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Years ago, when travel involved long
hours in a stagecoach or on horseback, stops
at wayside inns for rest and refreshments
were eagerly awaited. Innkeepers, schooled
in the tradition of doing everything possible
to please guests, created atmospheres of con­geniality
and served simple and deliciously­prepared
meals.
Today, West Bend brings the delights of
inn-eating goodness to homes across the
country with its Country Inn Cook 'n Serve­ware.
Made of durable, even-heating alumi­num,
the pans are clad in softly-colored
porcelain - designed to cook and serve with
equal ease.
So you can fully enjoy your cookware, we
have included in this booklet instructions
for its proper use and care. Take a few mo­ments
to read them, refer to the timetables,
then try your hand at some of the recipes.
We hope they'll guide you on the fun-filled
adventure of Country Inn cooking!
CONTENTS
Instructions for Using and Cleaning
Porcelain-on-Aluminum Cookware
Before Using the First Time .......... .
Cooking Procedures .......................... .
Cleaning and Storing . . . .. ...... . .............. .
Special Care for Pans
with No-Stick Finish ................. .
Timetables
Preparing Meats and Breakfast Foods .
Cooking Fresh Vegetables . .. . .. ... ...... ..
Recipes
Page
2
'2-3
4-5
5
6
7
Main Dishes
Vegetables
Soups ....
Desserts .
........................... 8-15
.................................. 16-19
. ................................... 20-23
····· .... ·················· ......... 24-27
Index to Recipes .. 28
INSTRUCTIONS
Using and Cleaning
Porcelain-on-Aluminum Cookware
Note: West Bend's Country Inn cookware is available with Sun-Ray
aluminum interiors and with No-Stick finished interiors. Because the
two surfaces require different care, read the instructions carefully and
follow those which apply to your cookware.
BEFORE USING THE FIRST TIME:
• Clean before using
Wash each pan and cover in hot soapy water, using a sponge or dish­cloth,
to remove any manufacturing oils. Rinse thoroughly and dry.
"Condition" pans with No-Stick finished interiors
After the initial cleaning, the No-Stick finish on the inside -of pan
should be "conditioned" to insure stickfree cooking. Lightly wipe a
teaspoon of cooking oil with a paper towel or soft cloth over the entire
surface. (Do not use shortening or butter.) Let oil remain on the
finish.
COOKING PROCEDURES:
• Temperatures
Use medium to low heat. Do not use high heat, except for bringing
liquids to a boil. If preheating is necessary, use medium heat for 2 to
3 minutes. The use of low heat will prevent foods from overcooking,
will reduce spattering, and will help retain natural food juices. The
use of high heat will result in stains on the No-Stick finish and may
cause it to lose its non-stick property. Use pan on range unit which
has diameter similar to that of pan. If cooking on a gas range, the
flame should not extend up and around sides of pan.
The cookware may be used in a preheated oven at temperatures up to
350° F. Do not use the cookware under an oven broiler unit. Do not
use the cookware over an open campfire.
• Tools
for pans with Sun-Ray Aluminum interiors
Metal, plastic, rubber and wooden cooking tools may be used on pans
with an aluminum cooking surface. Do not scrape or cut in pan with
sharp cooking tools.
for pans with No-Stick finished interiors
Plastic, rubber and wooden cooking tools, and smooth-edged metal
spoons and spatulas may be used on No-Stick finish. Do not use
sharp-edged metal cooking tools (forks, knives, mashers, rotary beat­ers
or food choppers), as scratching can occur, just as it can on a plain
metal surface. Minor scratching will affect only the appearance of the
finish; it will not harm its non-stick property or food cooked in the
pan.
• Cooking vegetables and fruit
Keep paring and cutting of food to a rrummum. Add just enough
water to cover the bottom of pan, about % cup. Cover and cook over
medium heat. When steam escapes and cover is hot to touch, reduce
heat to low. If water or other liquid is not used for cooking, put about
a tablespoon of vegetable oil in pan. To conserve liquid as well as
heat, do not remove cover unnecessarily when food is cooking.
• Cooking meat
in pans with Sun-Ray Aluminum interiors
Tender meats which contain natural fats (roasts, chops, steaks, bacon,
hamburgers) do not require the addition of shortening. Preheat pan
over medium heat for 2 to 3 minutes, or until drop of water sizzles in
pan. Place meat in pan. The meat will stick to the hot pan initially,
but as it browns and fat is released from the meat, it will loosen. Turn
and brown other side. Cover pan, and reduce heat to low for remain­der
of cooking period.
Lean and less tender meats (cubed steaks, liver, breaded chops, chick­en,
fish) require the addition of shortening or liquid. Preheat pan,
with shortening in it, over medium heat for 2 to 3 minutes. As soon
as it is hot, place meat in pan and brown on both sides. Reduce heat
to low for remainder of cooking period, turning meat occasionally.
(Cover pan when cooking meats such as Swiss steak or chicken.)
in pans with No-Stick finished interiors
Preheat pan over medium heat for 2 to 3 minutes, or until drop of
water sizzles in pan. Place meat in pan, brown on both sides, and
reduce heat to low for remainder of cooking period.
It is not necessary to add shortening when cooking meat on No-Stick
finish. If pan is covered, meat will simmer in its own juices until
tender. However, butter, fat or oil will improve the flavor, color and
crispness of fried foods.
CLEANING AND STORING:
• Clean after every use
To maintain the attractive appearance and cooking efficiency of the
cookware, it is important that it be cleaned thoroughly after each use.
