West Bend Slow Cooker Ham Stroganoff, Barbecued Spareribs, Pork Chops with Yams, Herb Roast Pork

Ham Stroganoff

2tablespoons butter or margarine

1cup minced onion

8cups (2 pounds) precooked ham, cut into ¼ inch strips.

18-ounce can mushroom stems and pieces, drained, reserve liquid

210½ - ounce cans condensed cream of mushroom soup

1cup sour cream

1.Sauté onion in butter in slow cooking pot over medium-low heat on range top. Transfer cooking pot to heating base using hot pads.

2.Add ham strips and drained mushrooms to cooking pot. In bowl combine reserved mushroom liquid with soup. Pour over ham mixture; stir to blend.

3.Cover and cook at setting # 3 for 3 ½ to 4 ½ hours or until heated. Stir in sour cream 15 minutes before serving. Reduce heat to setting

#2 for serving. Serve over cooked noodles, rice or chow mien noodles. Makes 6 servings

Barbecued Spareribs

3½ to 4 pounds country spare ribs

110½ - ounce can condensed tomato soup ½ cup cider vinegar

½ cup brown sugar

1tablespoon soy sauce

1teaspoon celery seed

1teaspoon chili powder

1.Trim excess fat off ribs. Place ribs in cooking pot.

2.In mixing bowl combine tomato soup., vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs

3.Cover and slow cook at setting # 3 for 7 to 8 hours, setting # 4 for 5 to 6 hours or setting # 5 for 3 to 4 hours. Reduce to setting # 2 for serving.

Makes 4 servings

Pork Chops with Yams

4 to 6 pork loin chops, ½-inch thick 1 16-ounce can yams, drained

110½ - ounce can condensed golden cream of mushroom soup ½ cup dairy sour cream

¼ cup water

1.Brown chops in slow cooking pot over medium heat on range top. Transfer cooking pot to heating base using hot pads.

2.Place yams over chops. In mixing bowl combine soup, sour cream and water. Stir until blended. Pour over yams and chops.

3.Cover and slow cook at setting # 3 for 6 to 7 hours or at setting # 4 for 4 to 5 hours. Reduce heat to setting # 2 for serving. Makes 4 servings

Herb Roast Pork

1 teaspoon salt

1teaspoon thyme ½ teaspoon sage

½ teaspoon ground cloves

1teaspoon grated lemon peel

14 – 5 pound pork roast, boneless or bone-in.

4large cloves garlic, quartered

2tablespoons water, optional

2 tablespoons cornstarch, optional

1.In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert pieces of garlic.

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