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LEMON
CHICKEN
Makes 4 to 6 servings
3 who/e chicken breasts
cup butter or margarine
1 tablespoon
teaspoon tarragon
teaspoon
1 chicken bouillon cube
who/e lemon, thin/y sliced
1) Cut each breast in half and cut each half into or 12 strips.
2) Preheat Electric Skillet to 380” Melt butter.
3) Add chicken pieces, sprinkle with flour, tarragon and salt. Cook 5 minutes, stirring con-
stantly.
4) Combine
cup hot water and bouillon cube. Pour over chicken. Add lemon slices.
Cover and reduce heat to simmer. Cook 3 minutes.
Serving
Sty/e:
This
rice
with
and easy dish is made even better if served with hot cooked
tablespoons chopped parsley.
SAVORY CHICKEN WITH DRESSING
Makes 3 to 4 servings
cup milk
3 cups herb-seasoned croutons
1 teaspoon salt
cup celery, diced
teaspoon marjoram flakes
1 tablespoon minced onion
cup flour
3 cups cooked chicken
cup
cheese
3 eggs, beaten
cup butter
can cream of chicken soup
teaspoon poultry seasoning
cup almonds
1 cup milk
1) Heat skillet to
and pour in
cup milk.
2) Combine croutons, celery, and onion and spread in skillet. Sprinkle chicken over crou-
tons. Combine eggs, soup, cup milk, salt , poultry seasoning and marjoram. Pour
over chicken.
3) Combine flour, cheese, and butter, blending until crumbs form. Sprinkle over casse-
role, top with almonds.
4) Cook for 40 minutes.
RICE AND BEANS
Makes about 6 servings
cup chopped onion
teaspoon thyme leaves, crushed
2 tables
n s butter or margarine
can 16 oz. pork and beans with tomato sauce
can
(13 3/4 oz.) chicken
broth
1 cup
diced celery
1 cup raw regular rice
1) Preheat Electric skillet to 300”
2) Cook onion with thyme in butter until tender.
3) Add remaining ing redients. Bring to a boil, reduce heat, cover and simmer for 25
minutes or until done. Stir occasionally.
Summary of Contents for 4860
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