Electric Skillet Recipes for Delicious Meals
Those of a certain age can remember Mom frying up chicken on an early Sunday morning and leaving it in the electric skillet for after services. Today, we’re probably a little more careful about leaving food out unattended and unrefrigerated. Besides, who fries chicken anymore?
Still, if you love to use an electric skillet, there are plenty of recipes that may not remind you of Mom’s fried chicken but will still provide a delicious meal for you and your family. Here are some favorites:
1 1/2 lbs. round steak
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. oil
1 can (1 lb.) tomatoes
1 large onion (sliced)
1 green pepper (sliced)
1 stalk celery (sliced)
Directions: Cut the steak into serving size pieces, trimming off the excess fat. Combine the flour, salt and pepper, then pound the flower into both sides of the meat using the edge of a saucer. Heat the oil in the electric skillet. Add the meat and brown it slowly on both sides. Add the remaining ingredients and increase heat until the liquid is boiling. Reduce to simmer. Allow it to simmer for an hour and a half or until the meat is tender.
1 1/2 lbs. ground beef
3/4 c. chopped onion
1 8 oz. tomato sauce
1-1 1/2 oz. spaghetti sauce mix
1 16 oz. cream style cottage cheese
1 1/2 c. uncooked medium noodles
1 28 oz. can tomatoes, cut up
1 1/2 tsp. basil, crushed
1 tsp. salt
1 c. shredded mozzarella cheese
1 tbsp. parsley flakes
Directions: Cook the beef and onion in the skillet at 350 degrees until the meat is brown and the onion tender. Remove the excess grease. Mix 2 tablespoons of the spaghetti sauce with the tomato sauce. Poor this mixture over the meat. Spread the cottage cheese over the mixture and top with noodles. Mix together the remaining spaghetti sauce, tomatoes, parsley, basil and salt. Pour this over the noodles. Cover and cook at 225 degrees for about 30 minutes or until the noodles are tender. Sprinkle with mozzarella cheese and cook until the cheese melts. Turn the skillet off and allow the lasagna to stand for ten minutes before serving. Makes about 6 servings.
4 cups peeled and sliced potatoes
1/2 cup minced onion
1 teaspoon salt
1 3/4 cups milk
1/2 cup cheddar cheese pepper
1/4 cup crushed crackers or 1/4 cup breadcrumbs
1 teaspoon parsley
Directions: Combine potatoes with onion, salt and milk, simmer, covered, for 45 minutes, or until tender. Sprinkle cheese, pepper and crumbs over top. Continue cooking, uncovered, for 20 minutes. Reduce to “warm” for serving. Makes 6 to 8 servings.
6 tablespoons butter or 6 tablespoons margarine, divided
1 (1 1/2 lb.) package boneless skinless chicken breasts
1 (8 ounce) carton fresh mushrooms
3 -4 green onions
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices mozzarella cheese
Directions: Melt 4 tablespoons butter or margarine in a large skillet over medium heat. Rinse chicken pieces with cold water and pat dry. When butter has melted and begun to sizzle slightly, add chicken to skillet. Cook chicken approximately 10 minutes, until nicely-browned. Meanwhile, rinse and trim onions; slice thinly, including some green “tops”. Clean mushrooms and remove stems; slice caps. When chicken is browned on the outside and appears to be cooked approximately halfway through, turn the pieces over and sprinkle evenly with salt and pepper. Add mushrooms and onions to skillet, along with additional butter if necessary. Place a slice of cheese on each piece of chicken. Remove to a platter and cover with foil. Allow chicken to sit about 5 minutes until cheese melts. Spoon mushroom mixture over chicken before serving.