West Bend CROCKERY Manual De Instrucciones página 6

Slow Cooker Stew
2–2½ lbs. beef stew meat, cut into 1-
inch pieces
1 medium onion – chopped
6 carrots – cut into ½-inch pieces
4 ribs celery – cut into ½-inch pieces
5 medium potatoes – cut into ½-inch
pieces
1 28-ounce can whole tomatoes –
undrained – cut up
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients in ceramic cooking pot; stir to blend.
2. Place ceramic pot into the heating base, cover and cook at desired heat setting
for time given or until meat and vegetables are tender. Remove bay leaves
before serving. Serves 6 to 8. Set at LO for serving if desired.
Chili
2 lbs. lean ground beef or turkey
1½ cups chopped onion
1½ cups chopped green pepper
2 garlic cloves - minced
3 28-ounce cans whole tomatoes –
undrained – cut up
Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours
1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over
medium heat of range unit. Remove excess grease. Transfer mixture into
ceramic pot. Add remaining ingredients; stir to blend.
Place ceramic pot into heating base, cover and cook at desired heat setting for
2.
time given. Serves 6 to 8. Set at LO for serving, if desired.
Hearty Chicken Noodle Soup
2–2½ lbs. cut up chicken, skin removed
if desired
6 cups water
1 medium onion - chopped
6 carrots – cut into ½-inch pieces
5 ribs of celery – cut into ½-inch pieces
1 14.5-ounce can whole tomatoes –
undrained – cut up
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients, except egg noodles in the ceramic pot. Place cooking
pot into heating base, cover and cook at desired heat setting for time given or
until chicken and vegetables are tender.
2. Remove chicken pieces from ceramic pot and set aside to cool slightly. Set
control to HI and add noodles, stirring to combine. Cover and continue to cook
30 minutes.
3. Remove chicken from bones and cut into bite-size pieces. Return meat to
cooking pot and cook until noodles are tender. Serves 6 to 8. Set at LO for
serving, if desired
English - 6
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2 10.5-ounce cans beef broth
1½ tbsp. Worcestershire sauce
2 tbsp. dried parsley flakes
2 bay leaves
1½ tsp. salt
½ tsp. pepper
3 tbsp. quick cooking tapioca
1 15-ounce can kidney beans -
undrained
2½ tbsp. chili powder
1½ tsp. ground cumin
1½ tsp. salt
¾ tsp. pepper
1½ tbsp. instant chicken bouillon
1 tbsp. dried parsley flakes
1 tsp. salt
½ tsp. dried rosemary leaves
½ tsp. pepper
1 cup uncooked fine egg noodles