Use and Care Manual

Swiss Steak
1 Tablespoon vegetable oil
1 1/4 pounds cube steaks, pounded thin and cut into bite-sized pieces
1 1/2 Tablespoons all-purpose flour
1 Medium onion, chopped
11oz. mushrooms, sliced
Salt and pepper to taste
1 (1.2 oz) package brown gravy mix
1 1/3 (14.5 ounce) cans stewed tomatoes
8 ounces egg noodles
Heat oil in medium heat. Dredge steak strips in flour. Working in batches, place strips
in hot oil, fry until browned on both sides. Remove to a warm platter. When all meat
is browned, return meat to skillet and stir in onions, mushrooms, salt, pepper, gravy
mix and stewed tomatoes. Bring to a boil then simmer about 45 minutes.
Serve over the egg noodles.
Potato Pancakes
1 Cup all-purpose flour
2 Teaspoons salt
2 Teaspoons baking powder
1/8 Teaspoon white pepper
2 Eggs, unbeaten
1 Cup milk
4 Tablespoons melted butter or margarine
2 Tablespoons grated onion
3 Cups finely grated raw white potatoes
Grate potatoes right before using to prevent discoloration. Combine the rest of the
ingredients, beat until blended. Preheat your skillet to 375° F and grease with a small
amount of oil. Drop mixture by tablespoons, spreading out thin. Fry until crisp and
brown on one side, turn and brown the other side.
Serve with applesauce or sour cream. Makes about 20 pancakes.
7
Recipes
French Toast with Orange-Rum Bananas
Don’t try and cook your French toast too quickly over high heat, the middle won’t
cook through without the outside getting dry and overdone. When your heat’s low
and you cook slow, you’ll get fluffy, moist and perfectly done French toast every time.
4 large eggs
1/2 Cup milk
1 Tablespoon sugar
1/2 Teaspoon vanilla extract
2 Pinches ground cinnamon
4 (1/2” to 3/4” thick) slices brioche, challah, cinnamon raisin bread or any moist
and fluffy bread you like
2 Tablespoons butter
Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well
blended. Pour the egg mixture into a baking pan large enough to give you room to
turn and soak the bread.
Lay the bread slices in the egg mixture and let them soak, turning them several times,
until the bread has soaked up all the egg. Turn them gently so they don’t break apart
on you.
Heat the butter in your skillet over medium-low heat. When it starts to bubble, lay the
soaked bread in the pan. Cook, turning once, until the bread is nicely browned and
the egg in the center of each slice is cooked through, about 12 minutes.
Orange-Rum Bananas
2 Tablespoons rum or rum extract
2 Tablespoons sugar
2 Tablespoons butter
2 Tablespoons orange juice
2 Large bananas sliced thinly on an angle.
Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted.
Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce
is bubbling gently, Cook until the bananas are softened, about 4 minutes.
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