Shrimp and Vegetable Stir-Fry

3⁄4 lb. raw shrimp, shelled and deveined	2 stalks celery, sliced
2 tablespoons light soy sauce	1 small sweet red bell pepper,
2 tablespoons dry sherry wine	in thin strips
2 teaspoons cornstarch	1 cup broccoli flowerets
1 teaspoon grated gingerroot	1⁄2 medium onion, thinly sliced
1 tablespoon vegetable oil	5 large fresh mushrooms, sliced

1⁄2 package (3 ounces) frozen snow peas, thawed

Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400° F. Add oil to skillet.

Stir-fry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with marinade and stir-fry additional 2 minutes or until shrimp turn pink. Add mushrooms and snow peas. Stir-fry until heated through.

Denver Omelet

1⁄2 cup ham, diced and cooked	3 eggs
1⁄4 cup green bell pepper, chopped	2 tablespoons water
1⁄4 cup fresh mushrooms, sliced	1⁄8 teaspoon salt
1 green onion, sliced	Dash cayenne pepper
1 tablespoon butter or margarine

1⁄3 cup (1 ounce) cheddar cheese, shredded

Set skillet temperature to 300° F. Add ham, green bell pepper, mushrooms, onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then gently fold each part in half. Lift omelet from skillet with a wide spatula.

Easy Beef Fajitas

Juice of 2 limes

2 tablespoon olive oil

1⁄2 teaspoons ground cumin

1⁄4 teaspoon salt cheddar

1clove garlic minced

1⁄2 teaspoon red pepper flakes

1small onion, thinly sliced

1⁄3 lb. top round steak, thinly sliced Freshly ground black pepper to taste

1⁄2 green or red bell pepper,

thinly sliced

4 flour tortillas

1⁄2 cup (2 ounces) monterey jack or cheese, shredded

Guacamole, optional Salsa, optional

Sour cream/Chopped tomatoes, optional

Ham and Cheese Favorite

1 tablespoon butter or margarine	2 eggs
1⁄4 cup onion, chopped	1⁄	2 cup ham, chopped and cooked
2 tablespoons all-purpose ﬂlour	1⁄	2 cup fresh spinach, chopped
1⁄4 cup milk

3⁄4 cup (3 ounces) Swiss cheese, shredded

Set skillet temperature to 300° F. Add butter and melt. Add onions and sauté until onions are tender, about 2 minutes, remove onion from skillet and set aside. Combine ﬂlour, milk and eggs; beat

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic, red pepper and black pepper in a bowl. Add beef and allow to stand, at room temperature, for 30 minutes. Set skillet temperature to 350º F / 180º C. Add remaining 1 tablespoon olive oil, onion and pepper and stir gently. Cover and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and keep warm. Drain meat, discard marinade and place meat in skillet, sauté meat 7 to

9 minutes or until done. Meanwhile wrap tortillas in aluminum foil and heat in oven for 5 minutes. To assemble, spoon about 1⁄4 of meat and vegetables into center of each warmed tortilla. Sprinkle with 2 tablespoons cheese. Roll tortilla and place on serving plate. Garnish, as desired, with guacamole, salsa, sour cream and/or chopped tomatoes.

12www.oster.com

lightly to blend. Pour egg mixture into pan. Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes. Gently cut into four pie-shaped wedges with a soft utensil. Lift each wedge onto serving plate.

www.oster.com13

CKSTSKFM12WM-ECO_13EM1.indd 12-13

5/16/13 3:51 PM