Kenmore 141157902 User Manual GAS GRILL ELITE Manuals And Guides L0412379

KENMORE Grill, Gas Manual L0412379 KENMORE Grill, Gas Owner's Manual, KENMORE Grill, Gas installation guides

User Manual: Kenmore 141157902 141157902 KENMORE GAS GRILL KENMORE ELITE - Manuals and Guides View the owners manual for your KENMORE GAS GRILL KENMORE ELITE #141157902. Home:Lawn & Garden Parts:Kenmore Parts:Kenmore GAS GRILL KENMORE ELITE Manual

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T
[M

LiquidPropaneGas Grill
M e114!,!57902

L

_

....

WARNING:

Resd this Owner's Manu_ carefully and be sure
your gas 9ril_ is propedy assembled, lns_Hed and
malta]ned. Failure to fo_w #_e instruc_ons could
result in ser_s bodity _jury andfor property damage. _]s gas gri|l is i_tended for outdoor use only
and is not intended to be inst_lIP._ in or on
recreational vehicles or boats.
Note to installer;
Leave th_s Owner's Manual wi_ _e consumer
after delivery an_or _sta_ation.

J

No_ to Consumer:
Leave th_ O_Ys
Manua! in a cor_ven_nt pl_
for lucre ceferen_°
Manufacturer
Customer _r-¢ice
He|p]Ine:
I_fme sh_ing _x is miss_g pads or y_J have
quest_s _oout assembiy, ca_ the Custem_ Service Help|ine 8urn - 11pro CST, f_4o_daythrough

Sea_
R_buck
_d Co,_
Hoffman Estates, IL 60179

U,S_.
P4775AoRev:04J21_

Safe_

Inst_c_iens

Pre-Assemb|y
Pa_

Cooking

Failure to compty with these lnstru_ons
cou|d result |n • _ra o_r exp|_on
which
could cause serous
bodily injury, death,
or pro_
damage.

instructions ..................
,...............4

Diagram

Assembly

..............................................2

and

Part

Lists ................. 5

InstpJctJons ...................................... 8

_nst_ctions

Grill Inatallstio_
Codes
This gas gr_l must be _ns_lled Jn accordance
wi_h aft _oca! _de_. in areas without _oca_
_es°
foltow the latest edit_
of the National
Fuel Gas Code _S_ Z223.Io in Caned& i_sta_lation mus_ conform to standard
16149.1
or t-b_4g.2 (|ns_allabon Co_e for Gas Burning
Appliances and Equipment) and el) _eca) codes.

..................................... 15

.... 't5
FrequentJy
Cooking

Asked
Gu{de

Questions
and

........................18

Recipes ....................19

Proper Placement and Clearance of Grill
Never use _ur gas gr||l in a gaffe, por_, shed,
b_eez_y
or _y otr_erenc_os_ area. Your gas gri_!
is to be used ou_oors only, at Jeast 24" from the
back and side of any combustible surface,, Your
gas _ff should not be p_taced u_nde_any surface
that wiff burn. Do ne_ obs_ct the flow of vent#at_n a_r aroun_ 'the {}as gdH housing.

_rom the date of purchase for '_e des_gna_ _me
periods listed below, Sears wiff replace the foI{_owing
g_ parts f_ee of cha_
if they are defective in
mazda! or workmanship,

This outdoor gas g_'tff_snot intended to be installed in
_ recreat_ona_vehicles an_
boats.

_, LifeSme of Grff_: Ex_r_or Stainless Steel Parts,
Num_um
Casings (except for paint _oss)
• 3 Years: N_e

Carte€! LPG Cylinder Usa
Y_r gas gri!l _s designe_ for use w_th a s_ndard 20 [b. Uqu_d Propane Gas (LPG) _inder.
not _nduded _th gri_ _x, Never connect your
gas gd[_ to an LPG cylinder that exceeds th_s
capac_yo A cylinder of approximately 12 inches
in diameter ey 18-1/2 inches _igh sh_ld be the
m_x_m_m size LPG cylinder used, We recommend buying an "OPD" gas cy_nde_ vah_nhoffers
an Ove_ Prevention Dev_. Th_ safety feature
prevents the _inder
[rof_ being oved_J|ed wh_h
can cause maifunct_on of the LPG _inder,
regu_ato_ and/or grill.

Tamers_ Cooking Gdds_ Burners

• 5 Years; A_l Other Gdff Parts {except ignitor batte_)
This warranty

does not cover;

• Labor costs for repa;_s
• Griff ff it is used for commercial
pu_ses,

or rental

Rep4acement parts ate availabie by contacting the
nearest Sea_s _e
Center.
This wafraa#y apples of_y when _e gdff is used
in _e United States.

