Sunbeam 4804, 4806 User Manual

	350	300
	400	250
		200
		•
		Warm
		Simmer
	MODELS/MODELOS 4804& 4806

Instruction Manual Recipe Booklet

SUNBE AM® TABLE TOP ELEC TRIC SKILLE T

Manual de Instrucciones y Libro de Recetas SARTÉN ELÉC TRICO SUNBE AM®

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

•READ ALL INSTRUCTIONS.

•Be sure that handles are assembled and fastened properly. See Instructions regarding handles on Page 4.

•Do not touch hot surfaces. Use handles or knobs.

•To protect against electric shock, do not immerse the heat controller, cord or plug in water or other liquids.

•Close supervision is necessary when any appliance is used by or near children.

•Unplug the appliance from the outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning

the appliance.

•Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or has been damaged in any manner. Return to an Authorized Service Station for examination, repair or electrical or mechanical adjustment.

•The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

•Do not use outdoors.

•Do not let cord hang over edge of table or counter or touch hot surfaces.

•Do not place on or near a hot gas or electric burner or in a heated oven.

•Use extreme caution when moving the appliance if it contains hot oil or any other hot liquid.

•Always attach the heat controller to the appliance first, then plug into

the wall outlet. To disconnect, switch off, remove plug from the wall outlet, then remove the heat controller from the appliance.

•Only use the appliance with the Sunbeam Heat Controller Model 65903.

•Do not use appliance for other than intended use.

THIS UNIT IS FOR HOUSEHOLD USE ONLY

SAVE THESE INSTRUCTIONS

2

INTRODUCTION

CONDITIONING OF THE NON-STICK COATED PAN

Before using your new appliance, wash the inside of the pan with warm, sudsy water and dry. Rub a film of cooking or salad oil all over the non-stick coating on the inside of the pan. Remove any excess oil with a cloth or paper towel.

The Electric Skillet is now ready for use and it is unnecessary to condition it again.

WHEN WASHING

THE ELECTRIC SKILLET,

MAKE SURE THE HEAT CONTROLLER

IS REMOVED.

USING THE ELECTRIC SKILLET

1.Push the heat controller firmly into its socket to be Plug into the main electrical supply.

	350	300
	400	250
		200
		Warm
		Simmer
		•

the side of the appliance.

2. To set the temperature you want, turn the knob on	controller. The indicator light
will come on displaying an illuminated triangle. Set	temperature of your choice

opposite the illuminated triangle. When the light goes off, the chosen cooking temperature has been reached. During cooking the light will blink on and off indicating the temperature is being maintained. Guidance in the choice of temperatures is supplied later in this book.

3.The capacity of the appliance is 2.5 quarts.

4.It is recommended that you do not cook with the Electric Skillet standing on heat sensitive surfaces.

5.For simmering, set the control knob to 200°F and wait until the liquid boils. Turn the knob towards the SIMMER setting until the light goes out. This is the SIMMER setting of your Electric Skillet. Set the dial at this point each time SIMMER is specified in a recipe.

6.Do not dig into the non-stick finish with metal implements. Wood or plastic coated spatulas are best. If you use plastic tools, make sure they are suitable for use on hot surfaces.

CLEANING THE PAN

REMOVE THE HEAT CONTROLLER

Allow the appliance to cool. Wash the pan and lid with hot sudsy water. Providing the heat controller is removed, you can totally immerse the pan or place in the dishwasher. The lid is also dishwasher-safe providing it is placed in the TOP RACK ONLY.

DO NOT PLACE LID UPSIDE DOWN IN BOTTOM DISHWASHER RACK.

To remove stubborn food residues, use a nylon scourer. NEVER use abrasive powder cleaners or metal scouring pads because these will damage the non-stick coating. After washing, dry the pan thoroughly, while paying particular attention to the electrical socket and pins. DO NOT USE METAL PADS TO CLEAN ELECTRICAL PINS.

