Wachsmuth & Krogmann NSC-650 manual Chicken Noodle Soup, Beef n Potato Stew

Chicken Noodle Soup

1 Chicken, cut up (2 to 3 lbs)

2 quarts Water

1 tablespoon Salt

1 teaspoon Accent

1/4 teaspoon Pepper

1 Leek/Onion chopped

1 Carrot, chopped

2 Stalks Celery, chopped

1/4 cup Parsley, chopped

1/2 teaspoon Marjoram or Basil and 1 Bay Leaf

6 ounces Noodles

Place all ingredients except noodles in the Crock-pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high).

Beef n' Potato Stew

2 to 2 1/2 pounds very lean Beef Stew Meat

2 tablespoons Bacon drippings or shortening

2 large Onions, diced

5 large Potatoes cut in eighths

4 or 5 large Carrots cut in 2-inch slices

Salt and Pepper to taste

1 can condensed Tomato Soup

Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned. Add meat & onions, vegetables, seasonings, soup and a soup can of water to the crock. Cook on LOW 7 1/2. Add more water as needed. Serve with hearty bread like French or Italian.

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