Rival S12 G manual Swiss Steak, Shrimp and Vegetable STIR-FRY, Pork Chops with Spanish Rice

SWISS STEAK

11⁄2-lbs beef round steak, 3⁄4- to 1-inch thick		1 can (8-ounces) tomato sauce
1⁄4	cup flour	1 onion, sliced
3⁄4	teaspoon salt	1 stalk celery, sliced
1⁄4	teaspoon ground black pepper	1 carrot, thinly sliced
2 tablespoons shortening		1⁄2 teaspoon worcestershire sauce
1 can (141⁄2-ounces) stewed tomatoes, drained

Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat meat with flour mixture. Add shortening to skillet and preheat to 300° F. Brown meat on both sides. Carefully drain off excess fat. Add remaining ingre- dients. Set temperature Control dial to “SIMMER”. Cover and cook over low heat about 11⁄2 hours or until meat is tender. Remove meat from skillet. Combine 1⁄4 cup cold water and 1 tablespoon flour, add to tomato mixture in skillet. Cook and stir until thick and bubbly. Serve meat with tomato sauce spooned over meat.

SHRIMP AND VEGETABLE STIR-FRY

3⁄4-lb. raw, shrimp, shelled and deveined	1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce	1 cup broccoli flowerettes
2 tablespoons dry sherry	1⁄2 medium onion, thinly sliced
2 teaspoons cornstarch	5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot	1⁄2 package (3-ounces) frozen snow peas, thawed
1 tablespoon vegetable oil	2 stalks celery, sliced

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet. Stir- fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with marinade and stir-fry additional 2 minutes or until shrimp turns pink. Add mushrooms and snow peas. Stir-fry until heated through.

PORK CHOPS WITH SPANISH RICE

2 to 4 center cut pork chops, about 1⁄2-inch thick		1⁄3	cup raw long grain rice
1⁄3	cup chopped onion	1⁄2	teaspoon chili powder
1⁄4	cup chopped green bell pepper	1 can (141⁄2-ounces) whole tomatoes

Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occa- sionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.

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