Westbend Versatility Manual De Instrucciones página 10

Beef Stew - 5 Qt.
1½ lbs. Beef Stew Meat, cubed
1 med. Onion, Chopped
4 med. Carrots, Sliced ½"
2 Ribs Celery, Sliced ½"
4 med. Potatoes, Sliced ½"
1 - 28oz. can Diced Tomatoes
1 - 10.5 oz. Beef Broth
1. Brown stew meat in cooking vessel on range unit over medium heat. Transfer
cooking vessel to heating base using hot pads.
2. Add remaining ingredients to cooking vessel. Stir to combine.
3. Cover and cook at "LOW" for 8 hours or "HIGH" for 5 hours. Reduce heat to
"WARM" for serving.
Country Ribs with Apples 'N Kraut - 6 Qt.
3 lbs. Lean country-style pork ribs,
trimmed of any excess fat
Salt and pepper
1 16 oz Can sauerkraut, undrained
1 Medium onion, thinly sliced and
separated into rings
1. Preheat cooking vessel on electric or gas range top heating unit over medium
heat. Add ribs in batches to brown. Season with salt and pepper.
2. Return all ribs to cooking vessel. Layer sauerkraut, onion, mushrooms, apple
wedges and brown sugar over ribs. Sprinkle with celery seed.
3. Place cooking vessel on base, cover and cook at "LOW" for 7 to 9 hours or at
"HIGH" for 3 to 4 hours until meat is tender. Reduce heat to "WARM" for
serving.
Carrot Cake - 6 Qt.
2 cups Flour
2 cups Sugar
1 tsp. Baking soda
1 tsp. Salt
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 vessel on base and preheat at "HIGH" 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 vessel.
3. Cover and bake at "HIGH" 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.
English - 10
1 tbsp. Worcestershire Sauce
2 tbsp. Dried Parsley Flakes
1 Bay Leaf
1 tsp. Salt
¼ tsp. Pepper
2 tbsp. Quick Cooking Tapioca
1 8 oz Can mushrooms stems and
pieces, drained
1 Large or 2 small apples, cored and
cut into wedges
¼ cup Brown sugar
½ tsp. Celery seed
1 cup Vegetable oil
4 Eggs
3 cups Grated carrots
1 tsp. Cinnamon