West Bend 84915 instruction manual Cranberry Nut Bread - 6 Qt, Western Omelet Casserole

Cranberry Nut Bread - 6 Qt.
2 cups (8-ounces) fresh or frozen	½ tsp. Baking soda
cranberries	½ tsp. Salt
½ cup Walnuts	6 tbsp. Butter or margarine
2 cups Flour	1 Egg
1 cup Sugar	1 tbsp. Grated orange peel
1½ tsp. Baking powder	½ cup Orange juice

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

2.Grind cranberries and walnuts with coarse blade of food chopper. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter or margarine to form a coarse mixture. Make an indentation in mixture and add egg, orange peel and orange juice. Beat only until lumps disappear. Add chopped cranberries and walnuts. Stir until evenly mixed. Pour batter into pan. Place pan in cooking vessel.

3.Cover and bake at “HI” (#5) for 3 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 bread. If cake tester comes out clean, bread is done. If batter clings to cake tester, continue baking for 15-minute intervals. Remove bread from pan and cool on rack. Makes a 1½-pound loaf.

Western Omelet Casserole
1 bag (32 oz.) Frozen shredded hash	1 ½ cup Shredded cheddar or Jack
brown potatoes	cheese
1 lb. Bacon sliced, cooked, and drained	1 cup Milk
1 med. Sweet onion, diced	1 tsp. Salt
1 Green bell pepper, diced	Pepper (to taste)
1 dozen Eggs

1.Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Add another 2 to 3 layers, ending with a layer of cheese. Note: precooked sausage or cubed ham may be used in place of bacon.

2.Beat the eggs, milk and salt & pepper together. Pour over the layers in the slow cooker and cover. Cook for 10-12 hours on “LO” (#3) or 3-5 hours on “HI” (#5).

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