West Bend 85005 - Crockery Cooker, 5 Qt/ Manuel Du Propriétaire
7
2.
Place cooking pot into heating base, cover and cook at desired heat setting for time given or until meat and
vegetables are tender. Remove bay leaves before serving. Serves 6 to 8. Set at Keep Warm for serving if
desired
vegetables are tender. Remove bay leaves before serving. Serves 6 to 8. Set at Keep Warm for serving if
desired
.
CHICKEN VEGETABLE STEW
2-2 ½ pounds chicken parts, skinned if desired
5
5
carrots, cut into ½ - inch pieces
3
ribs celery, cut into ½ - inch pieces
1
7-ounce can mushroom stems and pieces, undrained
1
15-ounce jar whole small onions, undrained OR 1 medium onion, chopped
1
16-ounce bag frozen peas, rinsed with hot water
1
teaspoon salt
¾
teaspoon dried thyme leaves
¾
teaspoon paprika
½
teaspoon rubbed sage
½
teaspoon pepper
1 ½
cups water
1
6-ounce can tomato paste
2
10 ½ - ounce cans chicken broth
4
tablespoons cornstarch
⅓ cup
water
Cook at:
LO for 8 to 10 hours
HI for 5 to 6 hours
1. Place chicken parts, carrots, celery, mushrooms, onions and peas in stoneware cooking pot. In medium bowl
combine salt, thyme, paprika, sage, papper, water, tomato paste and broth. Pour over chicken mixture.
2. Place cooking pot into heating base, cover and cook at desired heat setting for time given or until chicken and
vegetables are tender.
3. Remove chicken pieces and set aside to cool slightly. Remove meat from bones and cut into bite-size pieces.
Return meat to cooking pot; stir to combine.
4. Set control to HI. Combine cornstarch and water; stir slowly into stew until thickened. Serves 6 to 8. Set at Keep
Warm for serving if desired.
HERBED PORK ROAST
4
large cloves garlic, quartered
5
pounds pork roast, boneless or bone-in
1
teaspoon salt
1
teaspoon ground thyme
½
teaspoon rubbed sage
½
teaspoon ground cloves
1
teaspoon grated lemon peel
½
cup water
3
tablespoons cornstarch, optional
3
tablesoppns water, optional
Cook at:
LO for 9 to 10 hours
HI for 5 to 6 hours
1. Cut 16 small pockets into roast and insert garlic pieces. In small bowl combine salt, thyme, sage, cloves and
lemon peel. Rub into pork roast.
2.
Pour ½ cup water into stoneware cooking pot. Add roast. Place pot into heating base, cover and cook at desired
heat setting for time given or until meat thermometer inserted into center of roast reads 170° F or higher.
heat setting for time given or until meat thermometer inserted into center of roast reads 170° F or higher.
3. Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy if
desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened. Served 6 to 8.