West Bend 5 QT Instruction Manual page 9

Chili - 5 Qt.
1½ lbs. Ground beef
1 cup Onion, chopped
1 cup Green pepper, chopped
1 Clove garlic, minced
1 28 oz. Can whole tomatoes,
undrained
1. Brown ground beef with onion and green pepper in cooking vessel over
medium heat of range unit. Remove excess grease.
2. Transfer cooking vessel to heating base using hot pads. Add remaining
ingredients, stir to blend. Cover and slow cook at "LO" (#3) for 7 to 8 hours.
Reduce heat to Keep Warm, "WM" (#2) for serving.
Fish Chowder - 5 Qt.
2 lbs. Fresh or frozen fish fillets
(haddock, perch, cod, flounder)
2 tbsp. Lemon juice
4 Slices bacon
1 cup Chopped onion
¼ cup Diced celery
4 Medium potatoes, cut into cubes
1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover
and refrigerate.
2. Fry bacon in cooking vessel on range top over medium heat until crispy.
Drain on paper towel, crumble and set aside.
3. Sauté onion and celery in bacon drippings until brown. Transfer cooking
vessel to heating base using hot pads. Add potatoes, water, tomatoes,
carrots, salt and pepper to cooking vessel. Stir to combine. Cover and cook
at "LO" (#3) for 4 to 5 hours or at "HI" (#5) for 2 to 3 hours.
4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to
cooking vessel. Simmer for 1 hour or until fish flakes easily with fork.
Reduce heat to Keep Warm, "WM" (#2) for serving. Garnish with crumbled
bacon.
German Beef Stew - 6 Qt.
1½ lbs. Beef chuck, cut into 2-inch
cubes
2 tbsp. Flour
½ tsp. Celery salt
¼ tsp. Garlic powder
½ tsp. Ground ginger
1. Place beef in cooking vessel. 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 cooking vessel on base. Simmer at "LO" (#3) for 6 to 8
hours. Add raisins 30 minutes before serving. Reduce heat to Keep Warm,
"WM" (#2) for serving. Serve over hot cooked noodles.
1 16 oz Can kidney beans, undrained
1½ tbsp. Chili powder
1 tsp. Salt
1 tsp. Ground cumin
½ tsp. Pepper
4 cups Hot water
1 16 oz Can stewed tomatoes
1 cup Diced carrots
2 tsp. Salt
¼ tsp. Pepper
1 tbsp. Worcestershire sauce
2 tbsp. Dry sherry, optional
¼ tsp. Pepper
1 lb. Can whole tomatoes, undrained
2 cups Thinly sliced carrots
¼ cup Sherry cooking wine
¼ cup Dark molasses
¼ cup Raisins
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