Hamilton Beach 35020C User Manual
840130200
Deep Fryer
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 18
Canada : 1-800-267-2826
Español ..............................................32
México: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Friteuse
Freidora eléctrica
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic
safety precautions should always be
followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. To protect against risk of electric shock,
do not immerse cord, plugs, or fryer
body in water or other liquid.
4. Close supervision is necessary when any
appliance is used by or near children.
5. Unplug from outlet when not in use and
before cleaning. Allow to cool, before
putting on or taking off parts and before
cleaning the appliance.
6. Do not operate any appliance with
a damaged cord or plug, or after the
appliance malfunctions or is has been
damaged in any manner. Call our
toll-free customer service number for
information on examination, repair, or
adjustment.
7. The use of accessory attachments not
recommended or sold by Hamilton
Beach/Proctor-Silex, Inc. for use with
this model may cause fire, electric
shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
10. Do not place on or near a hot gas or
electric burner, or in a heated oven.
11. Extreme caution must be used when
moving fryer containing hot oil.
12. Always attach plug to appliance first,
then plug cord in the wall outlet. To disconnect, remove plug from wall outlet.
13. Do not use appliance for other than
intended purpose.
14. To reduce the risk of injury, do not fill oil
above max fill mark.
15. Never leave appliance unattended while
in use.
SAVE THESE INSTRUCTIONS
This appliance is intended for household
use only.
This appliance is equipped with a groundedtype 3-wire cord (3-prong plug). This type of
plug will only fit into an electrical outlet made
for a 3-prong plug. This is a safety feature
intended to help reduce the risk of electrical
shock. If the plug should fail to fit contact a
qualified electrician to replace the obsolete
outlet. Do not attempt to defeat the safety
purpose of the grounding pin by modifying
the plug in any way.
To avoid an electrical circuit overload do not
use another high wattage appliance on the
same circuit with the fryer.
BEFORE FIRST USE: Wash basket, lid
(with all filters removed) and oil reservoir
according to directions in “Cleaning Your
Fryer” on page 6.
CAUTION: Do not immerse fryer, cord or
plugs in water or other liquid.
WARNING: Serious Hot-Oil burns may
result from a Deep-Fat Fryer being pulled off
a countertop. Do not allow the cord to hang
over the edge of the counter when it may be
grabbed by children or become entangled
with the use.
DO NOT USE WITH AN EXTENSION CORD.
CONSUMER SAFETY INFORMATION
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Parts and Features
1. Removable Filter Cover
2. Charcoal Odor Filter
3. Washable Grease Filter
4. View Window
5. Frying Basket
6. Removable Oil Pot
7. Lid Release (OPEN) Button
8. Power Light
9. Plastic Exterior
10. Ready to Cook Light
11. Rotary Timer with Signal Bell
12. Adjustable Thermostat
13. Handle
14. Handle Lock Release
15. Removable Lid
16. Magnetic Cord Assembly
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1. Place fryer on stable, level, heat-resis-
tant surface out of reach of children.
2. Press the Lid Release Button (OPEN)
to open the lid.
3. Lift handle to raise the basket to
highest position until firmly
locked into
place.
4. Remove the basket from the fryer.
5. Fill fryer with at least 6 but no more
than 8 cups of
oil to top indicator mark on
the removable
oil pot.
WARNING:
Never operate
fryer without
oil in oil pot.
6. Make sure fryer is turned to OFF ( O ).
Attach magnetic end of
cord assembly
to fryer socket.
Magnetic end
of cord will
only go in one
way. Be careful
not to disturb
the magnetic connection when plugging cord into electrical outlet.
NOTE: The magnetic force is relatively low to ensure that the cord
will break away in the event of
being inadvertently pulled; thereby,
preventing the deep fryer from
being pulled off a countertop.
7. Close lid. Set temperature control to
desired setting. Set timer to “Stay On”
(counterclockwise) or to a specified
time (clockwise). For specified times
less than 5 minutes, turn timer clockwise past the 5 minute mark then turn
back to desired time less than 5 minutes. Preheat fryer until Ready to
Cook Light comes on (10 to 15 minutes). For more information on temperature selection, check food’s package or Frying Chart on page 5.
