West Bend 3-4 Quart Crockery Cooker - Manual (Page 8)

8
Herbed Pork Roast
3 large garlic cloves – quartered
2½-3 Lb pork roast – boneless or bone-in
¾ tsp salt
¾ tsp ground thyme
¼ tsp rubbed sage
¼ tsp ground cloves
½ tsp grated lemon peel
½ cup water
2 tbsp cornstarch - optional
2 tbsp water - optional
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. Cut 12 small pockets into roast and insert garlic pieces. In small bowl combine
salt, thyme, sage, cloves and lemon peel. Rub on pork roast.
2. Pour
1
/
2
cup water into the cooking pot. Add roast. Place cooking 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.
3. Remove roast and allow 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. Serves 4 to 6.
Chili
1½ lbs lean ground beef or turkey
1 Cup chopped onion
1 cup chopped green pepper
1 garlic clove - minced
1 28 ounce cans whole tomatoes – undrained – cut up
1 15 ounce can kidney beans - undrained
1
1
/
2
tbsp chili powder
1 tsp ground cumin
1 tsp salt
1
/
2
tsp pepper
Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours
1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over
medium heat of range unit. Remove excess grease. Transfer mixture into
cooking pot. Add remaining ingredients; stir to blend.
2. Place cooking pot into heating base, cover and cook at desired heat setting for
time given. Serves 4 to 5. Set at Keep Warm for serving, if desired.