WestBend 84966ST Instruction Manual - Page 10

Fish Chowder 2 lbs. Fresh or frozen fish fillets (haddock, 4 cups Hot water perch, cod, flounder) 1 16 oz Can stewed tomatoes 2 tbsp. Lemon juice 1 cup Diced carrots 4 Slices bacon 2 tsp. Salt 1 cup Chopped onion ¼ tsp. Pepper ¼ cup Diced celery 1 tbsp. Worcestershire sauce 4 Medium potatoes, cut into cubes 2 tbsp. Dry sherry, optional 1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate. 2. Fry bacon in cooking pot on range top over medium heat until crispy. Drain on paper towel, crumble and set aside. 3. Sauté onion and celery in bacon drippings until brown. Transfer cooking pot to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking pot. Stir to combine. Cover and cook at "LO" for 4 to 5 hours or at "HI" for 2 to 3 hours. 4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to keep warm ("WM") for serving. Garnish with crumbled bacon. German Beef Stew 1½ lbs. Beef chuck, cut into 2-inch cubes 1 lb. Can whole tomatoes, undrained 2 tbsp. Flour 2 cups Thinly sliced carrots ½ tsp. Celery salt ¼ cup Sherry cooking wine ¼ tsp. Garlic powder ¼ cup Dark molasses ½ tsp. Ground ginger ¼ cup Raisins ¼ tsp. Pepper 1. Place beef in cooking pot. In a small bowl, combine flour, celery salt, garlic powder, ground ginger and pepper. Sprinkle over beef. 2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef. 3. Cover and place cooking pot on base. Simmer at "LO" for 6 to 8 hours. Add raisins 30 minutes before serving. Reduce heat to keep warm ("WM") for serving. Serve over hot cooked noodles. Cheese Curried Entree 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 pot. 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 pot. 3. Place cooking pot on base, cover and simmer at "HI" for 2 hours or "LO" for 3 to 4 hours; or until broccoli is fork tender. Reduce heat to keep warm ("WM") for serving. Serve over toast or hot biscuits. English - 10