Thane Housewares Thunder Stick Pro, Instructions Manual

12

Pepper Steak

1 tbsp. marg a r i n e
1 1/2 lb. round steak 
1/3 cup onion, chopped
1 1-lb. can stewed tomatoes
1/4 cup water
2 tsp. instant beef bouillon
1/8 tsp. garlic powder
2 tbsp. soy sauce
3 tbsp. corn s t a rc h
1 green pepper, thinly sliced
Cooked rice, optional

Blade D 

Slice green pepper and round steak

Blade C 

Chop onions
Melt margarine in frying pan.
Brown steak and onions.
Add tomatoes, water, bouillon, and 
garlic powder.
Cover and simmer for one hour or until beef 
is tender.

Country Cream Soup

1 onion
1 potato
1 turn i p
1 carro t
2 sticks celery

1 pt. stock

1/4 pt. milk

Prepare the vegetables, cut into pieces and
place in the food processor. Pulse until coarsely
chopped. Heat a little oil in a pan and sauté
until soft. Add the stock and bring to a boil.
Reduce heat and simmer with the lid on for a
few minutes. Stir in the milk and serve with
warm bread.

Raw Vegetable Soup

1/4 cup celery
1/4 cup carro t s
2 tbsp. onions
1 tomato
1/2 cup cabbage
1 tbsp. boullion
1 pt. or 1-1/2 pt. boiling water

Blade C

In a large cup or container, cube celery, carrots,
onions, tomatoes and cabbage. Chop in an up
and down motion until fine or puree. Add 

one tablespoon boullion. Add boiling water,
or microwave.

Mix with blade C to smooth. 

Variation: Chop the first five ingredients and
add to mashed potatoes.

ENTREES

Blade B 

Blend soy sauce and cornstarch.
Add to beef mixture; stirring constantly until
m i x t u re  thickens.  Add  green  pepper  and
simmer 10 minutes, stirring constantly.
Serve over rice if preferred.