Oster 4860, Instructions & Cooking Manual

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Dinner
SWEDISH LS
Makes 6 to 8 servings
2 cups fresh bread cubes 1 pounds ground beef
1 teaspoon mixed herbs cup milk
cup butter or margarine
1 onion, finely minced
1 clove garlic, minced
2 cups beef bouillon
3 eggs, beaten .
2 teas ons bitters
1 teaspoon salt
1 bee bouillon cube
teaspoon pepper 2 teaspoons tomato paste
2 teaspoons paprika
cup flour
2 teaspoons round nutmeg
2 cups sour cream
1 teaspoon mustard
1) Combine bread cubes and milk and let stand.
2) Preheat Electric Skillet to 300” Melt 1 tablespoon of the butter in Skillet. Cook onion
until tender but not browned.
3) as much of the milk out of the bread as possible and place bread in a mixing
4) Add onion, eggs salt,
and mixed herbs. Blend
5) Turn Skillet to 320”
6) Shape mixture into balls 1 inch in diameter.
7) Heat remaining 3 tables oons butter in Skillet. Brown meatballs well on all sides in hot
butter. Remove meatbal from pan.
8) Cook garlic in pan drippings 1 minute. Combine beef bouillon,. bitters, bouillon cube,
paste and flour. well. Cook, untrl thickens and comes to a
9) Stir in sour cream and heat,. but do not boil. Return meatballs to skillet and let simmer
at very low temperature untrl well heated.
CHICKEN TARRAGON
Makes 4 servings
1 broiler chicken, cut into serving pieces
1 tablespoon seasoned
teaspoon freshly ground black pepper
Dash paprika
1/4 cup butter or margarine
1 me dium onion, thin y sliced, 3
pound fresh mushrooms, sliced
1 teaspoon tarragon
,
1) Preheat, Electric Skillet to 340”
2)
chicken pieces with blended salt, pepper and paprika.
3) Melt butter in heated Skillet:
4) Add chicken pieces and brown on all sides. Remove chicken.
5) Add onion and mushrooms and cook until just tender but not browned.
6) Return chicken to Skillet. Sprinkle with tarragon. Cover and reduce heat to Simmer.
Cook 25 to 30 minutes or until chicken is tender.