West Bend 5-6 QUART SLOW COOKERS instruction manual Carrot Cake, Cheese Curried Entree

Carrot Cake

2Cups

2Cups

1Tsp

1Tsp

1Cup

3Cups

1Tsp

Flour

Sugar Baking soda Salt Vegetable oil Eggs Grated carrots Cinnamon

1.Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered pot on base and preheat at HI (#5) while mixing ingredients.

2.In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in pot.

3.Cover and bake at HI (#5) for 2 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of cake. If cake tester comes out clean, cake is done. If batter clings to cake tester, continue baking in 15-minute intervals. Remove cake from pan and cool on rack. Frost with softened cream cheese, if desired. Makes a 1½-pound cake.

Cheese Curried Entree

210 oz.

3Cups

111 oz

1Cup

½Cup ¼ Cup

1Tbsp

½Tsp

½Cup

Packages frozen chopped broccoli, partially thawed (¾ pound) diced cooked ham, turkey or chicken Can condensed cheddar cheese soup

Water

Salad dressing or mayonnaise Finely chopped onion Lemon juice

Curry powder

Slivered almonds, optional

1.Place broccoli evenly in bottom of pot. Add ham, turkey or chicken

2.Combine soup, water, mayonnaise, onion, lemon juice and curry powder in small mixing bowl; stir to blend. Pour soup mixture into pot.

3.Place pot on base, cover and simmer at Med (#4) for 2 hours or LO (#3) for 3 to 4 hours until broccoli is fork tender. If desired, add almonds just before serving. Reduce heat to Keep Warm (#2) for serving. Serve over toast or hot biscuits.

Makes 8 to 10 servings.

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