West Bend Cookers instruction manual QuartRecipes, Italian Round Steak, Chicken and Dumplings

6-Quart Recipes

		Italian Round Steak
2	Lbs	Beef round steak, ½-inch thick, cut into 8 serving pieces
2		Beef bouillon cubes
1	28 oz.	Can whole tomatoes, drain and reserve liquid
1¼	Cups	Liquid, (reserved tomato liquid plus enough hot water to
		make 1¼ cups)
1	Cup	Chopped onion
1		Garlic clove, finely cut
1	Tsp	Salt
½	Tsp	Pepper
½	Tsp	Oregano
1½	Tsp	Worcestershire sauce
¼	Cup	Cornstarch
¼	Cup	Cold water

1.Place steak pieces in pot. In a small bowl, dissolve bouillon cubes in reserved tomato liquid/hot water.

2.In a small bowl, combine tomatoes, onion, garlic, salt, pepper, oregano and Worcestershire sauce. Pour over steak. Add bouillon-liquid mixture.

3.Cover pot and place on base. Heat at LO (#3) for 8 to 9 hours. To thicken liquid, increase heat to HI (#5) 15 minutes before serving. In a small bowl, combine cornstarch and water. Stir into hot liquid and thicken. Reduce heat to Keep Warm (#2) for serving. Makes 8 servings.

		Chicken and Dumplings
3	Lb	Can whole canned chicken, undrained
2	Cups	Packaged Bisquick mix
¾	Cup	Milk
1	Tbsp	Snipped parsley

1.Cut up chicken and place in pot with broth from can. Cover and place pot on base. Heat at LO (#3) for 1½ to 2 hours until chicken is hot and broth simmers.

2.In a small bowl, combine Bisquick mix, milk and parsley. Mix just until moistened. Increase heat to HI (#5). Drop dumpling mixture by spoonfuls over steaming chicken. Cover pot and steam 30 minutes. Reduce heat to Keep Warm (#2) for serving. Dumplings are best when served immediately. Makes 4 servings.

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