Roasted Capon Chicken

5½-6

Lb

Capon roasting chicken

 

 

 

2

Tsp

Seasoned salt

 

 

 

1

Tsp

Paprika

 

 

 

1.Place metal rack in low position in pot. Place chicken on rack. Insert meat thermometer into thickest part of upper thigh. Sprinkle chicken with seasoned salt and paprika.

2.Cover pot and place on base. Roast at HI (#5) for 5 to 6 hours or until meat thermometer reaches 190°F/88°C. Remove chicken from pot and serve. Makes 6 to 8 servings.

 

 

Saucy Beef

Lbs

Lean beef chuck, cut in 1-inch cubes

 

 

 

1

8 oz.

Can tomato sauce

 

 

 

1

10¾ oz.

Can condensed cheese soup

1

Tsp

Garlic salt

 

 

 

￿

Tsp

Pepper

 

 

 

2

Tbsp

Tapioca

 

 

 

1.Place beef cubes evenly in bottom of pot. In a small bowl, combine tomato sauce, soup, garlic salt and pepper; blend well. Pour over beef.

2.Cover and place pot on base. Simmer at LO (#3) for 4 hours.

3.Increase heat to HI (#5). Stir tapioca into liquid. Cover and heat for 30 minutes or until liquid thickens. Reduce heat to Keep Warm (#2) for serving. Serve over rice. Makes 6 servings.

 

 

Fresh Applesauce

5

Lbs

Cooking apples

 

 

 

1

Cup

Water

 

 

 

 

 

Sugar

1.Wash apples. Remove stems and cut into quarters. Place in pot with water and cover. Heat on HI (#5) for 2 hours or until tender. Stir after 1 hour.

2.Place apples in sieve and puree. Measure applesauce and put back into pot. For each cup of applesauce add ¼ cup sugar. Cover and heat on base at HI (#5) for 1 hour. Stir occasionally. Makes 4½ pints or 9 cups.

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West Bend Cookers instruction manual Roasted Capon Chicken, Saucy Beef, Fresh Applesauce

Cookers specifications

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