West Bend Slow Cooker - Manual (Page 14)

14
Fish Chowder
2 Lbs Fresh or frozen fish fillets (haddock, perch, cod, flounder)
2 Tbsp Lemon juice
4 Slices bacon
1 Cup Chopped onion
¼ Cup Diced celery
4 Medium potatoes, cut into cubes
4 Cups Hot water
1 16 oz Can stewed tomatoes
1 Cup Diced carrots
2 Tsp Salt
¼ Tsp Pepper
1 Tbsp Worcestershire sauce
2 Tbsp Dry sherry, optional
1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover
and refrigerate.
2. Fry bacon in cooking pot on range top over medium heat until crispy. Drain on
paper towel, crumble and set aside.
3. Sauté onion and celery in bacon drippings until brown. Transfer cooking pot
to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt
and pepper to cooking pot. Stir to combine. Cover and cook at LO (#3) for
4 to 5 hours or at HI (#5) for 2 to 3 hours.
4. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to
cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce
heat to Keep Warm (#2) for serving. Garnish with crumbled bacon.
Makes 6 to 8 servings.
6-Q
UART
R
ECIPES
Fresh Applesauce
5 Lbs Cooking apples
1 Cup Water
Sugar
1. Wash apples. Remove stems and cut into quarters. Place in cooking pot with
water and cover. Heat on HI (#5) for 2 hours or until tender. Stir after 1 hour.
2. Place apples in sieve and puree. Measure applesauce and put back into pot.
For each cup of applesauce add ¼ cup sugar. Cover and heat on base at HI
(#5) for 1 hour. Stir occasionally. Makes 4½ pints or 9 cups.