West Bend 6 QT Benutzerhandbuch

10 

2 lbs. Chicken parts, skinned if desired 
5 cups Water 
1 Medium onion, chopped 
4 Carrots, cut into ½-inch pieces 
4 Ribs celery, cut into ½-inch pieces 
1 16 oz. Can whole tomatoes, cut up 

1 tbsp. Instant chicken bouillon 
1 tbsp. Minced parsley 
1 tsp. Salt 
½ tsp. Dried rosemary 
¼ tsp. Pepper 
1 cup Uncooked fine egg noodles 

1.  Combine all ingredients, except egg noodles, in cooking pot. Cover and 

cook at “LO” for 6 to 8 hours or at “HI” for 3 to 4 hours or until chicken and 
vegetables are tender. 

2. 

Remove chicken pieces from cooking pot and set aside to cool slightly. 
Increase heat to “HI” and add noodles, stirring to blend. Cover and continue 
to cook for 30 minutes.

 

3. 

Meanwhile, remove chicken from bones and cut into bite-size pieces. 
Return meat to cooking pot to heat as noodles finish cooking. Reduce heat 
to keep warm (“WM”) for serving. 

 

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 16 oz Can kidney beans, undrained 
1½ tbsp. Chili powder 
1 tsp. Salt 
1 tsp. Ground cumin 
½ tsp. Pepper 

1.  Brown ground beef with onion and green pepper in cooking pot over 

medium heat of range unit. Remove excess grease. 

2.  Transfer cooking pot to heating base using hot pads. Add remaining 

ingredients, stir to blend. Cover and slow cook at “LO” for 7 to 8 hours. 
Reduce heat to keep warm (“WM”) for serving. 

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 

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 

1.  Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover 

and refrigerate. 

2.  Fry bacon in cooking pot 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 pot 

to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt 
and pepper to cooking pot. Stir to combine. Cover and cook at “LO” for 4 to 
5 hours or at “HI” for 2 to 3 hours. 

4. 

Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to 
cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce 
heat to keep warm (“WM”) for serving. Garnish with crumbled bacon.