Let pan cool completely, then wash in hot soapy water.
Porcelain-clad cookware with No-Stick finished interiors may be
cleaned in an automatic dishwasher; cookware with Sun-Ray Alumi­num
interiors should not be cleaned in an automatic dishwasher. See
below.
• Cleaning the porcelain exterior finish
Clean the porcelain finish with hot soapy water, using a sponge, dish­cloth
or plastic pad. A non-abrasive cleaner, such as Bon Ami® or
Copper Glo®, may be used if necessary. Do not use a metal scouring
pad or harsh scouring powder.
• Cleaning the cooking surface
pans with Sun-Ray Aluminum interiors
Clean the aluminum surface (inside and underside of pan) with a
soap-filled steel wool pad or scouring powder. Remove minor stains
with a non-abrasive cleaner such as Bon Ami®, Copper Glo® or Kleen
King Aluminum Cleaner®. Remove dark stains with an abrasive
cleaner such as Comet® or Ajax®.
The cooking of foods or liquids with high mineral content may cause
the aluminum to discolor. This will not affect the cooking qualities
of the pan or food cooked in it. Remove by cooking an acidic food
(rhubarb or tomatoes) in the pan, or by boiling a solution of water
and cream of tartar in the pan. (Use 1 teaspoon cream of tartar per
quart of water.) To help prevent mineral discoloration, do not let
water or other liquid remain in pan for a long time.
Pans that have an exposed aluminum cooking surface should not be
washed in an automatic dishwasher. In many areas, minerals in water
and chemicals used in purification of water, when combined with dish­washer
detergents and high heat of the drying cycle, will cause dis­coloration
and staining of the aluminum.
pans with No-Stick finished interiors
Clean the No-Stick finish regularly with a nylon pad, such as Scotch­Brite
® or Dobie®. Although it may look clean, food or grease may
settle into the porous finish. This residue will carbonize when re­heated,
resulting in stains and possible damage to the non-stick
property. Do not use a metal scouring pad or harsh scouring powder.
Clean the underside of pan (non-coated aluminum) with a soap-filled
steel wool pad or scouring powder. Remove minor stains with a non­abrasive
cleaner such as Bon Ami®, Copper Glo® or Kleen King
Aluminum Cleaner®. Remove dark stains with an abrasive cleaner
such as Comet® or Ajax®.
Pans with porcelain exteriors and No-Stick finished interiors may be
cleaned in an automatic dishwasher. However, the underside of pan
and rims (non-coated aluminum) will discolor when exposed to hot
water and dishwasher detergent, and high heat of the drying cycle.
When placing pan in the dishwasher rack, take care to prevent
scratching or marring the porcelain and No-Stick finishes. After each
time the pan is cleaned in a dishwasher, the No-Stick finish must be
reconditioned with cooking oil to insure stickfree cooking.
• Rinse pans thoroughly
After washing, always give pans a thorough rinsing. If detergent is
not entirely rinsed off, it can result in stained areas when reheated.
• Store with care
If it is necessary to stack cookware for storage, take care to prevent
scratching the porcelain and No-Stick finishes. Invert the cover and
place on top of pan, then stack the next pan on top of the inverted
cover. Separate each piece with paper toweling, if desired.
SPECIAL CARE FOR PANS WITH NO-STICK FINISH:
• Removing a mineral film (or minor stains)
A spotted white film may form on No-Stick finish. This is an accum­ulation
of minerals from water, and is not a defect in manufacture. To
remove the film (or minor stains), use a soft cloth saturated with
lemon juice or vinegar, and rub over the finish. After wiping with
the solution, recondition the No-Stick finish with cooking oil.
• Removing dark stains
After consistent use, the No-Stick finish may discolor. Minor stains
are considered normal and do not affect the performance of the cook­ware.
On the other hand, dark and widespread staining, which usually
results from improper cleaning or overheating, may lessen the effec­tiveness
of the non-stick property. If staining occurs, the surface
should be treated with a commercial cleaner for non-stick finishes,
such as Dip-It® or Wantz Tefix™. After using a commercial cleaner,
wash the pan in hot soapy water, rinse, then recondition the No-Stick
finish with cooking oil. Do not use household bleach to clean the No­Stick
finish; it will permanently fade the color.
TIMETABLE
FOR PREPARING MEATS AND BREAKFAST FOODS
Temperature
Food Method (preheat pan)
Approximate Time
(Mmutes per side)
STEAKS: { 3-4-rare
Club or Rib (JA-inch thick*) Pan-broil Medium 4-5-medium
5-8-well done
Cube or Minute Pan-fry Medium 3-5
Precooked Ham
(1/2-inch thick) Pan-broil Medium-Low 7-8
* Steaks less than l-inch thick are juicier and more flavorful when pan-broiled
CHOPS:
Lamb (%-inch thick) Pan-fry Medium-Low 6-8
Pork (%-inch thick) Pan-fry Medium-Low 8-10
Veal (%-inch thick) Saute Low 8-10
LIVER:
(l!J-inch thick) Saute Low 3-4
HAMBURGERS: { 3-4-rare
(1!2-inch thick) Pan-Fry Medium 4-5-medium
5-6-well done
SANDWICHES: Toast Low 4-5
BREAKFAST FOODS:
Bacon, slices
(do not preheat) Pan-broil Medium-Low 5-6
Canadian-style Bacon
(V4-inch thick) Pan-broil Medium-Low 6-8
(do not preheat)
Eggs, fried Pan-fry Low 2-3
Eggs, scrambled Saute Low 2
French Toast Grill Medium 2
Pancakes Grill Medium 1
Sausage, patties
W2-inch thick) Pan-fry Medium-Low 6-8
TIMETABLE
FOR COOKING FRESH VEGETABLES
The cooking time of fresh vegetables is dependent upon matu­rity,
freshness, quantity and size of pieces. If vegetables are
overcooked, texture, color and nutrients are lost. The shorter
the cooking time, the crisper the vegetables will be. The times
that follow are only suggestions; after cooking vegetables once,
write down the exact times you prefer for future reference.
