5-Quart Recipes
Try some of our favorite recipes using the West Bend® Housewares, LLC Slow Cooker that we have included on the following pages to get you started.
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| Beef Vegetable Soup |
1½ | Lbs | Beef soup bones or 1 pound beef short ribs |
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1½ | Qts | Water |
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1 | Tsp | Salt |
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¼ | Tsp | Pepper |
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2 |
| Carrots, chopped |
2 |
| Ribs celery, chopped |
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2 |
| Potatoes, peeled and chopped |
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1 |
| Small onion, chopped |
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1 |
| Bay leaf |
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1 | 16 oz | Can whole tomatoes, undrained |
1.Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay leaf into slow cooking pot. Cover and slow cook at LO (#3) for 6 to 7 hours.
2.Remove soup bone and cool slightly. Remove meat from bones and return to soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley may be added, if desired. Makes 6 servings.
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| Chili |
1½ | Lbs | Ground beef |
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1 | Cup | Onion – chopped |
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1 | Cup | Green pepper, chopped |
1 |
| Clove garlic, minced |
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1 | 28 oz. | Can whole tomatoes, undrained |
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1 | 16 oz. | Can kidney beans, undrained |
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1½ | Tbsp | Chili powder |
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1 | Tsp | Salt |
1 | Tsp | Ground cumin |
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½ | Tsp | Pepper |
1.Brown ground beef with onion and green pepper in slow 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 (#3) for 7 to 8 hours. Reduce heat to Keep Warm (#2) for serving. Makes 6 to 8 servings.
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