West Bend Cookers instruction manual Hearty Chicken Noodle Soup, Corned Beef and Cabbage

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

1.Combine all ingredients, except egg noodles, in slow cooking pot. 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 pot 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 pot to heat as noodles finish cooking. Reduce heat to Keep Warm (#2) for serving. Makes 6 servings.

		Corned Beef and Cabbage
3 – 4	Lb	Corned beef brisket
1		Medium onion – sliced
½	Tsp	Celery seed
½	Tsp	Mustard seed
1		Clove garlic – minced
1		Bay leaf
		Water

1Small head cabbage – cut into wedges

1.Place brisket with liquid and spices from package in slow cooking pot. 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. Makes 6 servings.

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