West Bend L-5486 instruction manual Skillet POT Roast, PAN-FRIED Fish

⅛teaspoon cloves

1 tablespoon flour ¼ cup cold water

1.Dredge meat in ¼ cup flour. Preheat oil in skillet, uncovered, at 350º. Brown meat, about 5 minutes per side.

2.Stir in mushrooms, beer, garlic, pepper and cloves. Bring to a boil; cover. Reduce heat to “simmer”. Simmer for 1 hour or until meat is tender.

3.Thoroughly blend 1 tablespoon flour with water. Increase heat to 225º. Vigorously stir flour-water mixture into meat mixture. Cook, stirring constantly until thickened. Reduce heat to “warm” for serving. Makes 4 to 6 servings.

SKILLET POT ROAST

3 to 4 pound chuck or blade roast

½teaspoon seasoned salt

½teaspoon seasoned pepper

1 1⅜-ounce envelope dry onion soup mix or 1 thinly sliced onion

1.Preheat skillet, uncovered, at 325º. Brown roast for 5 minutes per side.

2.Reduce heat to “simmer’. Sprinkle roast with seasoned salt and pepper, and soup mix or onion. Roast, covered, for 2 to 2½ hours. Turn after 1 hour. Vegetables such as quartered potatoes or cut carrots may be added at this time. Juices that accumulate may be used for gravy. Makes 6 to 8 servings.

PAN-FRIED FISH

1½ to 2 pounds fish fillets 1 egg, slightly beaten

½cup milk

½cup flour, cornmeal or cracker crumbs Salt and pepper

¼ cup butter or margarine

1.Wash fish. Pat dry with paper toweling. Cut into serving-size pieces.

2.In small bowl, combine egg with milk. Dip fish in mixture and coat with flour, cornmeal or cracker crumbs. Sprinkle with salt and pepper.

3.Preheat skillet, uncovered, at 325º. Melt butter or margarine. Place coated fish fillets in skillet.

4.Fry fish until golden brown, about 6 to 8 minutes. Turn fish only once. Makes 6 to 8 servings.

BEEF ORIENTAL CASSEROLE 1 pound lean ground beef

½ cup chopped onion

¼ cup diced green pepper

1 cup elbow macaroni, cooked according to package directions

16-ounce can sliced water chestnuts, undrained

12-ounce jar diced pimento, undrained

110½-ounce can condensed cream of celery soup

1cup milk

1tablespoon soy sauce ½ cup chow mein noodles

1.Brown ground beef with onion and green pepper in uncovered skillet at 325º. Remove any excess grease.

2.Add cooked macaroni, water chestnuts, pimento, soup, milk and soy sauce. Stir to blend. Bring just to a boil, cover and reduce heat to “simmer”. Heat 10 to 15 minutes. Reduce to “warm” setting and garnish with chow mein noodles for serving. Makes 6 to 8 servings.

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