Nesco ES-12 Manuel D'utilisateur page 10

Serves 8
1 lb. chicken breast, boneless, diced
1 (10-3/4 oz.) can tomato soup
1 (16 oz.) box spaghetti
1 tbsp. cooking oil
Set temperature to 425, add 3 cups of water and bring to a boil, about 2 to 3
minutes. Snap pasta in half, cook until tender. Drain and set aside.
Reduce temperature to 350, add oil and chicken. Cook for 10 minutes or until
evenly browned. Add tomato soup, cream of mushroom and pasta to the
chicken and bring to a boil. Reduce heat and simmer for 5 minutes.
Serves 8
5 large bell peppers
2-1/2 lbs. ground beef or turkey
1/3 cup onions, chopped
4 cups water
garnish with shredded cheddar cheese
Cut tops off the bell peppers and remove all the tissue and seeds. Rinse and
pat dry. Set temperature to 425°F, add 4 cups of water; cover and bring to
a boil. Place bell peppers directly on skillet -open end down- and cook 2 to 3
minutes. Remove peppers and drain water from skillet.
Set temperature to 350°F and combine ground meat with onions and brown,
stirring frequently. Remove any excess liquid. Add rice, meat mixture and
season with salt, pepper, onion powder, Worcestershire sauce and mix well.
Then add tomato soup to meat mixture and gently mix.
Completely fill each bell pepper with mixture and place on rack and cover.
Bake until tender and heated through or about 10 to 15 minutes.
Serves 8
4 large tomatoes (green or red)
1/2 cup milk
1/2 cup cornmeal
2 tsp. kosher salt
1 quart vegetable oil
Slice tomatoes 3/8" to 1/2" thick. Whisk eggs and milk in a medium bowl.
Scoop flour onto a plate. Mix cornmeal, cornflakes, salt and pepper on
another plate.
Dip tomatoes into flour to coat all sides. Then dip into egg mixture and lastly
dredge in the cornmeal mixture to coat all sides.
Set temperature to 375°F and pour vegetable oil into skillet and heat.
Carefully place tomatoes into the hot oil "CAUTION: DO NOT USE FINGERS
WHEN PLACING FOOD INTO HOT OIL". When the coating is crispy, turn
tomatoes and repeat cooking to the other side. Drain on paper towels.
Recipes
CHICKEN SPAGHETTI
3 cups water
2 (10.5 oz.) cans Cream of Mushroom
2 tbsp. Italian seasoning
STUFFED BELL PEPPERS
2 (10-3/4 oz.) cans condensed tomato soup
2 cups long grain rice, cooked
1 tbsp. Worcestershire sauce
salt and pepper to taste
FRIED TOMATOES
1/3 cup egg whites
1 cup all-purpose flour
1/2 cup cornflakes
1/4 tsp. black pepper
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