The LPG cylinder must be censtructee end
marked st 8ccordance with specificat_s
of the
U.S. Dept. of Transpodat_on (DOT). _n Caned&
the LPG cylinder must rnee| the Canadian
Transpo_t_en and Communk:a#ons (CTC)
specifications. _sa be sure:
The LPG _inder
has a shutoffvalve, [e_
hating in an LPG supply cy_n_
valve out_et,
_a_ is compatJbJe w_th a Type I cy_nd_
connect_
device. The LPG cy_iader must
also _ave a safety re_ie_ de_ce that _as a
direct communication w_th the vapor space of
the cylinder,
2. The _inder
supply system must be a_ranged
for vapor wffhdrawaL
3. The LPG c_i_der used must have a colta_
to protect the cylinder va_e.

_is warranty gives you spec_3c _egaJ_ghts, and
you may also have other rights wh_h vary from
state _ state,
_a_,
RoebaC_ _nd Co. Dept. SI7WA,
Hoffman Estates, IL 60'179

2

? Sea_,

R_b_K

and _.

ING
Failure to compty with these tns_ucUons
cou|d resu_ In a fire or explosion which
could cause serious bodtty injury, death,
or _perty
damage°

t

"

•
,
•

,,

Never connect an
LPG cy'Fmder
to _r
gas gd& The gas regut[ator assemb_),
su_lt_
w_th your gas gnl| Js adjusted to
have an ouUet pressure of 1_° water column
(W.C.) for connec|ion 1o aM LPG _inder.
Only use _
r_u_ator and hose assembly
suppl_ed wi_ your gas grill. Replacement
regulators and hose assemblies must be
those spec_f_
by Sears.
Have your LPG cylinder fWed by a repub_ble
propane gas _aJer and v_ue_fy inepec_d
and refuelled
at each fiJi}ngo
Never fi]_ the _
cyt_nder b_tond 80% _ll.
Have your propane gas deaNer che_ the
release verve afiet avery fi_Bngto ensure _na!
it remains free of defects.
A_ways I3d_a t_\me__su_e_t_ok_g
a_d also to allow the wok to reheat between ing_ed_nts.

,, Chic_en_ bone!ess chicken pieces
sliced breasts
- Fish, sli_
if#ere of fi_m fish, assoded seafoo_
such _ _wns, scollops and _lamari
• Pork, si_d 5ilets, diced or minc_ po_k, sl_ced
_eg steak, sliced _ops
• Beef, sliced fi_tet, rib-eye_ round_ rump_ sidoin
• Lamb, sliced r_tet, to,and,
Ioin

DEEP-FRYING

ROTISSERIE

TECHNIQUES

A wide v_rie#f _ foods can be deep-fried _tdoors on
your gdJl_,
from po_toes, _ seafood and _ieken,
Deep=frying uses a large _ion
of oil preferably
saturate. The ou_oor location is _eal for deep_
fryir_ as smoke, grease and srne!_areach for
sky _ the ceiling of your ki_hen°
Prepa_ng to Deep-fry
Deep-fry on your grill us|rig a cook_
over direct heat wi_ _o g_it_iid ta_,

pan _ wok_

TECHN|QUE$

Ro_sserie cooking produces foods that a_e moist,
f_avo_l and attrac_ve. _3though _e rot_r_ ismost
c_monly used for cooking moat or pou_, nearly
anything_ be u_
if prepared _opedy.

I_ ro_aserie _king,
_ar_ing the fo_ is of utmos_
_po_nee.
The rotisserie must turn evemJyor the
stopping a_ s_tt_ng act,ion WIN_use the food to cook
_nev_iy _d possibly b_m _e _aviet aide.

Fil_the cooking pan no more than haft _]l of vegetable
or corn oil Sta_ with 1_ heel then raise _e heat
gradually. Check the temperature of the oILcarefully
w_h a _y_ng thermometer or _es_with a cu_ of l_ead.
_e cube of bread shoutd bro_ in about _ s_ds
for most c_Jng needs. A |ampere.re between 350
and 400 degrees _ optimal for preparing the ma}ority
of deep-fred foods;

The easiest foods _ ba_ce _e _se of uniform
shape and texture, To _est ifthe food is balanced
corr_y _
secured, p!_ the _ds of the re|isle
spit _osely in the palms of your hands, if there is
no tendency tore/J, give _e spit a quarter turn. if i_ is
sti|ta_b_e, give it a final quarter turn.,it should r_
wi_out _rni_ in o_h _ _ese pos_-,n,s. It can then
att_e_
to your gdll,

Feo_s being d_4ded
taste better _en coated with
either ba_r or breaecrurnbs to add flavor and prevent
moisture from escaping.

