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GRIDDLE CHART
Griddle times are for food at refrigerator temperature. If
the griddle has just been used and is still warm,
decrease cooking time 2 or 3 minutes.
Preheat Time
2 to
3 min.
Reuben Sandwiches
8
slices rye bread
Butter or margarine
l/3 cup Thousand Island Dressing
4
slices of Swiss cheese
8
thin slices cooked corned beef
1
can (14 oz.) sauerkraut, rinsed and drained
1. Preheat griddle at 5 for 5 minutes.
2. Butter both sides of bread.
3. Cook bread at 5 for about 3 minutes or until brown-
ed.
4. Turn over 4 slices of bread. Spread with 1 table-
spoon of dressing. Top with cheese, 2 slices corn-
ed beef and sauerkraut.
5. Spread toasted side of the remaining slices of bread
with dressing. Place dressing side down on
sauerkraut.
6. Cook each side of sandwich at 7 for 1 to 2 minutes
or until golden brown and cheese is melted.
Makes 4 sandwiches.
18
Zucchini Rounds
2 cups grated zucchini
Salt
113
cup biscuit mix
114
cup grated Parmesan cheese
112
small onion grated
1
egg
Pepper
1. Sprinkle salt over zucchini. Set aside a few
minutes, then squeeze out excess moisture.
2. Add remaining ingredients and mix.
3. Preheat griddle at 4-l /2 for 10 minutes.
4. Brush griddle lightly with oil.
5. Spread about 2 tablespoons of baiter to about a 3”
diameter round.
6. Cook at 4-l I2 about 3 minutes on each side, or un-
til golden brown.
7. Serve topped with butter and/or sour cream.
Makes 8 pancakes.