West Bend Cookers User Manual download pdf (Page 6)

Hearty Chicken Noodle Soup

1½ lbs. Chicken, cut into cubes

3 cups water

1 medium onion – chopped

3 carrots – cut into

-inch pieces

3 ribs of celery – cut into

-inch pieces

1 14½ ounce can whole tomatoes – undrained – cut up

2 tsp instant chicken bouillon

2 tsp dried parsley flakes

½ tsp salt

¼ tsp dried rosemary leaves

¼ tsp pepper

¾ cup uncooked fine egg noodles

Cooking Time: LO = 8 to 9 hours HI = 5 to 6 hours

1. Combine all ingredients, except egg noodles in the cooking vessel. Place

cooking vessel into heating base, cover and cook at desired heat setting for time

given or until chicken and vegetables are tender.

2. Remove chicken pieces from cooking vessel and set aside to cool slightly. Set

control to HI and add noodles, stirring to combine. Cover and continue to cook

30 minutes.

3. Remove chicken from bones and cut into bite-size pieces. Return meat to

cooking vessel and cook until noodles are tender. Serves 4. Set at Keep Warm

for serving, if desired.

Herbed Pork Roast

3 large garlic cloves – quartered

2½-3 Lb pork roast – boneless or bone-in

¾ tsp salt

¾ tsp ground thyme

¼ tsp rubbed sage

¼ tsp ground cloves

½ tsp grated lemon peel

½ cup water

2 tbsp cornstarch - optional

2 tbsp water - optional

Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours

1. Cut 12 small pockets into roast and insert garlic pieces. In small bowl combine

salt, thyme, sage, cloves and lemon peel. Rub on pork roast.

2. Pour

cup water into the cooking vessel. Add roast. Place cooking vessel into

heating base, cover and cook at desired heat setting for time given or until meat

thermometer inserted into center of roast reads 170°F or higher.

3. Remove roast and allow 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 4 to 6.

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West Bend Cookers User Manual Page 6

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