When preparing pou_ry, truss _e birds tightty so that
wings and drums_
are cl_e to _e _y
of the bi_do
The cavib/_ the b_rd rn_ be stuff_ prk_ 'to th_ ff
you wish, Pu_lthe neck skin d_
and,, es_r_l a smati
skewer, fix it to the back _ the b_d, Push the rotisser_ sp_tthrough lengthw/_se, catching the bird in the
fork of the w_hb_e,
Center the b_rdand |ighten with
• _eho|d_g f_s, Test the balance as de.scdb_
above.

SIo_'_ylower foods into the hot o_!_sing a wire s_p
or stainless stee_ tongs. Add only a small quantity of
foo_ to the oil. allow it to cook. then repeat w_
another small quantity. This ensures the o_ldoesn't
drop tn temperature.Once _e food is cooked, remove
it carefully a_d drain onto a paper _oweL Turn the heat
off as s43enas you have _nished deep-frying and
al_,' the pan to cool. When _o o_ is cooL r_ove al!
remnants of fr_ foods by straining it through a {_e
me_ sieve. Once the o_|is quite c_. store it _na
clean be|fie for future use.
COOKING ON TH_ WARMING

RAC_

Vege_:ab/esare gane_ly easy to cook on the grill.
The wa_ing rack makes it _nvenient _use
you
can still _se the main cook_g area while the vegetables are s_spanded from above.
Precook ha_ re.tables
by briefly boiling or
micrewaving them before cooki_g on the gr_tLWra_
vegetab/]es in a double th_kness of fo_i to protect them
_le
cooking on the grin Then, remove the foil tf
desired, 10-15 minute_ before the end of cooking,
brush v_tables
with butter or oil and finish cooking,
The warming rack can be gsed fo_ purposes other
than just the obvious. Co,sider
using it for warming
French bread, gad_ bread, croissants or even

A sma_! whole fish wrapped in foil a_socooks we_]in
the warming rack. Parcels of seafoo_ such as scallops, pra_s and sliced fish fille'_ prepared m a sauce
and po_
into smut foil w_aps cooks well th_ way.
to,o,

A fettled
piece of rnest reqeires the rotisserie skewe¢ to
be inserf_d through the center of _e length of rneati
then secured and baJanced.
For meats _at oon_in _n_,
it is b_ to secure the
rotisserie skewer d_a_nat_y through _ meaty seco
lions, if protrudi_ _es
or wi¢_ brown too quickJy,
co_er wi_ pieces of foil.
Tips for Rotisserie Cooking
When ro_sserie _king,
the rnaj_
of heat will coma
from an i_l_'ec_
source, ino_er w_s, the burners
ea_ end of the art/| are Ii_and the food is placed
centrally on _e rotisserie, with no d_'_ he_ source
und_neath. 'To catch any drips from the rotisserie
food it will _ nece_ry
to rem_e _e cooking grids
and then p{ace 8 drip pan direc_y #haler the food.
These drippings c_ be used to make gra_es _nd
o_er sauces to accompany the cooked me_. Place
the tk_ d_
over the food _en _
s_A |o cook
• he cooking t_mes on a rotisserie WIN_ approximately
the same as for o_#e_cooking

Preheat your gdlt 3-5 minutes, then {_ver heat to
achievethe bakJ_'lgtarnp_ature _i_ed, Baking uses
Ilia indirect cooing method. Therefore. _r cooking
pan sh_Id be pl_
on the _ft or _ghts_de of your
gd_l wt_ the burner lit on _e opposite s_de.

Certainly not a me_
of _k_ng usually associated
with the ba_ue
grW, baking can be easily me ,an
your Kenrnore Et_teMs gdiL _ere is no _imit to
recipes you can bake _ you_ gdJll,From casseroles
and _bread
_ del_s
deserts Jike fondue fruit
skewers or crumb cake, Ws ;as_sy as baking inthe
kitchen.
Pre_ring

T}p_ for Baking
Prepare y_r favorite reci_ as _ w_|d _
ki_en, F#s
cook_ in the gri#for _g pedods of
_Jrnashould a_ays be ¢ove_ed _naluminum fog
retain
, You wifl need to stir the f_
several
times 8s it bakes, and add edditiona_ liquid ff required_

_ Ba_

To bake tn your n_ gdJl'_u31 need a baking dish
cast4ron cooking pan, and a pair of in.mated c_king
rrnttts, ff the _king
pa_ is c_st4ron be sure to_ason
the pan before use,

Watch the tern_tu{e,
and _just _ cook accora_'_g
to your recipe _irectionso

Recomman#_
_,

30,3? * 340? F

_|h

N_derate

355? - 3_? F

One _ts_e _urner _ high, and the
other _|side burner on low

H_

41 O? -4_?

Both o_J_ide burners _ high

F

25

_s_e

6rlI| $_ng

burners on _ow

A han_ and mustard sau_ gi_s
the onion s!_ces as
they cook a|ongside these de{i¢ious burgers. For
optimaJ sweetness, _ect Vidatlia or WalJa Wa_a
onions. Makes 4 open face burgers.

