Rival S11P - Manual (Page 12)

-12-
SWISS STEAK
1 1 ⁄
2
-lbs beef round steak, 3⁄4- to 1-inch thick 1 can (8-ounces) tomato sauce
1 ⁄
4
cup flour 1 onion, sliced
3 ⁄
4
teaspoon salt 1 stalk celery, sliced
1 ⁄
4
teaspoon ground black pepper 1 carrot, thinly sliced
2 tablespoons shortening 1 ⁄
2
teaspoon worcestershire sauce
1 can (14 1 ⁄
2
-ounces) stewed tomatoes, drained
Cut meat into 6 serving-size pieces. Combine flour, salt and pepper. Coat
meat with flour mixture. Add shortening to skillet and preheat to 300°F.
Brown meat on both sides. Carefully drain off excess fat. Add remaining
ingredients. Set temperature Control dial to “SIMMER”, cover and cook
over low heat about 1
1 ⁄
2
hours or until meat is tender. Remove meat from
skillet. Combine 1 ⁄
4
cup cold water and 1 tablespoon flour, add to tomato
mixture in skillet. Cook and stir until thick and bubbly. Serve meat with
tomato sauce spooned over meat.
SHRIMP AND VEGETABLE STIR-FRY
3 ⁄
4
-lb. raw, shrimp, shelled and deveined 1 small sweet red bell pepper, in thin strips
2 tablespoons light soy sauce 1 cup broccoli flowerettes
2 tablespoons dry sherry 1 ⁄
2
medium onion, thinly sliced
2 teaspoons cornstarch 5 large fresh mushrooms, sliced
1 teaspoon grated gingerroot 1 ⁄
2
package (3-ounces) frozen snow peas,
1 tablespoon vegetable oil thawed
2 stalks celery, sliced
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet. Stir-fry
celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with
marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add
mushrooms and snow peas. Stir-fry until heated through.