West Bend 6 – QUART Manual page 13

Country Ribs with Apples 'n Kraut
3 pounds lean country-style pork ribs, trimmed of any excess fat
salt and pepper
1 16-ounce can sauerkraut, undrained
1 medium onion, thinly sliced and separated into rings
1 8-ounce can mushroom stems and pieces, drained
1 large or 2 small apples, cored and cut into wedges
¼ cup brown sugar
½ teaspoon celery seed
1. Preheat pot on electric or gas rangetop heating unit over medium heat. Add ribs in batches to brown. Season with salt and pepper.
2. Return all ribs to pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed.
3. Place pot on base, cover and cook at Setting #3½(Low) for 7 to 9 hours or at Setting #5(High) for 3 to 4 hours until meat is tender.
Keep warm for serving at Setting #2(Keep Warm). Makes 6 servings.
Barbecued Spareribs
4 pounds country-style spareribs
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 salt
1 teaspoon chili powder
Dash cayenne pepper
1. Layer spareribs in pot. In a mixing bowl, combine tomato soup, vinegar, brown sugar, soy sauce, celery seed, salt, chili powder and
pepper. Pour over spareribs.
2. Cover pot and place on base. Heat at Setting #3½(Low) for 6 to 8 hours. Skim fat from juices before serving at Setting #2(Keep
Warm). Makes 4 servings.
Ham Stroganoff
2 tablespoons butter or margarine
1 cup finely minced onion
8 cups (2 pounds) precooked ham, cut into ¼-inch strips
2 4-ounce cans mushroom stems and pieces, drain and reserve liquid
2 10½-ounce cans condensed cream of mushroom soup
1 cup sour cream
1. Preheat pot on electric or gas rangetop heating unit over medium-low heat. Melt butter or margarine and sauté onion until tender.
Remove from heat and place pot on base.
2. Add ham and mushroom stems and pieces. In a small bowl, combine reserved mushroom liquid and mushroom soup. Pour over
ham mixture in pot.
3. Cover and simmer at Setting #4(Med) for 1½ to 2 hours. Stir in sour cream 15 minutes before serving. Keep warm for serving at
Setting #2(Keep Warm). Serve in patty shells or over noodles, chow mein noodles or rice. Makes 8 servings.
HINT: To prepare at Setting #3½(Low), place all ingredients except sour cream in pot. Cover and simmer on base for 3 to 4 hours.
Stir in sour cream 15 minutes before serving.
Baked Canned Ham
1 5-pound canned ham
1. Place metal rack in pot. Remove ham from can and place on rack. Insert meat thermometer into center of ham.
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