2
2
2
:2

targe s_et 0nicks, slJ_d (_2 te 16 ounces)
tablespoons margarine or m(dted bulter

p_nd lean ground _ef
U4
4
4
4

teaspoon pep_
sBcesTexas toast
teffuoeleaves
tomato, slices

Place _ions In a _3ki_
pan or on a small pleoeof
a_um_um foilCombine meit_ margarine, mustard
_nd honey, Ihan dri_e over onionS. Cov_ p_n with
lid _ told up e_gee .offoi_ and seal with _b|e reid to
completely e_!ose on_s
_vir_Ispace for ste_ to
bu_Id. Place pan _ foit p_ket on gr'_;/directly _¢er
medium heat f_ _5 minutes _
the griithood u_,
Prep_dng Buyers
While onions _ro cooking. _mbtne ground b_f, sa_
and pep_ tn _ m_ium _
an_ mix well. Shape
mixiure into four 3/4 }nob burger pat_iesand _dd to
gfllI, di_ec_y over heat; Gri_|burgers along with _ions
fo_ about 5 minutes, the_ rum _rgers: Gri!! for 8 to t0
m_qutes more or un_ii no pink remains in meat, an_
onions are tender. To set#e, teas| both sides of Texas
toast on gdll T_
top each s!i_e of Texas toast: with a
butg_, le_uce, _rnate _nd onio_ Spdnkle wi_
_pp_r if desired,

1t4
U2
2

teaspoon salt
pounds teen ground b_f
cups shredded lettuce

II3
1/4

cup fine|y slnreddeldirectly over medium heat w_th_
up.
GdU for i3 to 15 minutes ot until no pink remains.
Turn burgers o_,
hal_
throb
gdBir_ time.
At_nge the shredded lettuce on ind:hfiduai
p_ates.
Top tettuce wi_ a burger, cheddar ch_se and
sal_. SePce w_ths_r cream andior gu_amo|e.

CHICAGO

STYLE HOT DOGS

Saree these hot _S "Chefs.e"
pars] Makes 4 se_ings.

with pickled pep

Ingred|ents

U4
2
2

cup chopped pickled peppers

4
4

_uIlycooked 4-ounce jumbo hot dogs
ho__
buns

tablespoons _opped onion

Combine ketchup, chopped pickled peppers, relish,
an_ and poppy seed in a small _.
then set aside.
Preparing Hot Dogs

DOUBLE SALSA BURGERS
A fresh _mate salsa flavors the bee_ mixture for e
zes_ tasting burger° The sa_ _iso _rves as
colorful
toppi_,MaCes 6 burger pallas,

Place hot dogs on gdl_ direc_ over medium _15
to
8 minutes _h _e lid up, "rum hot dogs and brush with
some of lhe relish mixture: Gd_lhot dogs 6 to B minutes
more or untiI thoroughly cook_.
To _rve

Ir_redtents
large _omate, seed_ and fi_el_ chopped
I/2
_Z4
2

cup fine_y chopped green pepper
c_p finePf chopped red onion,
finety chopped, seeded je!_anO _p_

i

_blesp_

snip_

ci_antre

Toast inner sides of hot dog buns on gdll _e
hot
dogs tns_e buns and top with remaining relish mixture,

RIB EYE STEAKS WITH GRILLED G_LIC
they cook, the garlic cloves mell_ in flavor,
making a delicious sauce for any grilled meat. _d for
an
spread _ softened c_rveS OV_ |coSted
slices Of ften_ bread! Makes 4 servings.

