8
9
ENGLISH
RECIPES
ASIAN BARBECUE BRISKET
4 lb. beef brisket
2 tbsp. olive oil
3 cups beer
1 bottle ( 12 oz.) chili sauce
1 bottle ( 12 oz.) Asian chili sauce
1 can ( 14
1
⁄
2
oz.) diced tomatoes
2 tbsp. brown sugar
2 tbsp. balsamic
1 tsp. salt
1/2 tsp. garlic pepper
Heat Black & decker® electric skillet to 350°F. Brown beef on both sides in
oil. Stir in remaining ingredients. Bring to a boil. Reduce heat to 250°F. Cover
and let simmer for 1
1
⁄
2
hours or until beef is tender and cooked through; stir
occasionally.
Serve with salad and corn on the cob.
Makes 10 to 12 servings.
DELICIOUS POT ROAST AND GRAVY
4 lb. chuck pot roast
2 tbsp. olive oil
3 cans (10
3
⁄
4
oz., ea.) condensed golden mushroom soup
2 cups water
3 tbsp. tomato paste
1/2 tsp. garlic pepper
1/2 tsp. herbs de Provence
1
1
⁄
2
lbs. small new potatoes
1 pkg. (1 lb.) frozen pearl onions
1 pkg. ( 1 lb.) frozen peas
3 tbsp. chopped parsley
Heat Black & decker® electric skillet to 375°F. Brown beef on both sides in
oil. Blend in soup, water and tomato paste. Add garlic pepper and herbs de
Provence. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for
30 minutes; stir occasionally.
Add potatoes and onions; cover and cook 1 hour; stir occasionally. Add peas and
parsley and cook 5 minutes longer until meat is tender.
Serve with salad and warm dinner rolls.
Makes 8 to 10 servings.
FAVORITE CHICKEN STEW
3 lb. boneless chicken breasts, cut into 2 1/2-inch cubes
2 tbsp. butter or margarine
2 cans ( 10
3
⁄
4
oz., ea.) condensed cream of chicken with herbs soup
1 can ( 10
1
⁄
2
oz.) low sodium chicken broth
1 tsp. herbs de Provence
1/2 tsp garlic pepper
8 small red bliss or new potatoes, quartered
1 package (1 lb.) frozen pearl onions
4 large carrots, peeled and quartered
1 package (1 lb.) frozen fork hook lima beans
2 tbsp. chopped parsley
In Black & decker® electric skillet heated to 350°F. brown chicken pieces in
butter on all sides. Stir in soup, broth and seasonings. Bring to boil. Reduce
heat to 250°F. Cover and let simmer for 30 minutes; stir occasionally.
Add potatoes, onions and carrots; cover and cook 30 minutes longer; stir
occasionally. Add lima beans and parsley and cook 8 minutes longer until meat
and vegetables are tender.
Serve with salad and warm biscuits.
Makes 8 to 10 servings.
