Oster 4860, Instructions & Cooking Manual

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Dinner
SHRIMP
Makes 4 servings
cup cooking oil
1 pound shrimp, shelled and
1 tablespoon chopped onion
deviened
1 clove garlic, minced
2 tablespoons chopped celery
1 tablespoon snippedparsley
tablespoon chopped green
2 tablespoons lemon price
cup tomato paste
teaspoon salt
1) Heat oil in Electric Skillet to 280”
2) Add shrimp, celery green
are iust pink. Turn heat to
epper, onion and garlic. Saute, turning often until shrimp
Simmer.
3) Add water and remaining ingredients and mix well.
4) Simmer, stirring occasionally, about 5 minutes or until shrimp are tender.
5) Reduce heat to “Simmer” for serving.
LOBSTER CANTONESE
Makes 4 servings
3 tablespoons cooking oil
1 clove garlic, crushed
pound coarsely ground
lean pork
cup soy sauce
2 cups chicken broth
teaspoon sugar
2 tablespoons cornstarch
bunch scallions cut into 1/2 inch
chunks, including some of the green top
2-1 pound lobsters, cut in to
2 inch pieces
1 egg, slightly beaten
1) Preheat Electric Skillet
2) Heat oil. Add garlic and pork, saute until it loses its pink color.
3) Stir in soy sauce, chicken broth and bring to a boil.,
4) Add Lobster. Cover, reduce heat and cook minutes.
5) Combine cornstarch and
cup water in a small bowl to a smooth paste.
6) Add to the lobster and stir until sauce is thickened and clear.
7) Stir in scallion and slightly beaten egg over the lobster and cook, stirring just until the
egg is set.