West Bend Cookers - Manual (Page 15)

15
Ham Stroganoff
2 Tbsp Butter or margarine
1 Cup Minced onion
8 Cups (2-pounds) precooked ham, cut into ¼-inch strips
1 8 oz. Can mushroom stems and pieces, drained, reserve liquid
2 10½ oz. Cans condensed cream of mushroom soup
1 Cup Sour cream
1. Sauté onion in butter in slow cooking pot over medium-low heat of range unit.
Transfer cooking pot to heating base using hot pads.
2. Add ham strips and drained mushrooms to cooking pot. In bowl combine,
reserved mushroom liquid with soup. Pour over ham mixture; stir to blend.
3. Cover and cook at LO (#3) for 3½ to 4½ hours or until heated. Stir in sour cream
15 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Serve
over cooked noodles, rice or chow mein noodles. Makes 6 servings.
Pepper Steak
1½ Lbs Round steak, cut into thin strips
1 Clove garlic, minced
1 Cup Chopped onion
½ Tsp Salt
¼ Tsp Pepper
¼ Tsp Ginger
1 Tsp Sugar
½ Cup Soy sauce
1 Large green pepper, cut into thin strips
4
Tomatoes, cut into eighths, or 1 1-pound can whole
tomatoes, undrained
1 Lb Can bean sprouts, drained
1 Tbsp Cornstarch
½ Cup Cold water
1. Brown steak in slow cooking pot on range unit over medium heat. Transfer
cooking pot to heating base using hot pads.
2. In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy
sauce. Pour over steak. Cover and slow cook at LO (#3) for 6 to 8 hours or Med
(#4) for 4 to 5 hours.
3. Add green pepper, tomatoes and bean sprouts, stir to blend. Slow cook an
additional hour. Just before serving, increase heat to HI (#5). Combine
cornstarch and water. Gradually add to pepper steak, stirring until thickened.
Reduce to Keep Warm (#2) for serving. Makes 4 to 6 servings.