Quart Recipes - West Bend 84905 Instruction Manual

Try some of our favorite recipes using the West Bend
included on the following pages to get you started.
1½ Lbs
1½ Qts
1 Tsp
¼ Tsp
2
2
2
1
1
1 16 oz
1. Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay
leaf into cooking pot. Cover and slow cook at LO (#3) for 6 to 7 hours.
Remove soup bone and cool slightly. Remove meat from bones and return to
2.
soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley
may be added, if desired. Makes 6 servings.
1 Tsp
1 Tsp
½ Tsp
½ Tsp
1 Tsp
4-5 Lbs
4
2 Tbsp
2 Tbsp
1. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork
roast. Cut 16 small pockets into roast and insert garlic pieces.
2. Place roast in cooking pot. Cover and cook at LO (#3) for 7 to 9 hours or at HI
(#5) for 4 to 5 hours. Insert meat thermometer into roast to ensure
internal temperature is 170°F/77°C or higher before serving. Allow roast to stand
10-15 minutes before carving. Remove garlic pieces. Juices may be thickened
for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water.
Stir slowly into juices until thickened at HI (#5). Makes 8 servings.
5-Q
UART
Beef Vegetable Soup
Beef soup bones or 1 pound beef short ribs
Water
Salt
Pepper
Carrots, chopped
Ribs celery, chopped
Potatoes, peeled and chopped
Small onion, chopped
Bay leaf
Can whole tomatoes, undrained
Herb Pork Roast
Salt
Thyme
Sage
Ground cloves
Grated lemon peel
Pork roast, boneless or bone-in
Large cloves garlic, quartered
Water, optional
Cornstarch, optional
R
ECIPES
®
Slow Cooker that we have
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