CookWorld WATERLESS AND NUTRITIONAL COOKWARE Gebrauchsanweisung - Seite 14
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CABBAGE
Remove wilted leaves from cabbage. Cut
in 1/4" strips. Place in pan to fit quantity.
Cover with cold water.
Let stand a few
minutes to crisp. Drain all but 1/4" of water.
Cover.
Place over medium heat until
temperature knob reaches 60º-80º in the
green zone. Cook 10-15 minutes. Season
with salt, pepper, and butter.
CARROTS
Wash and scrub well. Remove ends. Cut
in 1/4" rounds. Place in pan to fit quantity.
Cover with cold water, let stand a few
minutes to crisp. Drain all but 1/4" of water.
Cook in covered pan over medium heat
until temperature knob reaches 60º-80º in
the green zone. Reduce heat to low and
cook 15-20 minutes. Season to taste with
salt and butter.
CAULIFLOWER
Remove leaves, cut off stalk and crisp 10
minutes in cold, salted water. Drain all but
1/4' water.
Loosen flowers and cook
cauliflower in covered vegetable pan to fit,
on medium heat temperature knob reaches
the green zone. Reduce heat to low and
cook 15-20 minutes. Season to taste with
salt and butter.
CORN ON THE COB
Select young tender ears; remove husks
and silk. Pour in 1/4" water and line bottom
of roaster pan with several layers of inner
husks.
Place corn in layers on husks
sprinkling each layer with salt. Cover, cook
over medium heat until temperature knob
reaches 60º-80º in the green zone.
Reduce to low and cook 10-12 minutes or
until tender, depending on age of ears.
Vegetables
ASPARAGUS BAKE
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 pound fresh asparagus, cooked
4 hard cooked eggs
1 cup grated Cheddar cheese
1 cup buttered soft white
bread crumbs
1/2 cup diced pimento
Melt butter or margarine in small saucepan.
Stir in flour and salt. Cook until boiling. Add
milk,
stirring
constantly,
until
thickens and boils 1 minute. Add pimento.
Lay asparagus in 1.5 quart pan. Top with
sliced eggs and grated cheese.
with buttered crumbs. Cover. Cook over
low heat 10 minutes.
ONION-MUSHROOM CASSEROLE
2 1-lb cans whole onions
1/4 cup butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 teaspoon salt
3 tablespoons flour
1-1/2 cups milk
13 oz. pkg. cream cheese
1/3 cup shredded Cheddar cheese
1/4 cup cracker crumbs
Drain
onions;
combine
with
mushrooms and salt, simmer 5 minutes in 2
quart pan. Make white sauce, add cheese
and pour over all. Cover pan and cook over
low heat 20 to 25 minutes.
11
Potatoes
BROILED POTATOES
Wash and scrub potatoes well. Cut in 1"
slices with skins.
paper towel. Heat pan to medium high.
Place dry potatoes in pan with 1/4 c.
water, cover. Cook 2 times on each side.
Add butter and cover pan again. Cook 5
minutes additional each side.
BAKED POTATOES
Place 4 medium sized, washed and dried
baking potatoes and 1/4 c. water in small
skillet. Cover. Place over medium heat
15 minutes.
reaches 60º-80º in the green zone,
mixture
reduce heat to lowest possible. Bake 25
minutes.
Don't pierce potatoes before
baking.
Sprinkle
To shorten cooking time, halve or quarter
potatoes. Put skins to bottom. Brown
starch spots will appear where skins
touch the pan but they will not flavor the
food.
CHEESE POTATOES
3-4 medium potatoes
1 teaspoon salt
1/2 cup grated cheese
2 tablespoons milk
1 tablespoon butter
Peel potatoes and cut into inch cubes.
butter,
Wash with cold water and drain well.
Place in quart pan, add salt 1/4 c. water
and cover. Place over medium heat 3-5
minutes until temperature knob reaches
60º-80º in the green zone. Reduce heat
to lowest possible setting. Cook 20-25
minutes. Add milk and butter. Cover and
cook 2 minutes on low heat. Add grated
cheese and sprinkle with paprika.
off heat. Cheese will melt and not be
tough and stringy.
Potatoes
SCALLOPED POTATOES
Dry both sides on
4 medium sized potatoes washed, scraped,
and sliced thin. Place half in 1-1/4 qt. pan,
sprinkle with salt, pepper, 1 tablespoon
finely chopped onion and 2 tablespoons
flour. Add remaining potatoes and sprinkle
as above. Heat to scalding 1-1/2 cups milk
with 2 teaspoons butter and pour over
potatoes. Cover. Place over medium high
heat 3 minutes. Reduce to low (simmer) for
15 minutes.
When temperature knob
SHOESTRING POTATOES
3 medium sized potatoes, washed, scraped
if desired, and cut shoestring style. Preheat
large skillet with 1 heaping tablespoon
butter or margarine over medium heat. Put half
amount of raw potatoes in pan, stir
occasionally; add remaining potatoes and
diced small onion. Cover and reduce heat
to simmer. Cook 30 minutes. Season to
taste.
CANDIED SWEET POTATOES
Wash and dry 5 medium sweet potatoes.
Place in cold pan with 1/4 c. water. Turn
burner to medium high.
when temperature knob reaches 60º-80º in
the green zone.
depending on size of potatoes.
potatoes are done, remove skins and cut in
half lengthwise. Use broiler pan and make
a syrup of:
1 cup brown sugar
1/4 cup butter
1/4 cup cold water
1/2 teaspoon salt
Turn
When syrup begins to bubble, add potatoes.
Cook in syrup 20 minutes. Baste often.
12
Reduce to low
Cook 35-45 minutes
When