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10
Cheese Curried Entrée - 6 Qt.
2 10 oz. Packages frozen chopped
broccoli, partially thawed
3 cups (¾ pound) diced cooked ham,
turkey or chicken
1 11 oz Can condensed cheddar
cheese soup
1 cup Water
½ cup Salad dressing or mayonnaise
¼ cup Finely chopped onion
1 tbsp. Lemon juice
½ tsp. Curry powder
1. Place broccoli evenly in bottom of cooking vessel. Add ham, turkey or
chicken.
2. Combine soup, water, mayonnaise, onion, lemon juice and curry powder in
small mixing bowl; stir to blend. Pour soup mixture into cooking vessel.
3. Place cooking vessel on base, cover and simmer at “HI” (#5) for 2 hours or
“LO” (#3) for 3 to 4 hours; or until broccoli is fork tender. Reduce heat to
Keep Warm, “WM” (#2) for serving. Serve over toast or hot biscuits.
Country Ribs with Apples ‘N Kraut - 6 Qt.
3 lbs. Lean country-style pork ribs,
trimmed of any excess fat
Salt and pepper
1 16 oz Can sauerkraut, undrained
1 Medium onion, thinly sliced and
separated into rings
1 8 oz Can mushrooms stems and
pieces, drained
1 Large or 2 small apples, cored and
cut into wedges
¼ cup Brown sugar
½ tsp. Celery seed
1. Preheat cooking vessel on electric or gas range top heating unit over
medium heat. Add ribs in batches to brown. Season with salt and pepper.
2. Return all ribs to cooking vessel. Layer sauerkraut, onion, mushrooms,
apple wedges and brown sugar over ribs. Sprinkle with celery seed.
3. Place cooking vessel on base, cover and cook at “LO” (#3) for 7 to 9 hours
or at “HI” (#5) for 3 to 4 hours until meat is tender. Reduce heat to Keep
Warm, “WM” (#2) for serving.
Carrot Cake - 6 Qt.
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 cooking vessel 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 cooking vessel.
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.