West Bend 5-6 QUART SLOW COOKERS - Manual (Page 17)

17
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.
Cheese Curried Entree
2 10 oz. Packages frozen chopped broccoli, partially thawed
3 Cups (¾ pound) diced cooked ham, turkey or chicken
1 11 oz Can condensed cheddar cheese soup
1 Cup Water
½ Cup Salad dressing or mayonnaise
¼ Cup Finely chopped onion
1 Tbsp Lemon juice
½ Tsp Curry powder
½ Cup Slivered almonds, optional
1. Place broccoli evenly in bottom of pot. Add ham, turkey or chicken
2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in
small mixing bowl; stir to blend. Pour soup mixture into pot.
3. Place pot on base, cover and simmer at Med (#4) for 2 hours or LO (#3) for 3 to
4 hours until broccoli is fork tender. If desired, add almonds just before serving.
Reduce heat to Keep Warm (#2) for serving. Serve over toast or hot biscuits.
Makes 8 to 10 servings.