West Bend 72215CF - Skillet, Oblong Manuel Du Propriétaire

EGGS BAKED IN BEEF HASH: Spread one 1-pound 9¼-ounce can of corned beef,

roast hash, or any homemade variety in lightly greased skillet. Using the bottom of a

custard cup, make 6 deep wells in the hash. Dot with butter or margarine. Break an egg

into each well and season with salt and pepper. Cover each egg with 1 tbsp. milk or

cream, cover, and turn temperature control to 250°F/120°C. Bake for 15 to 20 minutes,

or until set. Serve from the skillet, keeping hot at “WARM.”

CHEESE-TOMATO SCRAMBLE

¼ cup butter or margarine

10 to 12 eggs, well beaten

1 cup sour cream

1 cup grated cheddar cheese

2 large tomatoes, peeled and diced

4 green onions, thinly sliced

1 tsp. salt

¼ tsp. pepper

1. Preheat the skillet at 250ºF/120ºC. Add butter or margarine; heat until it

sizzles. Beat the eggs well in a mixing bowl, add sour cream and stir to

combine. Pour the egg mixture into skillet.

2. When the eggs begin to set, add cheese, tomatoes, onions, salt, and pepper.

Stir until the eggs are completely set and the cheese is melted. Reduce the

heat to “WARM” for serving.

EGG AND BEEF SCRAMBLE

2 tbsp. butter or margarine

1 3½-ounce package dried beef

6 eggs, slightly beaten

tsp. pepper

3 tbsp. milk or cream

1 3-ounce package cream cheese,

softened

1. Preheat the skillet at 250°F/120°C. Melt butter or margarine.

2. Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly

browned. Reduce heat to “SIMMER.”

3. Combine eggs with pepper, milk, and cream cheese. Pour the mixture into the

skillet and slowly cook until the cheese is melted and the eggs are thoroughly

cooked, but are still moist and glossy, about 6 to 8 minutes.

CHICKEN WITH RICE

3 -3½ pounds frying chicken, cut into

pieces

¼ cup butter or margarine

1½ cups instant rice

1 10½-ounce can condensed cream of

chicken soup

1 cup water

1 tsp. instant chicken flavored bouillon

crystals or 1 chicken bouillon cube

1. Preheat the skillet, uncovered, at 325ºF/162ºC. Add the butter or margarine

and allow to melt. Place the chicken pieces into the skillet and brown on both

sides. Season with salt and pepper. Remove the chicken from skillet.

2. Reduce the heat to “SIMMER” and add rice. Combine soup, water and

bouillon. Pour ½ of the mixture over the rice. Replace the chicken pieces into

the skillet over the rice. Pour the remaining soup mixture over the chicken.

Cover and “SIMMER” 35 to 40 minutes or until chicken is done. Reduce the

heat to “WARM” for serving.