WestBend 84306 Instruction Manual - Page 6

2. Increase heat to HI setting and add macaroni; stir to blend. Cover and cook for 30 minutes. Serves 6 to 8. Set at Keep Warm for serving if desired. CHILI 2 pounds lean ground beef or turkey 1-1/2 cups chopped onion 1-1/2 cups chopped green pepper 2 cloves garlic, minced 3 28-ounce cans whole tomatoes, undrained, cut-up 1 15-ounce can kidney beans, undrained 2-1/2 tablespoons chili powder 1-1/2 teaspoons ground cumin 1-1/2 teaspoons salt ¾ teaspoon pepper Cook at: LO for 8 to 10 hours HI for 4 to 5 hours AUTO for 6 to 7 hours 1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit. Remove excess grease. Transfer mixture into stoneware cooking pot. Add remaining ingredients; stir to blend. 2. Place cooking pot into heating base, cover and cook at desired heat setting for time given. Serves 6 to 8. Set at LO for serving if desired. BOSTON BAKED BEANS 4 cups dried navy beans 12 cups water 1 teaspoon salt 1 large onion, chopped ½ pound salt pork, cut into 1-inch cubes 1/3 cup molasses ¾ cup catsup ¾ cup brown sugar 1 tablespoon dry mustard Cook at: LO for 15 to 18 hours 1. Rinse and sort beans. Place beans, water, salt and onion and salt pork in stoneware cooking pot. Place pot into heating base, cover and cook at LO for 13 to 15 hours or overnight until beans are tender. 2. Drain beans, reserving 2 cups liquid. Return beans to cooking pot. In bowl combine reserved bean liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook at LO for 2 to 3 hours to blend flavors. Makes about 3 quarts or 12 to 16 servings. TO HEAT AND SERVE CANNED BAKED BEANS - Canned baked beans may be heated in your slow cooker. Simply add desired amount of beans to stoneware cooking pot and add any additional ingredients as desired, stirring to blend. Place cooking pot into heating 6