Ready to Cook Light will come on when
oil has reached preset temperature.
8. To fry unbattered food, place food in
basket and proceed with step 9.
To fry battered foods, proceed with
steps 9 and 10 to lower basket into
oil, then carefully drop food directly
into oil.
NOTE: Do not exceed maximum
amount of food to be fried in one
batch. See the Frying Chart for more
information.
Frying
wWARNING
Burn Hazard
• Never fill oil above MAX fill
mark.
• Never move fryer when it is
in operation or when fryer
contains hot oil.
Failure to follow these instructions may result in serious burns
as hot oil may spill from fryer.
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MAX
MIN
5
Frying Chart
NOTES:
• Fry foods listed below for the suggested amount of cooking time and
until golden brown.
• Food will float to top of oil when it is done.
FRYING COOKING
FOOD TEMPERATURE TIME
Vegetables 350ºF (180ºC) 2 to 3 minutes
Fish 350ºF (180ºC) 2 to 3 minutes
Shrimp (8) 350ºF (180ºC) 2 to 3 minutes
Oysters (12) 350ºF (180ºC) 2 minutes
Beef (single layer) 375ºF (190ºC) 3 to 5 minutes
Chicken (single layer) 375ºF (190ºC) 2 to 3 minutes
French Fries (single layer) 375ºF (190ºC) 15 minutes
Egg Rolls (3) 375ºF (190ºC) 3 minutes
Doughnuts (2) 375ºF (190ºC) 3 minutes
Fruit Pies (2) 350ºF (180ºC) 4 minutes
Fritters (8-10) 375ºF (190ºC) 3 minutes
9. Press Lid Release Button to open
lid. Carefully
place basket
in fryer and
close lid.
10. Press the Handle Lock Release
Button and
carefully
lower basket
to lowest
position.
Set timer based on Frying Chart or
recipe instructions.
11. Close lid.
NOTE: Never allow oil in oil pot to
boil dry.
Frying
(cont.)
F rying T ips!
• The
Ready to Cook Light
may go
out after frying a batch of food.
When the oil has reached the
selected temperature, the
Ready to
Cook Light
will come back on. The
unit is now ready to fry the next
batch of food.
• Lift the basket handle slightly when
pushing the Handle Lock Release
Button. This will allow the Button to
push down more smoothly.
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Cleaning Your Fryer
1. Lift handle to raise basket until it is
firmly locked
into place.
2. Press Lid Release (OPEN) Button to
open lid.
CAUTION:
Escaping steam
may cause
burns to hands
or fingers. Open
lid carefully.
3. Carefully remove basket from fryer.
Do not place thumb on Handle Lock
Release Button. Shake basket over
fryer to remove excess fat. Place
fried food in a bowl or colander lined
with paper towel.
4. Turn temperature control to OFF
( O ) and unplug appliance after use.
NEVER LEAVE FRYER UNATTENDED
WHILE IN USE.
After Frying
1. Wait until oil has cooled.
2. Remove lid by grasping on each
side and lifting
straight up.
3. Remove basket and oil pot from
fryer and pour
out oil. Wipe
all excess oil
or oil film from
removable oil
pot.
4. Clean the housing with hot, soapy
water. Do not immerse the unit in
water.
5. Remove filter cover then remove
charcoal filter
and set aside.
Do not wash
the charcoal
filter.
6. Remove the grease filter and wash it
in hot, soapy water. Let the filter dry
thoroughly before putting it back in
the lid.
7. Clean the lid, basket, and oil pot in
hot, soapy water. Only the oil pot
may be washed in the dishwasher.
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MAX
MIN
7
Fryer Tips
Frying Oil
• Use a frying oil that is high in
unsaturated fats such as vegetable,
corn, or peanut oil.
• DO NOT mix two different types of oil.
Changing the Oil
• Change oil regularly to maintain
optimum frying and flavor quality.
• Oil used for french fries can be used
10 to 12 times before changing if the
oil is filtered after each use.
Cheesecloth or paper towel may be
used as a filter. Oil used for food that
is high in protein (such as meat or
fish) should be changed more often.
• Do not use oil for longer than six
months and always follow the
instructions on the package.
