WestBend 87905B Instruction Manual - Page 8

Corned Beef and Cabbage - 5 Qt. 3 - 4 lb. Corned beef brisket 1 Clove garlic, minced 1 Medium onion, sliced 1 Bay leaf ½ tsp. Celery seed Water ½ tsp. Mustard seed 1 Small head cabbage, cut into wedges 1. Place brisket with liquid and spices from package in cooking vessel. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket (about 4 cups). Cover and cook at "LOW" for 7 to 9 hours or until brisket is fork tender. 2. During last hour of cooking, add cabbage wedges and continue cooking at "LOW". Discard cooking liquid and spices. Hearty Chicken Noodle Soup - 5 Qt. 2 lbs. Chicken parts, skinned if desired 1 tbsp. Instant chicken bouillon 5 cups Water 1 tbsp. Minced parsley 1 Medium onion, chopped 1 tsp. Salt 4 Carrots, cut into ½-inch pieces ½ tsp. Dried rosemary 4 Ribs celery, cut into ½-inch pieces ¼ tsp. Pepper 1 16 oz. Can whole tomatoes, cut up 1 cup Uncooked fine egg noodles 1. Combine all ingredients, except egg noodles, in cooking vessel. Cover and cook at "LOW" for 6 to 8 hours or at "HIGH" for 3 to 4 hours or until chicken and vegetables are tender. 2. Remove chicken pieces from cooking vessel and set aside to cool slightly. Increase heat to "HIGH" and add noodles, stirring to blend. Cover and continue to cook for 30 minutes. 3. Meanwhile, remove chicken from bones and cut into bite-size pieces. Return meat to cooking vessel to heat as noodles finish cooking. Reduce heat to "WARM" for serving. Chili - 5 Qt. 1½ lbs. Ground beef 1 16 oz Can kidney beans, undrained 1 cup Onion, chopped 1½ tbsp. Chili powder 1 cup Green pepper, chopped 1 tsp. Salt 1 Clove garlic, minced 1 tsp. Ground cumin 1 28 oz. Can whole tomatoes, ½ tsp. Pepper undrained 1. Brown ground beef with onion and green pepper in cooking vessel over medium heat of range unit. Remove excess grease. 2. Transfer cooking vessel to heating base using hot pads. Add remaining ingredients, stir to blend. Cover and slow cook at "LOW" for 7 to 8 hours. Reduce heat to "WARM" for serving. Slow Cooker Roast - 5 Qt. 1 - 3lb Boneless beef chuck roast 1 (.75 oz.) packet Dry brown gray mix 1 cup Water 1 (.7 oz.) packet Italian-style dressing mix 1 (1 oz.) packet Ranch dressing mix 1. Place the beef roast into the cooking vessel. 2. Whisk the water, ranch dressing mix, gravy mix, and Italian dressing mix together until smooth. Pour over beef roast. 3. Cover and slow cook at "LOW" for 6 to 8 hours or "HIGH" for 4 to 5 hours. English - 8