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22.
Electric Skillet Use and Care Guide
GRILLED REUBENS
8 slices rye bread
2/3 cup Thousand Island salad dressing
1 pound corned beef, thinly sliced
1 8-1/2 ounce can sauerkraut, drained
1 pound Swiss cheese, thinly sliced
1/4 cup butter or margarine
Spread each slice of rye bread with approximately 2 tablespoons
Thousand Island dressing. Layer corned beef, sauerkraut and Swiss
cheese on 4 bread slices. Top each with remaining slices of bread. In
Electric Skillet, melt butter with heat control set at 350°F. Add
sandwiches. Cook for about 5 minutes on each side until golden brown.
Makes 4 sandwiches.
STUFFED FLOUNDER
2 pounds flounder or sole fillets
1 8-ounce package frozen chopped spinach
1/4 cup butter or margarine
1 cup chopped onions
1/3 cup pine nuts
1/4 cup Parmesan cheese
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
1 cup chicken broth
1 bay leaf
Wash and dry fillets. Cook spinach according to package directions.
Drain. Set aside. In Electric Skillet, melt butter with heat control set
at 350°. Sauté onions and pine nuts about 3 to 4 minutes. In a large
bowl, combine sautéed onion mixture, spinach, cheese, basil, salt,
pepper and egg. Mix well. Place about 2 tablespoons spinach filling
onto each fish fillet. Fold ends over filling. Roll up jelly roll style.
Secure with wooden picks. In Electric Skillet, simmer broth and bay
leaf with heat control set at 250°F. Carefully add fish rolls. Add cover
with vents closed. Cook at 250°F until fish flakes easily with a fork,
about 15 to 20 minutes.
Makes 4 to 6 servings.