Recipes and instructions West Bend Laureleaf

              RECIPES
and instructions
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WESTBEND
· Laureleaf.:
S PECIAL COLLECTIONS &: R ARE BOOKS
W ALTER C LINTON jACKSON LIBRARY
T HE UNIVERSITY OF NORTH C AROLINA AT G REENSBORO
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ll:t'?;A With Laureleaf Cookware to help, meal-making
tasks can be easy and fun! Pure
white porcelain-on-aluminum is all dressed
out with laurels of green leaves to lend a
"garden-fresh" look to your kitchen. Yet it
still gives the practical performance that
homemakers appreciate. Each pan is made
of extra-thick aluminum which distributes
heat evenly and quickly through the bottom
and sides, cooking foods efficiently at low
temperatures. Clean-up time? It takes just a
few minutes. Natural sun-ray finished inte­riors
and genuine porcelain exteriors never
need pampering!
So that 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 one of the
recipes. You'll soon discover the pleasures
of cooking with Laureleaf!
Laureleaf.
CONTENTS
Instructions for Using and Cleaning
Porcelain-on-Aluminum Cookware
Before Using the First Time _
Cooking Procedures
Cleaning and Storing _
Timetables
Page
2
3-4
4-5
Preparing Meats and Breakfast Foods __ 6
Recipes
Cooking Fresh Vegetables ________________ ______ 7
Main Dishes _ ·- __ ·---· ········-· ···-------- 8-15
Vegetables _ _ __ ... ·········-- ___ -·----·-··-····-16-19
Soups
Desserts .
-- -··-·· .... ·-···-·-··-----· ___ .20-23
. ....... ··----·----·-······ ..... -24-27
Index to Recipes 28
Using and Cleaning
Porcelain-on-Aluminum 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.
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.
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 is oven-safe at temperatures up to 350°F. The
oven should be completely preheated before placing pan in the
oven, as the heat (required to reach desired temperature) during
the preheat period can exceed 350°F. Do not use the cookware
under an oven broiler unit. Do not use the cookware over an open
campfire.
• Tools
Metal, plastic, rubber and wooden cooking tools may be used on
the aluminum surface. Do not scrape or cut in pan with sharp
cooking tools.
• Cooking vegetables and fruit
There should always be liquid in the pan during the cooking
period to prevent foods from sticking to the aluminum surface.
Keep paring and cutting of foods to a minimum. Add just enough
water to cover the bottom of pan, about 1!4 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 meats
Tender meats which contain natural fats (roasts, chops, steaks,
bacon, hamburgers) do not require the addition of shortening.
Preheat pan over medium-low to 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-low to 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.)
CLEANING AND STORING
• Cleaning the porcelain exterior finish
Clean the porcelain finish with hot soapy water, using a sponge
or dishcloth. A plastic pad such as Scotch-Brite®, or a non­abrasive
cleaner such as Bon Ami® or Copper Glo®, may be used
if necessary. However, make certain plastic pad is dampened, or
that cleaner is in form of a paste. Always rub in a continuous
sweeping motion. Do not use a metal scouring pad or harsh
scouring powder.
• Cleaning the aluminum surface
Clean the aluminum surface with a soap-filled steel wool pad
or scouring powder. Remove minor stains with a non-abrasive
cleaner 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
prolonged periods.
Do not clean the pan in an automatic dishwasher. The aluminum
will discolor if exposed to hot water and dishwasher detergent,
and high heat from the drying cycle.
• Rinse pan thoroughly
After washing, rinse pan throughly. 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 finish. Invert the cover and
place on top of pan, then stack the next pan on top of the
inverted cover.
