West Bend 84966, L5800 instruction manual Hearty Chicken Noodle Soup, Chili, Fish Chowder

Hearty Chicken Noodle Soup

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 pot. Cover and cook at “LO” for 6 to 8 hours or at “HI” for 3 to 4 hours or until chicken and vegetables are tender.

2.Remove chicken pieces from cooking pot and set aside to cool slightly. Increase heat to “HI” 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 pot to heat as noodles finish cooking. Reduce heat to keep warm (“WM”) for serving.

Chili

1½ lbs. Ground beef		1 16 oz Can kidney beans, undrained
1 cup Onion, chopped		1½ tbsp. Chili powder
1 cup Green pepper, chopped		1 tsp. Salt
1	Clove garlic, minced	1 tsp. Ground cumin
1	28 oz. Can whole tomatoes, undrained	½ tsp. Pepper

1.Brown ground beef with onion and green pepper in cooking pot over medium heat of range unit. Remove excess grease.

2.Transfer cooking pot to heating base using hot pads. Add remaining ingredients, stir to blend. Cover and slow cook at “LO” for 7 to 8 hours. Reduce heat to keep warm (“WM”) for serving.

Fish Chowder

2 lbs. Fresh or frozen fish fillets (haddock, 4 cups Hot water

perch, cod, flounder)	1 16 oz Can stewed tomatoes
2 tbsp. Lemon juice	1 cup Diced carrots
4 Slices bacon	2 tsp. Salt
1 cup Chopped onion	¼ tsp. Pepper
¼ cup Diced celery	1 tbsp. Worcestershire sauce
4 Medium potatoes, cut into cubes	2 tbsp. Dry sherry, optional

1.Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate.

2.Fry bacon in cooking pot on range top over medium heat until crispy. Drain on paper towel, crumble and set aside.

3.Sauté onion and celery in bacon drippings until brown. Transfer cooking pot to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking pot. Stir to combine. Cover and cook at “LO” for 4 to 5 hours or at “HI” for 2 to 3 hours.

4.Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to keep warm (“WM”) for serving. Garnish with crumbled bacon.

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