatoes and cook an additional 5 minutes, stirring occasionally. Add the cooked pasta to heat through. Meanwhile, slice the steak crosswise into very thin slices. Add to the vegetable mixture and toss to mix. Sprinkle with cheese. Heat until cheese

has melted. Makes 4 servings. 7