West Bend QUART CROCKERY 7 - Manual (Page 8)

8
Chili
2 lbs lean ground beef or turkey
1
½
cups chopped onion
1
½
cups chopped green pepper
2 garlic cloves – minced
3 28 ounce cans whole tomatoes – undrained – cut up
1 15 ounce can kidney beans - undrained
2
½
tbsp chili powder
1
½
tsp ground cumin
1
½
tsp salt
¾
tsp pepper
Cooking Time: LO = 8 to 10 hours HI = 4 to 5 hours
1. Brown ground beef or turkey with onion, green pepper and garlic in skillet over
medium heat of range unit. Remove excess grease. Transfer mixture into ceramic
vessel. Add remaining ingredients; stir to blend.
2. Place ceramic vessel into heating base, cover and cook at desired heat setting for
time given. Serves 6 to 8. Set at LO for serving, if desired.
Hearty Chicken Noodle Soup
2-2
½
lbs chicken parts, skinned if desired
6 cups water
1 medium onion - chopped
6 carrots – cut into
1
/
2
-inch pieces
5 ribs of celery – cut into
1
/
2
-inch pieces
1 14.5 ounce can whole tomatoes – undrained – cut up
1
½
tbsp instant chicken bouillon
1 tbsp dried parsley flakes
1 tsp salt
½
tsp dried rosemary leaves
½
tsp pepper
1 cup uncooked fine egg noodles
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients, except egg noodles in the ceramic vessel. Place cooking
vessel into heating base, cover and cook at desired heat setting for time given or
until chicken and vegetables are tender.
2. Remove chicken pieces from ceramic vessel and set aside to cool slightly. Set
control to HI and add noodles, stirring to combine. Cover and continue to cook 30
minutes.
3. Remove chicken from bones and cut into bite-size pieces. Return meat to cooking
vessel and cook until noodles are tender. Serves 6 to 8. Set at LO for serving, if
desired.