West Bend Cookers - Manual (Page 22)

22
Applesauce Bread
2 Cups Flour
½ Cup Sugar
¼ Cup Brown sugar
1 Tsp Baking powder
1 Tsp Baking soda
1 Tsp Cinnamon
½ Tsp Nutmeg
1 Tsp Vanilla
½ Cup Shortening
1 Cup Applesauce
2 Eggs
½ Cup Chopped nuts
1. Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated
shortening. Dust with flour and shake out excess. Set covered pot on base and
preheat at HI (#5) while mixing ingredients.
2. In large mixing bowl combine all ingredients except nuts. Beat with electric mixer at
medium speed until well blended. Stir in nuts. Pour batter into pan. Place pan in pot.
3. Cover and bake at HI (#5) for 1 hour and 15 minutes. Do not remove cover during
this time. To test for doneness at end of recommended baking time, insert a metal
cake tester in several places including center of bread. If cake tester comes out
clean, bread is done. Remove loaf from pan and cool on rack completely before
slicing. Makes a 1½-pound loaf.
California Chicken
3 Lb Chicken, quartered
1 Cup Orange juice
½ Cup Chili sauce
2 Tbsp Soy sauce
1 Tbsp Molasses
1 Tsp Dry mustard
1 Tsp Garlic salt
2 Tbsp Chopped green pepper
3
Medium oranges, sliced into half cartwheels OR
1 13½-ounce can mandarin oranges, drained
1. In bottom of pot, arrange chicken quarters. In a small bowl, combine orange juice,
chili sauce, soy sauce, molasses, dry mustard and garlic salt. Pour over chicken.
2. Cover pot and place on base. Simmer at LO (#3) for 4½ to 5 hours. Add green
pepper and oranges 30 minutes before serving. Reduce heat to Keep Warm (#2) for
serving. Makes 4 servings.