West Bend Cookers User Manual download pdf (Page 8)

Chili

1½ lbs lean ground beef or turkey

1 Cup chopped onion

1 cup chopped green pepper

1 garlic clove - minced

1 28 ounce cans whole tomatoes – undrained – cut up

1 15 ounce can kidney beans - undrained

tbsp chili powder

1 tsp ground cumin

1 tsp salt

tsp pepper

Cooking Time: LO = 8 to 10 hours HI = 4 to 5 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

cooking vessel. Add remaining ingredients; stir to blend.

2. Place cooking vessel into heating base, cover and cook at desired heat setting

for time given. Serves 4 to 5. Set at Keep Warm for serving, if desired.

Chicken Vegetable Stew

2 lbs Chicken, cut into cubes

3 carrots – cut into

-inch pieces

2 ribs celery – cut into

-inch pieces

1 8 ounce can mushroom stems and pieces – undrained

1 15 ounce jar whole small onions – undrained – OR 1 medium onion, chopped

1 10 ounce bag frozen peas – rinsed with hot water

½ tsp salt

½ tsp dried thyme leaves

½ tsp paprika

tsp rubbed sage

tsp pepper

cup water

1 6 ounce can tomato paste

1 10.5 ounce can chicken broth

3 tbsp cornstarch

cup water

Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours

1. Place chicken parts, carrots, celery, mushrooms, onions and peas in cooking

vessel. In medium bowl combine salt, thyme, paprika, sage, pepper, water,

tomato paste and broth. Pour over chicken mixture.

2. Place cooking vessel 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 vessel; stir to combine.

Set control to HI. Combine cornstarch and water; stir slowly into stew until

thickened. Serves 4 to 6. Set at Keep Warm for serving if desired.

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West Bend Cookers User Manual Page 8

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