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8 medium mushrooms
cup salad oil
2 Tbsp. minced onion
cup bread crumbs
STUFFED
Makes 8 Servings
114 tsp. Tabasco sauce
tsp. crushed thyme
cup sherry
3)
4)
Carefully twist off stems from mushroom caps, leaving caps intact.
Chop enough stems to make 2 Tbsp. chopped mushrooms.
Preheat Electric Skillet to 300°F.
Heat 2 Tbsp. of the oil in skillet. Add onion and mushroom stems and
gently
until onion is tender. Add bread crumbs, Tabasco, thyme, and mix well. Remove from
heat and fill mushroom caps with stuffing. Wipe Skillet with a paper towel.
Set Skillet at 300°F. Heat remaining2 Tbsp. oil. Add stuffed mushrooms,
cap-side down, and
about 3 minutes.
Add sherry, cover and simmer gently for about 10 minutes or until tender.
Serve piping hot.
ONIONS.
Makes 4 Servings
4 onions, sliced thick
3 Tbsp. butter or margarine
1) Preheat Electric Skillet to
2) Add butter and melt.
3) Add onions and
stirring frequently until golden in color.
4) Sprinkle with salt.
5) Serve over chops, hamburgers, steak or liver, etc.
FRIED CH EESE
Makes 4 to 6 Servings
1 pound Mozzarella cheese
cup flour
2 eggs, slightly beaten
cup fine dry bread crumbs
2 Tbsp. butter or margarine
1) Cut Mozzarella into
slices.
2) Preheat Electric Skillet to 400°F.
3) Dip each slice of cheese into flour, then into beaten egg, then into breadcrumbs.
4) Melt butter in skillet.
Mozzarella slices about 2 minutes on each side
(turn with a spatula) or until nicely browned.
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