West Bend Cookers - Manual (Page 16)

16
Barbecued Spareribs
3½-4 Lbs Country style pork ribs
1 10½ oz. Can condensed tomato soup
½ Cup Cider vinegar
½ Cup Brown sugar
1 Tbsp Soy sauce
1 Tsp Celery seed
1 Tsp Chili powder
1. Trim excess fat off ribs. Place ribs in slow cooking pot.
2. In mixing bowl combine all other ingredients and pour over ribs.
3. Cover and slow cook at LO (#3) for 7 to 8 hours, Med (#4) for 5 to 6 hours, or HI
(#5) for 3 to 4 hours. Reduce to Keep Warm (#2) for serving. Makes 4 servings.
Fish Chowder
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 slow cooking pot on range top over medium heat until crispy.
Drain on paper toweling, 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 (#3) for
4 to 5 hours or at HI (#5) 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 (#2) for serving. Garnish with crumbled bacon.
Makes 6 to 8 servings.