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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.