West Bend 5-6 QUART SLOW COOKERS Instruction Manual page 12

1½ Lbs
1
1 Cup
½ Tsp
¼ Tsp
¼ Tsp
1 Tsp
½ Cup
1
4
1 Lb
1 Tbsp
½ Cup
1. Brown steak in slow cooking pot on range unit over medium heat. Transfer
cooking pot 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 LO (#3) for 6 to 8 hours or Med
(#4) for 4 to 5 hours.
3. Add green pepper, tomatoes and bean sprouts, stir to blend. Slow cook an
additional hour. Just before serving, increase heat to HI (#5). Combine
cornstarch and water. Gradually add to pepper steak, stirring until thickened.
Reduce to Keep Warm (#2) for serving. Makes 4 to 6 servings.
3 – 4 Lb
1
½ Tsp
½ Tsp
1
1
1
Place brisket with liquid and spices from package in slow cooking pot. Add
1.
onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to
cover brisket (about 4 cups). Cover and cook at LO (#3) for 7 to 9 hours or until
brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at LO
(#3). Discard cooking liquid and spices. Makes 6 servings.
Pepper Steak
Round steak, cut into thin strips
Clove garlic, minced
Chopped onion
Salt
Pepper
Ginger
Sugar
Soy sauce
Large green pepper, cut into thin strips
Tomatoes, cut into eighths, or 1 1-pound can whole
tomatoes, undrained
Can bean sprouts, drained
Cornstarch
Cold water
Corned Beef and Cabbage
Corned beef brisket
Medium onion – sliced
Celery seed
Mustard seed
Clove garlic – minced
Bay leaf
Water
Small head cabbage – cut into wedges
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