• DO NOT add fresh oil to used oil.
• Always change the oil if it starts to
foam when heated, when it has a
strong smell or taste, or when it turns
dark and/or syrupy.
Disposing of Oil
• Pour cool oil into its original (resealable) empty plastic bottle.
Frozen Food
• Food from the freezer will cool the oil
considerably when it is added.
Because it will not sear right away,
the food may absorb too much oil. To
help prevent this, allow the frozen
food to partly defrost at room temperature then shake off as much ice and
water as possible before adding to
hot oil. Also, do not fry large quantities at one time.
Basket Usage
• Battered foods should be carefully
dropped directly into the oil. Lower
the basket and carefully drop each
piece of battered food into the hot oil.
Lift basket to remove fried foods.
Troubleshooting
PROBLEM
Fried food does
not have a golden
brown color and/or
is not crispy.
Things TO CHECK
• The selected temperature is too low or the food has
not been fried long enough. Check food package or
Frying Chart for correct temperature or preparation
time.
• There is too much food in the basket. Never fry too
much food at one time. See the food package, Frying
Chart or recipe for correct frying amount. The food
pieces may be too thick to fry adequately.
• Volume of oil is too low.
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Troubleshooting
(continued)
PROBLEM
Fryer gives off a
strong, unpleasant
odor.
Unit does not
heat.
During frying, the
oil spills over the
edge of the
fryer.
The oil foams too
much during
frying.
Condensation
forms on viewing
window.
Things TO CHECK
• The grease filter is saturated. Remove the lid and
clean the lid and grease filter in hot, soapy water.
• The oil isn’t fresh. Change the oil. Filter oil regularly
to keep it fresh longer.
• The type of oil is not suitable for deep-frying food.
Use good quality frying oil. Do not mix two different
types of oil.
• Ensure magnetic cord assembly is properly attached
to the fryer socket.
• Ensure electrical cord assembly is plugged into
electrical outlet.
• Ensure timer is set to Stay On or a set amount of time
• There is too much oil in the fryer. Make sure that the oil
does not exceed the maximum level mark.
• The food contains too much liquid. Dry food thoroughly
before placing it in the fryer. Follow the instructions in
the “Frying” section on page 4.
• There is too much food in the frying basket. Do not fry
more food at one time than the quantities indicated on
the food package or the Frying Chart.
• The food contains too much liquid. Dry food thoroughly
before placing it in the fryer.
• The type of oil is not suitable for deep-frying food.
Use good quality frying oil. Do not mix two different
types of oil or fat.
• Oil pot has not been cleaned properly. See instructions
in the “Cleaning” section.
• Water vapor from the food collects on window.
When unit is cold, wipe a small amount of oil on inside
of viewing window to prevent condensation buildup.
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Recipes Check our Web site for more recipes.
Coconut Shrimp
1 egg
1
⁄2 cup all-purpose flour, divided
2
⁄3 cup beer
11⁄2 teaspoons baking powder
In medium bowl, combine egg, 1⁄4 cup flour, beer and baking powder.
Place 1⁄4 cup flour in a small bowl and coconut in a separate bowl.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in
egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on
a baking sheet lined with wax paper. Refrigerate for 30 minutes.
Remove basket from fryer and heat oil to 350ºF. Fry 8 shrimp at a time, turning
once, for 2 to 3 minutes, or until golden brown. Using a wooden slotted spoon or
tongs to remove shrimp and place on paper towels to drain. Makes 6 servings.
Deep-Fried Shrimp
2 pounds large shrimp, peeled
and deveined
1 teaspoon salt
1 teaspoon ground black pepper
In a medium size mixing bowl combine shrimp, salt and pepper; stir. In another
medium size mixing bowl stir together eggs, flour and baking powder. Place a
pound of shrimp into the batter, and stir to coat.
Remove basket from fryer and heat oil to 350ºF. Carefully slide one shrimp at a
time into the preheated oil. Fry 8 shrimp at a time, turning once, for 2 to 3 minutes, or until golden brown. Use a wooden slotted spoon or tongs to remove
shrimp and place on paper towels to drain. Makes 4 servings.
