7
Pancakes
1 cup flour
2 teaspoons baking powder
1
⁄
2
teaspoon salt
2 tablespoons sugar
Preheat skillet to 375°F. Combine all ingredients in a bowl until just mixed. Using
1
⁄
4
cup per pancake, pour batter into skillet. Cook approximately 4 to 5 minutes
turning once.
Makes 10 pancakes.
Fried Chicken
Whole cut-up chicken
(3 pounds or less)
1 cup flour
1 teaspoon sage
1 teaspoon paprika
Rinse chicken pieces in cold water. Place on paper towels and pat dry. Combine flour,
sage, paprika, poultry seasoning, pepper, and salt in a bag. Coat each chicken piece
in the flour mixture. Let set for 10 minutes. Preheat oil in skillet to 375°F. Re-coat the
chicken with seasoned flour. Using tongs, carefully place chicken in the skillet. Replace
the cover, vent open, and reduce heat to 350°F. Cook about 10 to 15 minutes or until
golden brown.
Remove cover and turn chicken. Leave cover off and cook an additional 10 to 15
minutes until chicken juices are clear and color is an even golden brown, turning
when necessary. Drain chicken on paper towels.
Makes 4 servings.
Chili with Macaroni
1 pound of lean ground beef
1 cup chopped onion
1 (28-ounce) can diced tomatoes,
undrained
1 (15-ounce) can kidney beans,
undrained
1 (8-ounce) can tomato sauce
Preheat skillet to 350°F. Spray skillet with vegetable spray. Add ground beef and onions
and cook until beef is no longer pink. Add remaining ingredients and mix well. Cover,
with vent closed, and reduce heat to simmer. Cook an additional 20 to 30 minutes.
Makes 6 servings.
Pasta and Steak Italiano
1 pound beef top round steak,
3
⁄
4
" thick
1
⁄
2
cup Italian dressing
2 teaspoons olive oil
2 medium zucchini, thinly sliced
1
1
⁄
2
cups sliced mushrooms
ONE DAY BEFORE COOKING:
Place beef and dressing in a plastic, sealable bag.
Marinate in refrigerator overnight.
Preheat skillet to 350°F. Remove steak from marinade and discard marinade. Place
steak in skillet and cook 12 to 14 minutes for medium doneness, turning once halfway
through cooking time. Remove steak and keep warm.
Place olive oil in skillet. Add zucchini and mushrooms and stir-fry for 3 to 4 minutes.
Add tomatoes and cook an additional 5 minutes, stirring occasionally. Add the cooked
pasta to heat through. Meanwhile, slice the steak crosswise into very thin slices. Add
to the vegetable mixture and toss to mix. Sprinkle with cheese. Heat until cheese
has melted.
Makes 4 servings.
1 egg
1 cup milk
3 tablespoons butter, melted
1
⁄
2
teaspoon poultry seasoning
or marjoram
1
⁄
2
teaspoon pepper
1
⁄
2
teaspoon salt
2 cups oil
1 cup uncooked elbow macaroni
2 to 4 teaspoons chili powder
1 teaspoon salt
1
⁄
8
teaspoon ground cayenne pepper
1
⁄
8
teaspoon paprika
1 (14.5-ounce) can diced Italian-style
tomatoes, undrained
2 cups bow tie pasta, cooked and
drained
Grated Parmesan cheese
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