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Au Gratin Pan
This oversized 17" Au Gratin Pan is ideal for preparing dishes such as
Potatoes Au Gratin, Macaroni & Cheese, Family-style Casseroles or for use
as an attractive serving tray! The encapsulated bottom allows for both
stovetop and oven cooking.
Potatoes Au Gratin
8 russet potatoes, sliced into 1/4 inch slices
2 onions, sliced into rings
5 tablespoons butter
5 tablespoons all-purpose flour
2 teaspoons salt
5 cups milk
2 1/2 cups shredded Cheddar cheese
Salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly butter the au gratin
pan.
Layer 1/2 of the potatoes into bottom of the pan. Top with the onion slices,
and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour
and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook
until mixture has thickened. Stir in cheese all at once, and continue stirring
until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and
cover the au gratin pan with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
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Crispy Orange Beef Stir Fry
1 1/2 pounds beef top sirloin, thinly sliced
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
2 cups long grain rice
3 1/2 cups boiling water
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 1/2 tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying
Directions:
Lay beef strips out in a single layer on a baking sheet lined with paper towels.
Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together
the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set
aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil,
then reduce heat to medium-low and simmer for 20 minutes, or until rice is
tender. Add more water at the end if necessary
Heat oil in wok over medium-high heat. Toss dried beef in cornstarch to coat.
Fry in the hot oil in small batches until crispy and golden brown; set aside.
Drain all of the oil from the wok except about 1 tablespoon
Add orange zest, ginger and garlic to the remaining oil, and cook briefly until
fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until
thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to
coat. Serve immediately over steamed rice, and garnish with broccoli.
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