Remember:

Medium to Low and you're Good with Waterless Cookware

Recipes:

PINEAPPLE UPSIDE DOWN CAKE (For waterless cookware)

Ingredients:

1 pkg. yellow cake mix, 2 layer

2 eggs

Juice from canned pineapple

4 Tablespoons butter

5 Tablespoons Brown Sugar

1 20 oz. Can Pineapple Slices

8 Maraschino Cherries

11 inch skillet & cover

4 quart mixing bowl

Skillet method:

In a mixing bowl, combine cake mix, eggs and juice from the pineapple. Beat well. 

Melt butter in the skillet over medium-low heat. Add brown sugar to the hot butter and mix as it dissolves. Place pineapple rings in the sugar and butter mixture. Cut any leftover pineapple rings into small pieces and cover as much of the skillet bottom as possible. Place a cherry in the center of each pineapple ring if desired.

Pour batter into the skillet over pineapple. Cover, and leave heat at medium or medium-low until cover is hot to touch. Reduce heat to low and cook for 20 to 30 minutes, or until a toothpick comes out clean. Allow to cool with the cover off. After 10 minutes, run a knife around the edge of cake and turn cake onto a large plate. 

Note: When using a cake mix, you can add extra real vanilla to offset the artificial vanilla taste. May be served with ice cream or whip cream.

OMELET

Beat eggs together 

Melt some butter or place oil in the skillet or omelet pan 

Add desired toppings* to pan (except cheese) and sauté for one to two minutes 

Pour enough eggs into the pan for one omelet 

Toppings may range from ham bits, chopped onions, peppers, mushrooms, sausage bits, bacon bits, and cheese. The cheese should be placed directly onto the eggs during the final moments of cooking. 

PAN FRIED CHICKEN

Preheat large skillet on medium heat. Wash chicken and blot dry with paper towels. The skillet is hot enough to cook the chicken if a drop of water beads up and bounces around the pan. Place chicken in pan meaty side down. Season with salt and pepper. Fry with lid tilted for 15 to 20 minutes. Once the chicken is browned, you will be able to lift the chicken without it sticking to see if done. Turn chicken, season again, and cook for 5 minutes with lid tilted. Place cover completely on the pan and turn heat to low or simmer for approximately 5 to 10 minutes depending on size of chicken. 

PORK CHOP CASSEROLE

In cold skillet add the following: 

1 layer sliced potatoes 

1 layer sliced onions 

Salt, pepper, dot with 100% corn oil margarine, and lightly cover with sifted flour. 

REPEAT LAYER 

Mix 1 can Campbell's Cream of Celery soup and 1/2 cup of milk. Pour over potato layers. Place 4 to 6 pork chops on top of soup and potatoes. Cover with lid and set temperature to approximately 375 degrees, or medium to medium low. When the vapor seal has formed, reduce temperature gradually until steam no longer escapes. Close valve and cook approximately one hour or until pork chops are tender. 

ROAST

Preheat the large Dutch Oven or 'roaster' on medium to medium-high heat. Test temperature by dropping a drop of water in the pan. When the pan is hot enough, the water beads up. Place roast in the pan and brown for 4 to 5 minutes - turn roast and add potatoes, carrots, and onions (all optional). Place flat cover on Dutch Oven and cook on medium heat until the vapor seal has formed. Then turn heat to low and cook for approximately 10 minutes. Go back to medium heat until steam comes out - cook 20 minutes per pound of meat. 

If you have an 'extra' large roast, you may need to wait a while before adding the vegetables so you will not overcook the vegetables. You can cook a large ham, hen or turkey in this same manner. 

PAN BROILED STEAK

Preheat large skillet until a drop of water in the pan will dance and bead. 

Add steak - brown for 2 minutes. Turn steak and brown another 2 minutes. Turn off heat and let steak cook in covered skillet 2 to 4 minutes. Cooking time depends on cut and thickness of steak and the desired degree of doneness. 

How To Cook A Crepe 

(Using a small skillet/ 9” utility pan)

1. Heat the skillet, For electric stoves, use a medium high heat, for gas use a medium to low (this allows you to have your hand at 20 cm. from the heat). Heat for 3 to 5 minutes or until a drop of water splutters.

