West Bend Cookers - Manual (Page 20)

20
Roasted Capon Chicken
5½-6 Lb Capon roasting chicken
2 Tsp Seasoned salt
1 Tsp Paprika
1. Place metal rack in low position in pot. Place chicken on rack. Insert meat
thermometer into thickest part of upper thigh. Sprinkle chicken with seasoned
salt and paprika.
2. Cover pot and place on base. Roast at HI (#5) for 5 to 6 hours or until meat
thermometer reaches 190°F/88°C. Remove chicken from pot and serve.
Makes 6 to 8 servings.
Saucy Beef
1½ Lbs Lean beef chuck, cut in 1-inch cubes
1 8 oz. Can tomato sauce
1 10¾ oz. Can condensed cheese soup
1 Tsp Garlic salt
Tsp Pepper
2 Tbsp Tapioca
1. Place beef cubes evenly in bottom of pot. In a small bowl, combine tomato
sauce, soup, garlic salt and pepper; blend well. Pour over beef.
2. Cover and place pot on base. Simmer at LO (#3) for 4 hours.
3. Increase heat to HI (#5). Stir tapioca into liquid. Cover and heat for 30 minutes
or until liquid thickens. Reduce heat to Keep Warm (#2) for serving. Serve over
rice. Makes 6 servings.
Fresh Applesauce
5 Lbs Cooking apples
1 Cup Water
Sugar
1. Wash apples. Remove stems and cut into quarters. Place in pot with water and
cover. Heat on HI (#5) for 2 hours or until tender. Stir after 1 hour.
2. Place apples in sieve and puree. Measure applesauce and put back into pot.
For each cup of applesauce add ¼ cup sugar. Cover and heat on base at HI
(#5) for 1 hour. Stir occasionally. Makes 4½ pints or 9 cups.