This is also from the Better Homes and Gardens I've been blogging from earlier this week. An "Italian" dish in the electric skillet. Here is the caption on that photo: Tender chicken bubbles to just-right spicy goodness - in quick-from-a-mix spaghetti sauce! Bonus: Your electric skillet minds the main dish while you fix the salad, dessert.
I don't think my Italian Grandma Alessio made chicken this way...
Cut up one 2 1/2 - 3 pound ready-to-cook frying chicken; salt lightly. Preheat electric skillet to about 360F. Add 2 tablespoons salad oil; add chicken; brown slowly, 15 to 20 minutes; spoon off fat.
Mix 1 envelope spaghetti-sauce mix according to directions, but omitting extra fat; pour over chicken. Cover; reduce heat to about 250F. Cook till tender, about 45 minutes, basing occasionally. Serves 4.
1 enveloped spaghetti-sauce mix. Oh boy. I also don't know about that temperature being hot enough for the chicken. This might be tasty, but I'd cook it differently. But then there's this one:
1 12-oz. can luncheon meat (nothing good starts with this)
2 tablespoons butter or margarine
1 1-pound can whole yams, drained
4 canned cling peach halves
1/4 cup orange marmalade
Cut meat in 4 slices. Melt butter in electric skillet preheated at about 360F. Add meat, yams, and peaches; brown on one side. Turn; sprinkle yams with salt; and peaches with cloves. Spoon marmalade over meat. Heat uncovered at about 230F basting often, till hot and glazed, about 5 minutes. Makes 4 servings.