Deep-Fried Oysters
1
⁄2 cup all-purpose flour
1 teaspoon salt
1
⁄2 teaspoon ground black pepper
1 teaspoon seafood seasoning
Combine flour, salt, black pepper and seafood seasoning. Dredge oysters in
flour mixture, dip in egg and roll in breadcrumbs.
Heat deep fryer to 350ºF. Place one layer of oysters in the basket at a time.
Carefully lower basket into hot oil and cook until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot. Makes 4 servings.
1
⁄4
cup all-purpose flour
2 cups flaked coconut
24 shrimp
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3
⁄4 cup fine bread crumbs
8 eggs, beaten
1
1
⁄2 cups all-purpose flour
1 teaspoon baking powder
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Buffalo Chicken Wings
24 chicken wings
4 tablespoons butter
2 tablespoon distilled white vinegar
Heat oil to 375ºF. Place 1 layer of wings into the fryer basket and carefully lower
basket into the preheated oil. Deep fry chicken wings in oil until done, (about 10
minutes), Remove from fryer, drain on paper towels.
In a large saucepan, over medium heat, melt butter. Add vinegar, hot sauce, salt
and pepper, stir. Add cooked chicken to sauce and stir over low heat to coat. The
longer the wings simmer in the sauce, the hotter they will be. Remove from sauce
and serve while warm. Makes 4 servings.
Chicken Fingers
3 pounds skinless, boneless chicken
breast halves, cut into 1⁄2 inch strips
1 egg, beaten
1 cup buttermilk
1
⁄2 teaspoons garlic powder
1 cup all-purpose flour
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the
egg, buttermilk and garlic powder. Pour mixture into bag with chicken, seal and
gently shake to coat. Refrigerate at least 2 hours or over night.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt,
paprika, pepper and baking powder. Remove chicken from refrigerator, and drain.
Place chicken in flour mixture bag. Seal, and gently shake to coat.
Heat oil to 375ºF. Place 1 layer of breaded chicken strips into the fryer basket and
carefully lower basket into the preheated oil. Fry until golden brown and juices run
clear (2 to 3 minutes). Drain on paper towels. Makes 6 servings.
Fried Chicken
1 (4-pound) whole chicken cut into
8 pieces
1 cup all-purpose flour
1 teaspoon paprika
In a large resealable plastic bag, combine flour, paprika, poultry seasoning, salt
and pepper. Wash chicken and place 2 to 3 pieces to the flour mixture. Shake
bag gently to coat chicken, remove from bag and let set for 10 minutes.
Heat oil to 375ºF. Place 1 layer of chicken into the fryer basket and carefully
lower basket into the preheated oil Fry until meat has reached and internal
temperature of 180ºF. and breading is golden brown (about 20 minutes). Drain
on paper towels. Makes 8 servings.
1 cup seasoned breadcrumbs
1 teaspoon salt
1 teaspoon paprika
1
⁄4 teaspoon black pepper
1 teaspoon baking powder
1 cup hot pepper sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1
⁄2 teaspoon salt
1 teaspoon ground black pepper
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11
Vietnamese Egg Rolls
1 pound ground pork
3 medium mushrooms, diced
1
⁄4
cup carrots, diced
1 small onion, diced
1
⁄2
teaspoon salt, optional
1
⁄4
teaspoon pepper
Substitutions: Replace pork with 1 (6-ounce) can of drained crab meat or
1
⁄2
pound cooked salad shrimp.
Soak pasta in hot water until soft, rinse under water and drain. Dice mushrooms,
carrots and onion into small pieces. Mix meat, mushrooms, carrots, onion, salt,
pepper, seasoning salt, sugar and egg together.
Place approximately 2 tablespoons of filling in the middle of each wrapper,
spreading out but not getting too close to the edges. Brush edges with egg. Fold
one corner in just beyond center. Fold corners on either side into center, overlapping one another slightly. Then roll down remaining corner to form cylinder. Cover
with damp cloth.
Heat oil to 375ºF. Fry egg rolls, three at a time, until wrappers are crisp and golden
brown. Drain on paper towels, serve warm. Makes 24 egg rolls.
