West Bend Cookers - Manual (Page 23)

23
Vegetable-Frank Chowder
½ Cup Chopped onion
½ Cup Thinly-sliced celery, cut diagonally
1 16 oz. Can whole kernel corn, undrained
1 16 oz. Can whole tomatoes, undrained
5-6 (8-ounces) frankfurters, cut into ½-inch slices
½ Cup Water
2 Tbsp Chopped parsley
½ Tsp Salt
½ Tsp Sugar
½ Tsp Leaf basil
¼ Tsp Hot pepper sauce
1. Place all ingredients in pot. Break up tomatoes with spoon.
2. Cover and place on base. Simmer at LO (#3) for 2 to 3 hours. Reduce heat to
Keep Warm (#2) for serving. Makes 6 to 8 servings.
Carrot Cake
2 Cups Flour
2 Cups Sugar
1 Tsp Baking soda
1 Tsp Salt
1 Cup Vegetable oil
4 Eggs
3 Cups Grated carrots
1 Tsp Cinnamon
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 mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir
until ingredients are moistened. Add eggs one at a time, beating well after each
egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter
into pan. Place pan in pot.
3. Cover and bake at HI (#5) for 2 hours. 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 cake. If cake tester comes out clean,
cake is done. If batter clings to cake tester, continue baking in 15-minute
intervals. Remove cake from pan and cool on rack. Frost with softened cream
cheese, if desired. Makes a 1½-pound cake.