West Bend 5-6 QUART SLOW COOKERS - Manual (Page 12)

12
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.
Corned Beef and Cabbage
3 – 4 Lb Corned beef brisket
1 Medium onion – sliced
½ Tsp Celery seed
½ Tsp Mustard seed
1 Clove garlic – minced
1 Bay leaf
Water
1 Small head cabbage – cut into wedges
1. Place brisket with liquid and spices from package in slow cooking pot. Add
onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to
cover brisket (about 4 cups). Cover and cook at LO (#3) for 7 to 9 hours or until
brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at LO
(#3). Discard cooking liquid and spices. Makes 6 servings.