Crispy Spicy Beef
1
⁄4 cup cornstarch
1 teaspoon salt
1
⁄4 teaspoon black pepper
12 ounces flank steak, thinly sliced
4 tablespoons soy sauce
1 tablespoon white vinegar
2 tablespoons honey
6 tablespoons granulated sugar
Heat oil to 375ºF. In a resealable plastic bag, combine cornstarch, salt, and
pepper. Mix thoroughly. Add steak slices to cornstarch mixture and shake bag
to lightly coat. Place one layer of breaded steak strips into the fryer basket and
carefully lower basket into the preheated oil. Deep fry steak slices until golden
brown, about 3 to 5 minutes. Remove from oil and set aside. In a medium
saucepan, combine soy sauce, vinegar, honey, sugar, chili powder, water, and
ginger. Mix well and cook over medium heat until sugar has dissolved. Heat a
wok or deep frying pan over medium-high heat. Add one tablespoon of oil and
quickly sauté the onion, garlic, and red pepper for 30 seconds. Add sauce mixture and cook another 30 seconds. Add strips of fried steak and toss to heat
through and coat with sauce. Makes 4 servings.
.
1
⁄
4 teaspoon of seasoning salt
1
⁄3 teaspoon sugar
1 egg, slightly beaten
1 bag egg roll wrappers
1 bag of angel hair pasta
(Vietnamese clear type)
1 tablespoon chili paste
1
⁄
4 cup water
1 tablespoon ginger
1 tablespoon vegetable oil
2 cloves garlic, chopped
1
⁄
4 cup sliced onion
1
⁄
4 cup diced red bell pepper
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Jalapeño Poppers
10 jalapeño peppers
1 cup cream cheese, softened
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place eggs in a small bowl. Place Italian-style seasoned breadcrumbs in a
small bowl. Wash jalapenos. Cut off tops to remove stems and remove seeds.
Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs,
then coat with breadcrumbs.
Heat oil to 375ºF. In batches, deep fry stuffed, coated jalapenos in preheated oil
for 5 minutes, or until golden brown. Drain on paper towels. Makes 10 servings.
Onion Petals
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoons salt
11⁄
2 teaspoons cayenne pepper
1
⁄
2 teaspoon ground black pepper
Beat egg and combine it with milk in a bowl large enough to hold the onion. In
another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder,
thyme, oregano, and cumin.
Prepare the onion: cut approximately
3
⁄4 to 1 inch off of the top and bottom of
the onion, remove skin. Using a large, sharp knife, slice down the center of the
onion about 3⁄4 of the way down, until you have 16 sections. Go back and cut
all the way through.
Dip the onion petals in the milk mixture, and then coat well with the flour mixture. Once you have coated all of the petals well, dip it into the milk and into
the flour mixture again. Place in the refrigerator for at least 15 minutes while
preheating the oil.
Preheat the oil to 350ºF. Fry the petals in the oil for 2 to 3 minutes or until golden brown. Remove from oil and let drain on paper towels. Serve while warm
and with dipping sauce. Makes 6 servings.
Dipping Sauce
1
⁄2 cup mayonnaise
3
⁄4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1
⁄4 teaspoon paprika
1
⁄4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper,
and a pinch cayenne pepper in a small bowl and refrigerate until needed.
Salt and pepper to taste
3 eggs, beaten
1 cup Italian-style seasoned
bread crumbs
1
⁄
2 teaspoon garlic powder
1
⁄
4 teaspoon dried thyme
1
⁄
4 teaspoon dried oregano
1
⁄
8 teaspoon ground cumin
1 medium onion
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Homemade French Fries
4 large potatoes peeled and cut into strips
Place fries in a medium-size bowl of cold water and allow to soak 15 minutes.
Preheat the oil to 375ºF. Drain fries well and fill basket no more than 1⁄2
full.
Carefully lower basket into fryer and fry 15 minutes or until tender. Drain on
paper towels, serve warm. Makes 4 servings.
Hush Puppies
2 cups cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
11⁄2
teaspoons salt
Remove basket from fryer and heat oil to 375ºF.
In a large mixing bowl, combine corn meal, baking powder, salt, milk, and
water. Mix in egg and chopped onion.
