West Bend 5 6 Quart CrockeryTM Cooker - Manual (Page 8)

8
Hearty Chicken Noodle Soup
2–2
1
/
2
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
1
/
2
tbsp instant chicken bouillon
1 tbsp dried parsley flakes
1 tsp salt
1
/
2
tsp dried rosemary leaves
1
/
2
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 pot. Place cooking pot
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 pot 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
pot and cook until noodles are tender. Serves 6 to 8. Set at LO for serving, if
desired
.
Corned Beef and Cabbage
3 – 4 lbs corned beef brisket
1 medium onion – sliced
1
/
2
tsp celery seed
1
/
2
tsp mustard seed
1 clove garlic – minced
1 bay leaf
1 small head cabbage – cut into wedges
water
Cooking Time: LO = 8 to 10 hours
1. Place brisket with liquid and spices from package into ceramic cooking pot. Add
onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to
cover brisket. Cover and cook at LO for 8 to 10 hours or until brisket is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at LO.
Discard cooking liquid and spices. Serves 6.