West Bend L-5486 instruction manual Potato Patch

CHOW MEIN

1pound ground lean fresh pork

2cups diagonally sliced celery ½ cup chopped onion

1teaspoon seasoned salt

1tablespoon brown sugar ¼ teaspoon pepper

¼ cup mushroom liquid

1tablespoon flour

1cup milk

¼ cup soy sauce

11-pound can bean sprouts or Oriental vegetables, drained

14-ounce can mushroom stems and pieces, drained (reserve liquid)

1.Preheat skillet, uncovered, at 325º. Add ground pork, celery and onion. Stir gently and fry until browned, about 5 minutes. Remove excess grease.

2.Add salt, brown sugar, pepper and reserved mushroom liquid. Stir to combine. Cover, reduce heat to “simmer” and cook 20 minutes.

3.Stir in flour. Increase heat to 225º. Gradually add milk and stir until thickened.

4.Add soy sauce, bean sprouts or Oriental vegetables, and mushrooms. Stir to combine. Heat until hot, about 5 minutes. Reduce heat to “warm” for serving. Serve with rice or chow mein noodles. Makes 6 servings.

THE POTATO PATCH

BAKED POTATOES

Scrub and prick skins of potatoes. Place on rack, cover and bake at 400º until done. Medium-sized potatoes require about 45-55 minutes of baking.

AMERICAN FRIED POTATOES

For each serving:

1 medium potato

1 tablespoon butter or margarine

Pare at least 4 potatoes; slice thin. Rinse with cold water and pat dry. Season as desired. Preheat skillet, uncovered, at 325º. Melt butter or margarine. Spread potatoes evenly in skillet. Cover and fry 15 minutes. Uncover, turn potatoes and season with salt and pepper. Fry, uncovered, for 15 minutes, loosening potatoes occasionally.

CANDIED SWEET POTATOES

¾cup firmly packed brown sugar ½ cup light corn syrup

¼ cup butter or margarine ¼ teaspoon salt

6 to 8 cooked sweet potatoes, peeled and halved lengthwise

1.In skillet, combine brown sugar, corn syrup, butter or margarine and salt.

2.Bring mixture to a boil at 250º. Stir until butter melts and sugar dissolves.

3.Add sweet potatoes. Baste with syrup. Reduce heat to “simmer”. Cook for 15 minutes.

4.Uncover; cook, basting occasionally, for 10 minutes or until potatoes are well glazed. Reduce heat to “warm” for serving. Makes 6 to 10 servings.

POTATO NOBLESSE

4cups sliced cooked or canned potatoes ¼ cup chopped green pepper

¼ cup chopped onion

¼ cup chopped pimento, optional ½ cup French dressing

⅓ cup shredded cheddar cheese

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