Vegetable Minutes
Asparagus (tips) ··--- _______ ------------------------------------------------------ 10-15
Asparagus (whole) _ ----------------------------------------------------·----------- 15-20
Beans, green (cut) ------------------------- ------------------------------------------ 20-25
Beans, wax (cut) ______________ ------------------------------------------------------- 20-25
Beans, green lima (shelled) ---------------------------------------------------- 20-25
Beets, small (whole) -------------------------------------------------------------- 30-35
Brocco! i (s I it sta I k) __ --------------------------------------------------------------- 15-20
Brussels sprouts ______ --------------------------------------------------------------- 15-20
Cabbage (shredded) ---------------------------------------------------------------- 10-12
Carrots (sliced, lf2-inch) --------------- ------------------------------------------ 12-15
Cauliflower (whole) ------------------------------------------------------------------ 25-30
Cauliflower (flowerets) ------------------------------------------------------------ 12-15
Celery (l-inch lengths) ------------------------------------------------------------ 10-12
Corn (kernels) ___ ·---------------------------------------------------------------------- 10-12
Corn (on-the-cob) -------------------------------------------------------------------- 12-15
Onions (whole, small) -------------------------------------------------------------- 15-20
Parsnips (s I iced) ---------------------------------------------------------------------- 15-20
Parsnips (whole) --------------------------------------------------------------------- 25-35
Peas _________ ----------------------------------------------------------------------------- 10-12
Potatoes, white or red (quartered) ------------------------------------------ 15-20
Potatoes (whole, sma II) ------------------------------------------------------------ 2tl-25
Potatoes, sweet (quartered) ______________________________________________________ 15-20
Rutabagas (cubed) ----------------------------------------------------------------- 20-25
Spinach ------------------------------------------------------------------------------------ 5-10
Squash, summer (cubed) ----------------------------------------------------------10-15
Squash, winter (cubed) --------------------------------------------------------------20-30
Tomatoes ---------------------------------------------------------------------------------- 5-1 0
Turnips (whole) ------------------------------------------------------------------------ 20-25
HAM STROGANOFF
2 tablespoons butter or margarine
1 to 1112 pounds precooked ham,
cut into strips
'12 cup minced onion
1 4-ounce can whole mushrooms,
drained
101/2-ounce can condensed
cream of mushroom soup
1 cup dairy sour cream
L Preheat 8%- or 10-inch Skillet for 2 to 3 minutes over medium­low
heat- Add butter and melt Saute ham strips and onion until onion
is tender, about 5 minutes. Stir in mushrooms and soup. Simmer, cov-­ered,
over low heat for 8 to 10 minutes.
2. Blend in sour cream. Stir and heat until hot, about 3 to 4 min­utes.
Serve immediately in patty shells or over cooked noodles. Makes
4 servings.
PAN-FRIED FISH
1112 to 2 pounds perch, bass or trout
'12 cup milk
1 egg, slightly beaten
112 cup flour or cornmeal
Salt
Pepper
L Wash and dry fish. Cut into serving pieces, if desired. In small
mixing bowl, combine milk with egg; dip fish in mixture. Coat with
flour or cornmeal. Sprinkle with salt and pepper.
2. Preheat 10-inch Skillet with oil %-inch deep over medium-low
heat for 3 to 4 minutes. Add fish and fry. Turn carefully and brown
on other side, about 5 minutes per side. Drain on absorbent paper.
Serve hot; makes 5 servings.
BARBECUED SPARERIBS
2'12 to 3'12 pounds spareribs
Salt and pepper to taste
2 tablespoons oil or
melted shortening
Sauce:
'14 cup minced onion
'12 cup chili sauce
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1. Cut spareribs into serving pieces. Season with salt and pepper.
Preheat 10 or 12-inch Skillet with shortening over medium heat for 2
minutes. Brown ribs. Reduce temperature to low. Remove excess fat.
2. To prepare sauce, thoroughly combine all ingredients in small
bowl. Pour barbecue sauce over browned ribs; cover. Cook over low
heat for 45 to 60 minutes, or until ribs start to break away from bone.
Makes 3 to 4 servings.
MUSHROOM STUFFED PORK CHOPS
4 pork chops, at least l-inch thick
1 4-ounce can mushroom stems
and pieces, drained
1 cup (4 ounces) grated
Swiss cheese
'14 cup shredded parsley
1 10%-ounce can beef gravy
1 tablespoon sherry, optional
1. Trim excess fat from chops. Slit each chop from outer edge toward
bone, making a pocket.
2. In small mixing bowl, combine mushrooms, cheese and parsley.
Stuff into pocket. Fasten with skewers or toothpicks.
3. Preheat 10-inch Skillet over medium heat for 2 to 3 minutes.
Brown chops on both sides, about 5 minutes per side. Pour off drip­pings.
Add gravy and sherry. Cook, covered, over low heat for 1 hour.
Stir occasionally. To thicken gravy, cook uncovered during last 15
minutes. Makes 4 servings.
