West Bend QUART CROCKERY 7 - Manual (Page 9)

9
Minestrone Soup
3 cups water
2 10.5 ounce cans chicken broth
1 medium onion - chopped
3 carrots – diced
1 medium zucchini, halved and cut into
1
/
2
- inch slices
1
½
cups cabbage - chopped
1 15 ounce can garbanzo beans - undrained
3 14.5 ounce cans whole tomatoes – undrained – cut-up
5 slices bacon – cooked & crumbled – optional
2 garlic cloves - minced
1
½
tsp Italian seasoning
1 tsp salt
½
tsp pepper
¾
cup small elbow macaroni or other pasta – uncooked
Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours
1. Combine all ingredients, except macaroni in the ceramic vessel; stir to blend. Place
cooking vessel into heating base, cover and cook at desired heat setting for time
given or until vegetables are tender.
2. Increase heat to HI setting and add macaroni; stir to blend. Cover and cook for 30
minutes. Serves 6 to 8. Set at LO for serving, if desired.
Herbed Pork Roast
4 large garlic cloves – quartered
5 lbs pork roast – boneless or bone-in
1 tsp salt
1 tsp ground thyme
½
tsp rubbed sage
½
tsp ground cloves
1 tsp grated lemon peel
½
cup water
3 tbsp cornstarch - optional
3 tbsp water – optional
Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours
1. Cut 16 small pockets into roast and insert garlic pieces. In small bowl combine salt,
thyme, sage, cloves and lemon peel. Rub on pork roast.
2. Pour
1
/
2
cup water into the ceramic cooking vessel. Add roast. Place vessel into
heating base, cover and cook at desired heat setting for time given or until meat
thermometer inserted into center of roast reads 170°F or higher.
3. Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices
may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to
HI. Stir slowly into juices until thickened. Serves 6 to 8.