Presto electric Stainless Steel Skillet - Manual (Page 7)

Country Beans
6 slices bacon 1 14 1 ⁄
2
-ounce can diced tomatoes
1 medium onion, sliced 2 tablespoons dark molasses
1 medium green pepper, sliced 2 teaspoons Worcestershire sauce
1 10-ounce package frozen 2 teaspoons prepared mustard
green beans 2 to 3 drops hot pepper sauce
1 10-ounce package frozen baby Salt and pepper
lima beans
1 15-ounce can kidney beans,
drained
Cook bacon in skillet at 300° until crisp. Remove bacon and crumble when cool. Pour off excess drippings, reserving 1
tablespoon in skillet. Add onion and green pepper; cook at 225° until tender, about 3 minutes. Stir in beans; cook, covered,
3 minutes, stirring occasionally. Stir in tomatoes, molasses, Worcestershire, mustard, and hot pepper sauce; cook at 350°
until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, until lima beans are tender, 10 to 15 minutes.
Season to taste with salt and pepper.
6 servings
Italian Pot Roast
3 1 ⁄
2
pounds blade or center cut 1 6-ounce can tomato paste
chuck roast 3 ⁄
4
teaspoon dried basil leaves
1 ⁄
2
teaspoon salt 1 ⁄
2
cup sliced celery
1 ⁄
2
teaspoon pepper 1 ⁄
2
cup coarsely chopped carrot
2 tablespoons olive oil 1 ⁄
2
cup sliced mushrooms
1 14 1 ⁄
2
-ounce can diced tomatoes 8 small potatoes
1 cup dry red wine 6 small onions
Sprinkle both sides of meat with salt and pepper. heat skillet at 350°. Add oil and meat; cook until browned on both sides.
Add tomatoes, wine, tomato paste, and basil; cook until boiling. Reduce heat to simmer, between Warm and 200°; cook,
covered, until meat is fork-tender, about 1
3 ⁄
4
to 2 hours. Add celery, carrot, mushrooms, potatoes, and onions during last
45 minutes of cooking time.
6 to 8 servings
Texas-Style Beef Barbecue
2 tablespoons vegetable oil 3 tablespoons cider vinegar
3 pounds beef cubes for stew 1 tablespoon Worcestershire sauce
1 cup chopped onion 1 ⁄
3
cup light brown sugar
2 cups water 2 teaspoons dry mustard
2 teaspoons beef flavor 1 teaspoon ground allspice
instant bouillon 1 ⁄
2
teaspoon salt
1 cup chili sauce 1 ⁄
2
teaspoon pepper
1 cup ketchup 8 hamburger buns, toasted
heat skillet at 350°. Add oil, beef cubes, and onion; cook until beef is brown and onion is tender, about 5 minutes. Add
water and bouillon; cook until boiling. Reduce heat to simmer between Warm and 200°; cook, covered, until beef is tender,
about 2 hours. Shred beef in skillet using a fork to pull meat apart. Stir in remaining ingredients, except buns; cook at 350°
until boiling. Reduce heat to simmer between Warm and 200°; cook, covered, 15 minutes, stirring occasionally. Serve hot
beef mixture on toasted buns.
8 servings
7