Batter fried oriental dinner
1 cup all-purpose flour
Salt and pepper
1 egg
12 to 16 assorted mushrooms, pepper strips,
¾ cup ice water
pea pods, or squash slices
2 to 3 tablespoons Chinese
1 tablespoon flour
Seasoning Mix
2 cups cooked rice
2 turkey, pork, or beef cutlets
OR 10 cleaned and shelled
green shrimp
Beat flour, egg, ice water, and seasoning in medium bowl until smooth. Add an ice cube or two to keep mixture cool. Sprinkle
meat with salt and pepper and cut into thin strips. Select an assortment of vegetables. Dip meat and vegetables into batter a few at
a time. Deep fry at 375° for 2 to 4 minutes or until golden brown. To serve, arrange an assortment of vegetables and meat on plate
with a scoop of rice. If desired, serve with Mahogany Dip (below) and soy sauce.
Makes 2 servings
mahogany dip
1 8-ounce can jellied cranberry
1 tablespoon wine vinegar
sauce
½ teaspoon dry mustard
¼ cup orange marmalade
Sprinkle of dried red pepper flakes
1 tablespoon soy sauce
Combine all ingredients in a small saucepan. heat until cranberry sauce and marmalade are melted, stirring frequently. Serve
warm or cold.
Makes about 1 cup
Crispy Cheese Ball Bites
2 cups shredded Cheddar
1 teaspoon lemon juice
cheese (
½
-pound)
1 tablespoon chopped pimiento
½
cup crumbled blue cheese
1 tablespoon chopped chives
(2-ounces)
½
cup ground or finely chopped nuts
1 (3-ounce) package cream cheese
2 tablespoons cold water
2 tablespoons milk
2 (11-ounce) packages refrigerated
1 teaspoon Worcestershire sauce
breadsticks or cornbread twists
Bring cheese to room temperature. Beat or process cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir
in pimiento and chives. Form into 40 small balls. Roll in nuts, cover, and chill. open refrigerated twists and unroll. Cut dough
in half horizontally to make 4 sections, then cut each section into 5 pieces, each made up of 4 short strips. On a lightly floured
surface, use fingers to press and pull strip until it is about 2 inches wide and 5 inches long. Cut in half. Place cheese in center of
half, cover with other half, then pull and pinch edges to seal. you will make 20 squares from each package. Cover and chill until
ready to fry.
Deep fry at 375° for 2 to 3 minutes, turning to brown all sides. Remove from oil and drain on absorbent paper.
Makes 40
How To Use For Steaming and Boiling
1. Follow steps 1 through 3 on page 4.
Note: To avoid steam damage to cabinets when using the steaming and boiling function, position the deep fryer so that it is not
directly under cabinets.
2.
For boiling,
fill removable pot with water up to the MAX level marking, which is located on the inside of the removable pot
(Fig. A1, page 2). Your fryer will need approximately 4 liters (4.2 quarts) of water for boiling. Never exceed the MAX level
mark.
For steaming,
fill removable pot with water up to the MIN level marking, which is located on the inside of the removable
pot (Fig. A1, page 2). your fryer will need approximately 3 liters (3.17 quarts) of water for steaming. Do not use less than the
minimum.
3. Attach the cord to the unit by aligning the magnetic plug end with the two electrical pins located on the back of the control unit
(Fig. A2, page 2). The plug can be attached in either direction.
Important: The magnetic cord was designed to detach easily from the fryer. As a result, if it is bumped or touched during
use it could possibly detach causing the unit to stop heating. Avoid contact with cord during operation. If contact occurs,
verify that the cord is still properly connected.
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