WestBend 87905R Instruction Manual - Page 9

Fish Chowder - 5 Qt. 2 lbs. Fresh or frozen fish fillets 4 cups Hot water (haddock, 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 vessel 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 vessel to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking vessel. Stir to combine. Cover and cook at "LOW" for 4 to 5 hours or at "HIGH" for 2 to 3 hours. 4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to cooking vessel. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to "WARM" for serving. Garnish with crumbled bacon. Beef Stew - 5 Qt. 1½ lbs. Beef Stew Meat, cubed 1 tbsp. Worcestershire Sauce 1 med. Onion, Chopped 2 tbsp. Dried Parsley Flakes 4 med. Carrots, Sliced ½" 1 Bay Leaf 2 Ribs Celery, Sliced ½" 1 tsp. Salt 4 med. Potatoes, Sliced ½" ¼ tsp. Pepper 1 - 28oz. can Diced Tomatoes 2 tbsp. Quick Cooking Tapioca 1 - 10.5 oz. Beef Broth 1. Brown stew meat in cooking vessel on range unit over medium heat. Transfer cooking vessel to heating base using hot pads. 2. Add remaining ingredients to cooking vessel. Stir to combine. 3. Cover and cook at "LOW" for 8 hours or "HIGH" for 5 hours. Reduce heat to "WARM" for serving. 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 "LOW" for 7 to 9 hours or at "HIGH" for 3 to 4 hours until meat is tender. Reduce heat to "WARM" for serving. English - 9