WestBend 87905 Instruction Manual - Page 7

RECIPES Note: Please pay attention to the size of the recipe you wish to make. Do not attempt to make a 6 quart recipe in a 5 quart cooking vessel. Beef Vegetable Soup - 5 Qt. 1½ lbs. Beef soup bones or 1 lb. beef 2 Ribs celery, chopped short ribs 2 Potatoes, peeled and chopped 1½ qt. Water 1 Small onion, chopped 1 tsp. Salt 1 Bay leaf ¼ tsp. Pepper 1 16 oz. Can whole tomatoes, 2 Carrots, chopped undrained 1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay leaf into cooking vessel. Cover and slow cook at "LOW" for 6 to 7 hours. 2. Remove soup bone and cool slightly. Remove meat from bones and return to soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley may be added, if desired. Herb Pork Roast - 5 Qt. 1 tsp. Salt 4-5 lbs. Pork roast, boneless or bone-in 1 tsp. Thyme 4 Large cloves garlic, quartered ½ tsp. Sage 2 tbsp. Water, optional ½ tsp. Ground cloves 2 tbsp. Cornstarch, optional 1 tsp. Grated lemon peel 1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert garlic pieces. 2. Place roast in cooking vessel. Cover and cook at "LOW" for 7 to 9 hours or "HIGH" for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170°F/77°C or higher before serving. Allow roast to stand 10-15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water. Stir slowly into juices until thickened at "HIGH". Pepper Steak - 5 Qt. 1½ lbs Round steak, cut into thin strips 1 Large green pepper, cut into thin 1 Clove garlic, minced strips 1 cup Chopped onion 4 Tomatoes, cut into eighths, or 1 1- ½ tsp. Salt pound can whole tomatoes, undrained ¼ tsp. Pepper 1 lb. Can bean sprouts, drained ¼ tsp. Ginger 1 tbsp. Cornstarch 1 tsp. Sugar ½ cup Cold water ½ cup Soy sauce 1. Brown steak in cooking vessel on range unit over medium heat. Transfer cooking vessel to heating base using hot pads. 2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover and slow cook at "LOW" for 6 to 8 hours or "HIGH" for 4 to 5 hours. 3. Add green peppers, tomatoes, and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat to "HIGH". Combine cornstarch and water. Gradually add to pepper steak, stirring until thickened. Reduce to "WARM" for serving. English - 7