West Bend Crockery L5661A Instruction Manual 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
1
1 / tbsp chili powder
2
1 tsp ground cumin
1 tsp salt
1
/ tsp pepper
2
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
2 ribs celery – cut into
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
1
/ tsp rubbed sage
4
1
/ tsp pepper
4
1
/ cup water
2
1 6 ounce can tomato paste
1 10.5 ounce can chicken broth
3 tbsp cornstarch
1
/ cup water
4
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
4.
thickened. Serves 4 to 6. Set at Keep Warm for serving if desired.
1
/ -inch pieces
2
1
/ -inch pieces
2
8