1

who4e head of gar_
tablespoons olive oil or cooki_ o_1
tables_n
snipped fresh basilorI12
teaspoondriedbas_,crushed
t_espoon
sniped fresh rosema_ o_ 1/2
Leaspoon dr_d rosemary, crushed
tv_lve-ozo boneless rib eye steaks

2
1

Use a _k]og
pan or tear off a 24xlS-inch p_eceo!
aluminum foil and fold long length in half, then _m to
make a 12-in_ square. Remove the ¢_Jterlayer of
g_i¢ he_, then cut off and discard the top l_=inch
of gafttc head to e_ose the gallic c|o_.
P_ace garl_
head _n center of a _king
pan or in center of f_
w_tha|| s_des Of_e fOi_fo_ded up _ound the garlic to
form a cup. r)riz_e get|it with oil and sprinkle with
_/and
rosemary. Cover pan _ twist the ends of the
foil to _p_ete_y e_dose the garf_.
P_epadng Steaks
Place s_eaks and _ garlic pack on grill dirty
over
medium heat and cook a_t
7 minutes with the I_ up.
Turn steaks _
gnu for 5 _ 8 minutes more, or until
c_ked to _ste. _
remove steaks and p_ce
platter. Remove ga_lic and d_e
its juices over your
steak. Remove the softene_ garlic cloves and spread
ove_-your s_eak. Season v_th salt and peppa_ as
desired and cut _ntoserving-size pieces.

SIRLOIN

8_BECUED

_IBS

Serve thistangy _a
cob, green salad, _lo

_assic wi'_ corn-on-thesalad or colesl_!

|ngredien_

Proper|rig I;he Garlic

HERB-PEPPER

Combine ketchup, pepper, _sema_, b_i_ _
garlic
_e_
Coat bo_ s_desof steak w_thmixture. Grill
steak wi_ h_ _p, direcgy over medium heat for 6
m_gtes. Turn steak and 9r_Hfor 8 _ 12 minutes more
or unti__ked
8s desired. Cut into serving size
pieces

STEAK

The hearf_ beef flavor is cemp_emen|ad wi_ a deli_
cio_s herb _ng(
Makes 6 _i_gs.

2
!/2
I '_

_blespoons ket_up
teasp_n coa_ely g,-ound pepper
_eas_ns
snipped _esh _ma_
or 1/2
teasp_n dri_ rosemary, cP_sh_

_

teaspoons Sniped fresh bas_!or __ reason
dried basil crushed
i 1/2_nd
beneiess beef sidoin steak,
cutt-i_ch _ick

2
I_

pounds Amed_an s_e _
cup barbe,_e sauce

spareribs

2
few drops of |obas_ sau_

P_ace _ibsin_ a large g_ass _ ceram_ dish
Combine rema_i_g ingr_tents and pour ove__
n_. Refdge_ale for _ral
hours.
P_eheat your griJ_3 mintes and _ace _e ribs on
cook_g grid. _k
tndt_Uy, over a l_ to medium
heat un_I¢ook_, During _e task:few m_nutes of
cookingyou can cook the ribs over a direct
fire for
added bs_ecue _avor and te×tu_.

MARINATED

TUNA STEAl'{
Combine th_
fish, margarine or bu'_er, _
juice, musta_ and basil in_ a cooking pan or
aluminum foJ_recta_e, _d cook direly over _mv
flame un8 _ited. 8rush mb_e o_r both sides
bad-butfish stoaks_ Pour balance of m_xture into
smaIl_,

Experiment with unique dishaso like this tuna steak
recipe beasti_ a (_4ic:_ouswine marinad!!
Makes 4 servings,
Ingredients
4

6-ounoe fresh or frozen Luna ste_s

cut 1 inch

thick. Thaw fish ff frown
cup dry white wine

Place _ean _ki_
p_ or foi_ on center of grt_
with both _ter burners on m_ium. P_
fish
gr_ and c_
_fd, Cook _directty fof8 to _2
m_nutes or just unti! fish beans to flake easily,
turning onoe and brush_ng as nee_d 'with
remaintrig
mixture,

1

1
1
2

It4

tab_poon

o_Jveoil of cooking o_1

clove 8a_tc. min_
reasons
snipped fTesh ro_ary,
crushed,
or 1/2 teaspoon dr_d rosemary, _ushed
teaspoon snippes #e_-_h_r_ano_ crushed, of
1/4 teaspoon dr_d oregano, crushed
teaspoon sa_|

A_MOND COATED TROUT
This _tc_ous
'_ _ ' recipe
" is u,n
'Iqu_ a_d _sy to prepare on
your Kenmore Elite gas gdlloMak_ 4 servings.
Ing_dien_

Combine wine. o& gadJc, rosemary, enega_ and
sa||° Place tuna steak in Dlas|_ bag and _ntoshaJ_ow
dish, add marinade _en _al bag, Rotate bag to
coat fish well then chi]l for up to 2 _rs.
|uming
fish o_.
Remove fish from bag and dis_
m_nade. Placea
cooking p_ _
baking rack _ r_ting
rack into
center of grBIwith outer burners on medium heat.
Cook uJna shank on top of r-,_c_k
w_ I_ d_
for 8 to
12 minutes or untilfish begins to flake aesir_ Turn
fish once dung cooking.. When cooked, remove fish
from _i[I
and serve.