Note: Chops may be stuffed with your favorite bread dressing.
SHRIMP CREOLE
2 pounds raw shrimp, shelled
and deveined
2 tablespoons butter or oil
1 clove minced garlic
1 cup minced onion
1 green pepper, finely chopped
1/4 cup minced parsley
1112 cups thinly sliced celery
1 cup tomato juice or water
1 1-pound 12-ounce can whole
tomatoes
6-ounce can tomato paste
teaspoon salt
114 teaspoon pepper
1 bay leaf
Dash red pepper
1. In Dutch Oven, bring 1 quart of water to boil over high heat. Add
shrimp; reduce heat to low. Simmer, uncovered, for 3 minutes. Do not
over cook. Drain.
2. In 3lh-quart Sauce Pan, melt butter over medium-low heat. Saute
garlic, onion, green pepper, parsley and celery until tender.
3. Add tomato juice, tomatoes, tomato paste, salt, pepper, bay leaf
and red pepper. Cover and cook slowly over low heat, stirring occasion­ally
for 30 minutes.
4. Stir in shrimp and heat 5 minutes. Serve over hot cooked rice.
Makes 6 to 8 servings.
COMPANY LIVER WITH ONIONS
1112 pounds liver, cut into
l-inch strips
1/2 teaspoon salt
Dash pepper
6 tablespoons butter, margarine
or bacon drippings
2 onions, thinly sliced
1 4-ounce can mushroom stems
and pieces, undrained
ll/2 cups dairy sour cream
1 teaspoon Worcestershire sauce
1. Season liver with salt and pepper. Preheat 10-inch Skillet over
medium-low heat for 2 to 3 minutes. Add butter and melt or heat
bacon drippings until hot. Saute onions until tender, about 5 minutes.
Add liver and brown, about 4 minutes.
2. Add mushrooms to liver and onions. Simmer, covered, for 10 min­utes
on low heat.
3. Add sour cream and Worcestershire sauce. Stir and heat until
hot, about 5 minutes. Makes 6 servings.
1 pound ground beef
1 egg
112 cup chopped onion
1!4 cup dry bread crumbs
1!4 cup milk
1 teaspoon salt
1!4 teaspoon pepper
1 tablespoon shortening
MEATBALL STEW
1 cup water
2 cups sliced carrots,
lf•·inch thick
2 cups cubed potatoes,
1!2-inch thick
cup sliced celery,
lf4·inch thick
tablespoon instant dry
minced onion
1 8-ounce bottle French dressing
L Combine the beef, egg, chopped onion, bread crumbs, milk, salt and
pepper. Mix well and form into 12 balls.
2. Preheat 5-quart Dutch Oven or 10-inch Skillet with shortening
over medium heat for 2 minutes. Brown the balls 4 to 5 minutes. Drain
off excess fat.
3. Add the water, carrots, potatoes, celery and onion. Bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes. Makes 4 to 6
servings.
CRANBERRY-ORANGE PORK CHOPS
4 to 6 pork chops, 1 inch thick
1 teaspoon salt
lf4 teaspoon pepper
3/4 cup water
112 cup light corn syrup
112 cup sugar
2 cups cranberries
1 orange; grate rind (2 table­spoons)
and divide into sections
1. Preheat 10-inch Skillet over medium heat for 2 minutes. Brown
pork chops, about 5 minutes per side. Season with salt and pepper.
2. Add % cup water, cover, reduce heat to low and simmer for 45 min­utes
or until chops are tender.
3. In 1%-quart Sauce Pan, combine sugar, corn syrup and % cup
water. Heat and stir over medium heat until mixture reaches a boil.
Add cranberries, reduce heat to low, and cook until soft, about 15 min­utes.
Stir in grated orange rind and orange sections. Remove from heat.
4. Serve sauce warm over pork chops. May serve with rice. Makes
4 to 6 servings.
ZIPPY POT ROAST
3 to 31/2-pound beef pot roast
1 1~-ounce envelope dry onion
soup mix
2 tablespoons water
114 teaspoon seasoned salt
Dash pepper
2 to 3 tablespoons flour
1. Preheat 10-inch Skillet over medium heat for 2 to 3 minutes.
Brown meat on all sides, about 5 minutes per side.
2. Add soup mix, water, salt and pepper. Cook, covered, over low
heat for 2 to 2Ij2 hours or until tender.
3. Remove meat from skillet. Gradually blend % cup cold water into
flour until smooth. Increase heat to medium. Slowly stir flour mix­ture
into meat juices. Cook, stirring until thickened. Makes 6 servings.
l/4 cup flour
1 teaspoon salt
Dash pepper
2 pounds round steak, cut :Y4 to
l-inch thick
1 tablespoon shortening
SWISS STEAK
1 4-ounce can mushrooms stems
and pieces, undrained
1 medium onion, finely chopped
112 green pepper, finely chopped
1 cup tomato, canned or fresh
1. Combine flour with salt and pepper, and pound into meat.
2. Place shortening into 10- or 12-inch Skillet. Preheat over medium
heat for 2 to 3 minutes. Brown steak, about 5 minutes per side.
3. Add remaining ingredients. Simmer over low heat, covered, on top
of range or bake in preheated 350 degree oven for lllz to 2 hours.
Serve with vegetable gravy. Makes 6 servings.