TIMETABLE
FOR PREPARING MEATS AND BREAKFAST FOODS
Food Method
Temperature
(preheat pan)
Approximate Time
(Minutes per side)
STEAKS: { 3-4-rare
Club or Rib (%-inch thick*) Pan-broil Medium 4-5-medium
5-8-well done
Cube or Minute Pan-fry Medium 3-5
Precooked Ham
(112-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:
(1/J-inch thick) Saute Low 3-4
HAMBURGERS: { 3-4-rare
(112-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
(l/4-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
(112-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 i (s I it stalk) _________ ········-·····-·····--------------··-···········-······· 15-20
Brussels sprouts ...... ····-·······----···--·····················-··------------------ 15-20
Cabbage (shredded) __ ---··----·---············----------------···················· 10-12
Carrots (sliced, If2-i nch) ----··-··-·-··-·----···········---------------············ 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 (sliced) ························--------------------·························· 15-20
Parsnips (whole) ...................................................................... 25-35
Peas ....... ············------------·-···········-------··--·-·-·············-·············· 10-12
Potatoes, white or red (quartered) -----·----·-·-···························- 15-20
Potatoes (whole, small) ............................................................ 20-25
Potatoes, sweet (quartered) ..................................................... 15-20
Rutabagas (cubed) .......... -···········-·····-·········-----···············---··· 20-25
Spinach .......................... ......................................................... 5-10
Squash, summer (cubed) . ··············-----------------···-···--·-··········· .. 1 0-15
Squash, winter (cubed) ·········---··························-·--·-·-······--------··20-30
Tomatoes ...... .................... ............................... ....................... 5-1 0
Turnips (whole) ······--·---·---·--········· ·····---------·-------····--·············· 20-25
HAM STROGANOFF
2 tablespoons butter or margarine
1 to H'2 pounds precooked ham,
cut into strips
1/2 cup minced onion
1 4-ounce can whole mushrooms,
drained
1 101/2-ounce can condensed
cream of mushroom soup
1 cup dairy sour cream
1. 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, cov­ered,
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
1/2 cup milk
1 egg, slightly beaten
1/2 cup flour or cornmeal
Salt
Pepper
1. Wash and dry fish. Cu~ 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
2112 to 31/2 pounds spareribs
Salt and pepper to taste
2 tablespoons oil or
melted shortening
Sauce:
1/4 cup minced onion
1/2 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
1/4 cup shredded parsley
1 10¥4·0unce 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
clove minced garlic
cup minced onion
green pepper, finely chopped
'14 cup minced parsley
1112 cups thinly sliced celery
cup tomato juice or water
1-pound 12-ounce can whole
tomatoes
6-ounce can tomato paste
teaspoon sa It
'14 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 3%-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
l!fz pounds liver, cut into
l-inch strips
'12 teaspoon salt
Dash pepper
6 tablespoons butter, margarine
or bacon drippings
2 onions, thinly sliced
1 4-ounce can mushroom stems
and pieces, undrained
1112 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.
MEATBALL STEW
1 pound ground beef
1 egg
112 cup chopped onion
l/4 cup dry bread crumbs
1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon shortening
1 B-ounce bottle French dressing
1 cup water
2 cups sliced carrots,
l/4-i nch thick
2 cups cubed potatoes,
1f2-inch thick
cup sliced celery,
l/4-inch thick
1 tablespoon instant dry
minced onion
1. 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
l/4 teaspoon pepper
3/4 cup water
l/2 cup light corn syrup
'12 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 1;4 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 3'12-pound beef pot roast
1 g-s-ounce envelope dry onion
soup mix
2 tablespoons water
'/4 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 2% 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.
1/4 cup flour
1 teaspoon salt
Dash pepper
2 pounds round steak, cut '¥4 to
l-inch thick
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 ra nge or bake in preheated 350 degree oven for 11;2 to 2 hours.
Serve with vegetable gravy. Makes 6 servings.
1112 pounds lean ground beef
112 cup diced onion
'¥4 cup diced green pepper
112 teaspoon salt
'¥4 cup chili sauce
20 taco shells
2 avocados, mashed
1 clove garlic, minced
AVOCADO-BEEF TACOS
1 teaspoon grated onion
2 tablespoons lemon juice
l/4 teaspoon salt
114 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 h eat. Brown
beef.
2. Add diced onion, green pepper and salt. Saute for 5 minutes.
3. Add chili sauce, r educe h eat to low, cover, and heat for 10 minutes.
4. Heat taco shells in oven according to package directions.
5. To make avocado fillin g, 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 , toma to, lettuce and cheese. Ma kes 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
2'1> 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:
2'1> cups canned mixed
Chinese vegetables
112 cup finely diced ham, bacon,
chicken, tuna, shrimp or lobster
4 to 5 eggs
'12 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 61!4-inch Skillet for 1 minute on low heat. Melt 1 tea­spoon
butter. Pour V4 cup of the egg mixture and V4 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
l/4 cup softened butter or margarine
2/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
! -pound can green beans,
drained (reserve l/2 cup liquid)
tablespoon sugar
tablespoon corn starch
1 tablespoon soy sauce
tablespoon instant dry
minced onion
1 tablespoon vinegar
1 5-ounce can water chestnuts,
thinly sliced
l/4 teaspoon salt
lfa teaspoon pepper
1. Drain beans. In llh-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, r e­duce
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 peeling, cut potatoes crosswise into l-inch sections and
place in 2l;2 -quart Hi-Boy or Sauce Pan. Add water, sugar and butter.
2. Cook, covered, over medium heat until cover is hot to touch. Re­duce
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 '12-inch
slices
2 tablespoons butter or margarine
8 carrots, peeled and cut in
half lengthwise
4 green onions, finely chopped
l/2 teaspoon salt
l/4 teaspoon pepper
'12 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
l/4 teaspoon salt
l/2 cup milk
2 tablespoons oil
FRENCH FRIED ONION RINGS
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 lf4-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.