Use a small ice cream scoop or teaspoon to carefully drop batter into preheat-
ed oil. Cook 8 or 10 at a time for 5 minutes or until golden brown. Turn occasionally for even browning. Remove from oil with a wooden slotted spoon, and
place on paper towels to drain. Makes 12 servings.
Beer Batter
Perfect for fried vegetables. Try carrots cut into thick strips, onions sliced into
rings, whole fresh mushrooms, or a bell pepper sliced into rings.
1 cup all-purpose flour
1 egg, beaten
1
⁄
2 teaspoon garlic powder
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in one
cup beer (you can add more than one cup to obtain your desired texture).
Remove basket from fryer prior to heating oil. Heat oil. Carefully place a few items
into the preheated oil at a time. Fry until golden brown on all sides, use a wooden
slotted spoon or tongs to remove from oil. Drain on paper towels.
Tempura Batter
Commonly used as a breading for fish or seafood.
1
⁄4 cup all-purpose flour
1
⁄3 cup ice water
1
⁄4 cup cornstarch
1 egg yolk
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg
yolk, salt, white sugar, shortening and baking powder. Remove basket from
fryer prior to heating oil. Carefully place a few items into the preheated oil at a
time. Fry until golden brown on all sides, use a wooden slotted spoon or tongs
to remove from oil. Drain on paper towels.
1
1
⁄2 cups milk
1
⁄2 cup water
1 egg, beaten
1 cup chopped onion
1
⁄2 teaspoon ground black pepper
11⁄2 cups beer
1
⁄4 teaspoon salt
1
⁄
4 teaspoon white sugar
1 teaspoon shortening
1
⁄2 teaspoon baking powder
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14
Corn Fritters
1 cup sifted all-purpose flour
1 teaspoon baking powder
1
⁄2
teaspoon salt
1
⁄4
teaspoon white sugar
1 egg, lightly beaten
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together
egg, milk, and melted shortening; stir into flour mixture. Add corn; stir to mix.
Remove basket from fryer and heat oil to 375ºF. Use a small ice cream scoop
or a teaspoon to carefully drop batter into preheated oil. Cook 8 to 10 at a
time. Turn for even browing on both sides. Cook for three minutes or until golden brown. Drain on paper towels and dust with confectioners sugar, if desired.
Serve warm. Makes 8 servings.
Funnel Cakes
11⁄2 cups milk
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
Remove basket from fryer prior to heating oil. Heat oil to 375ºF. In a large bowl,
beat milk and eggs together. Combine flour, baking powder, cinnamon and salt.
Stir into the egg mixture until smooth.
While covering the funnel hole with one hand, pour in 1 cup of batter. Start from
the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until
golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Sprinkle
with confectioners sugar and serve while warm. Makes 3 large or 6 small cakes.
Easy Fried Fruit Pies
2 refrigerated piecrusts
1 can prepared fruit pie filling (of your choice)
Unfold piecrust and cut horizontally then again vertically to make 4 triangular
pieces. Spoon 2 tablespoons of filling onto pastry and fold in half. Seal pastry
with a fork dipped in cold water.
Preheat oil to 350ºF. Place only one layer at a time in the basket and lower into
the preheated oil. Turn for even browning on both sides. Cook for 2 minutes per
side or until golden brown. Drain pies on paper towels. Makes 8 servings.
Quick and Easy Doughnuts
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 cup confectioners sugar
Separate the biscuits and cut a hole in the middle of each one to make a
doughnut shape.
Heat oil to 375ºF. Carefully slide doughnuts into hot oil. Fry until golden brown
on both sides, about 2 to 3 minutes. Remove from hot oil, to drain on a wire
rack. Sprinkle with confectioners sugar or dip into a glaze while still hot, and set
onto wire racks to drain off excess. Keep a cookie sheet, tray or wax paper
under racks for easier clean up. Makes 10 doughnuts.
1
⁄2 cup milk
1 tablespoon shortening, melted
1 (12-ounce) can whole kernel corn,
drained
Confectioners sugar (optional)
1
⁄2 teaspoon ground cinnamon
1
⁄2 teaspoon salt
1
⁄2
cup confectioners sugar for dusting
840130200 ENv00.qxd 7/29/04 1:12 PM Page 14
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