1112 pounds lean ground beef
112 cup diced onion
3/4 cup diced green pepper
112 teaspoon salt
:Y4 cup chili sauce
20 taco shells
2 avocados, mashed
1 clove garlic, minced
AVOCADO-BEEF TACOS
1 teaspoon grated onion
2 tablespoons lemon juice
114 teaspoon sa It
l/4 cup chopped onion
2 cups chopped tomatoes
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1. Preheat 10-inch Skillet for 2 minutes over medium heat. Brown
beef.
2. Add diced onion, green pepper and salt. Saute for 5 minutes.
3. Add chili sauce, reduce heat to low, cover, and heat for 10 minutes.
4. Heat taco shells in oven according to package directions.
5. To make avocado filling, combine avocados, garlic, grated onion,
lemon juice and salt. Blend until smooth.
6. Fill heated taco shells with hot beef, avocado filling, and chopped
onion. tomato, lettuce and cheese. Makes 20 tacos.
WHITE HOUSE CHILl
2 pounds lean ground beef
2 teaspoons minced garlic
2 tablespoons chili powder
3 tablespoons flour
1 tablespoon salt
'14 teaspoon pepper
2'12 cups tomato juice
1. Preheat 5-quart Dutch oven over medium heat for 2 to 3 minutes.
Saute ground beef and garlic for 15 minutes, stirring occasionally.
Combine chili powder, flour, salt and pepper. Gradually stir into meat.
2. Add tomato juice and stir. Cook, covered, for 15 minutes and
uncovered, for an additional 15 minutes. Serve hot over chili beans.
Makes 8 servings.
OMELET SUPREME
2 tablespoons minced onions
'14 cup sliced water chestnuts
1 cup bean sprouts, or, substitute
above three ingredients with:
2lf2 cups canned mixed
Chinese vegetables
l/2 cup finely diced ham, bacon,
chicken, tuna, shrimp or lobster
4 to 5 eggs
112 teaspoon salt
6 teaspoons butter
1. In mixing bowl, combine the onion, chestnuts and bean sprouts
or the mixed vegetables with meat or fish. Toss well.
2. In another mixing bowl, beat the eggs with the salt.
3. Preheat the 6114-inch Skillet for 1 minute on low heat. Melt 1 tea­spoon
butter. Pour 114 cup of the egg mixture and 114 cup of the vege­table-
meat mixture into the skillet. Cook until the egg sets and flip
one-half of the omelet over the other half. Cook for an additional 1 to 2
minutes until the egg has completely set. Repeat for remaining 5
omelets. Makes 6 servings.
6 eggs
1/4 cup milk
1/4 teaspoon salt
Dash pepper
CHEESE SCRAMBLED EGGS
3 tablespoons butter
1 cup (4 ounces) shredded
American cheese
1. In mixing bowl, beat eggs with milk, salt and pepper until frothy.
2. Preheat 8%-inch Skillet with butter over low heat for 2 minutes.
Add eggs and cook, stirring eggs from bottom of skillet.
3. While eggs are still soft, sprinkle cheese over top and stir or
gently fold until cheese begins to melt and eggs are of desired con­sistency.
Garnish with parsley, if desired. Serve immediately.
COCONUT-ORANGE FRENCH TOAST
4 eggs, slightly beaten
11/J cups milk
1 teaspoon salt
12 slices day old bread,
sandwich style
1/4 cup softened butter or margarine
2I.J cup brown sugar
1 tablespoon grated orange rind
1/4 cup flaked coconut
1 tablespoon orange juice
1. Combine eggs, milk and salt in shallow bowl. Dip bread in egg
mixture, turning to coat both sides.
2. Preheat 10 or 12-inch Skillet over medium-low heat for 2 minutes.
Melt enough shortening to coat bottom of pan. Brown bread slices on
both sides. As browned, place French toast on cookie sheet.
3. Meanwhile, in a small bowl, blend softened butter with brown
sugar. Add orange juice, rind and coconut. Spread mixture over slices
of French toast.
4. Just before serving, broil 3 inches below broiler until bubbly and
nicely browned, about 1 minute. Makes 6 servings.
CHESTNUT GREEN BEANS
1-pound can green beans,
drained (reserve 112 cup liquid)
1 tablespoon sugar
1 tablespoon corn starch
1 tablespoon soy sauce
tablespoon instant dry
minced onion
1 tablespoon vinegar
1 5-ounce can water chestnuts,
thinly sliced
114 teaspoon salt
1/a teaspoon pepper
1. Drain beans. In lljz-quart Sauce Pan, blend sugar and cornstarch.
Add soy sauce, the reserved bean liquid and onion. Heat over medium­low
heat, stirring constantly, until mixture is thick and clear, about
2 minutes.
2. Add beans, vinegar, water chestnuts, salt and pepper. Cover, re­duce
heat to low, and heat through, about 6 minutes. Makes 3 to 4
servings.
CANDIED SWEET POTATOES
6 medium sized sweet potatoes
1 tablespoon water
1 cup brown or granulated sugar
1/4 cup butter or margarine
1. After p eeling, cut potatoes crosswise into l-inch sections and 'place in 21/2-quart Hi-Boy or Sauce Pan. Add water, sugar and butter.
2. Cook, covered, over medium heat until cover is hot to touch. Re-duce
heat to low for 15 to 20 minutes, or until potatoes are tender. +•
Makes 6 to 8 servings.
CARROTS AND BACON BITS
4 strips bacon, cut in 1/2-inch
slices
2 tablespoons butter or margarine
8 carrots, peeled and cut in
ha If lengthwise
4 green onions, finely chopped
112 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1. In 8%-inch Skillet, place bacon slices. Fry until crisp over medium
heat, about 7 to 8 minutes. Remove bacon and drippings. Drain bacon
on paper toweling.
