West Bend 84915 instruction manual Chili 5 Qt, Fish Chowder 5 Qt, German Beef Stew 6 Qt

Chili - 5 Qt.
1½ lbs. Ground beef		1 16 oz Can kidney beans, undrained
1 cup Onion, chopped		1½ tbsp. Chili powder
1 cup Green pepper, chopped		1 tsp. Salt
1	Clove garlic, minced	1 tsp. Ground cumin
1	28 oz. Can whole tomatoes,	½ tsp. Pepper

undrained

1.Brown ground beef with onion and green pepper in cooking vessel over medium heat of range unit. Remove excess grease.

2.Transfer cooking vessel to heating base using hot pads. Add remaining ingredients, stir to blend. Cover and slow cook at “LO” (#3) for 7 to 8 hours. Reduce heat to Keep Warm, “WM” (#2) for serving.

Fish Chowder - 5 Qt.
2 lbs. Fresh or frozen fish fillets	4 cups Hot water
(haddock, perch, cod, flounder)	1 16 oz Can stewed tomatoes
2 tbsp. Lemon juice	1 cup Diced carrots
4 Slices bacon	2 tsp. Salt
1 cup Chopped onion	¼ tsp. Pepper
¼ cup Diced celery	1 tbsp. Worcestershire sauce
4 Medium potatoes, cut into cubes	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 vessel 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 vessel to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking vessel. 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 vessel. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to Keep Warm, “WM” (#2) for serving. Garnish with crumbled bacon.

German Beef Stew - 6 Qt.
1½ lbs. Beef chuck, cut into 2-inch	¼ tsp. Pepper
cubes	1 lb. Can whole tomatoes, undrained
2 tbsp. Flour	2 cups Thinly sliced carrots
½ tsp. Celery salt	¼ cup Sherry cooking wine
¼ tsp. Garlic powder	¼ cup Dark molasses
½ tsp. Ground ginger	¼ cup Raisins

1.Place beef in cooking vessel. In a small bowl, combine flour, celery salt, garlic powder, ground ginger and pepper. Sprinkle over beef.

2.In a bowl, combine tomatoes, carrots, wine and molasses. Pour over beef.

3.Cover and place cooking vessel on base. Simmer at “LO” (#3) for 6 to 8 hours. Add raisins 30 minutes before serving. Reduce heat to Keep Warm, “WM” (#2) for serving. Serve over hot cooked noodles.

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