3

A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. An extension cord may be used with caution. If an extension cord is used, the marked electrical rating of the cord must be at least as great as the electrical rating of the appliance. The extension cord should be arranged so that it will not drape over the countertop or table top where it can be pulled on by children or tripped over unintentionally.

WARNING – To reduce the risk of electric shock, this appliance has a polarized plug (one blade is wider than the other). This plug will fit in a polarized outlet only one way. If the plug does not fully fit into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician to install the proper outlet.

Do not change the plug in any way.

STORAGE AND MAINTENANCE

Allow appliance to cool before storing. Store Electric Skillet in a dry location, such as on a table top or countertop, or on a cupboard shelf. Wind the electrical cord into a coil and secure with a twist fastener.

Other than recommended cleaning, no further user maintenance should be necessary. Return the Electric Skillet to the Hattiesburg Service Center for servicing and repairs

(See Page 25).

HANDLE ASSEMBLY

1.Using the screws provided, position them as illustrated.

2.Tighten screw with appropriate screw driver. DO NOT OVERTIGHTEN.

4

PARTS IDENTIFICATION

STEAM VENT

HANDLE

TILT LID

WIDE HANDLES

400

OFF

350

300 250

•

DECORATIVE SKIRT

(ONLY AVAILABLE IN 4806)

PROBE

TEMPERATURE C

KNOB

TO USE TILT LEG

(ONLY AVAILABLE ON MODEL 4806)

The tilt leg was specially designed for healthier cooking and easier clean up. Tilt the leg before cooking, to avoid burning your fingers on the hot pan.

The fat and oil drains to the tilted side of the pan . . . and away from your food.

1.If pan is in use, before lowering tilt leg be sure to protect hand with an oven glove as the tilt leg can get very hot.

2.Keep the leg raised when not in use.

1

Tilt Leg

2

5

FOOD CHART

		APPROXIMATE
FOOD	TEMPERATURE		TIME
BACON	350°F	5	– 8 min.
EGGS (Fried.	300°F	3	– 5 min.
EGGS (Scrambled)	325°F	2	– 3 min.
PANCAKES	375°F	1	– 3 min.
HAMBURGER	375°F		Rare
(1/2" Thick.		4	– 8 min.
		Well Done
		9 – 12 min.
HAM	325° – 350°F	10	– 20 min.
(1/2" – 1/4" slices)
POTATOES	325°F	10	– 12 min.
(country fried.
(crispy brown.	350°F	10	– 12 min.
SAUSAGE	340°F	12	– 15 min.
FISH	375°F	5	– 8 min.
PORK CHOPS	375°F	10	– 15 min.
(breaded.
(brown.	225°F	30	– 40 min.
CUBE or	400°F	2	– 4 min.
MINUTE STEAK
LIVER	350°F	5 – 10 min.
(Calf's, Lamb
or tender Beef)
FRENCH TOAST	325°F	4	– 6 min.
CRUSTY CHICKEN	400°F	12	– 18 min.
(use 4 cups oil.	300°F	10	– 15 min.
Do not add water	(finish)

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	R E C I P E S
	BREAKFAST
	EASY SCRAMBLED EGGS
	Makes 2-3 Servings
4 large eggs	2 Tbsp. butter or margarine
4 tsp. milk	Salt & pepper, to taste

1.Combine eggs, milk, salt and pepper in medium bowl. Blend thoroughly.

2.Preheat skillet at 250°F, uncovered.

3.Melt butter or margarine, then pour in egg mixture.

4.As eggs begin to set, gently lift cooked portion with spatula, allowing the uncooked portion to flow underneath. Continue cooking until all of egg mixture has set, about 5 to 7 minutes. Quickly remove to warmed platter and serve immediately.

