West Bend 5-6 QUART SLOW COOKERS - Manual (Page 15)

15
German Beef Stew
1½ Lbs Beef chuck, cut in 2-inch cubes
2 Tbsp Flour
½ Tsp Celery salt
¼ Tsp Garlic powder
½ Tsp Ground ginger
¼ Tsp Pepper
1 Lb Can whole tomatoes, undrained
2 Cups Thinly sliced carrots
¼ Cup Sherry cooking wine
¼ Cup Dark molasses
¼ Cup Raisins
1. Place beef in pot. In a small bowl, combine flour, celery salt, garlic powder,
ground ginger and pepper. Sprinkle over beef.
2. In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.
3. Cover and place pot on base. Simmer at LO (#3) for 6 to 8 hours or Add raisins
30 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Serve
over hot cooked noodles. Makes 6 servings.
Vegetable-Frank Chowder
½ Cup Chopped onion
½ Cup Thinly-sliced celery, cut diagonally
1 16 oz. Can whole kernel corn, undrained
1 16 oz. Can whole tomatoes, undrained
5-6 (8-ounces) frankfurters, cut into ½-inch slices
½ Cup Water
2 Tbsp Chopped parsley
½ Tsp Salt
½ Tsp Sugar
½ Tsp Leaf basil
¼ Tsp Hot pepper sauce
1. Place all ingredients in pot. Break up tomatoes with spoon.
2. Cover and place on base. Simmer at LO (#3) for 2 to 3 hours. Reduce heat to
Keep Warm (#2) for serving. Makes 6 to 8 servings.