2. Pour enough mix of crepe mix in a big dish, about 2cm.deep.

3. Pour some vegetable oil and lightly grease all the skillet (the part that is in contact with the stove) you can use a paper towel to do it. If there is too much oil take it with a paper towel before you add the mix.

4. Keeping the skillet level, dip in the mix covering only the bottom. Raise the skillet and move around the mix, move the skillet so the mix covers all the holes and is uniform, then place the skillet over the stove.

5. Fry the crepe until the borders are browned. Then remove from the skillet and place it in a dish with the browned side facing down. To maintain the crepe wet, cover the dish immediately with a cover.

6. Repeat these steps until you finish the mix. Lightly oil the skillet so it doesn't stick 

Fried Eggs 

Melt one tablespoon of butter or margarine in a skillet or frying pan at medium heat or spray a cooking spray in circular motion from the brim of the frying pan to the center. Break the eggs and very gently place them in the skillet. Season with salt and pepper. Lower the heat.            Cook for 2 or 3 minutes and serve.

Fricassee Eggs

3 cups chicken broth

3 tablespoons butter or margarine

4 tablespoons sugar

1/4 cup chopped onions

6 hard boiled eggs

1/4 cup whipped cream

chopped parsley

Salt & pepper

First, prepare the hard boiled eggs:

Hard Boiled Eggs Directions

- Fill the pan with just enough water to cover the eggs at least 2.5 cm. Do not add the eggs. Preheat on medium heat and once vapor seal has formed, add the eggs. Lower the heat and cook 10 to 15 minutes.

Next, mix in a pan the broth, butter, flour, onion, salt and pepper. Cut the eggs in slices. Add them to the broth with the cream and the parsley. Heat well and serve with toast.

Serves 6 people 

Guide To Cooking Vegetables 

Select the correct size pan, that which can be filled 2/3 to capacity. Add water to cover the vegetables; cover pan, shake and drain. This restores water lost by the vegetables in transit from the garden to the kitchen.

Now add two to three ounces of water and cover pan with and place pan on medium to medium-high heat. When vapor seal has formed, turn hear to low and cook vegetables according to chart

Begin timing Vegetables. Standing time varies with the vegetable. See chart below 

Frozen Vegetables Cooking

Do not rinse the frozen vegetables; just cook them as they are packaged.

Follow the same steps except for the first step (put your frozen vegetables in your pan and add 4 tablespoons of water).

Note: Larger, dense vegetables such as potatoes, whole carrots or sweet potatoes and beets usually require the addition of 3 to 4 tablespoons of water to ensure adequate moisture.

Carrots O'Brien

8 Medium Carrots in slices

4 tablespoons of finely chopped green peppers

1 ½ tablespoons salt

2 tablespoons lemon juice

4 tablespoons of butter or margarine

4 tablespoons of chopped parsley

Place carrots and green peppers in a pan, and follow instructions of basic recipe. Drain well. Aside mix the juice lemon, salt and butter.

Top the carrots with this sauce and decorate with parsley.

Serves 4 people.

Sauté Macaroni 

1/2 cup oil

250 gr. macaroni, uncooked

1/2 cup chopped onion

1/2 cup chopped green pepper

1 minced garlic clove

3 cups tomato juice

1 teaspoon salt

1/4 teaspoon pepper

2 teaspoon Worcestershire sauce

Cayenne Pepper

Heat the oil in a large skillet on medium heat. Sauté the macaroni with the onion, pepper and garlic until the macaroni is light yellow.

Add the rest of the ingredients and when vapor seal has formed, reduce the heat. Cook 20 min.

Serve 6 people.

Roast Beef Supreme 

1.5 kg. roast beef

2 - 3 tablespoons oil

4 medium onions (thinly sliced)

4 garlic cloves (chopped)

1 can meat broth 300 gr.

1 can beer 350 gr.

2 tablespoons brown sugar

Fresh herbs

1 laurel leaf

6 sprigs parsley

1 teaspoon thyme

3 tablespoons starch corn

2 tablespoons wine vinegar

Cut the meat in slices of 5 - 10 cm long and 1.3 cm thickness. Dry with paper towel . Heat the oil in a large and brown the meat on medium heat. Remove the meat from skillet. Brown the onions and garlic on medium heat. Add meat to the onions. Heat the meat broth and pour it over the meat and the onions. Add beer covering the ingredients and then add brown sugar and herbs. When vapor seal has formed, reduce the heat to low/ medium-low.