EGGS WITH TOMATOES AND CHEESE

Makes 4 Servings

3 Tbsp. butter or margarine

5 large eggs, beaten well 1/2 cup dairy sour cream

1/2 cup grated cheddar cheese

1 large tomato, peeled and diced

2 green onions, thinly sliced 1/2 tsp. salt

1/8 tsp. pepper

1.Preheat skillet at 250°F and melt butter or margarine. In a large mixing bowl, add the sour cream to the beaten eggs; stir to combine.

2.Pour egg mixture into skillet. When eggs begin to set, add cheese, tomatoes, onions, salt and pepper. Stir until eggs are completely set and cheese is melted. Reduce heat to “warm” for serving.

	FANTASTIC FRIED EGGS
	Makes 3 Servings
4 large eggs	1 Tbsp. butter or margarine
Salt & pepper, to taste

1.Preheat skillet, uncovered, at 250°F.

2.Melt butter or margarine in skillet.

3.Break eggs, one at a time, into small cup; slip into skillet.

4.Cook slowly to desired taste or turn eggs over quickly when whites are set and then cook to desired taste.

5.Sprinkle with salt and pepper.

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	BEEF HASH
	Makes 5 Servings
4 cups cooked beef	1/2 cup onions chopped small
2 cups cooked potatoes,	Salt & pepper to taste

ground or chopped very small

1.Preheat skillet to 350°F.

2.Combine all ingredients together in large bowl.

3.Pour contents into skillet and cook until well browned, approximately 45 minutes. NOTE: Beef bouillon may be added during cooking if too dry.

	FARMSTYLE OMELETTES
	Makes 5 Servings
10 Tbsp. flour	6-7 eggs
1-1/2 quarts milk	Choice of fillings (vegetables, cheeses, etc..
1 tsp. salt

1.Preheat skillet to 250°F and add a small amount of shortening.

2.Combine the eggs, flour, milk, fillings and salt.

3.Pour in skillet and cook until desired consistency.

HOMESTYLE FRENCH TOAST

Makes 2-3 Servings

2 medium eggs, beaten slightly	2 Tbsp. butter or margarine
1/2 cup milk	5-6 slices day old bread
1/8 tsp. salt	Cinnamon, to taste

1.In a small bowl, thoroughly combine eggs, milk and salt.

2.Preheat skillet, uncovered, at 350°F.

3.Melt 1 Tbsp. butter or margarine.

4.Dip bread in egg mixture, turning to coat both sides.

5.Place 3 to 4 slices into skillet. Fry until golden brown. Turn and brown other side, remove from pan and sprinkle with cinnamon.

6.Repeat procedure for additional bread slices. Serve hot with maple syrup, jelly or honey.

BACON

Place slices in cold skillet. Heat at 300°F. Fry first side about 7 to 8 minutes. Turn slices and fry 4 to 5 minutes longer or until bacon is crisp. Drain on absorbent paper.

SAUSAGE

LINKS: Place links in skillet with a small amount of water. Cover and simmer at 225°F for about 10 minutes. Increase the temperature to 300°F and cook until brown for about 15 minutes.

PATTIES: Place patties in cold skillet and cook at 300°F for about 10 minutes on each side.

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	LUNCH
	POTATO PANCAKES
	Makes 6 Servings
2 eggs	2 Tbsp. flour
1/2 small onion	1/4 tsp. baking powder
1 tsp. salt	3 cups cubed raw potatoes

1.Put eggs, onion, salt, flour, baking powder and 1/2 cup potato cubes into Blender.

2.Cover and process at Grate until potatoes are grated. Add remaining potatoes, cover and process at Chop only until potato cubes have been processed.

Do not over-blend. Use a rubber spatula to guide potatoes to blades.

3.Preheat Sunbeam Skillet to 380°F.

4.Grease Skillet lightly. Pour mixture onto hot Skillet in desired size. Cook until golden brown on both sides.

5.Drain on paper towels.