2-pound package frozen
green beans
21.1 cup thinly sliced celery
1 small onion, thinly sliced
7 slices bacon, cut in l/2-inch
pieces
3 tablespoons white vinegar
1112 teaspoons sugar
1112 tablespoons Worcestershire
sauce
l/2 teaspoon dry mustard
1. In 2%-quart Hi-Boy or Sauce Pan, cook beans, celery and onion
in 1;4 cup of lightly salted boiling water, covered, over low heat for 15
to 20 minutes, or until tender.
2. Meanwhile, in 61;4 -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
'I• teaspoon dry mustard
'I• teaspoon ground cloves
2 tablespoons vinegar
1 tablespoon brown sugar
112 teaspoon salt
112 teaspoon paprika
1 teaspoon Worcestersh ire sauce
3 cups diced, cooked beets
Add butter in 1ljz-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
4-ounce can mushroom stems
and pieces, undrained
2 tablespoons butter or margarine
'I• teaspoon salt
Dash pepper
'I• teaspoon nutmeg
In 2ljz-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
112 cup shredded sharp
American cheese
4-ounce can mushroom
stems and pieces, drained
1. In 6114-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 1114 cups sauce.
1/4 cup butter or margarine
1/4 cup chopped onion
2 tablespoons flour
lf2 teaspoon salt
1/4 teaspoon paprika
Dash pepper
21/2 cups milk
VEGETABLE-CHEESE SOUP
1 101/2-ounce can condensed
consomme
1/4 cup diced carrots, cooked
1/4 cup diced celery, cooked
lf2 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 min­utes.
Just before serving, blend cheese into soup. Top with parsley.
Makes 4 to 6 servings.
1'MI-ounce envelope dry
onion soup mix
6 peppercorns
1 bay leaf
BEEF AND BEAN SOUP
2 10'12-ounce cans beef broth
1 16-ounce can beans in
tomato sauce
2 tablespoons catsup
1. In 31;2-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
lf4 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
Va teaspoon pepper
1 tablespoon Worcestershire sauce
Va teaspoon garlic powder
1f2 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/z cups '12-inch cubed potatoes
1 cup water
112 teaspoon sa It
1 10'12-ounce can condensed
cream of shrimp soup
'12 cup light cream
1 tablespoon parsley flakes
Dash pepper
1. In 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
101/2-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 2l!z-quart Hi-Boy
or 11/2-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 21/2 cups
1 teaspoon dried parsley
1/4 teaspoon dried thyme
112 cup milk
L Drain clams, reserving liquid. In 2Vz-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
V4 cup melted butter or
margarine
'12 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 400 degree oven for 30 minutes.
Serve warm or cold, topped with light cream, whipped cream, sour
cream or ice cream. Makes 4 to 6 servings.
PEACHY TAPIOCA PUDDING
1 egg, slightly beaten
VJ cup sugar
3 tablespoons quick-cooking
tapioca
Vs teaspoon salt
23/4 cups milk
3/4 teaspoon vanilla
1 cup sliced canned or
sweetened fresh peaches
1. In 21,12-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/~ cup butter or margarine
l/2 cup milk
l/4 cup instant cocoa powder
3 cups uncooked quick-cooking
oatmeal
:V4 cup chopped pecans or
almonds
1 teaspoon vanilla extract
1. In 3llz-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
112 cup sugar
112 cup light cream
1. In 2llz-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
112 teaspoon salt
1 cup milk
3 eggs, separated
1112 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 llj2-quart Sauce Pan, combine % 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
11/2 tablespoons instant coffee
powder
11/3 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 2Vz-quart Hi-Boy or 1%-quart Sauce Pan, comL:ne 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.
1/4 cup butter or margarine,
melted
3!4 cup brown sugar
l/2 teaspoon cinnamon
APPLE SKILLET CAKE
4 cups pared apples, sliced
1/2 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 ToasL .. 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 ToasL .. 15
Company Liver with Onions ____ 10
Cranberry-Orange Pork Chops ____ l1
Ham Stroganoff ------------------------ 8
Meatball Stew --------------------------11
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 _ ---------------------- -s Meatba II Stew __________________________ 11
Mushroom Stuffed
SPworiks s CShtoepask ____ _-_-_-_-_-_--_-_-_-_-_-_-_-_-__-_-_-_-_-_-_-_- 193
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
Deviled Beets _________________________ 19
French Fried Onion Rings _______ 17
Peas Conti nenta I ___________________ 19
Sweet-Sour Green Beans __________ 18
0
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-2560
0
WEST BEND®
a
THE WEST BEND COMPANY
West Bend, Wisconsin 53095
12-72 Printed in U.S.A.