Ham Stroganoff; Barbecued Spareribs; Pork Chops With Yams; Herb Roast Pork - West Bend Slow Cooker Care And Use Instructions Manual

Ham Stroganoff

2 tablespoons butter or margarine
1 cup minced onion
8 cups (2 pounds) precooked ham, cut into ¼ inch strips.
1 8-ounce can mushroom stems and pieces, drained, reserve liquid
2 10½ - ounce cans condensed cream of mushroom soup
1 cup sour cream
1. Sauté onion in butter in slow cooking pot over medium-low heat on range top. Transfer cooking pot to heating base using hot pads.
2. Add ham strips and drained mushrooms to cooking pot. In bowl combine reserved mushroom liquid with soup. Pour over ham mixture;
stir to blend.
3. Cover and cook at setting # 3 for 3 ½ to 4 ½ hours or until heated. Stir in sour cream 15 minutes before serving. Reduce heat to setting
# 2 for serving. Serve over cooked noodles, rice or chow mien noodles.
Makes 6 servings

Barbecued Spareribs

3½ to 4 pounds country spare ribs
1 10½ - ounce can condensed tomato soup
½ cup cider vinegar
½ cup brown sugar
1 tablespoon soy sauce
1 teaspoon celery seed
1 teaspoon chili powder
1. Trim excess fat off ribs. Place ribs in cooking pot.
2. In mixing bowl combine tomato soup., vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs
3. Cover and slow cook at setting # 3 for 7 to 8 hours, setting # 4 for 5 to 6 hours or setting # 5 for 3 to 4 hours. Reduce to setting # 2 for
serving.
Makes 4 servings

Pork Chops with Yams

4 to 6 pork loin chops, ½-inch thick
1 16-ounce can yams, drained
1 10½ - ounce can condensed golden cream of mushroom soup
½ cup dairy sour cream
¼ cup water
1. Brown chops in slow cooking pot over medium heat on range top. Transfer cooking pot to heating base using hot pads.
2. Place yams over chops. In mixing bowl combine soup, sour cream and water. Stir until blended. Pour over yams and chops.
3. Cover and slow cook at setting # 3 for 6 to 7 hours or at setting # 4 for 4 to 5 hours. Reduce heat to setting # 2 for serving.
Makes 4 servings

Herb Roast Pork

1 teaspoon salt
1 teaspoon thyme
½ teaspoon sage
½ teaspoon ground cloves
1 teaspoon grated lemon peel
1 4 – 5 pound pork roast, boneless or bone-in.
4 large cloves garlic, quartered
2 tablespoons water, optional
2 tablespoons cornstarch, optional
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert pieces
of garlic.
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