INDIAN SUMMER VEGETABLES

Makes 8-10 Servings

2 ears fresh corn

3 Tbsp. butter or margarine

2 medium sized green peppers, cut into strips

2 medium onions, sliced

6 medium zucchini, cut into 1/2-inch slices

4 medium tomatoes, quartered

1-1/2 tsp. salt

1/4 tsp. coarsely ground black pepper 1/2 cup grated Parmesan cheese

1.Cut corn off the cob. Preheat Electric Skillet to 360°F.

2.Add butter and melt.

3.Add green peppers and onions.

4.Cover and cook 5 minutes, stir once or twice.

5.Add 1/4 cup water and remaining ingredients except Parmesan cheese. Cover and cook 10 minutes or until vegetables are crisply tender, not mushy. Stir occasionally during cooking. Serve sprinkled with grated cheese.

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CHEEZY ITALIAN-STYLE PIZZA

Makes 4 Servings

1 package (16 oz.) hot roll mix or frozen, bread dough

1/2 cup grated Parmesan cheese 1-1/4 cups hot water

2 Tbsp. oil

1 lb. Italian sausage, browned 1/4 cup grated Parmesan cheese 1/4 tsp. oregano, crushed

1/2 tsp. Italian seasoning 1 can (8 oz.) tomato sauce

1 can (8 oz.) sliced mushrooms, drained

2 cups (8 oz.) shredded Mozzarella cheese 1/4 green pepper strips, thinly sliced

4 slices (4 oz.) Provolone cheese 1/2 cup shredded Cheddar cheese

1.In large bowl, combine flour and yeast from hot roll mix and 1/2 cup Parmesan cheese; mix well.

2.Stir in hot water and oil. Roll dough out onto lightly floured surface. Knead dough 2-3 minutes, or until no longer sticky. Lightly grease bottom of skillet;

sprinkle with cornmeal.

3.Pat dough out evenly in bottom of skillet, forming ridge around edge. Prick dough in several places with fork.

4.Turn temperature dial to Warm; cover with lid and allow dough to rise for 20 minutes.

5.Uncover Skillet and top dough with sausage and green pepper strips; sprinkle with 1/4 cup Parmesan cheese. Add oregano leaves and Italian seasoning to tomato sauce. Pour over Italian sausage. Top with sliced mushrooms and cheeses.

7.Turn temperature dial to 325°F. Cover and bake 20-25 minutes.

8.Reduce heat to 275°F and cook an additional 5-10 minutes.

9.Sprinkle with Parmesan cheese to taste, and serve piping hot.

RICH TOMATO LASAGNA

Makes 4-5 Servings

1 lb. hamburger	1/2 lb. Mozzarella cheese
2 cloves garlic	2 Tbsp. salad oil
1 can (8 oz.) tomato sauce	1-1/2 tsp. salt
1 can tomatoes	1/4 tsp. oregano
8 oz. Iasagna noodles, cooked	1/2 cup Parmesan cheese
3/4 lb. cottage cheese

1.Preheat skillet to 375°F.

2.Sauté hamburger and garlic in oil. Add tomato sauce, tomatoes, salt and oregano.

3.Simmer for 20 minutes. Cook lasagna noodles till tender.

4.In the skillet, alternate layers of noodles, Mozzarella cheese, cottage cheese, meat sauce and Parmesan cheese, finishing with sauce and Parmesan cheese.

5.Bake for approximately 1 hour.

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SKILLET ZUCCHINI

Makes 4 to 6 Servings

1/4 cup butter or margarine

6 small zucchini, cut into 1/4-inch slices

1 onion, thinly sliced

1 tsp. salt Dash pepper

2 tomatoes, cut into chunks

1/4 cup shredded Cheddar cheese 1 Tbsp. soy sauce

1.Heat Electric Skillet to 300°F.

2.Melt butter; add zucchini, onion, seasonings, tomatoes and 1/4 cup water.

3.Cover and cook 10 minutes.

