West Bend Cookers instruction manual Ham Stroganoff, Pepper Steak

		Ham Stroganoff
2	Tbsp	Butter or margarine
1	Cup	Minced onion
8	Cups	(2-pounds) precooked ham, cut into ¼-inch strips
1	8 oz.	Can mushroom stems and pieces, drained, reserve liquid
2	10½ oz.	Cans condensed cream of mushroom soup
1	Cup	Sour cream

1.Sauté onion in butter in slow cooking pot over medium-low heat of range unit. Transfer cooking pot to heating base using hot pads.

2.Add ham strips and drained mushrooms to cooking pot. In bowl combine, reserved mushroom liquid with soup. Pour over ham mixture; stir to blend.

3.Cover and cook at LO (#3) for 3½ to 4½ hours or until heated. Stir in sour cream 15 minutes before serving. Reduce heat to Keep Warm (#2) for serving. Serve over cooked noodles, rice or chow mein noodles. Makes 6 servings.

		Pepper Steak
1½	Lbs	Round steak, cut into thin strips
1		Clove garlic, minced
1	Cup	Chopped onion
½	Tsp	Salt
¼	Tsp	Pepper
¼	Tsp	Ginger
1	Tsp	Sugar
½	Cup	Soy sauce
1		Large green pepper, cut into thin strips
4		Tomatoes, cut into eighths, or 1 1-pound can whole
		tomatoes, undrained
1	Lb	Can bean sprouts, drained
1	Tbsp	Cornstarch
½	Cup	Cold water

1.Brown steak in slow cooking pot on range unit over medium heat. Transfer cooking pot 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 Med (#4) for 4 to 5 hours.

3.Add green pepper, 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 (#2) for serving. Makes 4 to 6 servings.

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