2. Melt butter in skillet. Add carrots, onions, salt, pepper and water.
Cook, covered, over low heat for 20 to 25 minutes or until tender.
3. Add bacon just before serving. Makes 4 servings.
3/4 cup sifted flour
1/4 teaspoon salt
112 cup milk
2 tablespoons oil
FRENCH FRIED ONION RINGS
1 egg
2 large Bermuda onions
1 quart oil for deep frying
1. Sift flour and salt into bowl. Add milk, 2 tablespoons oil and egg,
Beat until smooth.
2. Cut onions into %-inch slices and separate into rings. Dip each
ring into batter. Drain excess batter over bowl.
3. Meanwhile, place oil into 5-quart Dutch oven. Heat over medium
heat, uncovered, to 380 degrees on deep fat thermometer, or until hot
enough to brown a cube of day old bread in 40 seconds. Drop a few
rings at a time into the heated oil. Do not crowd rings. Fry 3 to 4
minutes, turning occasionally until golden brown. Remove and drain
on absorbent paper. Makes 4 to 6 servings.
SWEET-SOUR GREEN BEANS
2-pound package frozen
green beans
2f.3 cup thinly sliced celery
1 small onion, thinly sliced
7 slices bacon, cut in 1/2-inch
pieces
3 tablespoons white vinegar
1112 teaspoons sugar
11/2 tablespoons Worcestershire
sauce
l/2 teaspoon dry mustard
1. In 21;2-quart Hi-Boy or Sauce Pan, cook beans, celery and onion
in % cup of lightly salted boiling water, covered, over low heat for 15
to 20 minutes, or until tender.
2. Meanwhile, in 6%-inch Skillet, place bacon. Fry over medium heat
until crisp, about 7 to 8 minutes. Remove bacon from skillet and drain
on absorbent paper. To bacon drippings, add vinegar, sugar, Worcester­shire
sauce and mustard. Bring to a boil, stirring constantly.
3. Drain bean mixture. Pour sauce over beans. Add bacon and toss
gently to mix. Makes 8 to 10 servings.
DEVILED BEETS
tablespoon butter or margarine
114 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
3 cups diced, cooked beets
Add butter in Ph-quart Sauce Pan over low heat, about 2 minutes.
Add mustard, cloves, vinegar, brown sugar, salt, paprika and Worcester­shire
sauce. Mix well. Add beets and heat until hot, about 4 minutes.
Makes 6 servings.
PEAS CONTINENTAL
2 10-ounce packages frozen peas
1 4-ounce can mushroom stems
and pieces, undrained
2 tablespoons butter or margarine
1/4 teaspoon salt
Dash pepper
1/4 teaspoon nutmeg
In 2%-quart Hi-Boy or Sauce Pan, combine all ingredients. Cook, cov­ered,
until tender, about 8 to 10 minutes. Makes 6 to 8 servings.
MUSHROOM-CHEESE SAUCE
2 tablespoons butter or
margarine
2 tablespoons flour
112 teaspoon salt
Dash pepper
1 cup milk
1/2 cup shredded sharp
American cheese
4-ounce can mushroom
stems and pieces, drained
1. In 61;4 -inch Skillet, melt butter over low heat. Stir in flour, salt
and pepper.
2. Add milk and stir constantly until sauce is smooth and thickened.
Add cheese and stir until melted.
3. Add mushrooms; heat and stir for 1 minute. Serve hot over cooked
cauliflower, green beans or broccoli. Sauce may be stored in covered
container in refrigerator. Makes 1% cups sauce.
'14 cup butter or margarine
1/4 cup chopped onion
2 tablespoons flour
'12 teaspoon salt
1/4 teaspoon paprika
Dash pepper
2'12 cups milk
VEGETABLE-CHEESE SOUP
1 10V2·0Unce can condensed
consomme
1/4 cup diced carrots, cooked
lf4 cup diced celery, cooked
1f2 cup finely cubed sharp
Cheddar cheese
2 tablespoons finely chopped
parsley
1. In 5-quart Dutch oven, melt butter over medium-low heat. Saute
onion until golden, about 5 minutes.
2. Stir in flour, salt, paprika, and pepper.
3. Slowly stir in milk and consomme. Over low heat, cook until
thickened.
4. Add carrots and celery. Cook, covered, over low heat for 15 min·
utes. Just before serving, blend cheese into soup. Top with parsley.
Makes 4 to 6 servings.
1 1'%-ounce envelope dry
onion soup mix
6 peppercorns
1 bay leaf
BEEF AND BEAN SOUP
2 101/2-ounce cans beef broth
1 16-ounce can beans in
tomato sauce
2 tablespoons catsup
1. In 3%-quart Sauce Pan, prepare onion soup following package
directions. Add peppercorns, bay leaf, beef broth, beans and catsup.
2. Simmer over low heat, covered, for 10 to 15 minutes, or until hot.
Makes 6 servings
1/4 cup butter or margarine
2 cups onion, thinly sliced
1 tablespoon flour
4 cups brown beef stock or
bouillon
FRENCH ONION SOUP
1 teaspoon salt
!fa teaspoon pepper
1 tablespoon Worcestershire sauce
!fa teaspoon garlic powder
112 cup grated Romano cheese
1. Preheat 5-quart Dutch oven over medium-low heat for 2 to 3
minutes. Add butter and melt. Saute onions until golden brown, about
5 minutes. Sprinkle flour over onions and stir until well blended.
