West Bend 84905 Instruction Manual page 17

2 Cups
2 Cups
1 Tsp
1 Tsp
1 Cup
4
3 Cups
1 Tsp
1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid
hydrogenated shortening. Dust with flour and shake out excess. Set covered
cooking pot on base and preheat at HI (#5) while mixing ingredients.
2. In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir
until ingredients are moistened. Add eggs one at a time, beating well after each
egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter
into pan. Place pan in cooking pot.
3. Cover and bake at HI (#5) for 2 hours. Do not remove cover during this time. To
test for doneness at end of recommended baking time, insert a metal cake
tester in several places including center of cake. If cake tester comes out clean,
cake is done. If batter clings to cake tester, continue baking in 15-minute
intervals. Remove cake from pan and cool on rack. Frost with softened cream
cheese, if desired. Makes a 1½-pound cake.
2 10 oz.
3 Cups
1 11 oz
1 Cup
½ Cup
¼ Cup
1 Tbsp
½ Tsp
½ Cup
1. Place broccoli evenly in bottom of cooking pot. Add ham, turkey or chicken.
2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in
small mixing bowl; stir to blend. Pour soup mixture into cooking pot.
3. Place cooking pot on base, cover and simmer at Med (#4) for 2 hours or LO (#3)
for 3 to 4 hours until broccoli is fork tender. If desired, add almonds just before
serving. Reduce heat to Keep Warm (#2) for serving. Serve over toast or hot
biscuits. Makes 8 to 10 servings.
Carrot Cake
Flour
Sugar
Baking soda
Salt
Vegetable oil
Eggs
Grated carrots
Cinnamon
Cheese Curried Entree
Packages frozen chopped broccoli, partially thawed
(¾ pound) diced cooked ham, turkey or chicken
Can condensed cheddar cheese soup
Water
Salad dressing or mayonnaise
Finely chopped onion
Lemon juice
Curry powder
Slivered almonds, optional
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