MUSTARD-G_ED

Ingredients

2

t_blespoons margarine or butter

2
1
2

1/2
I
1
i/3

cup a_ pu_se

fl_r

cup parmesa_ _ease, grated
o_]ve or peanut oil for f_J_g

F_I{a cast-iron p_ w_ t to 2 i_hes of oJ|._d
pl_ ever h_h heal Cook t_out unti_ _den brown.
Drain oi|, spdnk_ trout with parmesan cheese a_d
serve right from the gale

A simp4e seu_ of m_ed margarine, _emonju_,
Dijon-s_e mustard and _si!adds 8 scin_llating
note
to _eSe s_ing fish steaks_ Makes 4 servings,

6_Jnce fresh of frozen hal_I3ut
steaks, cut t
inch _ick

_Jt

Remove the head and _il 'from trout and fi!let al!
b_'_es. Cut each fish in half to form 4 _g fillet&
Coat fish _ flout, d!p in _g a_ ro[_in almonds.
Re_r_gerate for I hour',

HALIBUT STEAKS

4

2

DOnD_on-_
mustard
_aspoons s_pped fresh basit or 1_
teaspoons tided basil crushed

28

SOUTHWEST

CHICKEN

BREASTS

_is p_u[_ recipe an also be a gdlt_ _icken
sated! S|P_ech_ken into smafl s_ips and place them
t_ of shre_ed lettuce with evade
dressing and
_p'w_th cheese_ Makes 6 s_rvings.

1/4
2
2
If4
6
2
t
2
2
1
1
1

cup d@ white w_ne
_blespoons aide o_Jor cooking ei_
s snip_ fresh tarragon _ 1/4
_s_
dned tarragon, crusl'_d

BARBECUED

Ano_er b_kyafd fav_te, _his recipe includes an
easy to make, sweet and spry s_ce°
Makes 4 servings.

!

_/4 to _
sk_less, bonet_s chicken breast helves
avocados, p_,
_e|_
and ehopp_
dOVe _iC,

min_'_d
Sfine_y_opp_

seeded

green chi|i peppers of _ut cho_ce
green _ions, f_neiy chopp_
snipped fresh cilantro
tablespoon _ey

Combine wine, o_, ta_on
a_ salt PJn_ ¢,hic_en
aP_3d_ wi_ paper towels P!_e ch_en tn ptastic
b_ and in_ shall_d_sh
hen add marin_e and sea_
b_. Rotate chicken to _
we_ and @it! gp to 2_
hours, _ming bag _as_:_na|_y
Preps_ng the ,Avocado Dressing
Combine _voc_dos, tom,to, gads. _i_ipeppers,
on_s, cilent_o,
honey _d lemon j_Ice.Toss _11
_en cover _nd chiJ| up _ 2 h_rs,

Remove the chicken from plas_ bag and reserce the
rear,ads. Grt|t chicken directly over medium heat with
lid up for 5 m_u_es_ Turn _Icken a_ brush with
mar|n_e. _
g_i|I for 5-_0 m_,_es more or until
_icken is no longer pink,Serve with side of avoc_o
dressing,

CHICKEN

2 _

hattie: hot pepper sauce
_a 3 _und broiier4ryer _icke_,

pre-cut

Combine ketc_3_p, marmalade, _Aneg_r,celery
sa_, thai| p_er
and hot pepper sauce in a
cooking pan, _
cook d_ectfy over a _w to
mad|urn heat Leave _e.cooked sauce in _e p_
and remove _om heat until _cken is prepared.
P_spadng th_ Chicken
W_sh _iCken and _ with paper towels_ Turn
Outsideburners on medium and p_ace We-cut
chicken pi_
(bone side d_)
in caner of gdiL
Close _ and cook indJr_y for _ Iv'_r _ until
ch_ken is _ longer pink _rush occasionally with
saul° Remove chicken from grill once _ed,
then place cooking pan wi_ _e
in_ center of
gril!
and reheat. Pou_ _rme_ _ce
ove_chicken
and serve.

