Westbend Versatility Manual De Instrucciones página 11

Cranberry Nut Bread - 6 Qt.
2 cups (8oz) fresh or frozen cranberries
½ cup Walnuts
2 cups Flour
1 cup Sugar
1½ tsp. Baking powder
½ tsp. Baking soda
1. Grease 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. Grind cranberries and walnuts with coarse blade of food chopper. In a large
mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in
butter or margarine to form a coarse mixture. Make an indentation in mixture
and add egg, orange peel and orange juice. Beat only until lumps disappear.
Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into
pan. Place pan in cooking vessel.
3. Cover and bake at "HIGH" for 3 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 bread. If cake tester comes out clean,
bread is done. If batter clings to cake tester, continue baking for 15-minute
intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf.
Western Omelet Casserole
1 bag (32 oz.) Frozen shredded hash
brown potatoes
1 lb. Bacon sliced, cooked, and drained
1 med. Sweet onion, diced
1 Green bell pepper, diced
1 dozen Eggs
1. Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a
layer of bacon then onions, green pepper and cheese. Add another 2 to 3
layers, ending with a layer of cheese. Note: precooked sausage or cubed ham
may be used in place of bacon.
Beat the eggs, milk and salt & pepper together. Pour over the layers in the slow
2.
cooker and cover. Cook for 10-12 hours on "LOW" or 3-5 hours on "HIGH".
Suggested Alternate Ingredients: Mushrooms, green onions, cubed ham, precooked
sausage, tomatoes. The sky's the limit!
English - 11
½ tsp. Salt
6 tbsp. Butter or margarine
1 Egg
1 tbsp. Grated orange peel
½ cup Orange juice
1 ½ cup Shredded cheddar or Jack
cheese
1 cup Milk
1 tsp. Salt
Pepper (to taste)