West Bend 84915 Pepper Steak 5 Qt, Corned Beef and Cabbage 5 Qt, Hearty Chicken Noodle Soup 5 Qt

Pepper Steak - 5 Qt.
1½ lbs Round steak, cut into thin strips	1 Large green pepper, cut into thin
1 Clove garlic, minced	strips
1 cup Chopped onion	4 Tomatoes, cut into eighths, or 1 1-
½ tsp. Salt	pound can whole tomatoes, undrained
¼ tsp. Pepper	1 lb. Can bean sprouts, drained
¼ tsp. Ginger	1 tbsp. Cornstarch
1 tsp. Sugar	½ cup Cold water

½cup Soy sauce

1.Brown steak in cooking vessel on range unit over medium heat. Transfer cooking vessel 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 “HI” (#5) for 4 to 5 hours.

3.Add green peppers, 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, “WM” (#2) for serving.

Corned Beef and Cabbage - 5 Qt.
3	- 4 lb. Corned beef brisket	1	Clove garlic, minced
1	Medium onion, sliced	1	Bay leaf
½ tsp. Celery seed		Water
½ tsp. Mustard seed		1	Small head cabbage, cut into wedges

1.Place brisket with liquid and spices from package in cooking vessel. 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.

Hearty Chicken Noodle Soup - 5 Qt.
2 lbs. Chicken parts, skinned if desired		1 tbsp. Instant chicken bouillon
5 cups Water		1 tbsp. Minced parsley
1	Medium onion, chopped	1 tsp. Salt
4	Carrots, cut into ½-inch pieces	½ tsp. Dried rosemary
4	Ribs celery, cut into ½-inch pieces	¼ tsp. Pepper
1	16 oz. Can whole tomatoes, cut up	1 cup Uncooked fine egg noodles

1.Combine all ingredients, except egg noodles, in cooking vessel. Cover and cook at “LO” (#3) for 6 to 8 hours or at “HI” (#5) for 3 to 4 hours or until chicken and vegetables are tender.

2.Remove chicken pieces from cooking vessel and set aside to cool slightly. Increase heat to “HI” (#5) and add noodles, stirring to blend. Cover and continue to cook for 30 minutes.

3.Meanwhile, remove chicken from bones and cut into bite-size pieces. Return meat to cooking vessel to heat as noodles finish cooking. Reduce heat to Keep Warm, “WM” (#2) for serving.

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