WestBend 84293 Instruction Manual - Page 7

Chili 1½ lbs. lean ground beef or turkey 1 15-oz. can kidney beans, undrained 1 cup chopped onion 1½ tbsp. chili powder 1 cup chopped green pepper 1 tsp. ground cumin 1 garlic clove, minced 1 tsp. salt 1 28-oz. can whole tomatoes, undrained, ½ tsp. pepper cut up Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours 1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit. Remove excess grease. Transfer mixture into cooking vessel. Add remaining ingredients; stir to blend. 2. Place cooking vessel into heating base, cover and cook at desired heat setting for time given. Serves 4 to 5. Set at Keep Warm for serving, if desired. Chicken Vegetable Stew 2 lbs. chicken, cut into cubes ½ tsp. dried thyme leaves 3 carrots, cut into ½" pieces ½ tsp. paprika 2 ribs celery, cut into ½" pieces ¼ tsp. rubbed sage 1 8-oz. can mushroom stems and pieces, undrained 1 15-oz. jar whole small onions, undrained, OR 1 medium onion, chopped 1 10-oz. bag frozen peas, rinsed with hot water ¼ tsp. pepper ½ cup water 1 6-oz. can tomato paste 1 10½-oz. can chicken broth 3 tbsp. cornstarch ¼ cup water ½ tsp. salt Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours 1. Place chicken parts, carrots, celery, mushrooms, onions and peas in cooking vessel. In medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato paste and broth. Pour over chicken mixture. 2. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender. 3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones and cut into bite-size pieces. Return meat to cooking vessel; stir to combine. 4. Set control to HI. Combine cornstarch and water; stir slowly into stew until thickened. Serves 4 to 6. Set at Keep Warm for serving if desired. English - 7