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(wings, neck, and back make excellent soup).Place all ingredients into multi- cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock. 6-8 servings. Delicious Soups From Chicken Soup Stock CHICKEN NOODLE SOUP: Add finely chopped carrot, celery, and onion. Salt and pepper to taste. Bring to a boil and add 1.4 pound noodles. Simmer 10 to 15 minutes or until noodles are done. CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup flour, 1 teaspoon baking powder, and 1.4 teaspoon salt; stir until smooth. Drop by 1.2 teaspoonfuls into simmering soup stock. Continue to simmer, uncovered, 20 to 30 minutes. Minestrone Soup 1.2 pound beef bones 2 tablespoons diced celery 11.2 quarts water 1.2 cup fresh or frozen peas 1.4 cup frozen lima beans, soaked 1.4 cup shredded cabbage 1 teaspoon salt 1.3 cup whole kernel corn 1.4 teaspoon pepper 1.2 cup diced carrots 11.2 teaspoons cooking oil 1 cup stewed tomatoes 1 small clove garlic, peeled 1.3 cup elbow spaghetti 2 tablespoons chopped onion 1.4 cup grated cheese 1 tablespoon chopped green pepper Set heat control at 250°. Place beef bones, water, lima beans, salt, and pepper in multi-cooker. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 21.2 hours. Heat cooking oil in a skillet, add garlic, and brown lightly on all sides. Remove garlic. Remove bones from stock, add garlic, oil, onion, green pepper, celery, peas, cabbage, corn, carrots, and tomatoes. Simmer until vegetables are almost tender. Add spaghetti and simmer 20 minutes or until tender. Garnish with grated cheese. 6-8 servings. Split Pea Soup 2 cups split peas 1 bay leaf 7 cups water 1 teaspoon salt 11.2 pounds ham shank 1.4 teaspoon pepper 1 onion, chopped Place all ingredients in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 11.2 to 2 hours or until peas are very tender. Remove ham shank, cut meat into small pieces, and return to soup. Stir well for even consistency. 6-8 servings. 12 Shrimp Bisque 11.2 cups chopped celery 3 cups milk 11.2 cups diced potatoes 3 tablespoons flour 3.4 cup chopped onion 3.4 pound precooked shrimp 11.2 cups water 3 tablespoons butter 1.2 teaspoon salt 1 zucchini, sliced (optional) 1.4 teaspoon pepper Place celery, potato, onion, water, salt, and pepper in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 15 minutes or until potatoes are tender. Blend milk and flour; stir into potato mixture. Add shrimp, butter, and zucchini. Simmer, stirring until thickened and bubbly. 3-4 servings. STEWS Kettle only Traditional Beef Stew 1 tablespoon cooking oil 1 small onion, diced 2 pounds beef stew meat, cut into 1-inch 3 carrots, cut into 1-inch pieces cubes 1 cup sliced mushrooms 1 quart water 1 cup peas 1 teaspoon salt 1.2 cup celery, cut into 1.2-inch pieces 1.2 teaspoon pepper Preheat multi-cooker at 375°. Add oil and brown meat. Add water, salt, and pepper. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and water. 6-8 servings. Brunswick Stew 2 tablespoons cooking oil 1.2 teaspoon basil 2 pounds chicken, cut up 1 cup cubed cooked ham 1 quart water 2 potatoes, diced 1.2 cup chopped onion 2 tomatoes, peeled and quartered 1 teaspoon salt 1.2 10-ounce package frozen lima beans 1.4 teaspoon pepper 1.2 10-ounce package frozen whole kernel corn 1 small bay leaf Preheat multi-cooker at 375°. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Add ham and vegetables. Cover and simmer 30 minutes or until vegetables are tender. 3-4 servings. New England Boiled Dinner 11.2 pounds ham, cut into 1.2 rutabaga, sliced serving pieces 4 carrots 3 cups water 1.2 head cabbage, cut into wedges 4 potatoes, halved 1.4 teaspoon pepper 6 small onions 1 teaspoon salt Place ham and water in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 1 hour or until meat is nearly tender. Add remaining ingredients, cover, and simmer until vegetables are done. Add water if necessary. 3-4 servings. 13 ROASTKettle Only To create a personalized roast, choose and combine the following ingredients. Pick foods having compatible flavors. Figure 2 to 4 servings per pound of roast. Start with 11.2 to 3 pounds of beef or pork... Chuck Roast Fore Shank Arm Roast Standing Rump Heel of Round Rolled Rump Roast Rib Roast Flank Steak Blade Roast Sirloin Tip Preheat multi-cooker at 375°. Brown roast in... Olive Oil Butter Add 2 cups... Water Beer Tomato Juice Add a pinch ...