West Bend Cookers User Manual

Page 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.

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.