WestBend 84966ST Instruction Manual - Page 11

Country Ribs with Apples 'N Kraut 3 lbs. Lean country-style pork ribs, trimmed 1 8 oz Can mushrooms stems and pieces, of any excess fat drained Salt and pepper 1 Large or 2 small apples, cored and cut 1 16 oz Can sauerkraut, undrained into wedges 1 Medium onion, thinly sliced and separated ¼ cup Brown sugar into rings ½ tsp. Celery seed 1. Preheat cooking pot 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 pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. 3. Place cooking pot on base, cover and cook at "LO" for 7 to 9 hours or at "HI" for 3 to 4 hours until meat is tender. Reduce heat to keep warm ("WM") for serving. Carrot Cake 2 cups Flour 2 cups Sugar 1 tsp. Baking soda 1 cup Vegetable oil 4 Eggs 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 pot on base and preheat at "HI" 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 pot. 3. Cover and bake at "HI" 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. Cranberry Nut Bread 2 cups (8-ounces) fresh or frozen cranberries ½ cup Walnuts 2 cups Flour 1 cup Sugar 1½ tsp. Baking powder ½ tsp. Baking soda ½ tsp. Salt 6 tbsp. Butter or margarine 1 Egg 1 tbsp. Grated orange peel ½ cup Orange juice 1. Grease 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 pot on base and preheat at "HI" while mixing ingredients. 2. Grind cranberries and walnuts with coarse blade of food chopper. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter or margarine to form a coarse mixture. Make an indentation in mixture and add egg, orange peel and orange juice. Beat only until lumps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan. Place pan in cooking pot. 3. Cover and bake at "HI" for 3 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 bread. If cake tester comes out clean, bread is done. If batter clings to cake tester, continue baking for 15-minute intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf. English - 11