Oster 4860, Instructions & Cooking Manual

Page: 17 / 28

Dinner
SPARERIBS
WITH ORANGE SAUCE
Makes
4
servings
4 pork spareribs (short ribs)
16 oz. can frozen orange juice concentrate, thawed
teaspoon worcestershire sauce
teaspoon garlic salt
teaspoon pepper
1) Heat skillet to 350” F.
2) In Electric skillet, cover ribs with salted water. Cover skillet; simmer till ribs are almost
tender, about 1 hour. Drain thoroughly.
3) Meanwhile, in bowl combine remaining ingredients. Brush ribs with sauce.
4) Cook at
F until ribs are glazed and browned, 30-40 minutes; baste occasionally
with sauce.
GOURMET PORK CHOPS
Makes 4 servings
4 slices Swiss cheese, diced
cup chopped parsley
cup chopped fresh mushrooms
4 loin pork chop s, 1 inch thick
1 egg, slightly eaten
cup packaged dry bread crumbs
3 tablespoons shortening
cup Chablis wine
1) Combine cheese, parsley and mushrooms.
2) Slit each pork chop from the bone almost to the fat, making a pocket.
3) Fill pockets with cheese mixture.
4) Preheat Electric Skillet to 340”
5) Dip pork chops into egg, then bread crumbs.
6) Melt shortening in Skillet and brown chops well on both sides.
7) Add Chablis wine. Reduce heat to Simmer. Cover and cook 45 minutes or until chops
are tender.
8) Remove to hot platter.
9) Season sauce with salt to taste, pour over chops.