Cook for 1 1/2 hour. Mix the corn starch and the vinegar. Takeout the herbs and drain liquid from the skillet, add the corn starch and the vinegar. Cook on low heat and cover the meat with this sauce.

Serves 6 persons

Minestrone Soup

1 cup of dried beans

1 bay leaf

3 cubes meat bouillon

3/4 cup chopped onion

1 cup chopped celery

3/4 cup chopped onion

1 minced garlic clove

1 cup carrots cut in cubes

3 tablespoons butter or margarine

2 teaspoons salt

1 teaspoon basil

1 teaspoon chopped parsley

1/4 teaspoon pepper

500 gr. cut tomatoes

1 small squash cut in cubes

1 medium potato cut in cubes

300 gr. frozen green peas

2 cups sliced cabbage

1/2 cup uncooked macaroni

Water to cover the dried beans

Leave the dried beans in water all night. When they swell up, drain and place them in a pan with 2 liters of water. Cook at low heat with the meat bouillon meat and the bay leaf. When Vapor Seal is formed, reduce heat to low. Cook approximately 1 hour and 15 minutes or until the dried beans are tender.

In a small skillet sauté the onions, celery, garlic and the carrots with butter for 3-5 minutes on medium heat. Add this to the soup and cook for 10 more minutes. Add the seasoning and the rest of the ingredients. Boil on low heat with the cover on for 15 or 20 minutes or until the vegetables and macaroni are tender. Serve with grated parmesan if you desired.

Serves 10/12 people.

Fried Fish 

1/2 cup margarine

1.5 kg. fish fillets

1 egg

3 tablespoons milk

1/2 cup bread crumbs

1/2 cup flour

1 teaspoon salt

1/8 teaspoon pepper

grated lemon peel

parsley

In a large skillet, heat the margarine at medium heat. Cut the fish in portions ready to serve. Marinate the fish in the mixture of egg and milk. Then dip in mixture of bread crumbs and flour. Brown the fish in the margarine for almost 3 minutes on each side. The fish will be ready when you insert a fork and it flakes easily. Remove and place in a platter. Season with salt and pepper. Cover with parsley and grated lemon peel.

Serves 6 people.

Guide To Cooking Vegetables In Minutes 

When cooking you can place all your vegetables in one pan as there is no flavor transfer.

First wash or scrub your vegetables in filtered water.

Add two or three ounces of filtered water. Just enough to cover the bottom of the pan.

After a few minutes you will see bubbling from the lid. Once you spin the lid and it continues spinning, the vapor seal has formed, then turn to low heat.

Until the pot cools a little, vapor may escape from the lid which is normal. 

Do not break the vapor seal and lift off the lid until the standing time listed below has passed. 

Vegetables 

Standing Time (low heat)

Asparagus, whole spears 

5 - 7 min. 

Beans, green or wax 

8 - 10 min. 

Beans, lima 

12- 15 min. 

Beets, whole, medium 

40 - 50 min. 

Broccoli spears 

5 - 7 min. 

Brussel sprouts 

9 - 10 min. 

Cabbage, sliced 

4 - 6 min. 

Carrots, sliced 

9 - 10 min. 

Cauliflower, separated 

5 - 8 min. 

Celery, sliced 

7 - 8 min. 

Corn, kernels, frozen 

1/2 - 1 min. 

Corn on the cob 

12 - 14 min. 

Mushrooms, sliced 

10 - 15min. 

Mushrooms, whole 

15 - 20 min. 

Okra, small, whole 

6 - 8 min. 

Onions, sliced 

8 - 10 min. 

Onions, whole, small 

12 - 15min. 

Peas, fresh or frozen 

2 - 3 min. 

Peppers, green or red, diced or strips 

4 - 5 min. 

Potatoes, sweet, cubed 

15 - 20 min. 

Potatoes, whole, white, medium 

20 - 25 min. 

Rutabaga, peeled, diced 

17 - 22 min. 

Snow peas 

3 - 5 min. 

Spinach, fresh 

2 - 3 min. 

Squash, summer sliced 

4 - 6 min. 

Squash, winter, diced 

13 - 15 min.