Westbend Versatility Manual De Instrucciones página 9

Chili - 5 Qt.
1½ lbs. Ground beef
1 cup Onion, chopped
1 cup Green pepper, chopped
1 Clove garlic, minced
1 28 oz. Can whole tomatoes,
undrained
1. Brown ground beef with onion and green pepper in cooking vessel over
medium heat of range unit. Remove excess grease.
2. Transfer cooking vessel to heating base using hot pads. Add remaining
ingredients, stir to blend. Cover and slow cook at "LOW" for 7 to 8 hours.
Reduce heat to "WARM" for serving.
Slow Cooker Roast - 5 Qt.
1 - 3lb Boneless beef chuck roast
1 cup Water
1 (.7 oz.) packet Italian-style dressing mix
1. Place the beef roast into the cooking vessel.
2. Whisk the water, ranch dressing mix, gravy mix, and Italian dressing mix
together until smooth. Pour over beef roast.
3. Cover and slow cook at "LOW" for 6 to 8 hours or "HIGH" for 4 to 5 hours.
Fish Chowder - 5 Qt.
2 lbs. Fresh or frozen fish fillets
(haddock, perch, cod, flounder)
2 tbsp. Lemon juice
4 Slices bacon
1 cup Chopped onion
¼ cup Diced celery
4 Medium potatoes, cut into cubes
1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover
and refrigerate.
2. Fry bacon in cooking vessel on range top over medium heat until crispy. Drain
on paper towel, crumble and set aside.
3. Sauté onion and celery in bacon drippings until brown. Transfer cooking vessel
to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt
and pepper to cooking vessel. Stir to combine. Cover and cook at "LOW" for 4
to 5 hours or at "HIGH" for 2 to 3 hours.
4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to
cooking vessel. Simmer for 1 hour or until fish flakes easily with fork. Reduce
heat to "WARM" for serving. Garnish with crumbled bacon.
English - 9
1 16 oz Can kidney beans, undrained
1½ tbsp. Chili powder
1 tsp. Salt
1 tsp. Ground cumin
½ tsp. Pepper
1 (.75 oz.) packet Dry brown gray mix
1 (1 oz.) packet Ranch dressing mix
4 cups Hot water
1 16 oz Can stewed tomatoes
1 cup Diced carrots
2 tsp. Salt
¼ tsp. Pepper
1 tbsp. Worcestershire sauce
2 tbsp. Dry sherry, optional