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16.
Electric Skillet Use and Care Guide
RATATOUILLE
3 tablespoons vegetable oil
1-1/2 cups chopped onion
1 clove garlic, minced
1 pound eggplant, peeled and cut into 2-inch strips
4 tomatoes, coarsely chopped
2 green peppers, cut into 2-inch strips
1/2 pound zucchini, cut into 1-inch strips
1 teaspoon basil
1 teaspoon thyme
1 teaspoon salt
Dash pepper
In Electric Skillet, heat oil with heat control set at 300°F. Sauté onion
and garlic until tender but not brown, about 3 minutes. Add
remaining ingredients. Bring to a boil. Add cover with vents closed
and turn heat control down until light goes out (simmer point).
Simmer approximately 25 to 30 minutes or until vegetables are
tender but not overcooked.
Makes 6 to 8 servings.
RICE PILAF
2 tablespoons butter or margarine
1 cup chopped onion
1-1/2 cups uncooked rice
1/4 cup slivered almonds
4 chicken bouillon cubes
4 cups boiling water
1 tablespoon parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
In Electric Skillet, melt butter with heat control set at 300°F. Add
onion, rice and slivered almonds. Sauté, stirring occasionally, until
onions are soft and rice begins to brown. Dissolve bouillon cubes in
boiling water. Add to skillet. Stir in remaining ingredients. Add cover
with vents closed and simmer at 225°F until water is absorbed, about
30 minutes. Fluff rice and serve.
Makes 6 to 8 servings.