West Bend Cookers instruction manual Vegetable-FrankChowder, Carrot Cake

		Vegetable-Frank Chowder
½	Cup	Chopped onion
½	Cup	Thinly-sliced celery, cut diagonally
1	16 oz.	Can whole kernel corn, undrained
1	16 oz.	Can whole tomatoes, undrained
5-6		(8-ounces) frankfurters, cut into ½-inch slices
½	Cup	Water
2	Tbsp	Chopped parsley
½	Tsp	Salt
½	Tsp	Sugar
½	Tsp	Leaf basil
¼	Tsp	Hot pepper sauce

1.Place all ingredients in pot. Break up tomatoes with spoon.

2.Cover and place on base. Simmer at LO (#3) for 2 to 3 hours. Reduce heat to Keep Warm (#2) for serving. Makes 6 to 8 servings.

		Carrot Cake
2	Cups	Flour
2	Cups	Sugar
1	Tsp	Baking soda
1	Tsp	Salt
1	Cup	Vegetable oil
4		Eggs
3	Cups	Grated carrots
1	Tsp	Cinnamon

1.Grease bottom only of a 9 x 5-inch or 8 x 4-inch loaf pan with solid hydrogenated shortening. Dust with flour and shake out excess. Set covered pot on base and preheat at HI (#5) while mixing ingredients.

2.In mixing bowl, sift flour, sugar, baking soda and salt. Add vegetable oil and stir until ingredients are moistened. Add eggs one at a time, beating well after each egg is added. Stir in grated carrots and cinnamon until evenly mixed. Pour batter into pan. Place pan in pot.

3.Cover and bake at HI (#5) for 2 hours. Do not remove cover during this time. To test for doneness at end of recommended baking time, insert a metal cake tester in several places including center of cake. If cake tester comes out clean, cake is done. If batter clings to cake tester, continue baking in 15-minute intervals. Remove cake from pan and cool on rack. Frost with softened cream cheese, if desired. Makes a 1½-pound cake.

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