T_D_IONAL

Pi_

HOLIDAY TURKEY

Imagine ev_eryone's surprise _
_
serve_
_
h_iday turkey ompletewith dressing
e_ous
and tender s_aJgh_from the gdl# _tves 8 - 50

8_ 50 pound whote turkey
4
2
t_espoons chopped _yme
2
2
teaspoons grated lem_ dad

Yap rn_y aev_ want to ca41_t f_ p_
again_
Fotk_ this p_
d_ugh recipe, or purchase readymade p_a dough fooad in y_r g;acers refrigerated
section ex_ _ _e bis_its. Sl_ce and s4_cvedirec'dy
f_om tt_ gri& 8e_es 6; -8

1_
1
3

2

ounces buyer

2
8
2
114
2
4

_ions, f_eLy _epped
_nces b_,
chopped
t_esp_
port wine
cup red _ne
c_k_
sk-_k cubes
_nc_
chopped cashews, hazelnuts

cups at! purpose _r

1_4

CUptomato paste or itat_ tom_to sa_

3/4

red pepper, roasted ar,_ sliced
k _es

8

ounces g_d

mo_re_la

c_se

!t's easy tocustomize _is recipe with to_ings to _it
_ur family's task; Fat spieler crust, lightly _b the
dough w_h ol_-e oil then _ice with _pper and gadic
salt before spreading _ur tomato sau_
Prepa_ng _he Pica

to _ste

the Dressing

Prepare dressing _ a coeklng pan direc_y over
medium heal Me_tbu_e_, _d onions and b_
_en
saute 3 mtnutes. Add port,, red wine and stock ,cubes
and bring to a boil, Cook 2 minutes° Remm,_ pan to
alJow _gredients to coot. _d remaining _gredients
and m_.
Prapadng the Turkey
_ou_
net required, _u may want _o _t
gr_J3 minut_

olive ei_

3

t

1/2
cup chopped cele_
1_
cup chopped _rrot
1 - t 112 cups #ash _ite _adcrumbs
1

Preparing

table.cons

6

pecan_

salt and p_p_

ON THE GRILL

your

W_h inside of _ey a¢_ dr,.#w_ pape_- t_rwels°
ip_
seasoning _o the _rkey _v_.
O_bine the bu_er_ _,
_erm_ juice end dad
te_er
_na _
Using _rkey baster, i_ert bu_ter
mitre
under s_Jn¢o_¢e_ng_he _key breast°
T_ss the bjrkey w_ std_g _ pl_aceit _ a bak_
or roa_t_g r_ _ rests _te a cooking pan
Re_e
the cooking gri_ from your gr_l _ _e_sary, _en p_ace_ cooking pan _e tu_ey i# the
center _ y,-_Jrgr_L Turn_e _de
b_r
te low,
o_r _ me_Jrn,
and ck#_ t_J Cook _trec_y
for 3 1_ _ 4 h_s _ an8 cooked_ Ha_way _rough
_king
t_rr_ you _y _rnate
burn_ tern
so tha_the turkey b_owns even_yoOnce cooked,
Fete
dress_ from cooked turkey, sl_ and _rve

_ugh

C_ine
_t,
water a_ sa_ _
ar_ iet
s_and _ a warm p_a_ unt_ mixture s_rts _ foam,
Add _ yeast mbdure to _uf a_ o_ and _mbine to
form y_r pi_ dough, Kn_
_ a lightly
su#ace u_t{_smooth and e_stk_. Cover _d star_ in a
_rm place until
doubled _ s_. _k
back dOU_
and roll out _ a rectang_ _ s_ _ _ur coo_ng
pan _ bak_g dish Ra_ doL_h _ a iight_y
oiled
pan°
_f _ pu_ased
a ready-made pizza dough,
simply open _n a_ ro_I
dough in_ a lighSy
oil_
cooking pen.
P_epaflng the Pizza
S_re_ tomato paste _ Ita_i_
tomato _uce on top of

_a rn_ #._ce cheese first w_, _'_gs

on last.

R_
cook_g pan in c_r
_ gdll and cook _lio
_y,
_
one ou_e
b_Jrner_ h_ end the _er
on _ow,for approximateh! 20 rn_nutes_ untO!bottom of
_st _ _ht brown. Lusty, rai_ the lid _
_nish
_king
p_
try _m_g _m_
ur_
the cook_
pan _ ht_ for a_3t 2 minb_ _
_t _
_he
center _ p_ g_ brow_o Th_ _
_ heat. s_ce
a_ serve d_Iy _
pan.

