West Bend Cookers - Manual (Page 18)

18
Cheese Curried Entree
2 10 oz. Packages frozen chopped broccoli, partially thawed
3 Cups (¾ pound) diced cooked ham, turkey or chicken
1 11 oz Can condensed cheddar cheese soup
1 Cup Water
½ Cup Salad dressing or mayonnaise
¼ Cup Finely chopped onion
1 Tbsp Lemon juice
½ Tsp Curry powder
½ Cup Slivered almonds, optional
1. Place broccoli evenly in bottom of pot. Add ham, turkey or chicken
2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in small
mixing bowl; stir to blend. Pour soup mixture into pot.
3. Place pot on base, cover and simmer at Med (#4) for 2 hours or LO (#3) for 3 to 4
hours until broccoli is fork tender. If desired, add almonds just before serving.
Reduce heat to Keep Warm (#2) for serving. Serve over toast or hot biscuits.
Makes 8 to 10 servings.
Country Ribs with Apples ‘N Kraut
3 Lbs Lean country-style pork ribs, trimmed of any excess fat
Salt and pepper
1 16 oz Can sauerkraut, undrained
1 Medium onion, thinly sliced and separated into rings
1 8 oz Can mushrooms stems and pieces, drained
1 Large or 2 small apples, cored and cut into wedges
¼ Cup Brown sugar
½ Tsp Celery seed
1. Preheat pot on electric or gas range top heating unit over medium heat. Add ribs
in batches to brown. Season with salt and pepper.
2. Return all ribs to pot. Layer sauerkraut, onion, mushrooms, apple wedges and
brown sugar over ribs. Sprinkle with celery seed.
3. Place pot on base, cover and cook at LO (#3) for 7 to 9 hours or at HI (#5) for 3 to
4 hours until meat is tender. Reduce heat to Keep Warm (#2) for serving. Makes 6
servings.