4.Sprinkle with Cheddar and soy sauce; cover and cook 2 minutes.

HOT CHICKEN SALAD

Makes 3-4 Servings

2 cups cooked chicken, diced

2 cups celery, chopped 3/4 cup slivered almonds 2 tsp. grated onions

1/2 cup American cheese, grated 1/2 tsp. salt

1 tsp. lemon juice

1 cup light mayonnaise 1/2 tsp. prepared mustard

1 cup chopped potato chips

1.Preheat skillet to 375°F.

2.In medium bowl, combine chicken, celery, almonds, onions, cheese and salt.

3.In small bowl, add lemon juice and mustard to mayonnaise and mix to combine. Fold mayonnaise mixture into chicken mixture.

4.Put into skillet and sprinkle potato chips on top.

5.Bake 15-20 minutes.

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SLOPPY JOES

Makes 6-8 Servings

3 lbs. hamburger

3 lbs. beef (boiled.

or 1 quart chunk canned beef 1-1/2 cup catsup

1 onion, chopped

1/4 cup Worcestershire sauce 1/4 cup brown sugar

2 cans chicken broth soup salt and pepper to taste

1.Preheat skillet to 300°F.

2.Brown hamburger and onion; drain. Boil beef until tender and break into bits. Combine beef and hamburger and add other ingredients.

3.Simmer for 45-60 minutes. Serve on rolls or buns.

SWEET 'N SOUR BAKED BEANS

Makes 8-10 Servings

8 slices of bacon		1/2 cup cider vinegar
4 large onions, peeled and sliced	2	– 15 oz. canned lima beans, drained
1 cup brown sugar	1	– 1-lb. canned green lima beans, drained
1 tsp. dry mustard	1	– 1-lb. canned dark red kidney beans, drained
1 tsp. salt	1	– 11-oz. canned baked beans, undrained
1/2 tsp. garlic powder

1.Heat skillet to 350°F.

2.In electric skillet, brown bacon, drain and crumble. Place onions and remaining ingredients in skillet and simmer, covered, for 20 minutes.

3.Combine the following:

2 – 15 oz. canned lima beans, drained

1 – 1-lb. canned green lima beans, drained

1 – 1-lb. canned dark red kidney beans, drained 1 – 11 oz. canned baked beans, undrained

4.Stir beans into bacon and onion mixture and bake at 350°F for 1 hour. NOTE: If you have trouble finding the baked beans, add a little molasses.

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	APPE TIZERS
	STUFFED MUSHROOMS
	Makes 8 Servings
8 medium mushrooms	1/4 tsp. Tabasco sauce
1/4 cup salad oil	1/4 tsp. crushed thyme
2 Tbsp. minced onion	1/4 cup sherry
1/2 cup bread crumbs

1.Carefully twist off stems from mushroom caps, leaving caps intact.

2.Chop enough stems to make 2 Tbsp. chopped mushrooms.

3.Preheat Electric Skillet to 300°F.

4.Heat 2 Tbsp. of the oil in skillet. Add onion and mushroom stems and sauté gently until onion is tender. Add bread crumbs, Tabasco, thyme, and mix well. Remove from heat and fill mushroom caps with stuffing. Wipe Skillet with a paper towel.

5.Set Skillet at 300°F. Heat remaining 2 Tbsp. oil. Add stuffed mushrooms, cap-side down, and sauté about 3 minutes.

6.Add sherry, cover and simmer gently for about 10 minutes or until tender. Serve piping hot.

SAUTÉED ONIONS

Makes 4 Servings

4 onions, sliced 1/4-inch thick

3 Tbsp. butter or margarine

1.Preheat Electric Skillet to 300°F.

2.Add butter and melt.

3.Add onions and sauté, stirring frequently until golden in color.

4.Sprinkle with salt.

5.Serve over chops, hamburgers, steak or liver, etc.