2. Add beef stock, salt, pepper, Worcestershire sauce and garlic pow­der.
Simmer over low heat, covered, for 45 minutes. Serve and sprinkle
with cheese. Makes 4 to 6 servings.
POTATO SHRIMP CHOWDER
21/2 cups '12-inch cubed potatoes
1 cup water
1/2 teaspoon salt
1 10112-ounce can condensed
cream of shrimp soup
'12 cup light cream
1 tablespoon parsley flakes
Dash pepper
1. In 21/2-quart Sauce Pan, place potatoes. water and salt. Cover
and bring to boil over medium heat. Reduce heat to low when steam
escapes from cover. Cook until tender, about 5 minutes. Do not drain.
2. Add soup. Heat and stir until mixture simmers over low heat,
about 4 to 6 minutes.
3. Add cream, parsley and pepper. Heat and stir until hot. Do not
boil. Serve with lemon wedges. Makes 4 servings.
CREAMY TOMATO SOUP
3-ounce package softened
cream cheese
1 10'12-ounce can condensed
tomato soup
1 soup can water
1 teaspoon Worcestershire sauce
112 teaspoon celery salt
L Gradually blend cream cheese with soup in 2%-quart Hi-Boy
or llh-quart Sauce Pan.
2. Stir in water, Worcestershire sauce and celery salt. Heat until
hot, stirring occasionally, over low heat. Garnish with grated cheese
if desired. Makes 4 servings.
HEAT 'N SERVE CLAM CHOWDER
B-ounce can minced clams
2-ounce package dry potato
soup mix
Reserved liquid from clams,
plus water, to make 2'12 cups
1 teaspoon dried parsley
114 teaspoon dried thyme
112 cup milk
L Drain clams, reserving liquid. In 2%-quart Hi-Boy, prepare and
cook soup, using soup mix, clam juice and water. Heat to boil over
high heat, reduce heat to low and simmer for 5 minutes.
2. Add parsley, thyme, milk and clams. Heat and stir until hot.
Makes 4 servings.
CRISP CHERRY SURPRISE
1-pound 6-ounce can cherry
pie filling
cup yellow or white 1-layer
cake mix
IJ4 cup melted butter or
margarine
112 teaspoon cinnamon
1. Empty pie filling into 8%-inch Skillet. Sprinkle cake mix on top.
Pour butter over cake mix and sprinkle with cinnamon.
2. Bake, uncovered, in preheated 350 degree oven for 40 to 45 min­utes.
Serve wa.rm or cold, topped with light cream, whipped cream,
sour cream or ICe cream. Makes 4 to 6 servings.
1 egg, slightly beaten
IJJ cup sugar
3 tablespoons quick-cooking
tapioca
lfs teaspoon salt
23!4 cups milk
3/4 teaspoon vanilla
1 cup sliced canned or
sweetened fresh peaches
1. In 2lf2-quart Hi-Boy or Sauce Pan, combine egg, sugar, tapioca,
salt and milk. Let stand 5 minutes. Cook over medium-low heat, stir­ring
constantly, until mixture comes to a full boil and is slightly thick­ened,
about 6 to 8 minutes.
2. Remove from heat. Add vanilla. Cool 15 minutes, fold in peaches,
and chill. Makes 4 to 6 servings.
PECAN FUDGIES
2 cups sugar
1/z cup butter or margarine
lf2 cup milk
1/• cup instant cocoa powder
3 cups uncooked quick-cooking
oatmeal
:Y• cup chopped pecans or
almonds
1 teaspoon vanilla extract
1. In 3lf2-quart Sauce Pan, combine sugar, butter, milk and cocoa.
Bring to boil over medium-low heat and cook one minute. Remove
from heat.
2. Stir in oatmeal until oats are softened. Add pecans and vanilla.
Allow dough to cool.
3. Drop by teaspoonfuls onto greased No-Stick baking sheet and allow
to set. Makes about 6 dozen candies.
Note: The candies are creamier if made the day before and kept in an
air-tight container overnight.
1 quart milk
2 cups instant rice
1 teaspoon salt
1112 teaspoons vanilla
CREAMY RICE PUDDING
4 egg yolks
1/2 cup sugar
112 cup light cream
1. In 21f2-quart Hi-Boy, combine milk, rice, salt and vanilla. Bring
to a boil over medium-low heat and remove from heat. Allow to stand,
covered, for 5 minutes.
2. In small bowl, combine egg yolks, sugar and cream. Stir into rice
mixture. Simmer over low heat for 5 minutes, stirring frequently.
Serve warm or chilled with fruit, cream, toasted almonds, coconut or
preserves. Makes 6 to 8 servings.
CHERRY EGGNOG PIE
envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar (divide)
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup milk
3 eggs, separated
11/2 teaspoons vanilla
1/4 teaspoon nutmeg
1 2-ounce package topping mix,
whipped
112 cup chopped maraschino cherries
1 9-inch baked pastry shell or
graham cracker crust
1. In small mixing bowl, soften gelatin in cold water.
2. In llh-quart Sauce Pan, combine lf4 cup sugar, cornstarch and
salt. Add milk and mix well. Cook and stir constantly over low heat
until mixture thickens, about 5 minutes.
3. Beat egg yolks in small bowl. Add small amount of hot milk mix­ture
to egg yolks and stir. Stir slowly into remaining hot milk mixture.
Cook 2 to 3 minutes or until thickened. Add softened gelatin; stir until
melted. Cool.
4. In mixing bowl, beat egg whites to soft peaks. Gradually add re­maining
% cup sugar and heat until stiff and glossy.
