West Bend CROCKERY Manual De Instrucciones página 7

Corned Beef and Cabbage
3 – 4 lbs. corned beef brisket
1 medium onion – sliced
½ tsp. celery seed
½ tsp. mustard seed
1 clove garlic – minced
Cooking Time: LO = 8 to 10 hours
1. Place brisket with liquid and spices from package into ceramic cooking pot.
Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough
water to cover brisket. Cover and cook at LO for 8 to 10 hours or until brisket is
fork tender.
During last hour of cooking, add cabbage wedges and continue cooking at LO.
2.
Discard cooking liquid and spices. Serves 6.
Minestrone Soup
3 cups water
2 10.5-ounce cans chicken broth
1 medium onion - chopped
3 carrots – diced
1 medium zucchini, halved and cut into
½ -inch slices
1½ cups cabbage – chopped
1 15-ounce can garbanzo beans -
undrained
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients, except macaroni in the ceramic pot; stir to blend.
Place cooking pot into heating base, cover and cook at desired heat setting for
time given or until vegetables are tender.
2. Increase heat to HI setting and add macaroni; stir to blend. Cover and cook for
30 minutes. Serves 6 to 8. Set at LO for serving, if desired.
Company Chicken
3 – 4 lbs. cut up chicken, skin removed
if desired
salt and pepper to taste
2 10.5-ounce cans condensed cream of
mushroom soup
2 10.5-ounce cans condensed tomato
soup
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Season chicken parts with salt and pepper and place into ceramic cooking pot. In
bowl, combine remaining ingredients, stirring well to blend. Pour over chicken.
2. Cover and cook at desired heat setting for time given or until chicken is tender.
Serves 6 to 8. Set at LO for serving, if desired.
English - 7
1 bay leaf
1 small head cabbage – cut into
wedges
water
3 14.5-ounce cans whole tomatoes –
undrained – cut-up
5 slices bacon – cooked & crumbled –
optional
2 garlic cloves - minced
1½ tsp. Italian seasoning
1 tsp. salt
½ tsp. pepper
¾ cup small elbow macaroni or other
pasta - uncooked
¼ cup flour
2 cloves garlic – minced
1 16-ounce jar small whole onions –
drained, OR 1 large onion - sliced
and separated into rings