West Bend 5-6 QUART SLOW COOKERS Instruction Manual page 15

1½ Lbs
2 Tbsp
½ Tsp
¼ Tsp
½ Tsp
¼ Tsp
1 Lb
2 Cups
¼ Cup
¼ Cup
¼ Cup
1. Place beef in pot. In a small bowl, combine flour, celery salt, garlic powder,
ground ginger and pepper. Sprinkle over beef.
2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.
3. Cover and place pot on base. Simmer at LO (#3) for 6 to 8 hours or Add raisins
30 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Serve
over hot cooked noodles. Makes 6 servings.
½ Cup
½ Cup
1 16 oz.
1 16 oz.
5-6
½ Cup
2 Tbsp
½ Tsp
½ Tsp
½ Tsp
¼ Tsp
1. Place all ingredients in pot. Break up tomatoes with spoon.
2. Cover and place on base. Simmer at LO (#3) for 2 to 3 hours. Reduce heat to
Keep Warm (#2) for serving. Makes 6 to 8 servings.
German Beef Stew
Beef chuck, cut in 2-inch cubes
Flour
Celery salt
Garlic powder
Ground ginger
Pepper
Can whole tomatoes, undrained
Thinly sliced carrots
Sherry cooking wine
Dark molasses
Raisins
Vegetable-Frank Chowder
Chopped onion
Thinly-sliced celery, cut diagonally
Can whole kernel corn, undrained
Can whole tomatoes, undrained
(8-ounces) frankfurters, cut into ½-inch slices
Water
Chopped parsley
Salt
Sugar
Leaf basil
Hot pepper sauce
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