West Bend 7, 6 instruction manual Minestrone Soup, Herbed Pork Roast

Minestrone Soup

3 cups water

2 10.5 ounce cans chicken broth

1 medium onion - chopped

3 carrots – diced

1 medium zucchini, halved and cut into 1/2 - inch slices 1 ½ cups cabbage - chopped

1 15 ounce can garbanzo beans - undrained

314.5 ounce cans whole tomatoes – undrained – cut-up

5slices bacon – cooked & crumbled – optional

2garlic cloves - minced

1½ tsp Italian seasoning

1tsp salt

½ tsp pepper

¾ cup small elbow macaroni or other pasta – uncooked

Cooking Time: LO = 8 to 10 hours HI = 5 to 6 hours

1.Combine all ingredients, except macaroni in the ceramic vessel; stir to blend. Place cooking vessel into heating base, cover and cook at desired heat setting for time given or until vegetables are tender.

2.Increase heat to HI setting and add macaroni; stir to blend. Cover and cook for 30 minutes. Serves 6 to 8. Set at LO for serving, if desired.

Herbed Pork Roast

4 large garlic cloves – quartered

5lbs pork roast – boneless or bone-in

1tsp salt

1tsp ground thyme ½ tsp rubbed sage ½ tsp ground cloves

1tsp grated lemon peel ½ cup water

3tbsp cornstarch - optional

3tbsp water – optional

Cooking Time: LO = 9 to 10 hours HI = 5 to 6 hours

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

2.Pour 1/2 cup water into the ceramic cooking vessel. Add roast. Place vessel into heating base, cover and cook at desired heat setting for time given or until meat thermometer inserted into center of roast reads 170°F or higher.

3.Allow roast to stand 10 to 15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy if desired. Dissolve cornstarch in water. Set control to HI. Stir slowly into juices until thickened. Serves 6 to 8.

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