WestBend 84866 Instruction Manual - Page 10

Cheese Curried Entrée - 6 Qt. 2 10 oz. Packages frozen chopped 1 cup Water broccoli, partially thawed ½ cup Salad dressing or mayonnaise 3 cups (¾ pound) diced cooked ham, ¼ cup Finely chopped onion turkey or chicken 1 tbsp. Lemon juice 1 11 oz Can condensed cheddar ½ tsp. Curry powder cheese soup 1. Place broccoli evenly in bottom of cooking vessel. Add ham, turkey or chicken. 2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in small mixing bowl; stir to blend. Pour soup mixture into cooking vessel. 3. Place cooking vessel on base, cover and simmer at "HI" (#5) for 2 hours or "LO" (#3) for 3 to 4 hours; or until broccoli is fork tender. Reduce heat to Keep Warm, "WM" (#2) for serving. Serve over toast or hot biscuits. Country Ribs with Apples 'N Kraut - 6 Qt. 3 lbs. Lean country-style pork ribs, 1 8 oz Can mushrooms stems and trimmed of any excess fat pieces, drained Salt and pepper 1 Large or 2 small apples, cored and 1 16 oz Can sauerkraut, undrained cut into wedges 1 Medium onion, thinly sliced and ¼ cup Brown sugar separated into rings ½ tsp. Celery seed 1. Preheat cooking vessel on electric or gas range top heating unit over medium heat. Add ribs in batches to brown. Season with salt and pepper. 2. Return all ribs to cooking vessel. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. 3. Place cooking vessel on base, cover and cook at "LO" (#3) for 7 to 9 hours or at "HI" (#5) for 3 to 4 hours until meat is tender. Reduce heat to Keep Warm, "WM" (#2) for serving. Carrot Cake - 6 Qt. 2 cups Flour 1 cup Vegetable oil 2 cups Sugar 4 Eggs 1 tsp. Baking soda 3 cups Grated carrots 1 tsp. Salt 1 tsp. Cinnamon 1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered cooking vessel on base and preheat at "HI" (#5) while mixing ingredients. 2. In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in cooking vessel. 3. Cover and bake at "HI" (#5) for 2 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of cake. If cake tester comes out clean, cake is done. If batter clings to cake tester, continue baking in 15-minute intervals. Remove cake from pan and cool on rack. Frost with softened cream cheese, if desired. Makes a 1½-pound cake. 10