Filter
Top Products
9
LUNCH
POTATO PANCAKES
Makes 6 Servings
2 eggs 2 Tbsp. flour
1/2 small onion 1/4 tsp. baking powder
1 tsp. salt 3 cups cubed raw potatoes
1. Put eggs, onion, salt, flour, baking powder and 1/2 cup potato cubes into Blender.
2. Cover and process at Grate until potatoes are grated. Add remaining potatoes,
cover and process at Chop only until potato cubes have been processed.
Do not over-blend. Use a rubber spatula to guide potatoes to blades.
3. Preheat Sunbeam Skillet to 380°F.
4. Grease Skillet lightly. Pour mixture onto hot Skillet in desired size.
Cook until golden brown on both sides.
5. Drain on paper towels.
INDIAN SUMMER VEGETABLES
Makes 8-10 Servings
2 ears fresh corn
3 Tbsp. butter or margarine
2 medium sized green peppers, cut into strips
2 medium onions, sliced
6 medium zucchini, cut into 1/2-inch slices
4 medium tomatoes, quartered
1-1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1/2 cup grated Parmesan cheese
1. Cut corn off the cob. Preheat Electric Skillet to 360°F.
2. Add butter and melt.
3. Add green peppers and onions.
4. Cover and cook 5 minutes, stir once or twice.
5. Add 1/4 cup water and remaining ingredients except Parmesan cheese.
Cover and cook 10 minutes or until vegetables are crisply tender, not mushy.
Stir occasionally during cooking. Serve sprinkled with grated cheese.