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1. Rinse cauliflower thoroughly in cold water and remove leaves. Place metal rack in pot. Add water and salt. Place whole
cauliflower on rack.
2. Cover pot and place on base. Steam at Setting #5(High) for 60 to 75 minutes. Makes 6 to 8 servings.
Baked Acorn Squash
Cut 3 small acorn squash in half. Remove seeds and stringy portion. Place 3 squash halves in pot, skin side down. Stagger 3 other
halves over the first 3. Place pot on base. Bake, covered, at Setting #5(High) for 3 hours. Just before serving, season with salt and
pepper and a pat of butter or margarine. Makes 6 servings.
Baked Potatoes
8 large or 12 medium sized (½-pound) baking potatoes
1. Scrub potatoes in cold water. Place in bottom of pot. If two layers of potatoes are required due to amount and size, position second
layer in opposite direction of bottom layer. Do not add water.
2. Cover pot and place on base. Bake at Setting #5 (High) for 3 hours for large size potatoes and 2 hours for medium-size potatoes or
until fork tender. Keep warm for serving at Setting #2(Keep Warm). Makes 8 to 12 servings.
Boston Baked Beans
2 pounds Michigan navy beans
10 cups water
3 teaspoons salt
½ cup chopped onion
½ pound salt pork, cut into 1-inch cubes
½ cup molasses
¼ cup brown sugar
2 teaspoons dry mustard
½ cup catsup
2 cups reserved hot bean liquid
1. Wash and sort beans. Put beans in pot. Add water, salt, onion and salt pork. Mix well so that salt pork is covered by beans. Cover
pot.
2. Place pot on base and cook at Setting #3½(Low) for 10 to 12 hours or overnight until beans are tender. (Cooking time may be
reduced to 8 to 9 hours if beans are soaked 4 to 5 hours before cooking.)
3. When beans are tender, drain liquid and reserve 2 cups. To beans, add molasses, brown sugar, dry mustard and catsup; stir. Add
bean liquid; stir.
4. Cover and simmer beans on base at Setting #3½(Low) for 2 to 3 hours. Keep warm for serving at Setting #2 (Keep Warm). Makes 4
quarts.
FRUITS & CEREALS
Slo-Cooked Dried Fruit
Place a 1 or 2-pound package dried fruit in pot with proper amount of liquid. (Follow package directions with dried fruit for amount of
water to use.)
METHOD 1:
Cover and simmer on base at Setting #3½(Low) for 4 to 5 hours or overnight. Serve warm or cooled.
METHOD 2:
Soak fruit in liquid in pot overnight. Simmer at Setting #5(High) for 2 hours. Serve warm or cooled.
Old-Fashioned Oatmeal
4 cups long-cooking rolled oats
8 cups cold water
2 teaspoons salt