West Bend 5-6 QUART SLOW COOKERS instruction manual Pepper Steak, Corned Beef and Cabbage

Pepper Steak

1½ Lbs

1

1Cup

½Tsp ¼ Tsp ¼ Tsp

1Tsp

½Cup

4

1 Lb

1Tbsp

½Cup

Round steak, cut into thin strips Clove garlic, minced Chopped onion

Salt Pepper Ginger Sugar Soy sauce

Large green pepper, cut into thin strips

Tomatoes, cut into eighths, or 1 1-pound can whole tomatoes, undrained

Can bean sprouts, drained Cornstarch

Cold water

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

2.In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover and slow cook at LO (#3) for 6 to 8 hours or Med (#4) for 4 to 5 hours.

3.Add green pepper, tomatoes and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat to HI (#5). Combine cornstarch and water. Gradually add to pepper steak, stirring until thickened. Reduce to Keep Warm (#2) for serving. Makes 4 to 6 servings.

Corned Beef and Cabbage

3 – 4 Lb

1

½Tsp

½Tsp

1

1

1

Corned beef brisket

Medium onion – sliced

Celery seed

Mustard seed

Clove garlic – minced

Bay leaf

Water

Small head cabbage – cut into wedges

1.Place brisket with liquid and spices from package in slow cooking pot. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket (about 4 cups). Cover and cook at LO (#3) for 7 to 9 hours or until brisket is fork tender.

2.During last hour of cooking, add cabbage wedges and continue cooking at LO (#3). Discard cooking liquid and spices. Makes 6 servings.

12