	FRIED CHEESE
	Makes 4 to 6 Servings
1 pound Mozzarella cheese	1/2 cup fine dry bread crumbs
1/2 cup flour	2 Tbsp. butter or margarine
2 eggs, slightly beaten

1.Cut Mozzarella into 1/4-inch slices.

2.Preheat Electric Skillet to 400°F.

3.Dip each slice of cheese into flour, then into beaten egg, then into breadcrumbs.

4.Melt butter in skillet. Sauté Mozzarella slices about 2 minutes on each side (turn with a spatula) or until nicely browned.

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CHEESE POTATO PATTIES

Makes 4 Servings

3 Tbsp. butter	3/4 cup grated American cheese
2 tsp. instant minced onion	1 tsp. dried dillweed
2 cups cold, leftover mashed potatoes	1 tsp. salt

1)Preheat Electric Skillet to 320°F.

2)Melt 2 Tbsp. of the butter.

3)Add onion and sauté until golden brown. Remove and combine with remaining ingredients. Blend well. Divide mixture into 4 portions and shape into patties. Put remaining Tbsp. butter in skillet. Fry patties until golden brown on both sides.

APPETIZER MEATBALLS

Makes 50 Portions

1 pound ground beef	2	Tbsp. butter
3/4 tsp. salt	3	Tbsp. molasses
1 Tbsp. minced onion	3	Tbsp. prepared mustard
1/2 cup soft bread crumbs	3	Tbsp. vinegar
1/4 cup milk	1/4 cup catsup
1 Tbsp. flour	1/4 tsp. thyme

1.In a large mixing bowl combine meat, salt, onion, bread crumbs and milk. Toss lightly until well blended.

2.Shape into bite sized meatballs. Roll in flour.

3.Preheat Electric Skillet to 320°F. Melt butter in hot skillet.

4.Brown meatballs on all sides in hot butter. Remove meatballs as they brown.

5.Combine remaining ingredients and stir into skillet. Stir well to bring up bits of browned meat from bottom. Bring to a boil.

6.Add meatballs to sauce. Cover and simmer very gently 8 to 10 minutes, stirring occasionally.

7.Serve as hot appetizers with toothpicks.

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DINNER

VEAL CHOPS WITH MUSHROOMS

Makes 4 Servings

1/3 cup butter or margarine

4 veal chops, about 1-1/4 inches thick 1/2 pound mushrooms, sliced

2 Tbsp. lemon juice 1/2 cup sliced onion

1 small clove garlic, crushed 1/4 cup flour

1 tsp. salt

1/8 tsp. freshly ground pepper 1 can (10-1/2 ounces)

condensed beef bouillon 2/3 cup dry white wine

1 tsp. snipped fresh tarragon leaves

1 tsp. snipped chives

1.Preheat Electric Skillet to 350°F. Melt butter in skillet. Brown chops lightly on both sides. Remove chops and set aside.

2.Sprinkle mushroom slices with lemon juice. Place in Electric Skillet with onion and garlic. Cook, stirring until golden, about 5 minutes. Remove mushrooms and onions, and reserve.

3.Stir flour, salt and pepper into drippings in skillet. Gradually stir in bouillon and wine. Add tarragon and chives. Bring to a boil, stirring constantly. Reduce heat to Simmer.

4.Add chops and mushrooms. Cover and simmer 30 minutes or until chops are tender.

VEAL ITALIENNE

Makes 4 Servings

8 very thin veal cutlets	Flour
4 thin slices of Swiss cheese	2	Tbsp. butter or margarine
4 thin slices Prosciutto	3	Tbsp. olive oil
Salt	1/2 cup dry white wine
Freshly ground black pepper	1/2 cup chicken bouillon

1.Place veal slices between 2 pieces of aluminum foil. Pound until very thin with the flat side of a cleaver.