FRESH VEGETABLE

GRILLED POTATO SKINS

STIR.FRY

Serve these ¢rkspy potatoeS as a snack or s_e dish.
We've included m_rowave ins_ctions for a _mesaw
ir_shod cu_. Makes _2 servings,,

Take a trip to the Orient w_ththis easy. and heaJthy
vegetable _pe
Ma_s 4 -6 servings.
ingredients
2
1
2
1

2
!
112

tablespoons o_l
onion° cut inf_owedges
carrot, thinly s_.,ed
cups brocco_, cut _o _at_ f_owerets
red pepper, sliced
sticks celery, thinly sliced
cup

sn_

6
3

3

pe_

t
1

cup ch_ken broth

baking po_s
(a_ut 8 oun_ _)
tablespoons margarine orbutter,
mette_
_p shre_ed _eddar _eese (4 ounce)
slices b_,
_isp-cook_
_nd c_mbl_
or u_ p_epack_ed ba_
bits
chop_ tomato (op_na0
d_
gt_n on_ (op_n_I)
cup s_r cream (optional)

Heat oil in a wok or saute pan, directty overa h_gh
heat. _d onion and ce_k 1 minute. Add carrot and
broccoti and stir-fry 2 minutes, then add red
pepper, celery and snow peas and conth'_ue
cooking t minute m_e. Add chicken broth and Ms
vegetables until cooked to desired doneness.

Pun_.ure¢Jean potatoes wi_ a fork, v_ap in atumihum _i! ar_ pla,'.,edkecBy over low to m_iurn heat.
Close lid and cook di_ec_yfor 1 hour or unt_ _nter _s
tender OR- Microwave cle_n, punctured potat_
on h_gh for t5 to 20 minutes, or untt_ center _nder.
A_ow cooked potatoes _ coot then urw_r_p and
d[_rd fo}L
Cut potatoes in half _ lengthwise, _
outpotato
pulp (_tve separatel_ or discard.)
8e Sure to leeve
1/44nCh th_k potato shel_rema|ni_. Brush the _slde
ofe_h potato_e{_ w_thm_d
margarine, Spoon 2
teaspoons ptcen_ _
_to eacl_ potatos_,
spdnkJewith cheese and t_ with ba_.

ONION BLOSSOMS
Grea_ served as a snack, or to dress up ba_ued
meats, _Itry
or fish. Makes 4 servings.

4
i
_t8
1

P_ace prepared potato ski_s on gra_,directly over
medium heat. Close _idand cook fo_ 8 to 10 minutes
or untl_pota_o skins a_'ecrisp. SpdnNe each potato
skin _th tomato and green onionand then top w_
_ur cream, if desi_ed

medium sweet onions (4-5 ounces each)
t;_blespoons rna_rine or butter, meltad
_aspoon Dijo_-styte mus_rd
maspoen hot pepper sauce
_b_es_on brovm sugar
pepper (optkm_)

Pe_ onions, then cu_almost _mpletaly _rough each
_ion, forming8 wedges O_ion will
be io_se,butst_ll
inL_ct.
Prepare four 124nch squares of aluminum
foil Place one onion _ the center of each foi_ _uare.
Stir margarine (or burr) with hot _pper sauce and
ddzTJe over _ions. SpMnk_ewith brown suite Then
bdng up _ sides of foi| _#are and double fo_.
8ring remaining comers _p and completa|y _cI_e
leaving enough space for steam to build.
Pta_ va_ppee on_ blo_ssoms on UtaH,d_ectly over
medium heal C_e _k_a_ cook t 5 to 25 minu_ or
u_t_ on_s are nearlytende_. Make a 2-inch open_ng
at the top of each onion wrapping, t_en c_e I_ and
cook 5 _ I0 minutes more, _ until _!ons are lt_t|y
brow_ed. Sprinkle with _pper _ desired and serve

31

For in-home repair of a major appliance,
no matter who made it, no maffer who sold it!
Call 24 hours a da_; 7 days a week

1-800 -MY-HOME
Para ped|r sewlc"i o o ordenar piezas:
l_88-SU-HOG_'"
(1-888-7_6427)
Pour tout le sewice:
l_77-LE-FOYER

TM

(1-877-533_937)

For repair of carw4n products !ike
vacuums, !awn mowers, stereos and VCRs,
call for the nearest Sears Set€ice Center location.
Call 24 hours a day, 7 days a week

For the replacement
pans and owner's manuals that
you need to "do-it-yourself," call and ask for Pa_sDIrect.
Call 6 a.m. - !1 p.m. CT, 7 days a week

1-8004iMY-HOME

SM

(1 00 6g 663)

www,sea_,comJpa_d!_t

For a Sears Service Agreement

purchase or mqumry:"
"

Call 7 a.m.- 5 p.m. CT, Monday- Saturday

Trill

P_

_

P4_

IIII

--

.........

.....

iiirlrTt ..................

!r

_1_.......................



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