WestBend 85156 Instruction Manual - Page 8

2-2 1/2 6 1 6 5 1 1 1/2 1 1 1/2 1/2 1 lbs cups tbsp tbsp tsp tsp tsp cup Hearty Chicken Noodle Soup chicken parts, skinned if desired water medium onion - chopped carrots - cut into 1/2-inch pieces ribs of celery - cut into 1/2-inch pieces 14.5 ounce can whole tomatoes - undrained - cut up instant chicken bouillon dried parsley flakes salt dried rosemary leaves pepper uncooked fine egg noodles Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours 1. Combine all ingredients, except egg noodles in the ceramic pot. Place cooking pot into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender. 2. Remove chicken pieces from ceramic pot and set aside to cool slightly. Set control to HI and add noodles, stirring to combine. Cover and continue to cook 30 minutes. 3. Remove chicken from bones and cut into bite-size pieces. Return meat to cooking pot and cook until noodles are tender. Serves 6 to 8. Set at LO for serving, if desired. Corned Beef and Cabbage 3 - 4 lbs corned beef brisket 1 1/2 tsp 1/2 tsp medium onion - sliced celery seed mustard seed 1 clove garlic - minced 1 bay leaf 1 small head cabbage - cut into wedges water Cooking Time: LO = 8 to 10 hours 1. Place brisket with liquid and spices from package into ceramic cooking pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket. Cover and cook at LO for 8 to 10 hours or until brisket is fork tender. 2. During last hour of cooking, add cabbage wedges and continue cooking at LO. Discard cooking liquid and spices. Serves 6. 8