WestBend 84405 Instruction Manual - Page 7

CHICKEN VEGETABLE STEW 2-2½ pounds chicken parts, skinned if desired 5 carrots, cut into ½-inch pieces 3 ribs celery, cut into ½-inch pieces 1 7-ounce can mushroom stems and pieces, undrained 1 15-ounce jar whole small onions, undrained OR 1 medium onion, chopped 1 16-ounce bag frozen peas, rinsed with hot water 1 teaspoon salt ¾ teaspoon dried thyme leaves ¾ teaspoon paprika ½ teaspoon rubbed sage ½ teaspoon pepper 1½ cups water 1 6-ounce can tomato paste 2 10½-ounce cans chicken broth 4 tablespoons cornstarch ⅓ cup water Cook at: LO for 8 to 10 hours HI for 5 to 6 hours 1. Place chicken parts, carrots, celery, mushrooms, onions and peas in stoneware cooking pot. In medium bowl combine salt, thyme, paprika, sage, pepper, water, tomato paste and broth. Pour over chicken mixture. 2. Place cooking pot into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender. 3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones and cut into bite-size pieces. Return meat to cooking pot; stir to combine. 4. Set control to HI. Combine cornstarch and water; stir slowly into stew until thickened. Serves 6 to 8. Set at Keep Warm for serving if desired. HERBED PORK ROAST 4 large cloves garlic, quartered 5 pound pork roasts, boneless or bone-in 1 teaspoon salt 1 teaspoon ground thyme ½ teaspoon rubbed sage ½ teaspoon ground cloves 1 teaspoon grated lemon peel ½ cup water 3 tablespoons cornstarch, optional 3 tablespoons water, optional Cook at: LO for 9 to 10 hours HI for 5 to 6 hours 1. Cut 16 small pockets into roast and insert garlic pieces. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. 2. Pour ½ cup water into stoneware cooking pot. Add roast. Place pot into heating base, cover and cook at desired heat setting for time given or until meat thermometer inserted into center of roast reads 170º F or higher. 3. Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened. Serves 6 to 8. BEEF ROAST WITH VEGETABLES 3-3½ pound beef roast salt and pepper to taste 1 large onion, quartered or sliced 6 carrots, cut into 1-inch pieces 6 medium potatoes, quartered and halved 7