5. Stir vanilla and nutmeg into cooled gelatin mixture. Fold beaten
egg whites into gelatin mixture. Fold in whipped topping mix and
cherries. Pour into pastry shell or graham cracker crust. Chill until
firm. Garnish with additional cherries and whipped topping mix, if
desired. Makes 6 servings.
ANGEL TOFFEE TORTE
package chocolate pudding
1V2 tablespoons instant coffee
powder
1113 cups milk
1 cup heavy cream whipped or
1 package dessert topping,
whipped
1 baked 10-inch tube angel
food cake
3 3/4-ounce chocolate coated
toffee bars, chilled and
crushed
1. In 2lfz-quart Hi-Boy or llfz-quart Sauce Pan, combine chocolate
pudding and instant coffee. Cook pudding following package directions
over low heat, but use only 1% cups milk. Cool.
2. In a bowl, beat pudding mixture until smooth. Fold in half of
whipped cream. Split cake in 3 layers. Spread half of the pudding
mixture between the layers.
3. Fold remaining whipped cream into remaining pudding mixture.
Use to frost top and sides of cake. Sprinkle crushed toffee bars over
top of cake. Chill until serving time. Makes 12 servings.
114 cup butter or margarine,
melted
3/4 cup brown sugar
112 teaspoon cinnamon
APPLE SKILLET CAKE
4 cups pared apples, sliced
112 cup walnuts
1 9-ounce package white or
yellow cake mix
1. In 10-inch Skillet, combine melted butter with brown sugar and
cinnamon. Spread evenly over bottom of skillet.
2. Arrange apple slices on brown sugar mixture; sprinkle with nuts.
Prepare cake following package directions. Pour batter into prepared
skillet.
3. Bake, uncovered, over low heat on surface unit for 30 to 35 min­utes,
or bake in preheated 350 degree oven, for 30 to 35 minutes, until
cake is done.
4. Cool, 5 to 10 minutes. Loosen sides and turn upside down on a
large plate. Makes 6 to 8 servings.
INDEX
TO RECIPES
BREAKFAST FOODS
Cheese Scrambled Eggs _________ 15
Coconut-Orange French Toast ____ 15
Omelet Supreme ______________________ 14
DESSERTS
Angel Toffee Torte __________________ 27
Apple Skillet Cake _________________ _27
Cherry Eggnog Pie ____________________ 26
Creamy Rice Pudding ____________ _25
Crisp Cherry Surprise ______________ 24
Peachy Tapioca Pudding __________ 24
Pecan Fudgies __________________________ 25
EGGS
Cheese Scrambled Eggs ____________ 15
Omelet Supreme ______________________ 14
MAIN DISHES
Avocado-Beef Tacos ________________ 13
Barbecued Spareribs ________________ 9
Cheese Scrambled Eggs __________ 15
Coconut-Orange French Toast_ _ 15
Company Liver with Onions ____ 10
Cranberry-Orange Pork Chops ____ 11
MHaemat bSatlrlo gSatenwo ff_ __-_-_-_-_-_-_-_-_--_-_-_-_-_-_-_-_-_-_-_-_-_-_-_ 181
Mushroom Stuffed
Pork Chops ------------------------------ 9
Omelet Supreme ______________________ 14
PSahnri-mFrpie Cd reFoisleh _-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_- 180
Swiss Steak ____________________________ 13
White House Chili ____________________ 14
Zippy Pot Roast ______________________ 12
MEATS
Avocado-Beef Tacos ________________ 13
Barbecued Spareribs ________________ 9
Company Liver with Onions ____ 10
Cranberry-Orange Pork Chops __ 11
Ham Stroganoff ------------------------ 8
Meatba II Stew ----------· _______________ 11
Mushroom Stuffed
Pork Chops ___________ __________________ 9
Swiss Steak _____________________________ 13
White House Chili ____________________ 14
Zippy Pot Roast ________________________ 12
SAUCES
Barbecue Sauce ---------------------- 9
Mushroom-Cheese Sauce __________ 19
SEAFOOD
Heat 'n Serve Clam Chowder ____ 23
Pan-Fried Fish -------------------------- 8
Potato Shrimp Chowder ___________ _22
Shrimp Creole --------------------------10
SOUPS
Beef and Bean Soup _____________ 21
Creamy Tomato Soup ______________ 23
French Onion Soup ________________ 21
Heat 'n Serve Clam Chowder ____ 23
Potato Shrimp Chowder __________ 22
Vegetable-Cheese Soup ____________ 20
VEGETABLES
Candied Sweet Potatoes __________ 16
Carrots and Bacon Bits ------------17
Chestnut Green Beans ____________ 16
De vi led Beets __________________________ 19
French Fried Onion Rings ________ 17
Peas Continental ___________________ 19
Sweet-Sour Green Beans __________ 18
GUARANTEE
We guarantee this cookware to be free from defects
in workmanship and materials for one (1) year from
the date of original purchase. Our guarantee does not
cover damage to the cookware caused by misuse, ac­cidents
or alterations to it.
We will repair or replace, without charge for either
parts or labor, any defective part or parts on any uten­sil
covered by this guarantee.
If service becomes necessary, send the utensil, post­age
prepaid, with a description of the claimed defect to:
Customer Service Department, The West Bend Com­pany,
West Bend, Wisconsin 53095.
L-2649
0
wesrBEND®
a
THE WEST BEND COMPANY
West Bend, Wisconsin 53095
08-73 Printed in U.S.A.
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