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2. Place pot on base, cover, and simmer at Setting #3½(Low) for 6 to 8 hours.
3. Strain mixture with colander. Return broth to pot and increase heat to Setting #5(High). Remove meat from bones. Puree vegetables
in blender or with a ricer. Add puree, meat, and rice to broth in pot. Cover and simmer at Setting #5(High) for 1 hour. Keep warm for
serving at Setting #2(Keep Warm). Makes 8 to 10 servings.
Vegetable Ham-Bone Soup
1 pound dry marrow or pea beans rinsed in cold water
1 meaty ham bone (1½ to 2 pounds)
3 cups peeled ¾-inch cubed potatoes
3 cups ¼-inch diced celery
2 cups ¼-inch diced carrots
½ cup chopped onion
1½ teaspoons salt
½ teaspoon thyme
¼ teaspoon pepper
8 cups ham stock liquid and /or water
1. Place pot on base. Add beans, ham bone, potatoes, celery, carrots, onion, salt, thyme and pepper. Pour liquid over mixture.
2. Cover and heat at Setting #3½(Low) for 8 to 10 hours. Remove ham bone. Keep warm for serving at Setting #2(Keep Warm).
Makes 4 quarts soup.
Fish Chowder
2 pounds fresh or frozen (thawed) fish fillets (haddock, perch, cod, flounder)
2 tablespoons lemon juice
4 slices bacon
1 cup chopped onion
¼ cup diced celery
4 medium potatoes, peeled and cubed (2 cups)
4 cups hot water
1 16-ounce can stewed tomatoes
1 cup diced carrots
2 teaspoons salt
¼ teaspoon thyme
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons dry sherry (optional)
1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate.
2. Place pot on electric or gas range top heating unit. Fry bacon over medium heat until crisp (about 7 minutes). Drain bacon on paper
toweling, crumble and set aside.
3. Sauté onions and celery in bacon drippings until onions are golden (about 5 minutes). Remove from heat and place pot on base.
4. Add potatoes, water, tomatoes, carrots, salt, thyme and pepper. Stir to combine. Cover and
simmer at Setting #5 (High) for 2 hours.
5. Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to pot. Cover and
simmer for 1 hour or until fish flakes easily with a fork. Garnish with crumbled bacon. Keep
warm for serving at Setting #2(Keep Warm). Makes about 3 quarts or 12 servings.
VEGETABLES
Steamed Cauliflower
1 large head cauliflower
½ cup water
1 teaspoon salt