2.Place a slice of cheese and a slice of prosciutto on 4 pieces of veal. Top with remaining 4 slices of veal. Press edges of veal together to seal, or fasten securely with toothpicks.

3.Season with salt and pepper. Dip in flour and shake off excess.

4.Preheat Electric Skillet to 380°F. Melt butter and oil in hot skillet. Add veal and cook 2 or more at a time, turning gently until well browned on both sides.

5.Remove veal to a serving platter. Discard most of fat from skillet, leaving a thin film on the bottom. Pour in wine and bouillon and bring to a boil, stirring up any browned bits of veal on bottom.

6.Return veal to skillet. Reduce heat to Simmer. Cover and cook about 20 minutes or until veal is tender. Turn veal over once during cooking period. Remove veal to a serving platter and pour sauce over the top.

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SPARERIBS WITH ORANGE SAUCE

Makes 4 Servings

4 lbs. pork spareribs (short ribs)

1 6-oz. can frozen orange juice concentrate, thawed 1-1/2 tsp. Worcestershire sauce

1/2 tsp. garlic salt 1/8 tsp. pepper

1.Heat skillet to 350°F.

2.In Electric Skillet, cover ribs with salted water. Cover skillet; simmer till ribs are almost tender, about 1 hour. Drain thoroughly.

3.Meanwhile, in bowl combine remaining ingredients. Brush ribs with sauce.

4.Cook at 350°F until ribs are glazed and browned, 30-40 minutes; baste occasionally with sauce.

GOURMET PORK CHOPS

Makes 4 Servings

4 slices Swiss cheese, diced 1/4 cup chopped parsley

1/2 cup chopped fresh mushrooms 4 loin pork chops, 1 inch thick

1 egg, slightly beaten

1/2 cup packaged dry bread crumbs 3 Tbsp. shortening

1/2 cup Chablis wine

1.Combine cheese, parsley and mushrooms.

2.Slit each pork chop from the bone almost to the fat, making a pocket.

3.Fill pockets with cheese mixture.

4.Preheat Electric Skillet to 340°F.

5.Dip pork chops into egg, then bread crumbs.

6.Melt shortening in skillet and brown chops well on both sides.

7.Add Chablis wine. Reduce heat to Simmer. Cover and cook 45 minutes or until chops are tender.

8.Remove to hot platter.

9.Season sauce with salt to taste, pour over chops.

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STUFFED PORK CHOPS

Makes 6 Servings

6 pork chops, 2 inches thick with pocket	1/2 tsp. nutmeg
1 lg. apple, peeled and chopped	1-1/2 cups crumbled bread
1 tsp. salt	3 Tbsp. butter
5 Tbsp. raisins	1/4 tsp. cinnamon
1/8 tsp. pepper	2-3 tsp. water
5 Tbsp. chopped onion

1.Preheat Electric Skillet to 350°F.

2.Season the chops with salt and pepper.

3.To make the stuffing, sauté onion and bread with butter in the skillet. Add apple, raisins, seasonings and water; mix together. Stuff chops, fastening with toothpicks.

4.Bake in skillet about 45 min. to 1 hour. Turn once during baking time. Drain off any excess fat, if necessary.

SWEET AND SOUR PORK

Makes 4 Servings

2 Tbsp. cooking oil	1/2 cup red and green pepper slices
1 lb. boneless pork, cubed	1/2 Tbsp. cornstarch
1 can (15 oz.) pineapple chunks	1 clove garlic, minced
1/2 cup light corn syrup	2 Tbsp. soy sauce
1/4 cup vinegar

1.Preheat skillet to 350°F.

2.When skillet is heated, add cooking oil and brown pork cubes.

3.Add pineapple chunks, corn syrup, vinegar, soy sauce, and garlic. Bring mixture to a boil and simmer 10-15 minutes.

4.Mix cornstarch and 2 Tbsp. water and add to the skillet.

5.Add peppers and boil for 2 minutes, stirring constantly. Serve over rice.

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